BBQ ⁄ Grill Recipes for the Cobb
Hamburgers
There is nothing to beat a home prepared and grilled burger.
Burgers are best served medium rare.
1 slice brown bread, made into crumbs
30 ml (2 tblsp) water
500 g (16 oz) lean mince
1 very small onion, chopped
4 ml (1 tsp) made mustard
salt and freshly ground black pepper
10 ml (2 tsp) Worcestershire sauce
30 ml (2 tbl) tomato sauce (ketchup)
5 ml (I tsp) mixed herbs
To serve: 4 burger buns, lettuce, slices of tomato, onion rings,
slices of dill pickles
Place the crumbs into a large bowl, sprinkle with water and stand for a few seconds. Add remaining ingredients and mix thoroughly. Form into 4-6 patties. Prepare your Cobb, and when it is ready, fit the grill and heat covered for 10 minutes. Oil or spray the grill generously and then cook the patties for 4-5 minutes per side. Server on warm buns with additions of your choice. Serves 4.
Alternatives
Brush raw patties with Beef Baste (page4)
Stuff each raw pattie with 10ml (2 tsp) crumbed blue cheese
Add 5ml (1 tsp) curry paste to the raw mixture
Top cooked burgers with slices of cheese, grilled bacon, or pineapple
Add 150g (5 oz) raw pork mince to the basic mixture and top with peanut sauce for a Thai burger.
Cooking over a fire is mankind’s most ancient way of preparing food. Through the years, there have been many improvements in the art of barbequing, but none as impressive and innovative as the COBB.
You can grill, roast, bake, smoke and simmer many different foods on this amazing little grill. Here are just a few ideas to get you started. Many more delicious recipes can be found in the Cobb Recipe Book.
Scrambled Eggs on the Cobb
6 Eggs
Salt and black pepper
2 ml Dry mustard
Cayenne Pepper
30 ml butter
60 ml cream
15 ml mixed chopped chives and fresh herbs
Chopped parsley
Beat eggs lightly with the seasonings. Melt the butter in a Cobb Pan, when hot add the egg mixture. Stir slowly and constantly until the eggs start to scramble. Continue stirring slowly. When about ¾ cooked, remove from the heat and stir in the cream and the chives and the herbs. Serve garnished with parsley. Optional – serve with smoked salmon.