Smoking Recipes for the COBB

Smoked Trout

3 Trout, about 400 g (13 oz) each
750 ml (3 cups) water
30 ml (2 tbl) salt
2 bay leaves, broken up
60 ml (1/4 cup) honey
1 lemon, sliced
A few sprigs fresh dill

Smoking Mixture
80 ml (3 tbl) smoking chips
3 ml (1/2 tsp) dried thyme
2 ml (1/2 tsp) black peppercorns
7 ml (1 ½ tsp) coriander seeds
15 ml (1 tbl) brown sugar
10 ml (2 tsp) rooibos tea (bush tea)

To serve: wedges of lemon and Sour Cream Sauce

Rinse trout well and place in a suitable dish. Add water (the water should cover the trout), then add the salt, bay leaves and honey. Stand for 1 hour. Rinse trout and dry well. In fact, if time allows, stand on a rack and dry for 20 minutes. Arrange lemon slices and dill in the gut area and season with a little pepper. Cover smoking chips with water and stand for 15 minutes. Drain off water, add remaining ingredients and stir to combine. Prepare your COBB, throw the smoking mixture into the fire and then fir the grill. Arrange fish on the grill and cover. Smoke for 7 minutes per side. Stand for at least 10 minutes before serving. Smoked trout may be served hot or cold. Serve with wedges of lemon and sour cream sauce.

COBBs only limitation is your imagination

  • Grills - meats, chicken, vegetables, fish etc.
  • Fries - eggs, meat, fish etc.
  • Bakes - bread, cakes, pizza - even roasts whole chickens and joints of beef, lamb pork, etc.
  • Boils - stews, pasta, curries etc.
  • Smokes - fish, meats, vegetables etc.