Cobb BBQ Roasting Rack
$18.29 Including VAT
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Cobb BBQ Roasting Rack
The amazing fenced Cobb bbq roasting rack allows you to roast without the need to turn the meats.
The Cobb BBQ Roasting Rack is compatible with the following products:
- Cobb Premier
- Cobb Pro
- Cobb Compact
- Cobb Gas
Here’s a couple of recipes that you may like to try with your Cobb:
Stuffed Roast Chicken
Adding liquid to the moat is an option when roasting any type of meat or poultry. The liquid adds flavour and moisture to the meats. Stuffing ingredients may simply be combined and used, but you may prefer to fry the onion first.1 x 1.5 kg (3lb) chicken oil salt and freshly ground black pepper
250 ml (1 cup) water, wine or chicken stock (optional)
- 15 ml (1 tblsp) oil
- 1 medium onion, chopped
- 100 g (3 oz) mushrooms, chopped
- 20 ml (4 tsp) chopped parsley – on your Cobb chopping board of course!
- 5 ml (1 tsp) oregano
- 250 ml (1 cup) fresh white
- 1 egg
- 10 ml (2 tsp) soy sauce
- Salt and freshly ground black pepper
1) First make the stuffing. Heat oil, add onion and cook for a few minutes, then add the mushrooms.
2) Stir to coat with the oil, then cover and cook for 5 minutes. Combine the remaining ingredients in a bowl and add in the onion mixture.
3) Use to stuff the chicken. Rub the chicken with oil, then sprinkle with seasonings. Prepare your Cobb, and when it’s ready, pour the liquid into the moat, fit the grill and heat covered for 2 minutes.
4) Place chicken breast side down, cover and cook for 1 1/2 hours, turning after 50-60 minutes. Serve plain or with Mushroom Gravy
- Simply rub the chicken with a mixture of 20 ml (4 tsp) Italian olive oil and 15 ml (1 tblsp) lemon juice, then sprinkle with salt and pepper or your favourite spice. Cook the chicken as above.
Quantities below refer to the recipe booklet
1/3 quantity of Basic Italian Dough
1/2 x 410 g (1/2 x 14 oz (can chopped tomatoes, drain off excess liquid
125 ml (1/2 cup) grated or finely cubed mozzarella cheese one or more of the following: chopped salami, mushrooms, olives, anchovies, capers, diced peppers, salt and freshly ground black pepper, basil and/or oregano
1) Divide the dough in two Roll one piece into a thin circle, the same size as the grill. Spray or grease the grill and top with the thin dough. Now add half of the tomatoes and half of the cheese.
2) Top generously with goodies of your choice and then season. Sprinkle with herbs, stand for about 5 minutes – until the dough is puffy at the edges
3) Prepare your Cobb, allowing it to burn for at least 30 minutes. Now fit the grill that has the risen pizza on it.
4) Cover and cook for 10 – 12 minutes The topping with be soft and the base crispy brown While the first pizza is cooking, prepare the second one in the same way, lifting onto the grill once risen. Serve cooked pizzas at once.
- Fry 80 g (3 oz) peeled and thawed prawns in 15 ml (1 tbl) Italian olive oil, add a shake of
cayenne pepper, a few gratings of lemon rind and a good squeeze of lemon juice. Season
with salt and black pepper, allow to cool. Top dough with a smearing of Pesto and then
add prawn mixture. Cook as for pizza.
- Top each tomato base with 2 – 3 rashers cooked, crumbled bacon, 60 ml (4 tbl) crumbled
Feta cheese and a few cubes of firm avocado pear. Cook as for pizza.