Cooking on the Cobb
Libby Sloane enjoys some lakeside wining and dining.
I love cooking—simple cooking—mostly because I love to eat good food. I also like cookbooks, magazine recipes and TV programs about cooking, although when Robert presented me with a cooking appliance to review and suggested we take it to the shack, my suspicions were aroused.
You see I normally refuse to cook at the shack. Traditionally that’s where the fisherman cooks everything, outside, on our rustic barbeque. No electricity, no gas, just cooking over a real fire, with meals timed to coincide with the daily downtimes during the fishing day.
Flicking through the instruction booklet for the Cobb, I did notice one suggestion about pouring a cup of wine into the cooker’s moat, and then pouring a drink for yourself. That’s my sort of cooking!
I do enjoy a glass or two of wine while I cook… and eat. I could remember seeing the Hairy Bikers on TV using this type of cooker to prepare everything and anything roadside. It seemed so versatile, yet simple, so I agreed to give it a go.
As a roast was recommended for a first attempt, I had selected a nice 1.5 kg
piece of beef. Having seasoned it with sea salt and coarsely ground pepper, I began to follow the basic instructions while Rob was out on the water for the late-afternoon fishing session. I could have told him not to bother as the day was less than ideal, and anticipated that it would take him at least two hours to figure that out. According to the instructions, that would be just enough time for me to surprise him with our first ever shack roast.
First, light the fuel beads and leave to heat for at least 25 minutes… Time for that much anticipated glass of wine.
Next, pour a cup of wine into the moat that surrounds the burner… To this I added onion and garlic to infuse extra flavour as suggested. Might as well fill my glass up too.
Place the meat on the oiled grill, position over the burner and pop the lid on. Leave for 40 minutes… Time to put my feet up and flick through a magazine (non-fishing) or two… Another glass of wine? Why not?
Next, lift the lid, turn the roast over and leave to cook for another 40 minutes… Ah, it smells so good when you lift the lid! Another glass of wine? Yes please!
When I eventually woke up, dinner was served. The fisherman had returned, fishless, found me asleep on the lakeshore with a magazine over my face, smelt something cooking, removed the lid and served his first perfectly cooked Cobb roast.
It was a great success, and all done outdoors, with the minimum fuss. As well as adding to that unmistakeable aroma that escapes from the lid, the moat helps to keep the meat moist and tender.
It’s so easy. Since that first attempt we have extended our repertoire to include roast potatoes and vegetables and we have successfully mastered roast lamb, chicken and cooked fresh trout fillets.
Now I’m hoping that traditional meals at the shack will extend beyond what Rob can cook on the barbecue plate (not much). The Cobb is so simple that even he will be able to use it, though I’m not sure he will ever master its full potential, which includes smoked fish, baked scones and cakes, and everything from casseroles to pizzas.
Although you can get all sorts of gadgets for your Cobb, including a frying dish, roasting rack, and pizza pan, we have resisted accessorising until Rob has mastered the basic grill.
I can’t see it ever replacing the barbecue at the shack, or the oven at home, and it is not something you would put in a backpack if you were heading into the Western Lakes, but the Cobb is just the best thing if you are planning a family camping trip or a gourmet lakeside picnic. One great feature is that the base doesn’t get hot, so after the initial lighting you can place it anywhere, on any surface. You can even cook inside a cabin, in the boot of a car, or on the deck of a boat.
When fueling your Cobb it is important to use the recommended fuel—Heat Beads or Cobble Stones—and follow the suggestions for the amount of fuel and the time needed to cook various items.
We’ve found the Heat Beads easier to use because you can get just the right amount of heat by adjusting the number of beads (generally 5 to 10) to suit your own tastes. The disadvantage is that these take half an hour—and one more glass of wine—to bring to temperature, whereas the larger Cobble Stones (equivalent to 10–12 Heat Beads) provide more or less immediate cooking heat.
The Cobb is priced from $229, with carry bag and 2-year warranty. For more details visit www.cobb.com.au or phone 1300 852 611.