SANParks.org Forums

never try... next time ... with a small hole

Tried a new marinade for the steak and chops....

Mrs.Balls, Soy Sauce, Thyme, Garlic Salt and a bit of oil....
Yummy!
Also made my first Roosterkoek during our most recent trip to KTP....

Only problem...
There is not really a recipe....
I can not even tell you the quantities, as I did not have a scale and measuring cup....
I had a 1kg bag of flour and it made about 7-8 roosterkoek for 3 times. And I needed about one of the big SANPARKS mugs in the accomodation of luke warm water.

I made a bread dough using bread flour, instant yeast, salt, oil, sugar/syrup and warm water.
The dough should not be too dry (they get too firm) or too wet (they stick to the grid).
Let the dough prove for a couple of hours, form the rolls (the diameter of a tennis ball and about 2cm thick), thoroughly dust them with flour and place them on the grid.
It took me a few time to find the right hight for the grid. The first time the grid was too high, so I lowered it later to make the nice golden and crisp.
If you are not sure if they are ready take one and cut it open.
They needed between 15 to 20 minutes. Keep turning them regularly the whole time.
When I made them at Mata Mata I nearly burned them, as a Lion was visiting the waterhole while they were on the grid,lol.....

Best when they were still hot


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will try... in French

This is my first time posting on the forums. My brother suggested I add our favourite recipe. We have never been to KTP, but are avid KNP visitors. This recipe can be used anywhere, especially if you are a missing that Sunday roast.

Chicken or pork neck Roast

The cooking of this is done in a Cobb. Avid Cobbers will know that you can use Brikkets or those special blocks for a Cobb. We have never used the blocks. So place 6 -8 brikkets (or the block) into the well of the Cobb and your blitz and start your fire. Put water in the moat so as not to burn the sides.

While the brikkets are heating and getting to that desired "grey" colour, you can prepare your pork or chicken. There are two dishes that you can use here. Either those foil disposable dishes, or if you want to reuse, you buy a normal cake dish. Obviously the dish must not be wider than the Cobb or too high other wise the lid won't close.

Prepare your pork/chicken with your favourite spices, salt, mustard and mayonaise. Cut up your butternut or carrots and peel your potatoes. Arrange all of these in your chosen dish. Pour enough liquid in to come just below the level of your food. You can mix a beef stock cube in or two tspns of gravy powder. Cover with tin foil.

Put your dish with your food in the the Cobb and close the lid. Now is the perfect time to go for that afternoon drive. If you haven't put too many coals in, this will take 3 hours. Enjoy your drive and bring the family back - STARVING.

My eldest doesn't like potatoes. So when we get back, I send the kids and hubby off to shower. I quickly cook a bit of rice. If the gravy is a little runny still, now is the time to thicken it a bit with more gravy powder. Just remove all the food and cook it on the Cobb. You can also brown the potatoes a bit if you want by braaing it over the top.

While everyone else is braaing a steak outside, you can enjoy this welcome change of meal away from home.

You won't regret it.


If you really worried about leaving your Cobb cooking for 3 hours while you are out on a drive. Try this recipe at home first. Firstly you will be more at ease knowing that it actually works and secondly, you will enjoy a tasty meal

Pepsi and welcome to the forum

seems to be nice... but what is a Cobb

and maybe not the better way to let "alone" the fire... KTP is so dry and often windy
will try while watching "TV waterhole"

Hi Anne-Marie

We are trying to load a photo of the Cobb for you to see it. We will get that sorted out.

A Cobb is a specifically designed braai particularly for the outdoors. If you look on the Cobb web sight, you will see that people even use them inside their caravans.

The coal is actually inside the Cobb and none of the coals and heat are exposed to the outside. Not even the wind can blow the coals out, because it is enclosed by stainless steel.

As soon as we can get the photos posted, you will see how it works.

Thanks
Pepsi

anne-marie and pepsi There are several mentions of a Cobb on the forum and there is a picture. in this TT.

ok... indeed a good idea this Cobb
thank you
and to Dotty too

Thanks Dotty. I saw the picture

A nice recipe is "rubber-duck-brai"

Friends of mine do the same - they take their (very green and white) rubber duck
with them everywhere and take photos of it with famous sights / landscapes etc.
of it.

Good one!