join me for a classic recipe on the Cobb BBQ. The roast chicken. I would really appreciate it if you could subscribe to the channel and let me know what you think!
Thanks! A lot of our earlier stuff always featured a recipe or me cooking. There’s also a “cooking in the alps” series you could check out, if you fancy cold snow and cooking. I think we will carry on for now and just embrace the imperfection of it all 😊
Ahhh the Cobb. I remember building a bed in my regular Ford Transit van with some storage room underneath and going to the south of France without any cooking equipment. So dinner was all kinds of ready bought stuff that didn’t need heating. The next time going there I bought the Cobb (with almost all accessories) and had a culinary experience. Got me addicted to outdoor cooking.
What a neat little cooking vessel. Never heard of Cobb before now.... I have a gas grill in my courtyard that we use, but sometimes charcoal would be nice, too. I'll look into getting one!
Hey Gary, thanks for taking the time to let me know, that really does make my day when someone randomly leaves a message on an older video. I’m currently in the French alps, cheffing in a ski resort. I’ve got plans to get weekly episodes back when the camping season starts, so hopefully a few more then! Take care and thanks for joining us 😁
Recently found your channel and enjoy your relaxed style. I am not having much luck with het beads so would welcome a video on the different fuels. Previousl I found Webber charcole briquets pretty good. Not tried lumpwood in the Cobb yet but my son uses it in his Kamado all the time.
great video - it's "ed uh mar me" but I guess you knew that. I use a giant yorkie pan (from morrisons for about £3) on the cobb when roasting a chook. It's takes a small chicken like yours with no "overflow". Cleaning the cobb is such a pain but worth it. I really recommend Australian heat beads ratherr than lump wood . Seriously, 7 heat beads will cook a chicken, veg and sides. What is with the world and gloves? They are no more hygienic than proper handwashing and probably less hygenic because people think they are not picking up germs from everywhere when they wear them. What wine was that again? I need three pints as it seems "effective" :-)
I really love the Australian heat beads too, but good quality local charcoal is my go to for a chicken, I like the flavour it adds and the clean burn. The gloves are because my hands currently have psoriasis and it helps keep it at bay whilst handling different stuff. I obviously don’t where them a professional kitchen, but it’s helpful when camping as it saves a lot of water and there are a lot of contact points when climbing in the van to flick the water switch, touch the tap and soap. It all needs wiping down afterwards. I need a nice outdoor tap I think! The wine… go to Lidl and look for South African stuff. It’s not nice though 😂
I have been using BBQ’s for over fifty years and in that time I have owned quite a lot of them and nearly all were adapted for Rotisseries. To me using a Barbecue should be an experience. I did not buy my Cobb Rotisserie it was made by me. I have designed and built a rotisserie that does not have a spit and prongs to cook Chicken and Meat. You will find a number of videos on my Rotisserie which might interest you. I want to inform TH-cam viewers that there are other ways of doing things. Using a Rotisserie bastes the chicken plus you are less likely to remove the dome and lose heat. Was your chicken completely cooked and how many times did you top up the charcoal in the basket? Your chicken would probably take an over hour and half to cook and that’s without removing the lid. I can remember the days when I tied the chicken to rotisserie spit, this why I designed and built my version twenty years ago. Would I use your method I’m afraid the answer is no.
Its was cooked with one round of charcoal. It’s important to know the difference between fuels and how to use them properly. Different fuels lend themself to to different styles of cooking, with a range of variable temperatures too. I think your channel helps people discover different ways of doing things. I actually have a webshop with MadKon BBQ’s for sale. They have rotisserie’s, ovens and all sorts. You can use wood too, which is an amazing fuel for rotisserie. Maybe check it out. Www.chefcampers.com
I love this, and I’m going to treat myself to one of these, but what strikes me, the erstwhile biologist, is that you’re handing raw chicken then touching other things that will now be daubed with salmonella or whatever is on the chook. Ok for stuff you’re cooking, but what about other things that aren’t going to get a really hot wash. Your glasses, the bottle, you were dabbing everything before you took your glove off. Just hope you don’t mind. Don’t want diarrhoea! (Just wanted to see whether I could spell that!). Thanks
They really are a great bbq and we actually sell them on our webshop now too! On the chicken handling, you’re absolutely right! Once I had touched the salt and pepper, i then had to take my gloves off, spray and wipe the glass bottles, bbq lid and put on new gloves. I actually changed gloves a few times too, but edited that out. In an ideal world, I would usually have a seasoning tray ready and separate. I think I will add some more footage of cleaning between shots. It’s just not very interesting to watch, but I should be setting a better example! Thanks for the comment!
Oh this is absolutely classic 😂 I've missed these videos so much 👍🏻
Excellent demonstration of how to cook a chicken while half cut Mike. Keep those videos going, we need more :)
Thanks! Plenty of practice at cooking in this state 😂
This had us smiling and laughing and salivating ….what a great cook….just missing the aroma cam 😆
Thanks guys! A nice simple cook, but plenty of flavour. Rupert got some too 😊
I have been following you for a while. This is the first cooking video I have seen. I enjoy it😂
Thank you so much all 3 of you.
Thanks! A lot of our earlier stuff always featured a recipe or me cooking. There’s also a “cooking in the alps” series you could check out, if you fancy cold snow and cooking. I think we will carry on for now and just embrace the imperfection of it all 😊
I have enjoyed this so much I have subscribed 🥃
@@neilmitchelhill9388 Thanks! I’m now doing weekly videos too. Currently doing a cookery school, but then we might start a recipe travel series 😁🧑🍳🍺
We want more! Love this style of video. Much Love from Finland.
Thanks mate, hope you are well!
Ahhh the Cobb. I remember building a bed in my regular Ford Transit van with some storage room underneath and going to the south of France without any cooking equipment. So dinner was all kinds of ready bought stuff that didn’t need heating. The next time going there I bought the Cobb (with almost all accessories) and had a culinary experience. Got me addicted to outdoor cooking.
That’s brilliant! The Cobb is such a great bbq for cooking and camping. Plenty of recipes coming this summer 😊🎬
Sounds great 🍷😀👍
Great information and we shall be trying that recipe next week. Thanks guys!
Thanks for taking the time to let me know Sarah! Enjoy and if you are on Instagram or Facebook, tag us in your food! 🍽️
Really enjoyed this vidro guys!
I'm gonna try this on my Cobb next time I'm out in the camper, looks fantastic 👌
Thanks for the cooking tips 👍
Go for it, it’s a lovely simple dish, just hold back on the wine 😅🍷
Looks totally beautiful.
I so love your Cobb food 👍
What a neat little cooking vessel. Never heard of Cobb before now.... I have a gas grill in my courtyard that we use, but sometimes charcoal would be nice, too. I'll look into getting one!
They are a great little cooking bbq. We now sell them on our webshop. We launched it after this video. Just search the ChefCampers pantry!
Loved this. Reminiscent of Keith Floyd with the sporadic gulps of wine ;-) PS I'll have to cook you one of my Cobb dishes one day !🍺🍺🍷🍷🍖
Thanks mate, anytime on the cobb! 😁🍷🔥
Absolutely classic… I feel a shout out from Channel 4 coming your way mate!! Love ya ❤
Cheers mate. I’m not sure channel 4 would let me on, maybe after watershed 😂
New Sub here.. This is the 4th cobb content video of urs ive watched this evening. Definetly my favorite aswell. Looking forward to more
Thanks for the sub! I’m going to cooking plenty on the Cobb this summer, so expect more Cobb content 😊
So funny. I love your attitude! Just bought a Cobb. Hope I do at least as well as you!😂😂😂
Thanks! Enjoy the cooking. Try not to drink too much 😂
Great episode, the chicken looked amazing. ❤
Thanks mate. It was lovely, I think 😂🍷
It’s like watching Keith Floyd 😂🍷
Great video! I’d enjoy taking lessons from you in this scenario 🤩
Haha thanks mate! I’m not sure you would learn much when I’m like that 😂
@@ChefCampers 😄😄
Hilarious!! Love it...
Hi absolutely love your videos I have to take my cobb bbq camping now! Thanks Gary
Hey Gary, thanks for taking the time to let me know, that really does make my day when someone randomly leaves a message on an older video.
I’m currently in the French alps, cheffing in a ski resort. I’ve got plans to get weekly episodes back when the camping season starts, so hopefully a few more then! Take care and thanks for joining us 😁
New fan here....subbed
Thanks for the Sub! More content due this summer 😀
Hi just got a glass lid for the wok you need to give a go help to keep heat in the pan gary
Will have to find one of my bigger lids. I have been using the normal cobb dome for now. I love the wok!
Recently found your channel and enjoy your relaxed style. I am not having much luck with het beads so would welcome a video on the different fuels. Previousl I found Webber charcole briquets pretty good. Not tried lumpwood in the Cobb yet but my son uses it in his Kamado all the time.
Excellent thumbing it in technique at 2:59, what a lucky chuff
Proper up the chuff 😂
Need to get a cobb after watching this !
Should be on our webshop soon :)
I think Rupert is fabulous!
Drunk in charge of a cobb!
great video - it's "ed uh mar me" but I guess you knew that. I use a giant yorkie pan (from morrisons for about £3) on the cobb when roasting a chook. It's takes a small chicken like yours with no "overflow". Cleaning the cobb is such a pain but worth it. I really recommend Australian heat beads ratherr than lump wood . Seriously, 7 heat beads will cook a chicken, veg and sides. What is with the world and gloves? They are no more hygienic than proper handwashing and probably less hygenic because people think they are not picking up germs from everywhere when they wear them.
What wine was that again? I need three pints as it seems "effective" :-)
I really love the Australian heat beads too, but good quality local charcoal is my go to for a chicken, I like the flavour it adds and the clean burn. The gloves are because my hands currently have psoriasis and it helps keep it at bay whilst handling different stuff. I obviously don’t where them a professional kitchen, but it’s helpful when camping as it saves a lot of water and there are a lot of contact points when climbing in the van to flick the water switch, touch the tap and soap. It all needs wiping down afterwards. I need a nice outdoor tap I think!
The wine… go to Lidl and look for South African stuff. It’s not nice though 😂
Most South African wines are great though! Dont buy something cheap!!!
Lemon suppository is what you're trying to say...
Something like that 😂🍋
I have been using BBQ’s for over fifty years and in that time I have owned quite a lot of them and nearly all were adapted for Rotisseries. To me using a Barbecue should be an experience. I did not buy my Cobb Rotisserie it was made by me. I have designed and built a rotisserie that does not have a spit and prongs to cook Chicken and Meat. You will find a number of videos on my Rotisserie which might interest you. I want to inform TH-cam viewers that there are other ways of doing things. Using a Rotisserie bastes the chicken plus you are less likely to remove the dome and lose heat. Was your chicken completely cooked and how many times did you top up the charcoal in the basket? Your chicken would probably take an over hour and half to cook and that’s without removing the lid. I can remember the days when I tied the chicken to rotisserie spit, this why I designed and built my version twenty years ago. Would I use your method I’m afraid the answer is no.
Its was cooked with one round of charcoal. It’s important to know the difference between fuels and how to use them properly. Different fuels lend themself to to different styles of cooking, with a range of variable temperatures too.
I think your channel helps people discover different ways of doing things. I actually have a webshop with MadKon BBQ’s for sale. They have rotisserie’s, ovens and all sorts. You can use wood too, which is an amazing fuel for rotisserie. Maybe check it out. Www.chefcampers.com
Use a rotisserie.
I’ve got one for the Cobb, but for roast chicken, there’s no need to. That’s how easy it is.
Hi you two amazing videos it’s time to give a chicken a go dust off the the cobb thanks Gary
Thanks Gary. Give it a go and let me know how you get on. Just try not to drink as much wine as me 😂🍷
@@ChefCampers hi and wine not!!!gazj
I love this, and I’m going to treat myself to one of these, but what strikes me, the erstwhile biologist, is that you’re handing raw chicken then touching other things that will now be daubed with salmonella or whatever is on the chook. Ok for stuff you’re cooking, but what about other things that aren’t going to get a really hot wash. Your glasses, the bottle, you were dabbing everything before you took your glove off. Just hope you don’t mind. Don’t want diarrhoea! (Just wanted to see whether I could spell that!). Thanks
They really are a great bbq and we actually sell them on our webshop now too!
On the chicken handling, you’re absolutely right! Once I had touched the salt and pepper, i then had to take my gloves off, spray and wipe the glass bottles, bbq lid and put on new gloves. I actually changed gloves a few times too, but edited that out. In an ideal world, I would usually have a seasoning tray ready and separate. I think I will add some more footage of cleaning between shots. It’s just not very interesting to watch, but I should be setting a better example! Thanks for the comment!