Another masterclass by our two good friends who have many years experience producing meals “off the grid” in the African Bush (Addo). This time it is cooking ribeye steak using a Cobb gas cooker. No coals to clean up. Instant heat. A mouth watering result!
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Thanks again to our two good and very “bush smart” friends.
My name is Indy. I am a German Shepherd. We have just been lucky enough to watch a master class in “off the grid” cooking. It was given to us by two good friends who have cooked this way for years on safari in Southern Africa. The meal was roast deboned lamb with roast potatoes and vegetables.
Here is how they did it,
Please scroll down. There are 9 more pictures below.
A cob is used for cooking. The brickets are heated for about 30 minutes. There is a moat around the brickets. Red wine is poured into the moat. The fumes from the red wine mix with the juices of the lamb as it roasts. The appetising aroma is mouth watering!
The deboned lamb is placed on the grid.
The lid of the cob is put on.
Parboiled potatoes are fried on this gas burner – the potatoes come out gold and crispy. The peas and carrots are boiled in water.
After about 90 minutes – ready to carve.
Carving like aknife through butter.
Ready to dish up, give thanks and start lunch. Look at those potatoes. That is mint jelly in the bottle.
Below is the product of the Master Class.
Cooked off the grid.
Very impressive and delicious.
“Did I get some of that juicy roast lamb? Yes. I made sure of that!” – Indy
Thanks to our friends for a great meal.
PS Our friends pointed out it would have been easy to make gravy by mixing gravy granules with the boiling water in which the vegetables were cooked.