Hot smoked pork rashers

    serves 4


    1 pack pork rashers
    100ml soya sauce
    50ml balsamic vinegar
    3 cloves garlic, peeled and crushed
    1 thumb ginger, peeled and grated finely
    2 T honey
    Oil for cooking
    1 handful of damp smoking chips


    1. To make the marinade: mix the soy sauce, balsamic, honey, ginger and garlic together well. Lay the rashers in the mixture for a few hours.

    2. Light a Cobblestone and wait a few minutes until it has turned grey. Or, if you don’t have a Cobblestone on hand, ready your briquettes in the Cobb Cooker.

    3. Place the Griddle accessory onto the Cobb Cooker and close the Dome Cover for 5 minutes so it can heat up.

    4. Lift the griddle off and place the damp smoking chips onto the Cobblestone.

    5. Place the griddle back onto the Cobb Cooker.

    6. Oil your griddle a little and cook the rashers for about 10-15 minutes a side with the Dome Cover on so they are smoked and cooked at the same time.

    7. These are great any time of the day!

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