Cobb Cooker: Bolognaise and butterscotch ...

I used to Cobb cooker again last night with the Crofton cast iron pot, to cook a simple bolognaise sauce. My recipe varies depending on what ingredients are available at home but the method remains constant.

I often use one of my thermal cookers but the cast iron pot is quicker if I start cooking later in the day. I used our kitchen gas hotplate as my initial heat source, while preparing the six heat beads inside the Cobb's fire-box. I then placed the pot directly on the fire-box, in the same way as I had for the previous night's beef casserole. The Cobb was set up outside and Erin commented that the delicious smell wafted everywhere!  (The sauce was done about 45 minutes later, reduced and nicely thickened).

So why is there a photo of butterscotch self-saucing pudding?!  I made that after the bolognaise was done, using the residual heat of the beads to slowly cook a (very late) dessert.  It sat on the grill plate for about two hours in total.  I checked it from time to time.  The beads had reduced to a small crumbling pile when I removed the pudding. They had lasted around three and a half hours - a cost of 60c, or 17c per hour of cooking time.