For me, soup falls into the same category as salad. If it isn’t packed full…
Okay, so it hasn’t been the start to spring that we imagined (hello, 14-day forecasts of drizzle).
But be sure those bluebird days and balmy evenings are coming, and when they do, we have the ultimate recipe for your next barbeque: Garlic Bread Cob Loaf.
Yes, that’s right—we’ve found a way to make a deliciously cheesy cob loaf right in your backyard. Imagine your guests’ faces when you open your barbeque lid to reveal a fragrant cob loaf—the undeniable king of bring-a-plate dishes. The surprise! The delight!
The recipe is part of a series from Weber Barbeques that gives you sneaky ways to bring your favourite meals to life on a barbeque—so you can spend more time drinking a cold Aperol Spritz next to the barbie instead of sweltering away in the kitchen while your guests mingle without you.
If your barbeque is looking a little lacklustre and is more likely to turn your delicious cob into charcoal—now is the time to upgrade to something your patio can be proud of. Burning Log in Fyshwick is your home for all things Weber, and has plenty of options for outdoor spaces great and small. They even have an electric range that’s perfect for apartments where gas barbeques are banned!
Okay, okay, now to the Cob. Save this for the next time you host and thank us later.
Garlic Bread Cob Loaf
- 1 large cob loaf (approximately 680g)
- 3 tablespoons olive oil
- 2 teaspoons finely chopped fresh parsley
For the garlic butter
- 3 garlic cloves, finely chopped
- 100 grams butter, softened
- 1 teaspoon dried mixed herbs or Italian herbs
For the cheese mix
- 250 millilitres sour cream
- 250 grams cream cheese
- 1 cup grated mozzarella plus extra ¼ cup to sprinkle on top
- 1 cup grated parmesan cheese
Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q® barbecue, set up your barbecue with a convection tray and a trivet.
In a small bowl, combine all the garlic butter ingredients. In a large bowl, combine all of the cheese mix ingredients. Using a bread knife, cut the top off the cob loaf. Tear the bread top into bite sized pieces. Pull the inner bread out of the cob loaf to create a bowl.
Tear the inner bread into bite-sized pieces. Coat the torn bread with 3 tablespoons of olive oil, toss to evenly coat the pieces. Add one quarter of the cheese mix into the bowl of the loaf.
Next, dot one quarter of the garlic butter over the cheese mix in the cob. Repeat, continuing the layering of the cheese mix and garlic butter. Finish with a sprinkle of extra grated mozzarella cheese.
Bake the cob loaf over indirect medium heat for 20 minutes, or until the cheese is warm and the mozzarella has started to turn golden. 10 minutes into the cooking time, add the torn pieces of bread to the barbecue, and bake around the loaf (indirect medium heat) for 10 minutes.
Remove the cob loaf and torn bread from the barbecue. Garnish with chopped parsley and serve immediately.
Need a barbeque for summer?
Head to Burning Log, on the corner of Wollongong and Maryborough Streets, Fyshwick, or browse the range at burninglog.com.au/weber-bbqs.html