Sunday, April 17, 2016

Cobb Grill / Competition Steak Cooker??

Well...maybe. I think if set up right, a fellow could come pretty close to producing a competition quality steak. This is my attempt at this task with the little Cobb Cooker.

Those great folks at Grill Grates make their product for about any grill or cooker and sure enough, they had a pair of grates to fit the Cobb Grill so I did order a set for my grill.

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For my first try at a good competition steak, I started with a 16oz ribeye and got it out of the fridge about 45 minutes before the fire. Applied a great steak rub and set it aside to a cooling rack. I also had one of those nice big Indiana pork chops (1” thick) that weighed about a pound so I applied some salt and pepper to this chop as well for the wife. To complete the cook, I made up three of my homemade 1/3rd pound 60/40 fat burgers as these are always great on any cooker.

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Rather than using the standard lighting procedure for the Cobb Grill fire, I decided to use a small charcoal chimney to be sure I had all of the fuel hot at the start of the cook.

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Poured the lump into the grill and spread it out evenly and my fire was ready to cook.

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Placed the Grill Grates on the Cobb and waited for about 15 minutes to allow the grill to get up to about 600 degrees which is ideal steak cooking temperature and then placed the steak on the grid at the 10am to 4pm position for the first phase of the cook. Let it cook for 2-1/2 minutes and turned it 105 degrees to the 2pm to 8am position on the grill. After another 2-1/2 minutes I turned the steak over and cooked that side the same as the first and took the steak off of the grill after about 9-1/2 minutes at 135 internal which should come out to about a medium steak as the contest requires.

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This is the steak just before it came of of the Cobb Grill and I think it looks great. That answered my question and I do believe a competition quality steak can be cooked on the Cobb Grill.

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Here is the steak as I would present it at a SCA event.

Next up was my big Indiana pork chop.

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I used the same procedure as with the above steak as it was about the same thickness of the steak and I wanted it cooked to about 140 internal so I figured it would need about the same amount of time.

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Didn’t come out as pretty as the steak but did look good.

After the chop, I turned the Grill Grates over to the smooth side for my three fat burgers.

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About 600 degrees at the cooking surface on the backside of the Grill Grates is searing excellence at it’s finest for my fat burgers. Cooked the burgers to medium rare at about 3-4 minutes a side.

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The smoke pouring out of the cooker with the burgers on it kinda reminded me of an old steam locomotive climbing a hill many years ago.

Let’s eat...

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Wife wanted the chop so I fixed her up with some peas and fruit and she had a nice meal although she couldn’t eat the whole chop.

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While steak and chops are good, I live for my 60/40 fat burgers cooked to about medium rare as they are about my favorite meal coming off of a grill. I dressed the burger with a slice of tomato, a slice of cheese, a slice of onion, and some lettuce and then added some chips and a couple of deviled eggs and I was one satisfied old man.

Friday, April 15, 2016

Stuffed Peppers / Cobb Grill

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The ingredients for this dish are as follows:

One pound of 70 / 30 burger
One pound of my homemade spicy Italian sausage
Two cups cooked rice
Chopped onions
Chopped bell pepper tops
Chopped celery
Can of chopped tomatoes
Garlic
Bell peppers
Cheddar cheese
Jalapeno Catsup
Worcestershire Sauce
Tabasco sauce
Italian spices, salt, and pepper
About a half cup of water

I started this cook by par-boiling my bell peppers for about 5 minutes to make them a little more tender.

Next step was to cook the rice.

I oiled up a cast iron skillet and put the onions, bell pepper tops, celery, and cooked this for about 6-7 minutes and then added the spices and garlic and cooked another minute or two and placed the results into a large mixing bowl.

Added all but my sauce components into the mixing bowl and just mixed it up. Next step was to make the sauce be combining the Jalapeno catsup, some Worcestershire sauce, and a few squirts of Tabasco.

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I stuffed my bell peppers and then used the leftover mixture for a small meatloaf.

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Added my hot and spicy sauce.

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As soon as the Cobb was up to temperature, I placed the stuffed peppers along with a couple of baked potatoes on the grill.

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Just before the peppers were ready, I added some shredded cheddar to the top of the peppers and gave them enough time for the cheese to melt and pulled the treat off of the grill.

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Followed the peppers with the meatloaf and added the cheese to this as well.

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Added some fruit and a buttered up bun half and along with a good ale, had a great meal.

Sunday, April 10, 2016

Roadside Rotisserie Chicken / Cobb Grill

I started with a 5.49 lb whole frozen chicken the day before my cook and after I got it thawed, I trimmed it up a little and then placed it into a one gallon Zip-Lock bag and poured about 12 oz of Wishbone Robusto salad dressing over it and put it back into the fridge for the overnight stay.

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On the morning of my cook, the chicken was removed from the marinade and installed in my rotisserie setup for the cook. Nice feature about this setup is that all the prep and setup work can be done in the kitchen and then the whole unit is just carried out and placed on the cooker base when the temperature is where I want it. Anyway, once I got it installed on the spit, I just turned the rotisserie motor on and sprinkled some Smokin’ Guns Hot rub all over my chicken and we were ready for the fire.

I also started my fire in the Cobb using 14 Stubb’s briquets and then added a little hickory for a light smoke.

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Was a cold morning at about 25 degrees and we had an overnight dusting of snow as you can see in this picture. Loaded the chicken into the Cobb Grill and turned it loose for the first hour.

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My baste or mop for this cook was “The Roadside Chicken Sauce” which is a great baste, marinade, sauce, and overall chicken enhancer that can be found on the web. After the first hour of cooking, I mopped the chicken building up layers of flavor at about every 15-20 minutes until the chicken was done. I had to add a few more briquets during the cook.

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Chicken looked good coming off of the cooker.

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Cut up the chicken and got it plated.

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Plated up my chicken and added some mashed potatoes and gravy, sliced tomatoes, and a roll and had one fine meal.

Thursday, March 31, 2016

First Rotisserie Cook on the Cobb Grill

One of my Winter projects was to try to come up with a rotisserie setup for my little Cobb Grill. I got that task completed and this was my first cook on this modified rotisserie setup.

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My first cook was a 7.83 pound Cumberland Gap boneless ham. I added a sticker and then my favorite rub and it was ready to be carried out and placed on my little Cobb Grill.

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I had started my fire with 14 Stubbs briquets and then added a tin foil package of Jack Daniels wood chips for some smoke.

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Added the prepped ham and rotisserie unit to my Cobb base and just turned it loose.

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About 2-1/2 hours into the cook, I started my Honey-Sriracha glaze and applied it three times to my ham. I also added a few more briquets to my charcoal basket.

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I took the ham off at about four hours total and it looked good. Rested the ham and then cooled it down in the fridge to get it ready for the slicer.

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Put the ham thru the slicer and got a nice pile of meat.

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I piled about 6 ozs. on some rye bread, added some Swiss cheese, then some lettuce and tomato, and finished it off with some horsey sauce. Along with some chips and green onions and a fine ale, it made for a great lunch.

Rotisserie on a Cobb Grill

This modification was one of my Winter projects this year and I thought it would be a great accessory to an already fine little cooker. I love rotisserie cooking over charcoal or wood and do it on several of my other cooker as well so I had a little experience of setting up something that would work well.

I started out by looking for a rotisserie kit of some type that might work on the Cobb Grill and found a couple of what looked like very light duty kits in Europe that were designed for the grill. Probably be expensive to ship and I didn’t feel they would work for the type and weight of the meat I wanted to cook so I decided against ordering one of those kits.

I decided to go ahead and built something out of some parts I had on hand and then order the few parts I needed to complete the modification.

Since I am writing this to help others make this modification, I will assume that these folks will be starting from scratch with only the Cobb Premier Grill or one of the other round models.

I will start with a bill of material and then explain the details:

Cobb Dome Extensions with Chicken Roasting Stand (Qty 2)

A very small motor mount of about 2” or less in width to fit the Cobb Dome Extension

A standard 3 inch battery operated rotisserie motor

A 5/16” spit rod that is at about 16 inches in length

A spit rod handle

A couple of spit rod forks

A 5/16” spit rod bearing

An adjustable counter balance system would also be nice on larger pieces of meat


The two Cobb Dome Extensions are needed to give you enough height for the rotisserie setup. These will give you room to spin a piece of meat up to about 7-1/2” in total thickness with good results. One of these units with the chicken roasting stand is a nice addition to the Cobb Grill anyway for cooking the “Beer Butt” type of whole chicken. I also use one quite often for tall cuts like pork butt, pork ribs, meatloaf in a loaf pan, and some raised grid or two layer cooking in the grill. It is a nice accessory.
The Cobb Dome Extension with Chicken Roasting Stand can be purchased from
www.cobbgrillamerica.com at $26.50 each.

I think there is only one compact motor mount out there that is small enough in width to work well on one of the Cobb Dome Extensions and this can be found at www.cajunbandit.com and is called “The Rotisserie Motor Mount KIt” and the price is $16.99.

After looking around and trying to piece meal together the balance of the parts, I found a kit with everything else that is needed and then some for less money from
http://www.onegrill.com/Universal_Gas_Grill_Rotisserie_Kits_s/130.htm It is called...
OneGrill™ Universal Complete Grill Rotisserie Kit - 19” x 5/16” w/ Chrome Cordless Motor
and this kit is on sale for $48.44 with free shipping.
This kit comes with some mounts that are not needed but is still a less expensive way to purchase the balance of the parts.

Once I got this setup together, I found that with the spit rod at about 3 inches longer than was needed, and the spit rod handle that came in the kit at 4-1/2” in length added to this extra spit rod length, was sticking out too far on the one side of the grill and might be a problem so I made one more purchase of a round spit rod knob that wouldn’t stick out that far. I found a suitable round plastic knob at https://www.amazon.com This is called:
J.W. Winco DG110 WD595 Plastic Ball Knob, 3/8-16" Brass Insert, 1 1/2"Diameter
The cost of this round knob was $4.12

Well, that is the parts I used to modify my little Cobb Grill into one great rotisserie cooker.


The tools required for this modification are as follows:

An electric drill with a set of twist bits suitable for stainless steel
A 3/4” hole saw also suitable for stainless steel
A hammer and a center punch
A hack saw with a blade that will cut stainless steel or a cut off saw of some type
A 2X4 about 15” long

Stainless steel is a little more difficult to work with and your standard Harbor Freight tools may not work with this metal.

I did this modification on my kitchen countertop with some help from the wife in about 45 minutes after I got the layout completed and the six holes counter punched. I used the block of wood for center punching and drilling my holes.

Be super careful with the layout of the 3/4” hole on the motor mount side of the dome extension as it needs to be right.

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I didn’t drill a smaller pilot hole for this first 3/4” hole saw and the drill drifted just a little and I got the hole about 1/16” too high. Still clears alright but it is close to the spit rod rubbing the bottom of the hole. I drilled the holes from the inside of the extension out on the block of wood.

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At 180 degrees from the first hole, I drilled the second 3/4” hole in the same position as the first hole and did use a pilot hole first and got this one right where I wanted it. Then you can use the hacksaw or a cut off wheel to cut the slot down to the 3/4” hole like you see on the picture.

Last step is to drill your holes for the motor mounts. Be sure when you layout the motor mount that you do so with the lid on the dome extension to be sure you don’t get the mount too high and interfere with the lid closing properly.

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After you mount the spit motor mount, put the knob on the spit rod and place the spit rod bearing on the rod with the smaller end facing the knob end of the rod. Then place the spit rod into the dome extension and adjust the bearing to keep the spit rod from coming out of the motor. Next step is to place the two forks on the spit rod being sure to keep the thumb screws on the same flat on the spit rod as the bearing adjustment screw as this will make it easier to load the meat. The spit rod fork on the bearing side of the cooker needs about 5/8” clearance from the bearing to make it easier to install the unit in the extension. Picture 513 show this distance.

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The above is a 7.83 pound ham in the grill. Imagine that...the little cooker will make about 25 nice sandwiches for your hungry crowd!

This modification and setup will work with a piece of meat up to about 9” in length and a width or top to bottom of about 7-1/2 inches in diameter. This will include the boneless ham, whole chickens, turkey breast, beef round roast for roast beef, boneless leg of lamb, cornish hens, pork loin, maybe a 3-4 bone prime rib, and probably some others that I can’t think about at this time.

Many of the cooks will require the addition of some more charcoal during the cook and this can be done by using gloves and carefully just lift the bottom two dome extensions along with the rotisserie and meat in one unit off of the grill and set it aside and then stir the charcoal and add some more briquets and put it back together and you are on your way again. Can do it in less than a minute.

Wednesday, March 16, 2016

Meatloaf on the Cobb Grill

Did this cook yesterday on my little Cobb Grill using the extender ring as I needed a little more height in the cooking area to fit my meatloaf pan. Used Stubbs briquets (12) and some Jack Daniels chips for my smoke wood.

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The small loaf was made up with about 1-1/4 pound of burger and one pound of hot sausage along with some veggies consisting of onions and bell peppers. Also used some crackers, some SPG seasoning, and an egg. My pots were rubbed with some peanut oil and then I sprinkled on some SPG for additional flavor.

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Nice cool morning without much wind will make for a nice cook.

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Was a tight fit but I got it loaded into the grill and I was on my way to a nice lunch.

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Took the potatoes off at about 204-207 internal and then wrapped them in foil. The meatloaf took about 20 minutes longer and I took it off at about 165 degrees internal.

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Sliced up the meatloaf and it looked great.

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Dressed the potato and added some greens and a garlic bun and had a fine lunch.

That grill is just fun to cook on and always puts out some fine food.