Tuesday, July 28, 2015

4th of July on the Ranch

I did this cook on my Weber Ranch Kettle yesterday and it came out quite well.

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I made up a pan of green beans, new potatoes, onions, mushrooms, and seasoned it  with some country ham and bacon along with some fresh herbs.

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I also cooked six very nice chuck roasts on this cook...these were so nice that I couldn’t find a thing to trim on any of them. The second meat on this cook was some very hot,  and insanely hot jerk chicken.

I split 4 pounds of cold briquets on two sides of the kettle and then added about 2 pounds of hot briquets over the top and then added a chunk of hickory for my smoke wood. 

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I added one strip of a Grill Grate over the hot coals on one side of the cooker to sear up my jerk chicken.

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The jerk chicken came off first and sure looked great.

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I cooked the roasts to about 165 internal and then wrapped them in foil with some goodies to finish them up. I planned to make pulled beef out of all of the roasts. 

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Roasts wrapped and ready to go back on the cooker.

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My bean and new potato pan came off the cooker just before I wrapped my roasts.

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I took the chuck roasts to about 210 internal and then took them off the cooker and let them rest for about 30 minutes. I then pulled the meat and added the juice from the foil back into the meat and it sure came out looking good. 

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We kept about a pound out for some treats and then processed the balance for the freezer. 

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Made up a slider bun with some of the pulled beef and added some caramelized onions and peppers and my sandwich was complete. I also added a piece of my insanely hot jerk chicken to my plate. With the addition of some pasta salad, my meal was complete.

Loving this kettle more every time I use it.

Beef and Beans Meatloaf / Cobb Grill

This treat is  from “The Barbecue Pit Boys” season 11 recent episode on their show. I have cut it down to a more reasonable amount for our use as we really don’t need a 5+ pound meatloaf. 

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2 lbs ground beef
9 oz Chorizo sausage
8 oz refried beans
1 egg
2 TBL finely diced bell pepper
2 TBL finely diced poblano pepper
2 TBL finely diced onion
6-7 oz can of diced tomatoes with chilies
1 tsp cumin
1 tsp dried oregano
1 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp granulated garlic
handful of crushed corn chips

option 1/2 tsp cayenne pepper or one diced up hot pepper or both

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I was hoping this would fit into a 2 pound loaf pan as it was the largest pan I had that would fit into my little cooker. I guess I will need to find another pan to fit the recipe and the cooker.

The baking potatoes were prepped with peanut oil, garlic salt, and fresh cracked black pepper. 

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Fired the Cobb Grill up with 12 Stubb’s briquets and after they were ashed over, I loaded my meatloaf and potatoes. 

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Cooked the meatloaf to about 165 internal and pulled it off the cooker. Wrapped it in foil and let it cool for about 20 minutes. 

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This meatloaf is “money”. It is really good although it came out a little crumbly...I think I added too many corn chips. We both loved it and will definitely make it again.

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Jan came up with another use for this wonderful treat.

Sticky Orange Glazed Ham & More

Kroger keeps putting ham on sale for under a dollar a pound and we do love ham so here is another cook with this treat. 

I did the last ham cook on my Green Mountain Daniel Boone in the rotisserie and this one will be in the Green Mountain Davy Crockett tailgater grill.

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The ham weighed 9.88 pounds and my sides are candied yams, pit beans, and some rolls that we will use for buns for the ham.

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I started the cook with the ham and the dish of yams.

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Ran the cooker at about 165 degrees for the first hour to generate a little more smoke and them moved it up to about 300 degrees.

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Pulled the candied yams off when they were done and foiled them to keep them warm. 

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My pit beans went on next.

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Pulled the beans next and as above, foiled them to hold for the balance of the cook. 

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Pulled the ham when the internal got to about 135 degrees.

Raised the temperature on the cooker to about 360 degrees.

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Put my raised grid in and loaded my rolls.

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They come off looking great.

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Sliced and chopped up most of the meat up for the freezer. The ham bone and some chunks of ham will be used for some soup beans today. 

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Made a nice lunch.

Gotta love that little pellet cooker.

Another Cobb Adventure

I did another cook on this very small charcoal fueled tailgate cooker (Cobb Grill) that didn’t work out too well. I wanted to do a cook with a main meat, some type of bread or rolls, and maybe a couple of sides all on the same cook. 

The plan was to do a burger loaf along with some Pillsbury Grands biscuits on the main cooking grid and some maple syrup candied carrots along with a new potato treat in foil pouches in the cookers moat around the charcoal basket under the main cooking grid.

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Right at the start, I am in trouble as we didn’t have any carrots. I decided to change this side dish to an onion and pepper treat for the burger loaf.

I prepped some hot Hungarian yellow wax peppers, some bell peppers, and some smoked red peppers along with some onion rings for this treat. I also cut up some onions, peppers, and garlic for my potatoes. 

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I made up my two foil packets of peppers and then added some butter and closed them up.

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I made up the first potato packet with sliced new potatoes, Italian seasoning, olive oil, chopped peppers and onions, and some butter. I made up the second packet with some quartered new potatoes along with the same stuff as in the first packet. 

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I made up my burger loaf in a one pound bread pan with the goodies. 

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I fired the Cobb up with some lump charcoal and as soon as it was ashed over, I placed my foil packets of veggies around the charcoal basket in the moat of the little grill. 

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Placed the cooking grid on the grill and added the burger loaf and some biscuits. 

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Didn’t take long until I smelled something wrong with the cook. My biscuits were stuck to the rack and the bottoms were burnt up! I scraped them off the rack and tried to salvage  as much as possible. I think I will need to do the biscuits on some type of raised grid in the future. 

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About an hour into the cook the meat was done at 165 internal so I pulled it along with my pepper and potato packets. 

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The veggie packets cooked in the moat worked out great and especially the quartered potatoes as they browned up very nicely. 

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Well, if I would of had some carrots, and my biscuits wouldn’t of burnt up, I would have had a hellofa meal. 

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Still had a pretty good meal out of a little tailgate cooker. I’ll get it right the next time.

Barbecued Ham & Spiral Cut Pineapple on the Rotisserie

The Barbecued Ham recipe included a great sounding “Sticky Orange Glaze” made with fresh orange juice along with chile sauce and some other ingredients that just looked wonderful to me. 

The Roasted Spiral Cut Pineapple as well had a great looking recipe sauce including cocoa powder, cane sugar, and gobs of butter. 

I did this cook on my Green Mountain Daniel Boone pellet grill with a rotisserie setup  yesterday and it came out quite well.

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The ham was prepped with a good rub and then mounted into my rotisserie basket. I then cleaned and cut the spiral into my whole pineapple and mounted it along side my ham and it was ready for the grill. 

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Loaded my basket into the grill and got it spinning away at about 165 degrees for the first hour to insure I ended up with some good hickory smoke flavor in my final product. 

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After about an hour, I raised the temperature to about 275 and also loaded my candied yams in a bread pan along side my rotisserie basket. 

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Later into the cook, both the ham and the pineapple were basted with my two sauces before they came off the cooker. 

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My three treats came off the cooker looking very good.

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Wife made up a pan of skillet cornbread and also heated up some fresh kale greens from the garden. 

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It sure made a nice evening meal.