Sunday, July 30, 2017

1/2 Pound Smash Burger on the Weber Performer

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Why not start with a picture? Doesn’t that look good enough to eat?

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I started with a pound of ground chuck, some hot dogs, and a couple of nice sized onion buns. I also got my condiment plate ready with some onions, tomato slices, shredded lettuce, and sliced cheese. 

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I used my Weber Performer with a Stainless Steel charcoal basket that matches my Weber griddle in size. I used lump charcoal for this high temperature cook. 

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Toasted the buns first.

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Next up were the onions and hot peppers.

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Did some dogs for the Bride.

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And now for the smash burgers. My griddle settled in at about 575 degrees so this was perfect for my burgers. 

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First two smash burgers ready to come off of the griddle. 

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I then did two smash burgers with cheese. 

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The results of my cook.

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I used one plain and one cheese smash burger for each sandwich. 

All I can say is “Five Guys” eat your heart out! 

Smokehouse Maple Sausage and Egg Hash

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This McCormick Grill Mates recipe has been all over the web in the last week or two and the recipe shows it done in a cast iron skillet on a gas grill but I decided to try it in my little Cobb Grill in an all Stainless steel pan. It came out quite well.

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I used the larger charcoal basket from the Cobb BBQ Kit and loaded it with 18 all hardwood briquets from my Weber small charcoal chimney. I need a medium hot fire for this treat. 

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Added a little oil and my smoked sausage for the first step in this recipe. This cooked about 5 minutes.

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Next were the veggies consisting of chopped onions, red bell pepper, jalapeño pepper and some spices. This cooked about 6 minutes.

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Next was about 3 cups of frozen hash browns. This cooked about 6 minutes.

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Next, I stirred in about a cup of sharp Cheddar cheese. I cooked this about 2 minutes and made 4 indentations on the top of the cook for the eggs.

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Just after I cracked four eggs into the pan.

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Used a lid to help get the eggs done and I also warmed up my muffins at the same time.

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It is done and ready to come off of the Cobb.

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This picture got fuzzy...I musta been in my cups, anyway, I added some chopped cilantro and a little sour cream and served with some garden tomatoes and cottage cheese and a slice of cantaloupe.

I’ll do this one again...

Philly Cheese Steaks Sloppy Joes

I saw this recipe on one of the bbq forums using a gas griddle and decided to try to adapt it to my Cobb Grill using the wok or Stainless Steel Frying Pan. 

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The Ingredients are as follows:

1 pound ground beef
Tbl butter
1 small yellow onion diced
1 small green pepper diced
Some smoked red bell pepper
Few oz. of diced mushrooms
2 Tbl ketchup
1 Tbl Worcestershire sauce
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1 Tbl cornstarch
1 cup beef broth
8 oz. Provolone cheese chopped
Buns of your choice

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I like to toast my buns for most sandwiches.

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I melted a little butter and then added my ground beef, the onions, and the bell peppers and cooked until done. I then removed the grease and got ready for the next step.

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Used the lid for this cook and it worked well.

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At this point, I added the balance of the ingredients and cooked it down slightly.

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My cheese went into the dish next. I also took the pan off of the grill as I didn't want to burn any of the cheese.

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Just off of the Cobb Grill and ready for serving. It came out with a little more juice than I wanted so I will cut that back a little on my next cook.

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Served with some chips and cheese and some sliced tomatoes.

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I did add some hot peppers to my sandwich.

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Made a nice lunch.

Wednesday, July 26, 2017

Peppered Beef on the Cobb Grill

I did this cook on the Cobb Grill and it came out well although it did take longer than I expected to get the beef done enough to pull like a pork butt. 


2-1/2 pound chuck roast
1 medium bell pepper
1 medium red onion
1/2 jar sliced smoked red peppers
2-3 jalapenos sliced
3-4 cloves of garlic minced
1/8 cup Worcestershire sauce
Salt, pepper, granulated garlic
About 12 oz of beef broth, water, or wine, or beer, or your favorite liquid for beef. I made up some beef broth for this cook.
Small can of sliced mushrooms
Swiss cheese


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I prepped my 2-1/2 pound chuck roast with some Worcestershire sauce, kosher salt, and butcher cut black pepper. I also placed a probe in it as I needed to keep track of the internal temperature as I wanted it off of the cooker at about 170F internal for this first part of the cook. 

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I started with about 19-20 all hardwood briquets and had to add twice during this slightly over 4 hour cook at a fairly high temperature. The first time, I added 4 more briquets and the second time I added 5 more briquets.

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The meat going on the Cobb and this part of the cook took about 2 hours.

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My pepper mixture consists of green bell pepper, red smoked bell pepper, jalapeño peppers, red onions, a few cloves of garlic, Worcestershire sauce, about 12 oz beef broth with some "Better Than Beef" broth seasoning.

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Had a couple off showers during the cook and I had to rescue my transmitter by placing it into a freezer bag to keep it dry.

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The chuck roast ready to come off with an internal of about 170 degrees.

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The roast beef and peppers just going on the Cobb after the first part of the cook.

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After the meat was about done on the first step of this cook, it went into the pan with the peppers. It was in with the veggies for about 2 hours and 10 minutes or until I had an internal of about 212F degrees. It does need to go to this higher temp so it can be pulled like a pork butt.

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The meat pulled perfectly and has a nice smoke ring.

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I pulled the beef and mixed it back in with the peppers.

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Sandwich was made with a generous portion of the peppered beef, two slices of Swiss cheese, mayo, and some horseradish. Served with some chips, tomato slices, and a deviled egg.

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Another nice lunch off of the Cobb Grill. We also love this treat over pasta or brown rice.

More Hearth Bread Baking on the Cobb Grill

I have done a few more hearth bread bakes on my little Cobb Grill using several different setups, recipes, and methods and I have finally figured out how to get a fairly nice loaf of bread off of this great little grill. 

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Most of my baking has been done with the “5 Minutes a Day Artisan Bread Dough” which is simple and does make some terrific bread. 

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I like to use a charcoal chimney for all my high temp cooking or baking with the larger charcoal basket. This charcoal basket comes with the Cobb BBQ Kit. I have 22 hardwood briquets in the charcoal chimney and it is ready to be poured into the Cobb.

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My setup for this bake is as follows.
Used the larger charcoal basket with 22 briquets. I also use lump for some bakes.
Dome extension went on next.
Standard cooking grid on top of the extension. 
Roast rack on next.
8-1/2" hearth stone on top.

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First loaf going on the grill.

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I baked the bread to 206F internal and it came out great.

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I know it's not very pretty but it sure came out nice other than that problem. The bread took about an hour and the temperature measured at the top of the dome was about 360-390F during the bake. Browned nicely and tasted great.

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That is a perfect crust.

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This is another and much nicer loaf cooling on the counter top.

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Had a little piece of dough left so the wife made up some big breadsticks.

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Makes a great snack.

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Here is another loaf I found in my pictures but I don’t remember all the details on this loaf but other than the top, it looks pretty good. 

This is my latest hearth bake on the Cobb Grill.

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I used about 19-20 all hardwood briquets for this bake in the larger charcoal basket.

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About ready to be put on the Cobb.

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The bake took a little longer than I expected but did come out quite well. I took it off of the Cobb with an internal temperature of 200F degrees.

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Got the bottom of the loaf about perfect.

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Structure not too bad but the top of the loaf could use some improvement as it is not very pretty.

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I dearly love homemade bread.