tag:blogger.com,1999:blog-6115293800522279282024-03-08T08:43:32.918-08:00Old Dave's Po-FarmThis blog contains articles about stuff that interests Old Dave. Might be about bbq cooking, down home cooking and baking, bread making, recipes, maybe some old fashioned skills, bbq contests, cooker reviews, restaurant reviews, racing or shooting sports. This site also contains the largest collection of articles and information on the Cobb Grill in the US.Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.comBlogger382125tag:blogger.com,1999:blog-611529380052227928.post-67459006337445578912018-05-21T04:47:00.000-07:002018-05-21T04:47:03.045-07:00The Ultimate Smoked Bloody Mary / Cobb Supreme<div style="-webkit-text-stroke-color: rgb(2, 30, 170); -webkit-text-stroke-width: initial; color: #021eaa; font-family: Helvetica; font-size: 12px; line-height: normal;">
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<span style="font-kerning: none;">This was a fun cook to put together and was done in two phases on the Cobb Supreme charcoal grill.</span></div>
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<span style="font-kerning: none;">Sure makes a nice presentation.</span></div>
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<span style="font-kerning: none;">A fellow needs a little snack or two to go with his drink.</span></div>
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<span style="font-kerning: none;">I always make some extra bacon for these drinks.</span></div>
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<span style="font-kerning: none;">How I infuse the Vodka that is used in my Smoked Bloody Mary drinks.</span></div>
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<span style="font-kerning: none;">On the bottom is a 9X13 dish the is used to catch the smoked water from the ice which will be frozen again for the drinks. On top is the pan of salt and I also mixed in some rub and this is used on the rim of the glass. The cheese I will be smoking is sharp cheddar.</span></div>
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<span style="font-kerning: none;">I used 3 all hardwood briquets and a chunk of hickory for this first phase of the smoke. I must keep the temperature inside the cooker under 90F degrees and a small fire is a must along with the ice which will also help with the temperature.</span></div>
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<span style="font-kerning: none;">The cheese, smoked ice, and the smoked salt and rub starting out early this morning.</span></div>
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<span style="font-kerning: none;">I started the cook very early in the morning when the ambient temperature is the lowest for the day.</span></div>
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<span style="font-kerning: none;">The first phase of the cook about done.</span></div>
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<span style="font-kerning: none;">As soon as my first phase was done, I poured my smoked water into ice cube trays for my drinks and put them into the freezer.</span></div>
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<span style="font-kerning: none;">I cut my large Roma tomatoes into 4 pieces each. I then sprinkled on my rub and some salt and pepper.</span></div>
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<span style="font-kerning: none;">Along with my tomatoes, I used some country style thick cut bacon. Ready to carry it outside and place it on my hot Cobb Supreme.</span></div>
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<span style="font-kerning: none;">I refired the cooker with about 14 all hardwood briquets and added some smoke wood and my second phase was on the way.</span></div>
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<span style="font-kerning: none;">My bacon is done but the tomatoes need a little more time.</span></div>
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<span style="font-kerning: none;">Tomatoes done on the Cobb Supreme.</span></div>
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<span style="font-kerning: none;">I removed the skin and the core out of the tomatoes and placed them into the blender. I then added the balance of my recipe to the blender which included tomato juice, celery seed, Worcestershire sauce, hot sauce, and lemon juice. Pulsed the blender a few time and then put the drinks together.</span></div>
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<span style="font-kerning: none;">I refroze my infused smoked water in a couple of ice trays a few hours before I made up my treat. I started by using some lemon juice on the rim of the glass and the dipping the rim in my salt and rub mixture.</span></div>
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Sure was a fine drink and a great appetizer.</div>
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Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com3tag:blogger.com,1999:blog-611529380052227928.post-59748752742593181662018-05-21T04:20:00.000-07:002018-05-21T04:20:40.449-07:00Porkburgers<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; line-height: normal;">
<span style="font-kerning: none;">This cook was done on my Cobb Premier Grill and is probably the best burger that I have ever tasted. You’ll want to throw rocks at a standard hamburger after trying this one. </span></div>
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<span style="font-kerning: none;">I like my pork burger on an onion bun and then dressed with a slice of onion, a tomato slice, a pickle slice, and some deli mustard.</span></div>
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<span style="font-kerning: none;">I don’t like to cut back much on the meat so I made my pork burgers into 6 oz. patties for this treat. Makes a fine sandwich with this much meat.</span></div>
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<span style="font-kerning: none;">The Ingredients for my Porkburgers:</span></div>
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<span style="font-kerning: none;">2 pork butts weighing about 16-1/4 pound total</span></div>
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<span style="font-kerning: none;">4 pkgs of Lipton dry onion soup</span></div>
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<span style="font-kerning: none;">2 cups of finely chopped onions</span></div>
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<span style="font-kerning: none;">10 cloves of garlic thru my Suzy</span></div>
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<span style="font-kerning: none;">4 TBL dried basil</span></div>
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<span style="font-kerning: none;">3 TBL pork rub</span></div>
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<span style="font-kerning: none;">2 TBL butcher cut black pepper</span></div>
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<span style="font-kerning: none;">3/4 cup Worcestershire sauce</span></div>
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<span style="font-kerning: none;">2 tsp ground cayenne pepper (optional)</span></div>
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<span style="font-kerning: none;">I cut the fat cap off of my butts and deboned them and then sliced them up into pieces that will fit my grinder.</span></div>
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<span style="font-kerning: none;">Put the meat thru the grinder.</span></div>
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<span style="font-kerning: none;">Added all my spices and veggies and then mixed it all up and covered it and placed it into the fridge for about 24 hours so my burger would have some time to meld together before I cooked or processed it.</span></div>
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<span style="font-kerning: none;">Coming out of the fridge on cooking day.</span></div>
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<span style="font-kerning: none;">I made up four 6 oz pork patties along with eight 1/4 pound beef burgers for this cook.</span></div>
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<span style="font-kerning: none;">I used the larger charcoal basket out of the Cobb BBQ Kit and filled it with 19 hot all hardwood briquets out of a charcoal chimney for this cook. I needed enough time and heat for 3 rounds of burger cooking. </span></div>
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<span style="font-kerning: none;">I cooked the porkburgers on the back side of my Grill Grates and used a temperature of about 550F degrees measured on the surface of the Grill Grates. These big 6 oz burgers took about 12 minutes to cook.</span></div>
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<span style="font-kerning: none;">Along with the Porkburgers, I did some 1/4 pound beef slider burgers on this cook. </span></div>
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<span style="font-kerning: none;">Both of the finished burgers just off of the Cobb Premier grill.</span></div>
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<span style="font-kerning: none;">This big one inch thick 1/4 pound slider is a great sandwich but just doesn’t compare to the porkburger. </span></div>
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Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com1tag:blogger.com,1999:blog-611529380052227928.post-56682840609552574262018-05-21T04:04:00.000-07:002018-05-21T04:04:37.802-07:00Buffalo Chicken Breasts & Spicy Chicken Thighs<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; line-height: normal;">
<span style="font-kerning: none;">This cook was done on my Cobb Supreme using my two new proto-type dome extensions from the good folks at Cobb International and my new raised second cooking grid setup. </span></div>
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<span style="font-kerning: none;">My meal was this blazing hot Buffalo chicken breast with one of the baked potatoes, green beans, and some salad stuff.</span></div>
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<span style="font-kerning: none;">The Wife's meal was one of the spicy breaded and crunchy chicken thighs. Served with some new potatoes and green beans and some salad stuff.</span></div>
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<span style="font-kerning: none;">I built this second raised grid with an additional Supreme roasting rack, some carriage bolts, fender washers, lock washers and nuts. </span></div>
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<span style="font-kerning: none;">This will work for large pieces of meat like maybe a pork butt at about 9 pounds on the bottom layer and then another pork butt or maybe a brisket on the top layer. I can see in excess of 20 pounds in one cook on the Supreme with this new setup. </span></div>
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<span style="font-kerning: none;">The cooker assembled and ready to be carried out to my cooking patio. </span></div>
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<span style="font-kerning: none;">The first job was to trim the meat. For the breading, I made an egg wash with eggs and milk, and then made up my breading using flour, cornmeal, onion powder, garlic powder, black pepper, white pepper, and some cayenne pepper.</span></div>
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<span style="font-kerning: none;">After the chicken was breaded, I placed it into the fridge for about 90 minutes to help set the breading on the chicken. Total weight of this cook was slightly over 8 pounds.</span></div>
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<span style="font-kerning: none;">As with all my setups, I like to be able to load them all up in the kitchen and then carry them out to my hot cooker. I have some extra thermometers on this cook as it was my first cook with the setup and need to know what to expect with the two layer cooking.</span></div>
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<span style="font-kerning: none;">I used a full load of all hardwood briquets for this cook. I also added 7-8 more briquets during the cook. Total cooking time was a little over two hours.</span></div>
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<span style="font-kerning: none;">Food just going on my hot Cobb Supreme.</span></div>
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<span style="font-kerning: none;">Just one beautiful morning for cooking outside with the ambient at about 55F degrees and the sun a shining.</span></div>
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<span style="font-kerning: none;">At 55 minutes into the cook, the thighs which were on the bottom layer were done and removed from the cooker. I removed the top grid and finished up my Buffalo breasts on the bottom layer in a pan to make for easy cleanup. At this point, they were glazed with a super hot and spicy sauce that had much more cayenne pepper in it.</span></div>
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<span style="font-kerning: none;">Just off of the Cobb Supreme. The large breasts averaged about 1.30 pounds each and the thighs averaged 3/4 pound each.</span></div>
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<span style="font-kerning: none;">This was the largest breast half and it weighed about a pound and a half. Way too much to eat at one meal but I did the best I could!</span></div>
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<span style="font-kerning: none;">Anxious to try the thighs I made for the wife..sure looks good.</span></div>
Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com0tag:blogger.com,1999:blog-611529380052227928.post-82517999425017139512018-05-02T03:26:00.000-07:002018-05-02T03:26:55.984-07:00First Rotisserie Cook on the Cobb Supreme<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; line-height: normal;">
<span style="font-kerning: none;">I “cobbed” together a rotisserie setup using my two new Cobb Proto-Type Dome Extensions and some rotisserie parts that I use for other cookers and did my first rotisserie cook consisting of a Beef Bottom Round Roast over a pan of Root Vegetables on my Cobb Supreme.</span></div>
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<span style="font-kerning: none;">I made a roast beef sandwich with a generous amount of the bottom round roast beef, lettuce, tomato, and some horsey sauce on a bun. My sides were a few pieces of my baked new red potatoes, sweet potatoes, carrots, and some pearl onions. Added some sour cream to the potatoes.</span></div>
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<span style="font-kerning: none;">I prepped my 3.92 pound bottom round roast by trimming off most of the fat. Added a little olive oil for a sticker and then sprinkled on some SPG for my rub.</span></div>
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<span style="font-kerning: none;">Ready to go on the rotisserie spit rod.</span></div>
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<span style="font-kerning: none;">My root veggies were some new red potatoes, some sweet potatoes, carrots, and some pearl onions. I salted and peppered the veggies and added a little garlic, some fresh rosemary and thyme.</span></div>
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<span style="font-kerning: none;">My cook just going on the Cobb Supreme with a rotisserie setup.</span></div>
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<span style="font-kerning: none;">I used both of my proto-type dome grid extenders for this cook. Along with my heavy duty rotisserie setup, I have a nice cooker for all my rotisserie cooks.</span></div>
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<span style="font-kerning: none;">My cook is done and ready to be removed from the Cobb Supreme. It took a little under two hours and I took the meat off at 130F degrees internal.</span></div>
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<span style="font-kerning: none;">My roast beef and veggies just off of the cooker.</span></div>
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<span style="font-kerning: none;">My roast beef just thru the slicer.</span></div>
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<span style="font-kerning: none;">Made a nice lunch.</span></div>
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<span style="font-kerning: none;">Love the potatoes fixed this way.</span></div>
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<span style="font-kerning: none;">I think the first rotisserie cook on the Cobb Supreme came out quite well and will make for some additional tasty meals. Beef Manhattan is up next.</span></div>
Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com1tag:blogger.com,1999:blog-611529380052227928.post-30326880546588492372018-05-02T03:15:00.000-07:002018-05-02T03:15:49.929-07:00Smoking Cheese on my Hasty-Bake Gourmet<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; line-height: normal;">
<span style="font-kerning: none;">I smoked a little over 28 pounds of cheese on my Hasty-Bake Gourmet and it came out great. </span></div>
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<span style="font-kerning: none;">This is the cheese I started with for this smoke. I had some Cheddar, Sharp Cheddar, Swiss, Colby Jack, Gouda, Farmers Cheese, Dubliner, and my favorite which is the "Three Alarm" Cheese.</span></div>
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<span style="font-kerning: none;">Prepping the cheese for smoking.</span></div>
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<span style="font-kerning: none;">This 28.37 pounds is about all I can fit in the cooker.</span></div>
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<span style="font-kerning: none;">I have a pan of ice under my cheese to help hold the temperature that I want to run in the cooker for this treat. Never over 80 degrees in the cooker for the best results.</span></div>
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<span style="font-kerning: none;">My fire was 5 all hardwood briquets with a piece of hickory over it for my smoke.</span></div>
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<span style="font-kerning: none;">My Gourmet just doing it's thing on this cool morning.</span></div>
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<span style="font-kerning: none;">Just out of my Hasty-Bake Gourmet and ready to be run thru the vacuum pack machine.</span></div>
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<span style="font-kerning: none;">I smoked this batch of cheese for 115 minutes.</span></div>
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<span style="font-kerning: none;">Vacuum packing the cheese.</span></div>
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<span style="font-kerning: none;">My 28 pounds of smoked cheese vacuumed packed and ready for the fridge.</span></div>
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Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com0tag:blogger.com,1999:blog-611529380052227928.post-35635843692107944212018-05-02T02:59:00.000-07:002018-05-02T02:59:30.782-07:0013 Pound Creole Butter Injected Whole Turkey<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; line-height: normal;">
<span style="font-kerning: none;">I did another cook on my larger Cobb Supreme using one of my new Dome Extensions that I had made by the good folks at the Cobb Company and it came out quite well. The Dome Extensions allow me about 2-1/2 more height inches of usable cooking space which is needed for the many items that I wish to cook on this grill and this whole turkey being one of them. </span></div>
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<img alt=" photo IMG_1407.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1407.jpg" /></div>
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<span style="font-kerning: none;">I served my Creole Butter injected turkey with some stuffing, mashed potatoes and gravy, a tossed salad, and a slice of skillet cornbread.</span></div>
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<img alt=" photo IMG_1391.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1391.jpg" /></div>
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<span style="font-kerning: none;">Scottie's Creole Butter Injection</span></div>
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<span style="font-kerning: none;">1 can beer of choice</span></div>
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<span style="font-kerning: none;">1 pound butter</span></div>
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<span style="font-kerning: none;">1 tablespoon Big Time BBQ Rub (or your favorite rub)</span></div>
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<span style="font-kerning: none;">1 tablespoon paprika</span></div>
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<span style="font-kerning: none;">1 tablespoon freshly ground white pepper</span></div>
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<span style="font-kerning: none;">1 tablespoon sea salt</span></div>
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<span style="font-kerning: none;">1 tablespoon garlic powder</span></div>
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<span style="font-kerning: none;">1 tablespoon onion powder</span></div>
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<span style="font-kerning: none;">1 tablespoon dry mustard</span></div>
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<span style="font-kerning: none;">1 tablespoon freshly and finely ground black pepper</span></div>
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<span style="font-kerning: none;">1 teaspoon cayenne</span></div>
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<span style="font-kerning: none;">Melt the butter in saucepan and add the beer and spices. Mix well. Let cool, then inject.</span></div>
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<span style="font-kerning: none;">Yield: About 2 1/2 cupsHeat Scale: Medium</span></div>
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<span style="font-kerning: none;">We injected about two cups into this 13 pound turkey.</span></div>
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<span style="font-kerning: none;">The injected turkey was placed into a 2-1/2 gallon freezer bag and I poured a full bottle of Wishbone Robusto salad dressing over the top. Then it went into the fridge for an overnight stay to marry up all the flavors.</span></div>
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<span style="font-kerning: none;">I turned the bag over a few times during this overnight stay and pulled it out of the fridge early this morning for my cook.</span></div>
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<span style="font-kerning: none;">I maxed out the Supreme's charcoal basket with about 25 all hardwood charcoal briquets, and then added some hickory chunks for this cook.</span></div>
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<span style="font-kerning: none;">I rubbed the chicken with my favorite poultry rub and placed the turkey on the Cobb Supreme using one of my proto-type dome extensions. This gave me enough clearance for this big piece of meat.</span></div>
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<span style="font-kerning: none;">Cold morning at about 26F degrees and some light snow and a lot of wind.</span></div>
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<span style="font-kerning: none;">Later into the cook and just before I mopped it with my Roadside Chicken Sauce.</span></div>
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<span style="font-kerning: none;">Total cook time was a little under 5 hours and I did add charcoal three times as it was cold and windy. </span></div>
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<span style="font-kerning: none;">I ran a temperature of about 235-270F degrees during the cook.</span></div>
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<span style="font-kerning: none;">First mop with the Roadside Sauce.</span></div>
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<span style="font-kerning: none;">If you like the chicken from the roadside chicken stands then you'll like this. I've been making this for about 15 years now and it's pretty darn good. </span></div>
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<span style="font-kerning: none;">ROADSIDE CHICKEN</span></div>
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<span style="font-kerning: none;">1 cup white vinegar </span></div>
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<span style="font-kerning: none;">1/2 cup veg oil </span></div>
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<span style="font-kerning: none;">1/4 cup worcestershire sauce </span></div>
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<span style="font-kerning: none;">1 TBS Sea or Kosher salt </span></div>
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<span style="font-kerning: none;">1 TBS white sugar </span></div>
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<span style="font-kerning: none;">1 tsp garlic powder </span></div>
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<span style="font-kerning: none;">1 tsp onion powder </span></div>
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<span style="font-kerning: none;">1 tsp white pepper </span></div>
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<span style="font-kerning: none;">1/2 tsp celery salt </span></div>
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<span style="font-kerning: none;">Mix/shake till well dissolved. I put mine in a old worcestershire bottle with the shaker top. You can marinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I use the kettle but i think it would do well on the WSM (Larry used it) with no water pan and a high heat cook. I usally add one small piece of apple wood while grilling also. Hope you like it. Enjoy</span></div>
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<span style="font-kerning: none;"><b>EDIT:</b> If you are going to marinate the chicken first, then leave the oil out for the marinade process. Make up a fresh batch for basting the chicken with the oil in the sauce.</span></div>
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<span style="font-kerning: none;">Cooling down on the counter.</span></div>
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<span style="font-kerning: none;">I had to put on a “bib” to eat that juicy breast meat! </span></div>
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<span style="font-kerning: none;">Real happy with the cook as everything came out great.</span></div>
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Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com0tag:blogger.com,1999:blog-611529380052227928.post-8890839978287534322018-05-02T02:45:00.000-07:002018-05-21T04:53:22.737-07:00Humongous ABT's on the Cobb Supreme Grill<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; line-height: normal;">
<span style="font-kerning: none;">Wife came home with a few big beautiful red mild chili’s and asked me just what can we do with these big peppers? Well, I figured I would stuff them with something and decided to make some Humongous ABT’s out of them. </span></div>
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<span style="font-kerning: none;">This was my treat or meal and it was great!</span></div>
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<span style="font-kerning: none;">These peppers were about 9” to 10” long and nice and fresh. Sure not what a fellow would use for ABT’s but I decided to just add some heat to the stuffing and see how that would come out. </span></div>
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<span style="font-kerning: none;">I chopped up some jalapeño peppers for the heat in my treat, chopped some onions as well, and then added some finely chopped smoked pulled pork to my dish. I ended up using 1-1/2 pounds of cream cheese. I also topped my treat with some pre-cooked bacon.</span></div>
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<span style="font-kerning: none;">I started by cutting the peppers into two pieces and then made up a cheeseball with the ingredients which make stuffing ABT’s much easier and quicker and stuffed my pepper halves. </span></div>
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<span style="font-kerning: none;">Ready for the next step.</span></div>
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<span style="font-kerning: none;">I placed my peppers into a 9X13" baking or casserole dish and added the bacon and then sprinkled on a hot pork rub and they were ready to go on the cooker. Sure gotta love all the space in the Supreme. A half size hotel aluminum foil pan will also fit this fine cooker.</span></div>
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<span style="font-kerning: none;">I added about 14 all hardwood charcoal briquets to the charcoal basket and then added a few small chunks of hickory for my smoke wood and the cooker was ready to go. </span></div>
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<span style="font-kerning: none;">Casserole dish going on the Cobb Supreme.</span></div>
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<span style="font-kerning: none;">Just coming off of the Cobb Supreme after about 50 minutes. Ran a temperature of about 240-270F degrees.</span></div>
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<span style="font-kerning: none;">This treat came out quite well and was a very easy cook.</span></div>
Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com0tag:blogger.com,1999:blog-611529380052227928.post-8166244077319126432018-03-30T06:43:00.000-07:002018-05-21T04:54:46.612-07:00Tijuana Surprise & Nachos on the Cobb Supreme<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; line-height: normal;">
<span style="font-kerning: none;">I did this cook on a cool morning (27F degrees) a few days ago and it came out quite well. The Cobb Supreme is the largest cooker that the Cobb Company makes. </span></div>
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<span style="font-kerning: none;">I added some hot salsa and jalapeño pepper slices to the Tijuana Surprise and some peppers to my Nachos as well. Served with some sliced tomatoes.</span></div>
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<span style="font-kerning: none;">Here are the ingredients and this dish is an "artery slammer".</span></div>
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<span style="font-kerning: none;">2-16oz packages of ground beef</span></div>
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<span style="font-kerning: none;">1-med white onion finely chopped</span></div>
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<span style="font-kerning: none;">1-envelope taco seasoning mix</span></div>
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<span style="font-kerning: none;">3/4-cup water</span></div>
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<span style="font-kerning: none;">1-16oz jar taco sauce (medium heat)</span></div>
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<span style="font-kerning: none;">9-12 six inch flour tortillas</span></div>
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<span style="font-kerning: none;">3-cups cheddar cheese</span></div>
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<span style="font-kerning: none;">1-16oz can refried beans</span></div>
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<span style="font-kerning: none;">2-cups sour cream</span></div>
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<span style="font-kerning: none;">1-cup green onions</span></div>
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<span style="font-kerning: none;">2-2oz cans of sliced black olives</span></div>
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<span style="font-kerning: none;">The ingredients are just layered in and I started with some tortillas and then the spiced and sauced meat.</span></div>
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<span style="font-kerning: none;">I then added a layer of shredded cheddar and another round of flour tortillas.Next came the refried beans.</span></div>
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<span style="font-kerning: none;">Next was the two cups of sour cream, the black olives, and the chopped green onions.</span></div>
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<span style="font-kerning: none;">Another layer of flour tortillas and then the second layer of meat. I finished up with a layer of 2 more cups of shredded cheddar cheese.</span></div>
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<span style="font-kerning: none;">I used 16 all hardwood charcoal briquets and didn't add any smoke wood as I wanted just a hint of smoke with this dish.</span></div>
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<span style="font-kerning: none;">I cooked this casserole at about 245F degrees for about 75 minutes and removed it from the cooker.</span></div>
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<span style="font-kerning: none;">You just gotta love the size of the Cobb Supreme as it will hold a 9X13" casserole dish which sure gives me some great choices on what to cook on the grill. This dish will easily feed 12 people.</span></div>
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<span style="font-kerning: none;">After I pulled the Tijuana Surprise off of the Supreme, I added my nacho dip and this finished up while my main course was cooling down.</span></div>
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<span style="font-kerning: none;">Made 12 nice sized servings.</span></div>
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<span style="font-kerning: none;">Doesn't that look good? It sure made a fine lunch.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 14px; line-height: normal;">I</span><span style="font-kerning: none;"> had hot stuff in the cheese sauce and then with the peppers on top, made a nice treat.</span></div>
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<span style="font-kerning: none;">A fellow just gotta love a good Tex-Mex meal once in a while.</span></div>
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Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com0tag:blogger.com,1999:blog-611529380052227928.post-33000698743522699632018-03-30T06:29:00.000-07:002018-03-30T06:29:49.206-07:00Double Smoked Spiral Cut Ham on the Cobb Supreme<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; line-height: normal;">
<span style="font-kerning: none;">I did this 9.2 pound ham cook on my Cobb Supreme Grill using one of my new proto-type Dome Extensions which is an accessory that I have obtained from Cobb Grill International Company that increases the total cooking height in the grill by about 2-1/2 more inches. This increased cooking height opens up many more cooking options for this fine Stainless Steel charcoal grill. </span></div>
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<span style="font-kerning: none;">I served my spiral cut ham sandwich with some baked beans, some candied yams, and some veggies. I added some horsey sauce to my sandwich as well. </span></div>
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<span style="font-kerning: none;">I brushed on a sticker, then sprinkled on a medium coat of a good pork rub and fancied it up with the pineapple and cherries.</span></div>
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<span style="font-kerning: none;">In the background is one of my new "proto-type" Cobb Supreme Dome Extensions.</span></div>
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<span style="font-kerning: none;">I maxed out the charcoal basket with 26 all hardwood charcoal briquets for this cook. I then added some hickory chunks for my smoke wood.</span></div>
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<span style="font-kerning: none;">I decided to cook my ham in a tin foil half pan to make for an easy clean-up. I had to bend the corners down some to make it all fit into the cooker. Had some misting rain during the cook.</span></div>
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<span style="font-kerning: none;">I wanted to run at a good barbecue cooking temperature of about 250-300F degrees so I closed off 4 of my 8 exhaust vents which in my opinion makes the cooker run like a dream at these temps. Had a nice amount of smoke coming out early into the cook from my hickory chunks.</span></div>
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<span style="font-kerning: none;">I monitored both the cooker temperature and also the internal meat temperature with a remote thermometer setup during the cook. I had to put the sending unit in a bag to keep the rain off of it. The receiver went into the house with me. This old lazy cook likes his perks.</span></div>
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<span style="font-kerning: none;">The ham smoked for 2-1/2 hours and I took it off the cooker at 155F degrees internal. It was mopped and glazed with one of my homemade glazes.</span></div>
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<span style="font-kerning: none;">Just off of the cooker and cooling down. I did have to add 6 more briquets and some more smoke wood during the cook.</span></div>
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<span style="font-kerning: none;">Ham came out a little drier than I expected but is still very good. I think these sliced in advance hams will be a little drier than a non sliced ham.</span></div>
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<span style="font-kerning: none;">It was a good practice cook for the upcoming holiday. It sure made a fine lunch.</span></div>
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<span style="font-kerning: none;">I am anxious to try using the cooker with two of the new Dome Extensions which will allow me even more cooking space in the cooker. I want to try cooking on two levels. This higher cooking space will give me the room required to add a “rotisserie unit” to the grill. Now, that will be some real fun! </span></div>
Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com0tag:blogger.com,1999:blog-611529380052227928.post-51764317740656391452018-02-28T10:24:00.000-08:002018-02-28T10:24:39.143-08:00Scorching Hot Chicken Wings on the Air Fryer<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; line-height: normal;">
<span style="font-kerning: none;">This is one of my favorite recipes for hot wings on a cooker or grill and need to adapt it to the NuWave 10 Quart Air Fryer. </span></div>
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<span style="font-kerning: none;">I think they look pretty good. I served them with some veggies and a poppy seed dip and it sure made a fine lunch. </span></div>
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<span style="font-kerning: none;">I like to bread them as the breading will hold more of the hot sauce and this old chili head loves this type of food.</span></div>
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<img alt=" photo IMG_1296.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Air%20Fryer/IMG_1296.jpg" /></div>
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<span style="font-kerning: none;">Here is my recipe for this treat.</span></div>
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<span style="font-kerning: none;">For about 20-25 wing pieces</span></div>
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<span style="font-kerning: none;">1/2 cup milk</span></div>
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<span style="font-kerning: none;">1 egg</span></div>
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<span style="font-kerning: none;">1/2 cup flour</span></div>
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<span style="font-kerning: none;">1/2 cup corn meal</span></div>
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<span style="font-kerning: none;">1 tsp white pepper</span></div>
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<span style="font-kerning: none;">1 tsp fresh ground black pepper</span></div>
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<span style="font-kerning: none;">2 tsp garlic powder</span></div>
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<span style="font-kerning: none;">2 tsp onion powder</span></div>
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<span style="font-kerning: none;">2 tsp cayenne pepper (optional on this amount) Wimps might use a 1/2 teaspoon</span></div>
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<span style="font-kerning: none;">I am a chili-head and often double the spices in this recipe if I am cooking the wings just for myself.</span></div>
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<span style="font-kerning: none;">Prep the milk and egg wash and then the dry ingredients. Wings into the wash and then rolled in the dry coating. Fridge the wings for about 45 minutes for the coating to set.</span></div>
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<span style="font-kerning: none;">Make up your favorite hot wing sauce for basting the wings. I am sure my mixture will be tooo hot for most folks but here it is.</span></div>
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<span style="font-kerning: none;">1 cup Louisiana hot sauce</span></div>
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<span style="font-kerning: none;">1/4 stick of melted butter</span></div>
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<span style="font-kerning: none;">1/8 cup honey</span></div>
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<span style="font-kerning: none;">1/8 cup rooster</span></div>
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<span style="font-kerning: none;">2 TBL Tabasco</span></div>
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<span style="font-kerning: none;">2 tsp ground cayenne pepper</span></div>
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<img alt=" photo DSC03332.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03332.jpg" /></div>
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<span style="font-kerning: none;">Making up my scorching hot sauce for the wings.</span></div>
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<img alt=" photo IMG_1297.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Air%20Fryer/IMG_1297.jpg" /></div>
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<span style="font-kerning: none;">Egg wash first, then into my breading, and then on a plate.</span></div>
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<img alt=" photo IMG_1299.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Air%20Fryer/IMG_1299.jpg" /></div>
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<span style="font-kerning: none;">They go into the fridge for about an hour to allow time for the breading to set up.</span></div>
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<img alt=" photo IMG_1300.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Air%20Fryer/IMG_1300.jpg" /></div>
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<span style="font-kerning: none;">Ready to go into the air fryer. I did hit them with some olive oil spray to help prevent them from sticking to the grid.</span></div>
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<img alt=" photo IMG_1301.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Air%20Fryer/IMG_1301.jpg" /></div>
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<span style="font-kerning: none;">I pulled them out of the air fryer after the first 16 minutes, sauced them, and turned them over and sauced them and placed them back into the cooker.</span></div>
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<img alt=" photo IMG_1302.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Air%20Fryer/IMG_1302.jpg" /></div>
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<span style="font-kerning: none;">They were cooked at 390 degrees for 16 minutes and then sauced and turned over and sauced on that side and then cooked for 12 more minutes.</span></div>
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<img alt=" photo IMG_1309.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Air%20Fryer/IMG_1309.jpg" /></div>
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<span style="font-kerning: none;">I used a glass pie pan under my wings and a pizza screen on top and then foiled the pizza screen. Cooking without any heat coming from the bottom of the air fryer is kinda difficult as the breading tends to stick to about anything I have used to cook them on. I did oil the foil and the wings came out very good with not much sticking and the breading stayed on the wings quite well. </span></div>
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<img alt=" photo IMG_1303.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Air%20Fryer/IMG_1303.jpg" /></div>
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<img alt=" photo IMG_1304.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Air%20Fryer/IMG_1304.jpg" /></div>
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<span style="font-kerning: none;">They didn't get quite as crisp at the ones I do on an outside grill but were still great.</span></div>
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<img alt=" photo IMG_1305.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Air%20Fryer/IMG_1305.jpg" /></div>
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<span style="font-kerning: none;">That is a poppyseed dressing dip in the bowl on the plate.</span></div>
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<span style="font-kerning: none;">All in all a pretty good cook but did have one small problem. The fat from the wings didn’t have anyplace to go and wanted to make the bottom side of the breading on the wings slightly soggy...I had to turn them more times that I wanted to prevent this. I should have poked some holes in the foil to allow the fat to run off the cooking grid. </span></div>
Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com1tag:blogger.com,1999:blog-611529380052227928.post-26581831321754103992018-02-28T10:10:00.000-08:002018-03-16T03:12:21.022-07:00Meat Loaf & Baked Potatoes in the Cobb Supreme Grill<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; line-height: normal;">
<span style="font-kerning: none;">This cook and smoke was done on the Cobb Supreme Grill which is their largest Stainless Steel grill.</span></div>
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<img alt=" photo IMG_1343.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1343.jpg" /></div>
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<span style="font-kerning: none;">I served the meatloaf and potatoes with some broccoli with cheese sauce and a piece of garlic bun. I even got a pretty nice smoke ring on the meatloaf.</span></div>
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<img alt=" photo IMG_1329.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1329.jpg" /></div>
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<span style="font-kerning: none;">The ingredients for this meatloaf were about 2 pounds of fatty hamburger and a pound of zesty hot pork sausage. To that I added some chopped onions, chopped bell peppers, some crackers, a little catsup and a couple of eggs.</span></div>
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<span style="font-kerning: none;">Ready to be mixed up and formed into a loaf.</span></div>
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<span style="font-kerning: none;">I formed my meatloaf on a pizza screen as I didn't want to use a pan of any kind as I wanted as much smoke to get to the meat as possible. The potatoes were rubbed with peanut oil and I sprinkled on a good rub for some additional flavor.</span></div>
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<span style="font-kerning: none;">I started with about 18 all hardwood briquets and then added some hickory pieces for my smoke wood. I do like smoke flavor on my meatloaf.</span></div>
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<span style="font-kerning: none;">I planned to operate the cooker at about 225-250F degrees so I blocked off 4 of the exhaust holes to make it easy to control the cooker where I wanted it. It operated like a dream although I did have to add 7 more briquets to get the cook done.</span></div>
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<span style="font-kerning: none;">My cook going on the cooker..notice all the smoke</span><span style="-webkit-font-kerning: none; font-size: 14px; line-height: normal;">.</span></div>
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<span style="font-kerning: none;">Was a cool morning with the ambient temperature at about 28F degrees. Just a great morning to do a cook.</span></div>
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<span style="font-kerning: none;">Ready to come off of my Cobb Supreme. I took the meatloaf to 165F internal and pulled it off of the cooker. The cook took about 1 hour and 45 minutes and I ran a temperature of about 215F to about 265F during the cook.</span></div>
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<span style="font-kerning: none;">The first few slices off of my 3 pound meatloaf.</span></div>
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<span style="font-kerning: none;">I think that is a nice looking slice of meatloaf.</span></div>
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<span style="font-kerning: none;">Sure made a nice lunch.</span></div>
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Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com0tag:blogger.com,1999:blog-611529380052227928.post-78723381738105513272018-02-28T09:53:00.000-08:002018-02-28T09:53:14.518-08:00EZ Corned and Pastramied Beef Brisket on the GM Daniel Boone<div style="-webkit-text-stroke-color: rgb(2, 30, 170); -webkit-text-stroke-width: initial; color: #021eaa; font-family: Helvetica; font-size: 12px; line-height: normal;">
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<span style="font-kerning: none;">My first sandwich is made on toasted rye bread and then I added a generous amount of the pastramied beef brisket, three slices of baby Swiss cheese, and a big helping of horseradish sauce. This is probably my most favorite sandwich.</span></div>
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<span style="font-kerning: none;">My local Kroger store had some Corned Beef Brisket Flats on sale so I purchased 4 of them for my treat. Got home and found out that they were the points which is about too fatty for good pastramied brisket. Took them back and they called another Kroger store in the next town and found me some flats. Wife picked them up and when I opened them up, I found whole briskets that had been cut in half diagonally. Man, I can’t win!</span></div>
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<span style="font-kerning: none;">Anyway, I started with the 4 purchased corned beef brisket halves and then trimmed them up of most of their fat.</span></div>
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<span style="font-kerning: none;">The cuts of meat were not as good as I usually get but I will make them work. Had to cut off way too much fat with these lousy briskets.</span></div>
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<span style="font-kerning: none;">Since the purchased corned beef brisket is bathing in salt water and brine, which will work great for something like corn beef and cabbage but not good for making into pastrami, I need to de-salt the meat somewhat for my treat. I do this in this container for about 24 hours changing the water 3-4 times during this period to remove the excess salt.</span></div>
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<span style="color: #1d2129; font-kerning: none;">[IMG]<a href="http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/IMG_1210.jpg%5B/IMG%5D"><span style="-webkit-font-kerning: none; color: #021eaa;">http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/IMG_1210.jpg[/IMG]</span></a></span></div>
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<span style="font-kerning: none;">This is the meat ready to go on the cooker. I piled on a rub consisting of large butcher cut black pepper, coriander, brown sugar, and a few other spices.</span></div>
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<span style="font-kerning: none;">I loaded my meat into my Green Mountain Daniel Boone and set the cooker for maximum smoke and ran it that way for the first 3 hours and then turned it up to 290 degrees to finish my cook. </span></div>
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<span style="font-kerning: none;">I took the meat off of the cooker at an internal of about 185 degrees and it looked pretty good. </span></div>
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<span style="font-kerning: none;">Put all the meat thru my slicer.</span></div>
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<img alt=" photo IMG_1218.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/IMG_1218.jpg" /></div>
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<span style="font-kerning: none;">The finished meat looked ok but the slices were not very wide.</span></div>
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<img alt=" photo IMG_1220.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/IMG_1220.jpg" /></div>
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<span style="font-kerning: none;">We kept out enough meat for a couple of sandwiches and then vacuum packed the balance for the freezer.</span></div>
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<img alt=" photo IMG_1221.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/IMG_1221.jpg" /></div>
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<span style="font-kerning: none;">Ready for the freezer.</span></div>
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<img alt=" photo IMG_1222.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/IMG_1222.jpg" /></div>
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<span style="font-kerning: none;">Start of my sandwich on toasted rye bread. </span></div>
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<span style="font-kerning: none;">I added a small tomato salad and had a fine lunch.</span></div>
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Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com0tag:blogger.com,1999:blog-611529380052227928.post-36919098840481919092018-02-28T05:55:00.000-08:002018-02-28T05:55:08.086-08:00Green Mountain Pizza Oven / Details & Dimensions<div style="-webkit-text-stroke-color: rgb(2, 30, 170); -webkit-text-stroke-width: initial; color: #021eaa; font-family: Helvetica; font-size: 12px; line-height: normal;">
<span style="-webkit-font-kerning: none; -webkit-text-stroke-color: rgb(0, 0, 0); color: black;">I had a ton of feedback on this Green Mountain accessory as many folks wanted to know if it could be made or modified to fit other pellet grills. Well, here are the details. Use these dimensions at your own risk!</span></div>
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<img alt=" photo IMG_1124.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/IMG_1124.jpg" /></div>
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<span style="font-kerning: none;">These are the rough overall dimensions of the pizza oven.</span></div>
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<span style="font-kerning: none;">18-5/8” total width of the unit</span></div>
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<span style="font-kerning: none;">13-1/4” depth of the unit measured on the dome lid (doesn’t include some of the mounting tabs</span></div>
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<span style="font-kerning: none;">11” total height of the unit</span></div>
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<span style="font-kerning: none;">The pizza oven is basically just 3 pieces which consists of:</span></div>
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<span style="font-kerning: none;">The Dome Cover with the bolted on handle and is 6” high less the handle</span></div>
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<span style="font-kerning: none;">The hearth stone which measures 16” wide by 14” deep</span></div>
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<span style="font-kerning: none;">The pyramid base unit which just sits inside the Green Mountain Grill. While it is all one piece and welded together, it is made up of the pyramid part, the diffuser plate which the hearth stone sits on, and several tabs which hold the cooker at the right height in the grill and also the proper position. There are also tabs that hold the dome cover in the correct position. </span></div>
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<img alt=" photo IMG_1148.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/IMG_1148.jpg" /></div>
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<span style="font-kerning: none;">This is what it look like out of the cooker. The hearth stone is placed on top of the diffuser plate which has a small rail around the 3 sides. This plate can not be removed to do any direct cooking. Look closely and you can see two of the tabs that hold this unit in the cooker.</span></div>
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<img alt=" photo IMG_1149.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/IMG_1149.jpg" /></div>
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<span style="font-kerning: none;">This is the left side of the pyramid part and you can see the rolled tabs that hold and position the dome cover. You will also see a gap between the lower pyramid part and the welded on diffuser plate and that gap is where the fire hot convection air comes up and is directed by the dome cover to the top of the pizza. This gap is on both sides of the unit. </span></div>
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<img alt=" photo IMG_1150.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/IMG_1150.jpg" /></div>
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<span style="font-kerning: none;">This picture shows the mounting tabs on the back side of the unit. </span></div>
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<span style="font-kerning: none;">Ok, this is how it measures:</span></div>
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<span style="font-kerning: none;">19-1/4” is the width including the dome tabs</span></div>
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<span style="font-kerning: none;">15-1/4” plus 1” for the tabs that hold it deep</span></div>
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<span style="font-kerning: none;">6-1/4” is the height measured to the tabs that hold the unit inside the cooker. Measured to the very top of the unit would add an additional 3/4” to include the diffuser rails. </span></div>
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<img alt=" photo IMG_1144.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/IMG_1144.jpg" /></div>
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<span style="font-kerning: none;">The hole in the bottom of the pyramid measures 5-5/16” square and that goes over the fire box. </span></div>
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<img alt=" photo IMG_1147.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/IMG_1147.jpg" /></div>
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<span style="font-kerning: none;">Front of cooker</span></div>
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<img alt=" photo IMG_1146.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/IMG_1146.jpg" /></div>
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<span style="font-kerning: none;">Back of cooker</span></div>
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<span style="font-kerning: none;">You can see the mounting tabs on these photos. </span></div>
Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com0tag:blogger.com,1999:blog-611529380052227928.post-9998979904607829062018-02-28T05:39:00.000-08:002018-02-28T05:39:12.638-08:00Green Mountain High Temp Pizza Oven Accessory<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; line-height: normal;">
<span style="font-kerning: none;">I purchased this Green Mountain wood fired pizza oven a few weeks ago when they were on sale and finally got it installed in my Daniel Boone to try it out. WOW, it is one great accessory. Pizza as high as 850-875 degrees is what it is designed to do. Imagine, a 2 minute pizza!</span></div>
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<img alt=" photo IMG_1124.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/IMG_1124.jpg" /></div>
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<span style="font-kerning: none;">This accessory is all Stainless steel except for the hearth stone and it sure looks like a quality unit. To install it, I just took the grids and drip pans out of the cooker and just dropped it into the Daniel Boone. The unit fits over the fire box in the cooker so all the heat is directed up into the unit. </span></div>
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<img alt=" photo IMG_1125.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/IMG_1125.jpg" /></div>
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<span style="font-kerning: none;">The base of the unit installed in the cooker. </span></div>
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<span style="font-kerning: none;">Ready to go in the cooker. The top part just lifts up and off of the unit if needed (for rookies that can’t handle a pizza peel) but I found that it wasn’t needed for my pizzas. I had plenty of room for using both a wood and metal peel.</span></div>
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<span style="font-kerning: none;">I wanted to start with a couple of simple Pizza Margherita style pies so I didn’t have very much on them for my first attempt. </span></div>
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<span style="font-kerning: none;">I used some frozen dough I had made up a few weeks ago that was made with 00 flour, a few herbs, and of course, salt, sugar, oil, water, and some yeast. To top the pizza, I started with some sauce, and then some mozzarella cheese, next up some small sliced tomatoes, and then some shredded parmesan cheese. I did the second pizza the same way but also added a few pieces of pepperoni. </span></div>
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<span style="font-kerning: none;">Since this was my first bake on this unit, I decided to use a little lower temperature at around 650-700 degrees for my first attempt. To get this temp, I had to set the cooker at just 275 degrees. It took about 20 minutes to get to temp on this cold 20 degree morning. </span></div>
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<span style="font-kerning: none;">Pizza just loaded into the hot oven.</span></div>
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<span style="font-kerning: none;">Pizza about done in the oven...note the bubbled up dough. After loading, I let it bake for 2 minutes and turned it about 90 degrees and let it go for 2 more minutes for a total of 4 minutes to complete the pizza. The 90 degree turn is all that is needed as the pizza oven heats the top of the pizza from both sides of the accessory. </span></div>
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<span style="font-kerning: none;">I thought my first effort came out great...love that bubbled up dough and the way everything came out. I added my chopped basil after the pizza was out of the oven. I can hardly wait to try it again at a higher temperature. </span></div>
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<span style="font-kerning: none;">Lunch...</span></div>
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<span style="font-kerning: none;">And I paid just over $100 dollars for this unit and I think it is a great value for the folks that own a Green Mountain grill. The grill will fit both the Green Mountain Daniel Boone and the Jim Bowie. Won't fit the Davy Crockett grill. </span></div>
Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com0tag:blogger.com,1999:blog-611529380052227928.post-25243536021895682632018-02-28T05:05:00.000-08:002018-02-28T05:05:04.855-08:00Ham, Sides, & Rolls in the Hasty-Bake Ranger Rotisserie<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; line-height: normal;">
<span style="font-kerning: none;">This is my second cook in my Hasty-Bake Ranger using my homebuilt rotisserie setup and it came out well. </span></div>
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<span style="font-kerning: none;">The ham, the candied yams, the baked beans, and the yeast rolls were all done on my Hasty-Bake Ranger. Sure made a fine lunch.</span></div>
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<span style="font-kerning: none;">I cooked a Hickory Smoked Cumberland Gap ham that weighed a little under 8 pounds in the rotisserie using a good hardwood lump and some hickory chunks for smoke. I guess that would be called a double smoked ham. </span></div>
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<span style="font-kerning: none;">I did this cook early yesterday morning with a temperature around 39 degrees and in a light misting rain. That Ranger is one of two tailgater sized cookers that Hasty-Bake makes and is a nice all Stainless Steel cooker / smoker. </span></div>
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<span style="font-kerning: none;">I glazed the ham a couple of times with a Honey Sriracha Glaze and the ham took about 2 hours and 45 minutes to get done in the rotisserie. I was using s cooking temperature of about 275-320 degrees. </span></div>
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<span style="font-kerning: none;">After I pulled the ham off of the cooker, I changed it back over for regular cooking and added my pan of candied sweet potatoes, a pan of baked beans, and a pan of yeast rolls to complete my meal. </span></div>
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<span style="font-kerning: none;">Sides just off of the cooker.</span></div>
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<span style="font-kerning: none;">I ran the ham thru my slicer and it came out nice and ready to be served.</span></div>
Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com0tag:blogger.com,1999:blog-611529380052227928.post-12957782854081431012018-02-28T04:49:00.000-08:002018-02-28T04:49:27.175-08:00Merry Christmas from my ChildrenJust what do you get for a old fella that has about everything in life that he wants??<br />
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You get him a couple of Muffuletta Sandwiches from Central Grocery in New Orleans and have them shipped fresh to his home!Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com0tag:blogger.com,1999:blog-611529380052227928.post-49504843691409614932018-02-28T04:30:00.000-08:002018-02-28T04:30:23.359-08:00Jerky in the Green Mountain Pellet Cooker / Bull Racks<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; line-height: normal;">
<span style="font-kerning: none;">Did this jerky a couple of days ago on a cold morning (22 degrees) in my Daniel Boone pellet cooker using a blend of hardwood Premium heating pellets. The same pellets I have used for the past 15 years for everything I cook in my pellet grills. </span></div>
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<span style="font-kerning: none;">This round of jerky was made from a little over 5 pounds of top round which I found on sale last week. I had the meat cutter at the store cut the meat into slices a 1/4” thick and against the grain. For my preparation, I cut every speck of fat I could out of each slice of meat and then cut the pieces into strips about 1 to 1-1/2” wide. </span></div>
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<span style="font-kerning: none;">To be sure I got each piece covered well with my marinade, I used the two bowl method to be sure each piece was dipped into the marinade and covered completely.</span></div>
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<span style="-webkit-font-kerning: none; -webkit-text-stroke-color: rgb(0, 0, 0); color: black;"><span style="-webkit-font-kerning: none; -webkit-text-stroke-color: rgb(2, 30, 170);"><img alt=" photo IMG_1116.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/IMG_1116.jpg" /><a href="http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/IMG_1116.jpg%5B/IMG%5D">]</a></span></span></div>
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<span style="font-kerning: none;">My favorite marinade for jerky and I use if for most batches is the following. This recipe is for about 4 pounds of meat. </span></div>
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<span style="font-kerning: none;">1 cup soy sauce</span></div>
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<span style="font-kerning: none;">1 cup brown sugar</span></div>
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<span style="font-kerning: none;">1/3 cup blackstrap molasses</span></div>
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<span style="font-kerning: none;">2 tsp onion powder</span></div>
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<span style="font-kerning: none;">2 tsp garlic powder</span></div>
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<span style="font-kerning: none;">2 tsp fresh ground black pepper</span></div>
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<span style="font-kerning: none;">1 tsp white pepper</span></div>
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<span style="font-kerning: none;">1 tsp cayenne pepper*</span></div>
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<span style="font-kerning: none;">2 TBL crushed red pepper flakes*</span></div>
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<span style="font-kerning: none;">*I am sure this recipe will be too hot for most folks so do cut back on the hot pepper to suit your taste.</span></div>
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<span style="font-kerning: none;">I will sometimes add about a 1/4 cup of Teriyaki sauce to this recipe for one of my Daughters and her family as they like that recipe better. </span></div>
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<span style="font-kerning: none;">I like to have the meat in the marinade for at least 24 hours before the fire and do make it up a few hours before you need it to allow enough time for the sugar to dissolve and the spices to kinda mellow out in the bowl with some stirring once in a while. </span></div>
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<span style="font-kerning: none;">I used my “Bull Rack BR6 Ultimate which is The Worlds Best BBQ Rack” as that is what it says on the box. I only needed 4 of the 7 pans that will fit in the rack for this cook. </span></div>
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<span style="font-kerning: none;">This picture shows the jerky about 3 hours into my 4 hour cook running 150 degrees in the cooker. </span></div>
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<span style="font-kerning: none;">Now, I have to throw in a couple of plugs for the Green Mountain cookers and the first one is the height inside the cooker is tall enough for many different applications including this very nice tall rack system. I also run rotisseries including the Rib-O-Lator which requires a lot of height. </span></div>
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<span style="font-kerning: none;">Another nice feature is the PID digital controller which will operate between 150 degrees to a top of 500 degrees. The lower temperature of 150 degrees is perfect for items like jerky, sausage, vegetables including my hot peppers, and other drying or low temp smoking with that light hint of wood smoke flavor which makes the items better tasting in most treats. </span></div>
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<span style="font-kerning: none;">Came out great and will be in the mail in time for Christmas.</span></div>
Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com0tag:blogger.com,1999:blog-611529380052227928.post-30996393761164978232018-02-28T04:18:00.000-08:002018-02-28T04:18:26.022-08:00Weber Original Charcoal Pizza Oven # 6520<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; line-height: normal;">
<span style="font-kerning: none;">This original Weber product was introduced to the public in Europe in late 2013 and for some reason, Weber has no intentions of releasing it in the US as far as I know at the present time. I know of many people that have been asking for this accessory but it doesn’t look like it will happen. </span></div>
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<span style="font-kerning: none;">When it was introduced, there were a couple of Weber sites in the UK that would sell and ship this unit to the US but both of them no longer do this, The last one I heard about came from Germany thru the Germany Amazon site and was quite expensive. It is a real shame as it is one nice product and will make some great pizzas. </span></div>
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<span style="font-kerning: none;">The two pieces in front of the oven are the protectors for the plastic handles on the Weber kettle. Keeps them from melting in this high temp pizza oven.</span></div>
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<img alt=" photo IMG_1098.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/IMG_1098.jpg" /></div>
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<span style="font-kerning: none;">The hearth stone in this oven is about 15-1/2” in diameter so it can bake a nice sized pizza and in a very short time. Operators manual shows a low of about 6 minutes to a high of about 10 minutes per pie. </span></div>
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<span style="font-kerning: none;">This was a two pizza bake with one Pizza Margherita type of pizza and one kinda loaded up pizza with some of the same ingredients.</span></div>
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<img alt=" photo IMG_1102.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/IMG_1102.jpg" /></div>
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<span style="font-kerning: none;">The manual calls for a full Weber charcoal chimney full of hot ashed over charcoal briquets and then about 30 more cold briquets on top of this for about 10 pizzas or one hour of baking. (Now, old tightwad Dave only had two pizzas to bake so he didn’t add the 30 cold briquets to the top of the fire and the oven didn’t get as hot as I wanted on this bake). High was about 575 degrees on the hearth and I wanted about 700 degrees for my high temp pizzas. Still made a couple of nice pizzas at this lower temp. </span></div>
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<span style="font-kerning: none;">My fire just before I added the Pizza Oven.</span></div>
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<span style="font-kerning: none;">I let the pizza oven warm up for about 15 minutes. </span></div>
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<span style="font-kerning: none;">Temperature got up to about 540 degrees and I loaded the first pizza. </span></div>
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<img alt=" photo IMG_1107.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/IMG_1107.jpg" /></div>
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<span style="font-kerning: none;">This one baked about 10 minutes and came out nice. </span></div>
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<img alt=" photo IMG_1108.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/IMG_1108.jpg" /></div>
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<span style="font-kerning: none;">The second one took a little less time at about 9 minutes. </span></div>
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<span style="font-kerning: none;">Both pizzas were turned about 180 degrees at about the halfway mark into the bake or after about 5 minutes on the cooker. </span></div>
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<span style="font-kerning: none;">I think if I would have used enough charcoal, they should have taken about 5-6 minutes each. </span></div>
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<span style="font-kerning: none;">I thought they looked pretty good for my first attempt with this accessory. </span></div>
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<span style="font-kerning: none;">Made a nice lunch.</span></div>
Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com1tag:blogger.com,1999:blog-611529380052227928.post-966908320729310342018-02-28T03:52:00.000-08:002018-02-28T03:52:04.329-08:00Spamwich & Breaded Green Beans in the Air Fryer<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; line-height: normal;">
<span style="font-kerning: none;">This cook was done on my NuWave 10 quart air fryer using Grill Grates for the meat. </span></div>
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<span style="font-kerning: none;">I placed a couple of nice thick slices of the Spam on an onion bun, added lettuce, sliced tomatoes, a couple of slices of Swiss cheese, and some horsey sauce and that completed my Spamwich. Served with breaded green beans and also a little dab of refried beans I had leftover from a previous meal. Beans X2</span></div>
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<span style="font-kerning: none;">Cut the Spam into 6 slices and then brushed on some olive oil and then sprinkled with black pepper and it was ready for the air fryer. </span></div>
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<span style="font-kerning: none;">Set the temperature at 400 degrees and preheated the air fryer for a full 20 minutes to be sure that this time, I had the Grill Grates as hot as I could get them. Placed the meat on the air fryer and cooked them about 6 minutes and turned them and did 6 more minutes. </span></div>
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<span style="font-kerning: none;">Would have been nice to get a little darker grill marks but that is about as good as I think I can get with this machine. </span></div>
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<span style="font-kerning: none;">Green beans up next and I cooked them at 400 degrees for 9 minutes and they came out great. One of the best things I have done on the air fryer. </span></div>
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<span style="font-kerning: none;">With a little salt, I could easily make a meal out of them. </span></div>
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<span style="font-kerning: none;">Was a pretty simple cook and sure made one great meal.</span></div>
Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com0tag:blogger.com,1999:blog-611529380052227928.post-49330042873350252822018-02-28T03:40:00.000-08:002018-02-28T03:40:03.218-08:00Roast Beef on the Rotisserie / NuWave Air Fryer<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; line-height: normal;">
<span style="font-kerning: none;">Here is another cook I did recently on my NuWave 10 quart air fryer. </span></div>
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<span style="font-kerning: none;">I started with a 3.58 pound bottom round roast. I trimmed it up and then applied some olive oil for a sticker and then some garlic salt and butcher cut black pepper to my roast and placed it on the rotisserie and turned it loose.</span></div>
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<span style="font-kerning: none;">Was a pretty close fit in the cooker. </span></div>
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<span style="font-kerning: none;">The meat about done on the rotisserie in my NuWave 10 quart air fryer. The meat was cooked at 370 degrees for 65 minutes and taken off the cooker at about 128 degrees internal temperature.</span></div>
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<span style="font-kerning: none;">Resting and cooling off before I slice and shave it up for sandwiches. I wonder if it will be juicy? Nah</span></div>
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<span style="font-kerning: none;">Came out great but I got it a little too done..had a little more temperature carryover than I expected with the higher cooking temperature. </span></div>
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<span style="font-kerning: none;">Sure made a great roast beef sandwich with a couple of slices of Swiss cheese and some horsey sauce.</span></div>
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Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com1tag:blogger.com,1999:blog-611529380052227928.post-67993887863718758712018-02-28T03:19:00.000-08:002018-02-28T03:20:33.693-08:00TGI-Friday's Buffalo Wings in an Air Fryer<div style="-webkit-text-stroke-color: rgb(29, 33, 41); -webkit-text-stroke-width: initial; color: #1d2129; font-family: 'Helvetica Neue'; font-size: 12px; line-height: normal;">
<span style="font-kerning: none;">Next cook was some purchased frozen breaded TGI-Friday’s Buffalo chicken wings with sauce. They came frozen with just 10 pieces in the box. </span></div>
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<span style="font-kerning: none;">Placed the wings in a glass pie pan for easy clean up and sprayed them with olive oil. </span></div>
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<span style="font-kerning: none;">About done in the Air fryer. I cooked them at 390 degrees for 10 minutes, turned them over and coked another ten minutes and they were done. </span></div>
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<span style="font-kerning: none;">I sauced them with the sauce packet that came with the wings. The wings did come out pretty crispy but the sauce wasn’t very good. Told my lady not to purchase them again. </span></div>
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Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com1tag:blogger.com,1999:blog-611529380052227928.post-83918774531615083232018-02-28T03:10:00.000-08:002018-02-28T03:10:45.244-08:00Parmesan & Panko Dill Fried Pickle Chips in an Air Fryer<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; line-height: normal;">
<span style="font-kerning: none;">This nice treat / appetizer was made in my NuWave 10 quart air fryer. </span></div>
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<img alt=" photo IMG_1264.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Air%20Fryer/IMG_1264.jpg" /></div>
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<span style="font-kerning: none;">WOW, are these things good. Great with some zesty ranch dressing over them.</span></div>
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<span style="font-kerning: none;">I cut the pickles into 1/4" chips, dried them, and then dipped them into well beaten eggs, and then into a mix of 2/3 cup of Panko bread crumbs, 1/3 cup Parmesan cheese, and a couple of pinches of dill weed.</span></div>
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<span style="font-kerning: none;">I set the temperature at 400 degrees and cooked the dill chips for 10 minutes.</span></div>
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Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com0tag:blogger.com,1999:blog-611529380052227928.post-16527278126211819642018-02-28T03:03:00.000-08:002018-02-28T03:03:33.086-08:00Meatloaf & Tater Tot's in the Air Fryer<div style="-webkit-text-stroke-color: rgb(29, 33, 41); -webkit-text-stroke-width: initial; color: #1d2129; font-family: 'Helvetica Neue'; font-size: 12px; line-height: normal;">
<span style="font-kerning: none;">I did this little air fryer cook a couple of days ago and it came out quite nice. The cook was done in my NuWave 10 Quart Air Fryer.</span></div>
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<span style="font-kerning: none;">My setup for this cook was a 10" pizza screen over a 9" glass pie pan. This allows me to keep my meatloaf out of it's own grease and fat. This raises the meat up some inside the cooker and also makes for a much easier cleanup. Meat was made up with hamburger, sausage, onions, bell peppers, egg, spices, crackers, and some ketchup. It weighed slightly over two pounds.</span></div>
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<span style="font-kerning: none;">Going into the cooker at the start of the cook.</span></div>
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<span style="font-kerning: none;">The meat done on the air fryer at 165 degree internal. I set the temperature at 360 degrees, and set the time at 60 minutes, and it came out perfect at 55 minutes so I removed it from the cooker.</span></div>
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<span style="font-kerning: none;">The meatloaf just off of the NuWave 10 quart air fryer. You can see all the extra fat that was cooked out of the meat in the glass pie pan.</span></div>
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<span style="font-kerning: none;">Sliced for serving.</span></div>
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<span style="font-kerning: none;">Tots were cooked after the meatloaf for about 7-8 minutes at 360 degrees.</span></div>
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<span style="font-kerning: none;">I served the meatloaf and tots with some refried beans, some cole slaw, and a garlic bun. I know there is too much ketchup on the meatloaf but I have it for the tots as well and dip them into the extra sauce. Sure was a fine lunch.</span></div>
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<span style="font-kerning: none;">Gonna be a great lunch!</span></div>
Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com0tag:blogger.com,1999:blog-611529380052227928.post-5395031963265450322018-02-28T02:47:00.000-08:002018-02-28T02:47:22.148-08:00First Pizza on my NuWave Air Fryer<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; line-height: normal;">
<span style="font-kerning: none;">I did this bake a few days ago to see if I could get a decent pizza off of my air fryer and I think I did come up with something that was pretty good. I am sure I can improve on it on my next bake as I did make a couple of mistakes on this first try. </span></div>
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<img alt=" photo IMG_1235.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Air%20Fryer/IMG_1235.jpg" /></div>
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<span style="font-kerning: none;">I make dough for pizza, calzones, focaccia, French bread, and a couple of Italian flatbreads (all use the same dough) and freeze it for future use so this is a packet of dough from the freezer. I also used a pizza screen for this bake.</span></div>
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<img alt=" photo IMG_1236.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Air%20Fryer/IMG_1236.jpg" /></div>
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<span style="font-kerning: none;">I pre-baked my dough on a raised setup in the air fryer. I used a temperature of 400 degrees and a time of 8 minutes.</span></div>
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<img alt=" photo IMG_1237.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Air%20Fryer/IMG_1237.jpg" /></div>
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<span style="font-kerning: none;">The pizza crust just out of the air fryer and ready to be finished.</span></div>
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<span style="font-kerning: none;">I added some sauce, then some cheese, and then the pepperoni. I figured I needed to have the meat covered to prevent it from blowing off the pizza.</span></div>
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<img alt=" photo IMG_1239.jpg" border="0" src="http://img.photobucket.com/albums/v230/OldDave/Air%20Fryer/IMG_1239.jpg" /></div>
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<span style="font-kerning: none;">I added more cheese and then some onions and bell pepper pieces.</span></div>
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<span style="font-kerning: none;">It was baked in my 10 quart NuWave air fryer. I set the temp for 400 degrees and the time for 16 minutes. I checked it at 8 minutes into the bake and found the bell pepper pieces starting to burn a little on the edges so I cut the temp back to 330 degree and finished the bake.</span></div>
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<span style="font-kerning: none;">The pizza looked pretty good to me.</span></div>
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<span style="font-kerning: none;">The pizza was about 10 inches in diameter.</span></div>
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<span style="font-kerning: none;">The pizza made a fine lunch. I will sure do this bake again as this pizza was great!</span></div>
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<span style="font-kerning: none;">The crust was very good and slightly crunchy on the outside edges.</span></div>
Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com0tag:blogger.com,1999:blog-611529380052227928.post-8244660300619284572018-02-28T02:36:00.000-08:002018-02-28T02:36:15.811-08:00Triple Dipped Beer Battered Chicken Drumsticks in a Air Fryer<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; line-height: normal;">
<span style="font-kerning: none;">This is a pretty good version of chicken legs in the air fryer and I have about figured out the best way to do them where they are about as good as done in a charcoal or wood fired cooker. </span></div>
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<span style="font-kerning: none;">I know Tom (Let"s Talk BBQ) has been working on the chicken legs as well in his air fryer so this might go good with all his efforts. His you tube videos on the chicken legs got me interested in trying this cook. </span></div>
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<span style="font-kerning: none;">Served with some potatoes and gravy, sliced tomatoes, and some cole slaw.</span></div>
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<span style="font-kerning: none;">Not quite as good as deep fried but pretty close. It was juicy and the breading came out crunchy.</span></div>
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<span style="font-kerning: none;">First bowl is plain beer, second bowl is a flour and spice mix, and third bowl is my beer batter consisting of beer, egg yolks, flour, and spices. The drumsticks were dipped in the beer first, flour mix next, beer batter next, and then back into the flour mix and placed on a plate.</span></div>
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<span style="font-kerning: none;">I didn't want to have to turn them so I loaded just 6 pieces and that left enough room around the pieces to allow some of the heat to go thru and bounce off of the bottom to cook the lower part of my drumsticks. Worked well.</span></div>
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<span style="font-kerning: none;">The drumsticks went into the fridge for about two hours to give time for the breading to set up on the meat.</span></div>
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<span style="font-kerning: none;">Loaded for the cook.</span></div>
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<span style="font-kerning: none;">Just about done in the NuWave 10 quart air fryer. Cooked at 400 degrees for about 28 minutes.</span></div>
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<span style="font-kerning: none;">Not as brown as I wanted but I think they still look good.</span></div>
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Old Davehttp://www.blogger.com/profile/08101770410396545121noreply@blogger.com0