Ham, Sides, & Rolls in the Hasty-Bake Ranger Rotisserie

This is my second cook in my Hasty-Bake Ranger using my homebuilt rotisserie setup and it came out well. 

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.

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. 

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.  

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. 

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. 

Sides just off of the cooker.

I ran the ham thru my slicer and it came out nice and ready to be served.

More Hearth Bread Baking on the Cobb Grill

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

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

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

My setup for this bake is as follows.

Used the larger charcoal basket with 22 briquets. I also use lump for some bakes.

Dome extension went on next.

Standard cooking grid on top of the extension. 

Roast rack on next.

8-1/2" hearth stone on top.

First loaf going on the grill.

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

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

That is a perfect crust.

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

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

Makes a great snack.

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

This is my latest hearth bake on the Cobb Grill.

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

About ready to be put on the Cobb.

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

Got the bottom of the loaf about perfect.

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

I dearly love homemade bread.

Pizza Pot Pies / Cobb Grill

I did this pizza cook on my Cobb Grill this morning and it came out quite well. The pizza pot pie comes out similar to a deep dish pizza.

Ingredients:

1 pound of my homemade hot and spicy Italian sausage

can of pizza sauce

mozzarella cheese both slices and shredded 

sliced onions

sliced bell peppers

mushrooms

chopped fresh basil

some Italian spices

can of pizza dough

Browned up the sausage, onions, and bell peppers.

Drained the grease off and added the pizza sauce.

Pammed the bowls and lined the inside with several layers of cheese. Also added some shredded to the bottom of the bowls. 

Put the sausage mixture in the bowls and then covered the tops with more cheese. Then added some more chopped basil and the mushrooms.

Baked them about 30 minutes at about 325 degrees.

This is the big one just coming off of the little grill.

This is the one I tried to eat but could’t finish...just too much to eat at one time.

You just turn the bowls over, run a knife around the edges, and pull out the bowls. They kinda just plop onto your plate.

I’ll probably do these again....

Prime Rib & More on the Davy Crockett Grill

Since there will only be the two of us for our Christmas dinner this year and the weather looks nasty for 13 of the next 15 days, we decided to celebrate our Christmas meal a few days early as we do like to do it outside on a grill.





I started a green bean casserole with a few slices of bacon and about 1/2 pound of aged (20 months ) country ham for seasoning.

I also rubbed peanut oil over a couple of those big baker potatoes and then added a sprinkle of rub.

We plugged our 5.10 pound roast with garlic, rosemary, and thyme and Jan selected a rub with some dill in it for the meat. I sprinkled on a fairly heavy dose of the rub and the first stage of our meal was ready to go on the cooker.





I rolled the little GMG Davy Crockett around to our cooking patio and fired it up and set the temp at 170 degrees for the first hour to be sure we got some smoke flavor into the roast. I then raised the temp up to about 325 measured on the cooking grid to finish this part of the cook. Was a cool 19 degree morning for the cook.



Just before the meat got done, we made up the Pineapple Upside Down Muffin Cakes for our dessert. I also got my yeast rolls ready for the cooker.



When the meat was done (120 internal), I pulled it along with the potatoes and green bean casserole off of the cooker and added the yeast rolls and the dessert cakes. I then foiled the potatoes and the roast for about 40 minutes before serving.







The meat and potatoes looked great coming out of the foil after the rest period and the balance of the meal looked good as well.



I sliced the roast into three pieces for serving.







As plated...Jan made up a pound of compound butter for the potato and rolls and also a nice tossed salad with some sliced hard boiled eggs and poppy seed dressing on top. The dessert cake was plated with some ice cream and this was our early Christmas dinner.

Cheesy Sausage Biscuit Bites & Pig Shots

This cook (bake) was done on my Green Mountain Daniel Boone pellet grill running at about 400 degrees. This appetizer bake consisted of forty of the biscuit bites and about sixteen of the pig shots.



Preparation of the Easy Cheesy Biscuit Bites:

Ingredients

2 )10 count) cans of flaky biscuits (Grands Jr)
1 lb sausage (I used the hot sausage)
2 cups shredded cheddar cheese
jalapeno slices

Preheat cooker to about 400 degrees
Mix uncooked sausage and cheese gently until well blended. Shape into 40 balls of equal size.
Remove biscuits from cans and separate each biscuit into two layers, making 40 total biscuit layers. Pam your mini-cupcake pan and press one layer of the biscuit into each hole. Repeat with the remaining dough or biscuit layers.
Place sausage-cheese ball into each biscuit cup and add a jalapeno slice. Bake for 8-10 minutes or until biscuits are browned and sausage balls are bubbly.

The pig shots are just a piece of rope sausage with a piece of bacon wrapped around them leaving about half the bacon on the sausage piece and the other half forming a pocket for the goodies. Use a toothpick to hold the bacon in place. Stuff the cavities with cream cheese and sprinkle on a light rub and then fill the remaining space in the cavity with brown sugar. Bake these until the bacon is done.



Loaded into the Daniel Boone cooker running around 400 degrees.



I had only one of the mini-muffin tins so I had to do these in two rounds. After I got the first round of the biscuits off the cooker, the pig shots were done shortly thereafter.



Second round of the biscuit bites going on the cooker.







My completed appetizers.