SOS "nuff said" on the Cobb Grill

This was my breakfast cook and bake this morning on the Cobb Grill.

I started with the larger charcoal basket and added 18 all hardwood briquets to my small Weber charcoal chimney and when ready, poured into the Cobb Grill. 

I placed my rolls or biscuits into a pan and placed them on the Cobb using my prototype cooking grid which I had on a raised dome extender to get the fire a little farther away from the biscuits. This worked out quite well and the biscuits took about 35 minutes to bake. 

Changed the cooker over to the wok or frying dish and then added 5 more hardwood briquets for this part of the cook. Used about 4-5 oz of breakfast sausage for this part of my treat. 

Took the sausage out of the pan and I didn’t have enough grease left so I added some bacon fat to make up the difference. Added the flour and when it was ready, I added the milk. 

Brought it up to a boil stirring often and then took it off when the consistency was right. 

I was also using a skillet lid for the sausage and gravy part of the cook. 

The results of my cook ready to be plated.

A fellow just gotta love starting the day with a plateful of this delight! 

Smokehouse Maple Sausage and Egg Hash

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

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

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

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

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

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

Just after I cracked four eggs into the pan.

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

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

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

I’ll do this one again...

Breakfast Casserole / Char-Broil 500X

I developed this recipe because I am a lazy cook and wanted a simple to fix whole breakfast meal casserole for our Saturday morning contest cooks. I also wanted to be able to fix it on say Wednesday evening and then bake it on the following Saturday morning. Here is what I came up with and it is very very good and super simple to make.



Ingredients:

16 oz tube of Bob Evans Zesty Hot Sausage
Bout 1-1/2 cups (6oz) of frozen hash brown potatoes
Bout 1/2 cup chopped onions
bout 1/2 cup chopped bell pepper
5 large eggs
Bout 2 cups of shredded Cheddar cheese (I use the sharp)
1 tsp salt
1 tsp black pepper
1 tsp leaf oregano
1 can Crescent rolls
1 Nine by Nine tin foil poultry pan
Pam for spraying the pan
Paprika



Run some hot water into a bowl and toss the hash browns in there to thaw out.
Chop up the onions and bell peppers and place them into an oiled cast iron skillet that will fit your cooker.



Cook them about 6-7 minutes and then add the sausage. Brown it well and pour off the grease.



Add the 3 spices and mix it up.

Select a sealed container that is large enough and will fit in your cooler.



Break the 5 eggs into the container and mix them up. Pour the sausage mix into the container, strain the hash browns thru a colander and place them into the container, add the 2 cups of Cheddar and then mix it all up well.



Now if you need to cook at a later date... you can place this mixture and the can of rolls in the cooler and you are all ready to go as it just takes a few minutes to finish it from here.



Pam the poultry pan and place half (4) of the Crescent rolls on the bottom of the pan.
Spoon out the mixture and spread it evenly on the bottom of the pan on top of the rolls.



Place the last half of the Crescent rolls over the top of the mixture and then sprinkle on some paprika.



Fired up the CB500X with some of that great Ozark Oak lump charcoal and brought it up to around 350 degrees for my baking. I have it setup for an indirect cook or bake with the charcoal on the right half of the cooker.



I had to bend up the pan a little to get it to fit as I didn’t have the correct size pan.




I just let the little cooker do its thing for about an hour or until the internal of my treat was at 165 degrees and then took it off the cooker.



Looking good coming off the cooker.





I cut the casserole into 9 servings.




Served it up.

Old Dave's Breakfast Casserole

This recipe was developed for lazy cooks like myself who wanted a complete meal on Saturday morning at a contest without much work. It is also done in a smoker at about 250 degrees but is best without a ton of smoke. I would think that most folks would have their butts and briskets about done at the time you place this dish in the cooker so the fire should be burning pretty clean. I travel pretty light and this recipe can be made at home on the Wednesday night before the contest and really doesn't take up much space in the coolers. It will feed about 6-8 people and is a complete meal.

16oz or tube of Bob Evans Zesty Hot Sausage
Bout 1-1/2 cups (6oz.) of frozen hash brown potatoes
Bout 1/3 to 1/2 cups of chopped onions
Bout 1/3 to 1/2 cups of chopped bell pepper
5 large eggs
Bout 2 cups of shreaded cheddar cheese ( I use the sharp)
1 tsp salt
1 tsp black pepper
1 tsp leaf oregano
1 can Cresent rolls
1 Nine by Nine tin foil poultry pan
Pam for spraying the pan
Paprika



This is all the ingredients ready to go.

Run some hot water into a pan or bowl for the potatoes. Place about 6oz of the potatoes in the hot water to thaw them out. Oil up a skillet and place the onions and bell peppers into it and cook them for about 5-10 minutes and then add the sausage and brown it well. Drain the grease and water. Then add the 3 spices and mix it up well. In the container that you will use in the cooler for this treat, crack the eggs and mix them up. After the sausage and veggies have cooled, pour this into the container. Then add the hash browns that you have strained thru a colinder. Then add the cheese. Mix all of this up and it is ready to go into one of your coolers for your Saturday morning breakfast.



The above picture shows it all ready and all that you need to take to a contest. I often do this on a Wednesday before the contest.

On Saturday morning, spray the tin foil pan with some Pam. Open the Cresent rolls and place 4 of them on the bottom of the pan. Then pour the above mixture into the pan and spread it out. Place the other 4 pieces of the Cresent rolls on top and sprinkle it with a little paprika. It is ready for baking.







This will take about 2 to 2-1/2 hours in the smoker at 250 degrees or about 45 minutes at 350 degrees. I watch the top for browning and take it out when it looks good.



Just out of the smoker.



Good Stuff ! !