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.

Cheeseburger & Bacon Wrapped Spam

Yesterday was my brides 71st birthday and I planned to cook her a fine ribeye dinner for the occasion. She said that she would rather have a plain old cheeseburger instead of the steak. Well, it’s her event and I gave her one fine cheeseburger. I also fixed myself a nice Spam sandwich.



Made up three 1/3 pound burgers and then I cut the Spam about 3/4” thick and wrapped it with bacon for my sandwich.



Fired up the little Cobb grill and toasted the buns first.





Next step was to cook the meat and that didn’t take very long.



I cut up a couple of potatoes for fries and Jan baked them in the oven. She also got the veggies ready for our treats.





Now that was a fine birthday meal.

Large Cook on my Char-Broil CB 940X

I did this cook back in August on my CB (Yugo) X over charcoal with a little hickory for smoke. I set the cooking grid up with about 1/3 of it direct and the other 2/3 rds indirect. I had several meats to cook and needed both direct and indirect for the cook. 



I started with 5 pounds of 28% flavor burger and Jan made up 16 burgers from the 5 pounds. Added salt and pepper.  Bout 1/3 pound each makes a nice small burger.



Since I needed a very hot fire at the start, I added a small amount of lump to the direct side of the cooker and then filled up a large Weber charcoal chimney with lump and after it was well lit, poured it into the cooker and added some smoke wood.

I like to put a good sear on my burgers and then finish them on the indirect side to about 165 degrees internal. 



There is my Yugo, De Soto, or maybe Edsel doing it’s thing. Real shame that this once  great cooker in no longer listed on Char-Broils website. 



Here are some of the other meat cooked on this round. Top left is a package and a half of the Eckrich Grillers, and right of it some bun size hotdogs. Top right plate has 4 strip steaks which will be used for my steak and mushroom hoogies. Bottom two plates are six big pork steaks. Not shown are about 22 of my very hot chicken wings.



My steaks are prepped with some Smokey Mountain steak rub. These 4 one inch steaks are seared about 2 minutes a side and they are done to medium rare and I took them off the cooker. 



Thats my burgers getting happy on the indirect side of the cooker. 



Next were the dogs and I like to put a little char on them. I followed the dogs with the Grillers. I love these things and use them for snacks. 



Steaks just off the grill.



Burgers looking good.



Jan’s dogs.



The Eckrich Grillers.



The pork steaks were prepped with my no-carb rub. I like them seared just like a beef steak and then slow cooked indirect for a couple hours. 



While my last pork steak was searing, I picked a few hot peppers out of my patio boxes and added them to the grill. 



My hot chicken wings were prepped with my no-carb rub and then I added mucho ground cayenne pepper. Just like about everything I cook over charcoal, I like to somewhat char it for that additional flavor. Nothing beats a hot charcoal fire licking at the bottom of my meats and veggies on the cooker for the most great flavor. 



I added a second raised grid in the cooker to make room for all the indirect items that I was cooking. 



Working the cooker...as you can see, I am finishing up putting a little char on my wings and then placing them on the indirect side of the cooker. Pork steaks are still soaking up some smoke and heat. 



Chicken wings were sauced next with some Frank’s hot sauce mixed with some butter, some Splenda, and some ground cayenne pepper. 



The cooks treat and man they were good. 



The hot wings.



I cut up all four steaks for my special treat which I will fix at a later date. 



The pork steaks were sauced with my low carb sauce and then taken off the cooker. Really hard to beat a good pork steak dinner. 



Close up of the pork steak.

Old Dave's not yet famous Steak Hoagies

This steak cook was done last week on the classic Char-Broil 940X along with some burgers, brats, dogs, pork steaks, and strip steaks. 

Philly has it’s Cheese Steaks, Chicago has it’s Italian Beefs, and Old Dave has his not yet famous Coatesville Steak Hoagies. 



This is a rib-eye roast that I cut off the end of a whole loin and will make some good steak hoagies. It was prepped with some garlic salt and some fresh ground black pepper and was quickly seared and taken off the grill at an internal temp of about 125 degrees.



Rib-eye roast just off the cooker and looking good.



With this smaller amount of meat, I just sliced it by hand with a knife to save some time with cleanup.

Ok, now to make up my not so famous hoagies...



I start by slicing up some onions and bell peppers and placing in a black iron skillet along with some peanut oil and slowly cooking for a while until they are starting to brown up pretty good. 



While my onion mix is cooking, I like to place my hoagie buns under the broiler to toast them up a little. Just before my onion mix is done, I add some mushrooms and let the mixture cook for an additional few minutes and it is ready.

My cut up steak goes into another black iron skillet along with some of “Rick’s Sinful Marinade” to be just warmed but not cooked again as I like to keep the meat on the medium rare side if possible. 



I add a generous portion of the marinated sliced steak to the hoagie rolls.



On top of the steak, I pile on some onion, pepper, and mushroom mix.



I then add some slices of mozzarella cheese and place the sandwiches into the oven to finish for a few minutes. I like the buns crisped up a little so they are crunchy when eaten. 



And there it is....Old Daves not so famous Coatesville Steak Hoagie.

And remember, this cook was done on that no longer available classic Char-Broil 940X that made helped make Char-Broil famous.