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! 

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.

EZ Fruit Turnover

There are many treats that can be made with the Pillsbury refrigerated pop-open dough tubes and this is just one of them. These biscuits are great to take along for camping as they can be turned into hundreds of different treats. We just place them in a zip-lock bag and throw them into the cooler.

And you can always use them for your diner rolls or biscuits as they can be baked in about any type of grill, smoker, or cooker. I think the ones on the picture are the blueberry rolls. 

Ok, for the turnovers. Jan had some cooked apples made up and along with our frozen berries that we purchase by the pound and eat quite often for dessert, we had a couple of fillings for our turnovers.  

For each turnover, I use two of the biscuits together and just roll them out and put the filling on one side of the dough but not too close to the edge, and then I brush on a little water on the outside edge, and roll them over and using a fork, I press the edges together to get a good seal for my treats. 

I had a couple of extra biscuits so Jan made a couple of doughnuts out of them. 

Going on the Cobb Grill.

Done on the grill. Took about 20 minutes.

Didn’t have enough room to do all three at one time so I did two rounds on the Cobb. 

Add a couple dips of ice cream and you have a great dessert and very EZ to make. 

Challah Bread on the Cobb Grill

I did this bake yesterday on my Cobb Grill using the larger charcoal basket, dome extension, standard cooking grid, roast rack, 8-1/2” stone hearth, and about 22-23 charcoal briquets. Has been a difficult task to get this little cooker to bake at some of the lower baking temperatures in the 350 400 degree range and baking times of 30-50 minutes. I am getting real close to this goal.

Just about done on the Cobb Grill. I made the loaf just slightly too large for my grill for the best results.

Cooling down before I cut it for serving.

Looked pretty good.

I got the bottom and the top to both come out perfect this time as you can see in this picture.

My fire at the start of the cook.

This is a very rich bread and is braided but it is kinda difficult to see it in the picture. I needed a loaf that was very short and wide for the “little” space you have to deal with in the cooker. Would have been much prettier if I could have made it about twice as long when I formed it. I did the dough in my bread machine on the dough only cycle. 

Sure was good with a big slab of butter on it....

Another Cobb Adventure

I did another cook on this very small charcoal fueled tailgate cooker (Cobb Grill) that didn’t work out too well. I wanted to do a cook with a main meat, some type of bread or rolls, and maybe a couple of sides all on the same cook. 

The plan was to do a burger loaf along with some Pillsbury Grands biscuits on the main cooking grid and some maple syrup candied carrots along with a new potato treat in foil pouches in the cookers moat around the charcoal basket under the main cooking grid.



Right at the start, I am in trouble as we didn’t have any carrots. I decided to change this side dish to an onion and pepper treat for the burger loaf.

I prepped some hot Hungarian yellow wax peppers, some bell peppers, and some smoked red peppers along with some onion rings for this treat. I also cut up some onions, peppers, and garlic for my potatoes. 



I made up my two foil packets of peppers and then added some butter and closed them up.



I made up the first potato packet with sliced new potatoes, Italian seasoning, olive oil, chopped peppers and onions, and some butter. I made up the second packet with some quartered new potatoes along with the same stuff as in the first packet. 



I made up my burger loaf in a one pound bread pan with the goodies. 



I fired the Cobb up with some lump charcoal and as soon as it was ashed over, I placed my foil packets of veggies around the charcoal basket in the moat of the little grill. 



Placed the cooking grid on the grill and added the burger loaf and some biscuits. 



Didn’t take long until I smelled something wrong with the cook. My biscuits were stuck to the rack and the bottoms were burnt up! I scraped them off the rack and tried to salvage  as much as possible. I think I will need to do the biscuits on some type of raised grid in the future. 



About an hour into the cook the meat was done at 165 internal so I pulled it along with my pepper and potato packets. 







The veggie packets cooked in the moat worked out great and especially the quartered potatoes as they browned up very nicely. 





Well, if I would of had some carrots, and my biscuits wouldn’t of burnt up, I would have had a hellofa meal. 





Still had a pretty good meal out of a little tailgate cooker. I’ll get it right the next time.