Surf & Turf on the Cobb Premier Grill

I did this cook yesterday morning in my little Cobb Premier Grill and it came out quite well. 

My lobster sauce was some butter, garlic, lemon juice, and salt and pepper. Also added a piece of garlic bread to my meal.

Steak was trimmed, oiled, and then rubbed with a good steak rub. I prepped my lobster tail and then I oiled it with olive oil and then I added a light sprinkle of rub to the meat.

Those Grill Grates sure do a fine job with steaks and chops. This steak was cooked in 8 minutes with a grid temp of about 625 degrees. I used 20 all hardwood charcoal briquets in the larger charcoal basket.

My lobster tail just going on the cooker.

My lobster tail ready to come off of my Cobb Premier. It was basted with a butter sauce.

Sure made a nice meal.

I cooked the steak to medium rare.

Sure was a nice easy cook to do on this fine little cooker / grill. 

Almost Smash Burgers on the Cobb Grill

I call these “almost” because I don’t do every step required to make them a true Smash Burger. 

This is a great method for cooking burgers and we have several chain burger restaurants in the US that use this method.

Ok, I started with 22 all hardwood briquets in the small Weber charcoal chimney. As soon as they were fairly well ashed over, I poured them into the larger charcoal basket. Added my Grill Grates and let the grill come up to about 600F degrees measured on the cooking surface for my burgers.

Smash Burgers must be made with fresh, never frozen, ground beef with a 80/20 ratio of lean to fat. I made my 4 burgers with a pound and a half of meat so each burger weighed about 6 ounces. I divided up my burger and kinda rolled it into four balls being careful to not work it very much. Added butter to the Grill Grates and placed two balls of meat on the grid. I then smashed them with the tool and held them for 10 seconds and removed the tool. At this point, I sprinkled on some SPG added the lid and was on my way.

I cooked them for about 4 minutes and then turned them over and cooked them for about 2 more minutes and then added the cheese. Cooked them an additional minute and a half and they were ready to come off of the grill.

First 2 Smash Burgers ready to come off of the Cobb. The sear you get with this method is kinda krispy and just adds so much taste and flavor to the meat.

The official Smash Burgers have a Smash Sauce on them but I don't care for it so I just use something that suits me.

There are many items you can put on a Smash Burger but I like lettuce, onion, tomato, pickle, and a little catsup and mustard.

Tijuana Surprise on the Cobb Grill

This is an easy treat to do on the Cobb grill and it is very good. I like to serve it with some chips and salsa.

For the meat, I used about a pound of burger, a small onion chopped, a packet of taco seasoning mix, 2/3 cup water, and about 10 oz of taco sauce. 

9-12 six inch flour tortillas

about 2- 3 cups cheddar cheese

16oz can refried beans

1-1/2 cup sour cream

1 cup green onions

can sliced black olives

ground cayenne pepper

Started with about 6 tortillas and then added half of my burger mix.

Added about a cup of cheese and then three more tortillas.

]

I then spread on about 3/4th of the can of refried beans and then spread on the sour cream.

Added the green onions and black olives.

Added three more tortillas and then the balance of the meat.

Last was about 2 cups of cheddar cheese.

Ready for the fire.

I used 13 all hardwood briquets for this bake and also used the dome extension to get my treat up a little farther from the fire.

The start of the bake.

Done on the grill. Took about 55 minutes to get it done and I was running about 250F degrees.

First slice just cut out of my Mexican treat.

Made a fine lunch.

Philly Cheese Steaks Sloppy Joes

I saw this recipe on one of the bbq forums using a gas griddle and decided to try to adapt it to my Cobb Grill using the wok or Stainless Steel Frying Pan. 

The Ingredients are as follows:

1 pound ground beef

Tbl butter

1 small yellow onion diced

1 small green pepper diced

Some smoked red bell pepper

Few oz. of diced mushrooms

2 Tbl ketchup

1 Tbl Worcestershire sauce

1/2 tsp sea salt

1/2 tsp fresh ground black pepper

1 Tbl cornstarch

1 cup beef broth

8 oz. Provolone cheese chopped

Buns of your choice

I like to toast my buns for most sandwiches.

I melted a little butter and then added my ground beef, the onions, and the bell peppers and cooked until done. I then removed the grease and got ready for the next step.

Used the lid for this cook and it worked well.

At this point, I added the balance of the ingredients and cooked it down slightly.

My cheese went into the dish next. I also took the pan off of the grill as I didn't want to burn any of the cheese.

Just off of the Cobb Grill and ready for serving. It came out with a little more juice than I wanted so I will cut that back a little on my next cook.

Served with some chips and cheese and some sliced tomatoes.

I did add some hot peppers to my sandwich.

Made a nice lunch.

Peppered Beef on the Cobb Grill

I did this cook on the Cobb Grill and it came out well although it did take longer than I expected to get the beef done enough to pull like a pork butt. 

Ingredients:

2-1/2 pound chuck roast

1 medium bell pepper

1 medium red onion

1/2 jar sliced smoked red peppers

2-3 jalapenos sliced

3-4 cloves of garlic minced

1/8 cup Worcestershire sauce

Salt, pepper, granulated garlic

About 12 oz of beef broth, water, or wine, or beer, or your favorite liquid for beef. I made up some beef broth for this cook.

Small can of sliced mushrooms

Swiss cheese

Horseradish 

I prepped my 2-1/2 pound chuck roast with some Worcestershire sauce, kosher salt, and butcher cut black pepper. I also placed a probe in it as I needed to keep track of the internal temperature as I wanted it off of the cooker at about 170F internal for this first part of the cook. 

I started with about 19-20 all hardwood briquets and had to add twice during this slightly over 4 hour cook at a fairly high temperature. The first time, I added 4 more briquets and the second time I added 5 more briquets.

The meat going on the Cobb and this part of the cook took about 2 hours.

My pepper mixture consists of green bell pepper, red smoked bell pepper, jalapeño peppers, red onions, a few cloves of garlic, Worcestershire sauce, about 12 oz beef broth with some "Better Than Beef" broth seasoning.

Had a couple off showers during the cook and I had to rescue my transmitter by placing it into a freezer bag to keep it dry.

The chuck roast ready to come off with an internal of about 170 degrees.

The roast beef and peppers just going on the Cobb after the first part of the cook.

After the meat was about done on the first step of this cook, it went into the pan with the peppers. It was in with the veggies for about 2 hours and 10 minutes or until I had an internal of about 212F degrees. It does need to go to this higher temp so it can be pulled like a pork butt.

The meat pulled perfectly and has a nice smoke ring.

I pulled the beef and mixed it back in with the peppers.

Sandwich was made with a generous portion of the peppered beef, two slices of Swiss cheese, mayo, and some horseradish. Served with some chips, tomato slices, and a deviled egg.

Another nice lunch off of the Cobb Grill. We also love this treat over pasta or brown rice.