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. 

Scientifically Processed Animal Matter

I just finished up a Surf and Turf on the Cobb grill and still had a hot fire left so I did some "Scientifically Processed Animal Matter" to help use up the remaining charcoal in the grill. It came out wonderful as it usually does and made a fine lunch.

This was the first time I tried this meat on my Grill Grates and it came out quite well. 

Did you know??

This meat has been around for 80 years. 

In the US, it comes in about 20 flavors.

There are 12.8 cans of this meat served every second world wide.

If you were in the service before the "modern army", you damn sure would know what this meat tastes like. 

SPAM...you gotta love it!!!

My selection today was the Black Pepper Spam.

This is my Spam Slyder I had for lunch today...I added some lettuce, tomato, and some horsey sauce to my sandwich and oh my, it was great.

Now you folks have to quit making fun of this wonderful product.

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.

Fried Salmon Patties, Corn Pone, Fried Okra, Cobb Grill

This cook was done on my Cobb Grill using the larger charcoal basket that comes with the Cobb BBQ Kit. I also used the Cobb Wok or Stainless steel frying pan. The lid I used for the pan is an off the shelf item. 

I loaded 18 all hardwood briquets into my small Weber charcoal chimney and let them grey over before pouring them into the Cobb. I also had to add 6 more cold briquets to the fire later on into the cook to complete my cook. 

I wanted a medium hot (375-425) skillet for this cook. 

This was my setup for this cook. 

Poured a little bacon grease into my pan and let it heat up and then poured my corn pone batter into the skillet and just fried them until they were done. Love to hear that crackle when the batter hits the hot bacon fat! I know I have arrived! 

The recipe used for my fried corn bread contains course ground cornmeal from the Po-Farm and sweet buttermilk so you know it was good. 

Next up was the salmon patties and they were fried in a little olive oil. The recipe used here contains the salmon, minced onions, dried bread crumbs, Dijon mustard, lemon juice, couple eggs, and spices. 

My breaded and frozen Okra slices came right out of a box purchased at my local Kroger store. I just browned the up a little and they were ready to eat.

The results of the cook. 

These corn pones are a treat in themselves. Add some honey, or maybe sorghum, or even butter any you can make a meal out of them. I love them with some sausage gravy poured over the top. 

This was a very good salmon recipe and one of the better recipes I have used for this treat. 

Breaded and fried Okra is one of the better side dishes served at my house. 

My simple dill sauce was made with some sour cream, dill weed, garlic powder, and some sea salt. 

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.

Smoked and Fried Bologna and Salad

I did this two phase cook on my Cobb Grill and it came out quite well. My plan was to start off with a lower temp and heavy smoke cook on the rotisserie with my big chub of all beef bologna and then to convert the cooker over to high temperature frying for the second phase of this cook. 

I prepped my five pound bologna chub by cutting some slots around the outside of the meat. I then mounted the meat into my rotisserie setup and sprayed it down with some butter spray for a sticker, then sprinkled on a good spicy beef rub and it is ready for the fire.

This treat is a two phase cook and I like to just use a heavy hickory smoke for the first phase of the cook. I used the standard charcoal basket with 13 all hardwood briquets and two chunks of hickory on top for my smoke. I also added more smoke wood a second time during this part of the cook.

This was the start of the cook and you can see the smoke coming out of the Cobb cooker. I also used the Cobb BBQ Kit cooking grid under my rotisserie setup. This will allow some of the drippings from the meat to go down on the fire for some additional flavor. 

This part of the cook took about 90 minutes and the meat has now been smoked and is ready to come off of the cooker. 

At this point, I took the rotisserie off of the cooker, replaced the charcoal basket with the larger one with 18 hot briquets, added my grill grates with the smooth side up, and got ready to finish my cook. 

I took a head of romaine lettuce and cut it in half. Next step was to drizzle on some olive oil, some sea salt, some fresh cracked black pepper, and some garlic powder. I then just fried it up a little on my very hot cooking grid. Maybe two minutes a side and when it comes off of the cooker, I sprinkle on some parmesan cheese and then dribble on some poppyseed dressing and this makes a fine fried salad. 

I like to grill my sandwich buns so they were the next item on the grill. 

I like to cook my bacon first so I can then cook the bologna in the bacon grease.

I usually cut the meat pretty thick for my sandwiches. Next step is to fry this smoked meat on the Cobb Grill in the remaining bacon fat. 

I have a very hot grill and the bologna only takes about 2-3 minutes a side to get done. I actually like it charred up a little for the best flavor. 

I spread a sweet sauce (my veggie dipping sauce) on both sides of the bun, add a slice of lettuce, a slice of tomato, then the bacon and my fried bologna and that is one of my favorite sandwiches. And with the addition of the fried romaine lettuce, makes a great meal.