Spicy Hot Meat Loaf / Cobb Grill

This cook was done on my little Cobb Premier Grill.

Sure made a fine lunch. 

The ingredients were as follows:

About 1-1/2 lbs of hamburger

About 1 pound of my homemade hot and spicy Italian sausage

Diced onions

Diced bell peppers

Diced smoked red peppers

Egg

Salt & Pepper along with some SGH rub

Chili Sauce

French’s Crispy Dried Jalapeno Peppers for the filler

Made a pretty picture.... just before I mixed it all up for the pan.

Used the handle end of a wooden spoon to put several indentations in the top of the loaf to help hold more of the chili sauce. 

I applied peanut oil to my potatoes and then sprinkled on some sea salt and butcher cut black pepper and I was ready to put it all on the grill. 

Has some misting rain and a temp of about 35 degrees for the start of my cook.

The cook about done on the Cobb Grill.

Sliced the loaf into about 1/2” thick slices for sandwiches. 

Put a nice thick slice of my meat loaf on a sesame seed bun, added lettuce, tomato, and some horsey sauce. Wife did the potatoes with some cheese and sour cream with some chopped green onions. 

Was one great sandwich...will do this cook again.

Stuffed Peppers / Cobb Grill

The ingredients for this dish are as follows:

One pound of 70 / 30 burger
One pound of my homemade spicy Italian sausage
Two cups cooked rice
Chopped onions
Chopped bell pepper tops
Chopped celery
Can of chopped tomatoes
Garlic
Bell peppers
Cheddar cheese
Jalapeno Catsup
Worcestershire Sauce
Tabasco sauce
Italian spices, salt, and pepper
About a half cup of water

I started this cook by par-boiling my bell peppers for about 5 minutes to make them a little more tender.

Next step was to cook the rice.

I oiled up a cast iron skillet and put the onions, bell pepper tops, celery, and cooked this for about 6-7 minutes and then added the spices and garlic and cooked another minute or two and placed the results into a large mixing bowl.

Added all but my sauce components into the mixing bowl and just mixed it up. Next step was to make the sauce be combining the Jalapeno catsup, some Worcestershire sauce, and a few squirts of Tabasco.





I stuffed my bell peppers and then used the leftover mixture for a small meatloaf.



Added my hot and spicy sauce.





As soon as the Cobb was up to temperature, I placed the stuffed peppers along with a couple of baked potatoes on the grill.



Just before the peppers were ready, I added some shredded cheddar to the top of the peppers and gave them enough time for the cheese to melt and pulled the treat off of the grill.



Followed the peppers with the meatloaf and added the cheese to this as well.





Added some fruit and a buttered up bun half and along with a good ale, had a great meal.

Meatloaf on the Cobb Grill

Did this cook yesterday on my little Cobb Grill using the extender ring as I needed a little more height in the cooking area to fit my meatloaf pan. Used Stubbs briquets (12) and some Jack Daniels chips for my smoke wood.



The small loaf was made up with about 1-1/4 pound of burger and one pound of hot sausage along with some veggies consisting of onions and bell peppers. Also used some crackers, some SPG seasoning, and an egg. My pots were rubbed with some peanut oil and then I sprinkled on some SPG for additional flavor.



Nice cool morning without much wind will make for a nice cook.



Was a tight fit but I got it loaded into the grill and I was on my way to a nice lunch.



Took the potatoes off at about 204-207 internal and then wrapped them in foil. The meatloaf took about 20 minutes longer and I took it off at about 165 degrees internal.



Sliced up the meatloaf and it looked great.





Dressed the potato and added some greens and a garlic bun and had a fine lunch.

That grill is just fun to cook on and always puts out some fine food.

Tex-Mex Meatloaf / Cobb Grill

I am still playing around with the BBQ Pit Boys recipe for this treat. This cook was done on the Cobb Grill. 



For this attempt, I used about 2 lbs of beef burger along with about 9 oz of beef Chorizo sausage. I also doubled most of the spices and cut back on the crushed corn chips. Used the same amount of refried beans and the tomatoes with green chilies. I also added about a 1/3 cup of shredded sharp cheddar cheese to the mix and added some taco sauce to the top of the meat.

The baking potatoes were rubbed with peanut oil and then sprinkled with salt and pepper. 



The Cobb Grill was loaded up with 11 Stubbb’s charcoal briquets and then I added a couple small pieces of hickory for the smoke wood. As soon as the grill was on temp, I loaded the meatloaf and the baking potatoes. 



Sure filled up the little grill.



The meatloaf and potatoes took about 75 minutes to get done.



The results of the cook.



Had some fire left and rather than waste it, Mommy wanted some hot dogs and sausage grilled. 



The meatloaf came out a little crumbly again. I guess I will need to go to 2 eggs for this treat. The spice combination is still not right...it seems to be missing something. 





Served with the remaining refried beans, hot salsa, and a garlic bun and also some garden veggies. Even though I still haven’t got this dish to suit me, it still makes a wonderful meal.

 Back to the drawing board.....

Beef and Beans Meatloaf / Cobb Grill

This treat is  from “The Barbecue Pit Boys” season 11 recent episode on their show. I have cut it down to a more reasonable amount for our use as we really don’t need a 5+ pound meatloaf. 



Ingredients:

2 lbs ground beef
9 oz Chorizo sausage
8 oz refried beans
1 egg
2 TBL finely diced bell pepper
2 TBL finely diced poblano pepper
2 TBL finely diced onion
6-7 oz can of diced tomatoes with chilies
1 tsp cumin
1 tsp dried oregano
1 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp granulated garlic
handful of crushed corn chips

option 1/2 tsp cayenne pepper or one diced up hot pepper or both



I was hoping this would fit into a 2 pound loaf pan as it was the largest pan I had that would fit into my little cooker. I guess I will need to find another pan to fit the recipe and the cooker.

The baking potatoes were prepped with peanut oil, garlic salt, and fresh cracked black pepper. 



Fired the Cobb Grill up with 12 Stubb’s briquets and after they were ashed over, I loaded my meatloaf and potatoes. 



Cooked the meatloaf to about 165 internal and pulled it off the cooker. Wrapped it in foil and let it cool for about 20 minutes. 





This meatloaf is “money”. It is really good although it came out a little crumbly...I think I added too many corn chips. We both loved it and will definitely make it again.





Jan came up with another use for this wonderful treat.

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.