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.

Egg McMuffins, Sausage & Peppers, Cobb Grill

I did this interesting cook a few days ago on my Cobb Grill using the Cobb Wok or Frying Dish as it is sometimes called and an off the shelf skillet lid for the Frying Dish. I also used the larger charcoal basket that comes with the Cobb BBQ Kit. 

I started 18 all hardwood briquets in the small Weber charcoal chimney for this cook and poured them into my Cobb and let my frying dish warm up for a few minutes before I started the cook. 

I started by toasting both sides of my English Muffins. 

I did the same with both sides of my sausage dog buns. 

I started my hash browns in a couple of steel egg rings and then added the meat for this part of the cook which included a sausage patty and a few strips of bacon. 

I did my two eggs in the egg rings and this (breakfast) part of the cook was done.

Next up was my lunch part of the cook and I started by adding a couple links of the jalapeno sausage links to my skillet. I then poured in my onions and peppers. A little later, I added a couple of hot peppers from the garden to the skillet. 

My lunch about done and ready to come off of the grill. 

The results of my breakfast cook...top plate shows the toasted buns and the hash browns. Lower plate shows the eggs, bacon strips, and sausage patty.

The results of my lunch cook. 

This was my breakfast and I added a little hot salsa to my Sausage & Egg McMuffin. 

This was the wife’s breakfast as she prefers bacon over sausage for her McMuffin. 

And for lunch, I added a little mustard and enjoyed my hot Jalapeno Sausage sandwich with fried onions and peppers. 

Smoking Cheese / Cobb Grill

This little cheese smoke was done on my Cobb Premier Charcoal Grill. Was a challenge  to keep a small fire burning hot enough in the small confined area to keep a piece of smoke wood burning without heating the cooker up to my top temperature of about 80 degrees which is my top limit for this task. The ambient temperature during this cook was about 32 degrees which also helped with the cook.

My cheese for this smoke was the following: 

1 lb Extra Sharp Cheddar

1 lb Colby Jack

1/2 lb Hot Pepper Cheese

To prep the cheese, I cut the blocks into smaller rectangular square lengths which works best for this task. 

I started by heating up a few all hardwood charcoal briquets in a chimney and placing 3 of them in my charcoal basket and and then laying a big piece of hickory on top of the hot charcoal. 

I added the standard cooking grate, a raised cooling rack, and then a large pan of ice to help keep the cooker cool enough for this smoke. 

Next step was to add my two dome extensions and then the BBQ grate with the roast rack and my cheese. 

The little grill doing it’s thing..the smoke took about 85 minutes to complete. 

The results of my cook / smoke. Sure beats that old store bought smoked cheese that hasn’t even been close to any smoke and is done with chemicals. 

Hot Fatty / Cobb Grill

I did this cook on my little Cobb Grill yesterday on a very non-typical middle of January Winter day with a temperature  of about 60 degrees. 

Some of the pictures and information used in this article were from a previous cook. 

The ingredients for my extra hot fatty:

One pound of Bob Evans hot sausage

About 1-1/3 pound of bacon

Bell pepper

White onion

Jalapeno peppers

Smokin’ Hot rub

Three Alarm Cheese from Sam’s Club

For the folks that haven’t tried this wonderful cheese, I can tell you it is even better smoked. This is a Colby Jack cheese with Chipotle, Habanero, and Jalapeno peppers. It is very hot and flavorful in about anything. 

Since I am not sure if all of the folks on the forum have seen how a Fatty is made, I will include some pictures with information on how it is done.

Made up a bacon weave on wax paper.

Sprayed the inside of a one gallon freezer bag with cooking spray, cut a small corner off of the bag so the air would go out,  and then added my pound of sausage and pressed it out as even as I could. Next step was to cut the seal end and the top portion of the bag off and then placed some wax paper over the bag and turned it over and removed the balance of the freezer bag. This leaves the pressed out sausage on the wax paper and makes for easy rolling after stuffing. 

I added my onions, bell pepper, and my jalapeno peppers.

I fried up 12 slices of bacon and then broke it up into smaller pieces and this went on my fatty next along with about 1-1/2 cup of the shredded Three Alarm Cheese. 

Rolled up my stuffed sausage roll using the wax paper to make for easier rolling and then placed this roll on the bacon weave. Again, using the wax paper, rolled it up in the bacon and then added my hot rub. 

Added some smoke wood to my fire and placed my hot fatty on the Cobb grill and closed it up and this cook was on its way. 

Picture just before it came off of the grill. It cooked for about 2 hours. 

Sliced for serving.

Served with some black beans and rice and some veggies.

And it was pretty hot but sure tasted great.