12 Pound Ham & Ez-Mac on the Cobb Grill

This is my most recent cook on my Cobb grill and it consisted of a large 12 pound ham and then this was followed up with a mac and cheese cook. You just gotta have mac and cheese with ham!

This is the largest piece of meat I have ever tried to cook in the Cobb grill. It came in at  just under 12 pounds and was on sale at my local store. 

Now, that's a chunk of meat!! I used my plus 24 grill plate under the meat which will allow more convection air & heat to flow up and around the ham. I also had to use two dome extensions to have enough height to do the cook.

Now, to top this cook off...I did it in the rain and this is a picture shot thru my kitchen window.

I started with 21 all hardwood briquets in my small Weber charcoal chimney and then added a couple of hickory chunks to the top of my fire. I also had to add charcoal two more times during this part of the cook. 

The ham is done on the cooker. It took about 4-1/2 hours to complete this part of the cook. 

The Ez-Mac is an all in one dish and doesn't require cooking the pasta in advance. Just throw it all in the pan and cook away...

These are the results of my cooks. 

I melted some cheese on my bun half, added the ham, a slice of lettuce, a nice big slice of garden tomato, and then topped it with some horsey sauce. Served with my Cajun Beans and some of my Ez-Mac (Mac & Cheese).

Sure made a great lunch.

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. 

Smokehouse Maple Sausage and Egg Hash

This McCormick Grill Mates recipe has been all over the web in the last week or two and the recipe shows it done in a cast iron skillet on a gas grill but I decided to try it in my little Cobb Grill in an all Stainless steel pan. It came out quite well.

I used the larger charcoal basket from the Cobb BBQ Kit and loaded it with 18 all hardwood briquets from my Weber small charcoal chimney. I need a medium hot fire for this treat. 

Added a little oil and my smoked sausage for the first step in this recipe. This cooked about 5 minutes.

Next were the veggies consisting of chopped onions, red bell pepper, jalapeño pepper and some spices. This cooked about 6 minutes.

Next was about 3 cups of frozen hash browns. This cooked about 6 minutes.

Next, I stirred in about a cup of sharp Cheddar cheese. I cooked this about 2 minutes and made 4 indentations on the top of the cook for the eggs.

Just after I cracked four eggs into the pan.

Used a lid to help get the eggs done and I also warmed up my muffins at the same time.

It is done and ready to come off of the Cobb.

This picture got fuzzy...I musta been in my cups, anyway, I added some chopped cilantro and a little sour cream and served with some garden tomatoes and cottage cheese and a slice of cantaloupe.

I’ll do this one again...

Grilled Fruit and Veggies on the Cobb Grill

I did this cook on the Cobb Grill using 21 all hardwood briquets a few days ago and it came out quite well. 

My grilled veggies and fruit consisted of the following:

Bell peppers

Jalapeno peppers 

Hot Hungarian wax peppers

Mushrooms

Sweet corn

Misc mixed small tomatoes

Red onions

Pineapple slices

Orange slices

This all went into a marinade for about three hours before the cook. 

I used Grill Grates with the smooth side up for this cook and let the grill get up to about 575 degrees before I started cooking my treat. 

I did the cook in batches and each batch took about 5-6 minutes in my very hot cooker.

All done on the table. 

I would never make a very good Vegan as I just have to have a little meat with my meals so I did a couple of brats for my lunch. 

I served this with some Bruschetta bread and my soon to be famous Veggie Dipping Sauce which I will share with the group. 

About 30% sour cream

About 20% standard Blues Hog BBQ sauce

About 50% Blues Hog Tennessee Red BBQ sauce

I sometimes add a little of my favorite rub to this recipe before I mix it up for serving. 

This stuff is absolute “killer” and I serve it as a dip or as in the cook above, I just dribbled it on my veggies before serving. And don’t forget, if you grill any fruit at all, it MUST have this sauce on it. 

Stuffed Pork Loin Cobb Grill

I did this stuffed pork loin on my Cobb grill using the rotisserie and it came out quite well. 

My pork loin was butterflied and trimmed up a little and then I added a couple of layers of the following: Prosciutto, sandwich cut pepperoni, provolone cheese, and baby spinach. I then cut up some fresh sage, fresh thyme, and some fresh rosemary and just took a small hand full and added it to my treat.

Next step was to fold it over and tie it with some string to hold it together. It was about two inches too long for my rotisserie setup so I cut it into two pieces and again used some string to hold it together.

I put it all together on the kitchen countertop to see if it would work and then sprinkled on some garlic salt and some fresh cracked black pepper. Next step was to sear my pork loin treat.

I started the fire and after it was hot, placed my Grill Grates on the cooker smooth side up and gave it about 10 minutes to warm up and I just seared the two flat sides of the meat for about 5 minutes each while it was on my spit rod.

Added a big pack of Hickory smoke chips to the fire and put the rotisserie setup together and turned it loose running the cook as hot as I could with my 13 hardwood briquets.

The cook took about two hours and 15 minutes to complete. I started with 13 all hardwood briquets and then added 5 more about 70 minutes into the cook.

This is the stuffed whole half loin just off of my Cobb rotisserie and cooling down for slicing.

I served the stuffed pork loin with a wilted spinach salad, sliced tomatoes, and some garlic bread.

Made a fine lunch.

BBQ Sundae on the Cobb Grill

This is a nice treat that can be done on about any cooker. This one was done on the Cobb Grill. 

Doesn’t that look good??

I cut a couple of 2” thick country ribs out of a whole pork shoulder for this treat. Added a rub and they were ready for the cooker. 

I also prepped some pit beans which will be placed under my country ribs so the drippings will go down and into the beans for some additional flavor. 

Cooked the ribs at about 310 degrees for about two hours or until I had an internal of 175 degrees and pulled them off the cooker.

Brought the ribs in and foiled them with some goodies and placed them back on the grill. 

Continued the cook at about 310 degrees in the foil until an internal if about 205-208 degrees (about one additional hour) and pulled and unwrapped the ribs and glazed them and placed them back on the cooker. Took about 20 more minutes to get my glaze right and they were removed from the cooker. 

Pulled the pork and got ready to make up the sundaes. 

We use two different methods when making up the treat. We can do them in a plastic carry-out glass so you can carry them around when eating which is nice at an event. I also did one in a standard sundae type of glass for serving at the table.

Ok, I start by placing the pit beans in the glass first, then I add the slaw, next is the dill pickle, then comes the pulled pork, and next is a dribble or two of some BBQ sauce, and last is the cherry on top. 

Really nice party treat.