Chicken Little / Cobb Grill

I did this cook yesterday on the Cobb Grill and my rotisserie setup and it came out great! 

This is half of a Cornish Game Hen with some mashed pots, garden tomato slices, and a piece of fried cornbread. 

A simple honey brine of about 2-3 hours works great with the Cornish Hens. 

I washed and dried these birds off and applied a good chicken rub and then mounted them into my rotisserie setup. 

Was a nice cool morning and I got started about daybreak with 20 hardwood briquets in a small Weber chimney. 

I used the larger charcoal basket that comes with the Cobb BBQ Kit and loaded my 20 briquets and then placed a couple of chunks of hickory on top  for my smoke wood. 

Had a fairly heavy smoke for about 35 minutes and this will be sufficient for my small chickens. Don’t care for much smoke on poultry. 

About done and ready to come off of the Cobb. 

I cut the Cornish hens in half for serving.

Sure made a fine lunch.

Rotisserie Chicken Cobb Grill

This cook was done on the Cobb Grill and was a small fryer chicken that weighed only four pounds so it was a small chicken. I didn’t do a thing to it other than apply a rub and just put it on the grill and get it spinning.

The start of the cook.

I used heavy smoke for the first 15 minutes with some JD Oak Chips. 

At about the 45 minutes mark into the cook, I started mopping the chicken every 10 minutes with the Roadside Chicken Sauce which is a great marinade, sauce, dip, mop, glaze etc..and works great on any poultry. 

Just off of the Cobb and cooling.

Chicken was about too small to cut up so I just halved it for our meal. 

Add some pots and gravy, some sliced tomatoes, a wedge of cornbread and had a great meal. 

Triple Dipped and Beer Battered Chicken

Found this recipe for “Deep Fried” chicken on the web and it had one statement that really got my attention and here is the statement:  

Quote--”This is the crispiest, spiciest, homemade fried chicken I have ever tasted! It is equally good served hot or cold and has been a picnic favorite in my family for years.”

So I said to myself---self, why couldn’t a fellow just grill this recipe and see how well it would do as I just can’t cut much grease anymore. 

I did this cook on my little Cobb Grill and it came out well but a little under-spiced in my opinion. I will spice it up some more on my next cook.

The recipe has a dry mixture, a beer batter mixture, and a plain bowl of beer. The recipe is for one whole chicken.

Dry mixture ingredients:

3 cups all purpose flour

1-1/2 TBL garlic salt

1 TBL black pepper

1 TBL paprika 

1/2 tsp poultry seasoning

Beer batter mixture ingredients:

1-1/3 cups all purpose flour

1 tsp salt

1/4 tsp pepper

2 egg yolks, beaten

About 1-1/2 cups (12oz) of beer -more or less as you don’t want the batter too thick

Bowl of a few oz of beer

Ok, to prep--the chicken pieces go into the plain beer bowl first, shake it off, dip it into the dry mixture next, dip it into the beer batter next and kinda shake it off, and then back into the dry mixture and then onto your plate. 

I covered my plate with plastic wrap and put it into the fridge for about an hour so the breading could set up a little before the fire. I didn’t have a whole chicken but only about 5-6 pieces on this first cook as I didn’t think I could get a whole chicken in pieces on the little grill. 

Chicken going on the Cobb Grill. 

Chicken about done on the grill.

My chicken lost a little breading as I used a roast rack to help hold the chicken and some of the breading stuck to it. Would have been better to just have placed it on the cooking grid. I also think it would have been better if I would have used another grill that I could run much hotter at about 350-375 for better results. The little grill with that big of load was struggling to get to the higher great chicken cooking temperatures. 

Jan made up some mashed pots and sliced some tomatoes for my treat. This was some very good breaded and non deep fried chicken and with a few tweaks will be a winner!!  More spices including ground cayenne pepper, white pepper, addition of onion powder, and a little more garlic of some type and then cooked on the Weber Performer or a pellet cooker at about 375 degrees should put this out of sight!

Butterflied & Kickin Chicken with an Attitude / Cobb Grill

Did this cook yesterday on the little Cobb Grill and it came out very well. 

I started with a chicken that weighed a little over four pounds, a box of that great pre-cooked bacon, some jalapeno pepper slices, and my favorite chicken rub. 

I spatchcocked the chicken by cutting the backbone out and then I trimmed off the two wing tips and then broke the keel bone so it would lay flat on the grill. Next step was to give it a good coat of rub on both sides and it was ready for the grill. 

I fired the grill up using 13 all hardwood briquets and I made up a tinfoil pouch of JD chips for my smoke wood and just put them right on top of my ashed over briquets. Loaded the chicken and ran the cooker at about 275-320 degrees measured on the cooking grid. The cook took 55minutes to get my chicken to an internal of 170 degrees which was my finish temperature for this cook. 

The chicken just before it came off of the grill. It was cooked skin side down thru out the whole cook to be sure that the skin held all the wonderful juices, moisture, flavor, and goodness inside the meat and not run out on the fire if I would have turned it to skin side up at any time during the cook. 

I let the chicken cool down for about 10 minutes and then I removed the skin for my next step in this process. I also pulled and chopped up my chicken at this time. 

I chopped up the chicken skin into smaller pieces, did the same with my pre-cooked bacon, and then chopped up my jalopeno slices into smaller pieces. 

I added a little oil to my Cobb frying pan and put it back on my grill and loaded my chicken skin and fried it until it was slightly crispy. 

Next up was to add both the bacon and jalapeno peppers to the pan with the fried chicken skin and cook them a few minutes to get them as done as I wanted for my treat. 

Poured my hot goodies right on top of my pulled chicken and then mixed it up for my sandwiches. 

I made up a slider with my Kicked up chicken and added some veggies and a bowl of slaw and a big dip of pit beans and had a fine meal with my treat. The Bride thought it was a little too hot to suit her but she did eat most of her sandwich anyway. 

Breaded & Super Hot Buffalo Wings / Cobb Grill

This chili-head loves hot stuff and this was my latest cook on the Cobb Grill.

Just off of the Cobb Grill.

I like to bread my wings as the breading will hold a lot more of the hot sauce that goes on the wings. Also make for a better tasting wing.

Wings going on the grill.

Wings about done on the grill.

Served with some jalapeño and cream cheese crackers and stuffed celery.  A nice hot wing lunch.

Insanely Hot Jerk Chicken / Cobb Grill

Every once in a while, this old “Chilihead” gets a yearning for some insanely hot food and this is the results of one of these cooks. 

I started by making a Jamaican type of marinade and used two tablespoons of a very hot jerk spice blend and then I added four habaneros to this mix. That along with several other ingredients went into a blender and then into my one gallon bag with my six pieces of chicken. Placed the bag into the fridge for an overnight stay. 

Now, any fool should know that this should be hot enough but not me, I figured I also needed a hot jerk glaze to go with this treat. 

For my glaze, I used another TBL of the jerk blend, five habaneros, half a cup of hot ketchup, and several other goodies. I just pulsed this in the blender a little as I wanted it kinda chunky. 

This morning, I placed my marinated chicken on my grill grate and carried it out and placed it on my hot Cobb grill. 

Cool morning with the temperature at about freezing. I used some hickory chips as I wanted heavy smoke with this short cook. 

Chicken on the first turn and without my hot glaze.

This is the chicken just about done and with three rounds of my hot glaze at this time into my cook. 

Just off of the cooker.

My plate with one jerk chicken leg on a bed or red beans and rice, some pasta salad, some veggies, and my smoked and spiral cut pineapple with a dip of ice cream and some berry surple. 

About half way thru this chicken leg and meal and with my face flushed, sweat all over my face and running down my back, heart pounding, and tears in my eyes, I had to call this punishment off! I was whipped but oh my, it was wonderful. (Only another Chilihead would understand). 

The only downside will come in the morning...

p.s.  I did finish that chicken leg later in the evening.

Rotisserie Turkey Breast / Cobb Grill

My 6-1/2 pound turkey breast was injected with 4oz on each side of the breast with Shake’s Honey brine and then it went into a one gallon Zip-Lock bag and I poured a full bottle of Wishbone Robusto salad dressing over the top and into the fridge for an overnight stay to allow it to both brine and marinate at the same time. 

I turned it over a few times during this period and it came out ready for the cook. 

Got it mounted into my rotisserie and then just turned the motor on and sprinkled on my rub as it turned and it was now ready to be carried out to the warmed up grill and start the cook.

I made up a couple of hickory chips foil packs and started the cook with one of these packets on top of my fire for smoke. I also had to use my balance weight to balance up the rotisserie for this cook. 

The breast was mopped twice with the Roadside Chicken Sauce during the cook and the total time for the breast was about 2-1/4 hours to an internal of about 160 degrees. 

Looked good coming off of the little cooker. I foiled it and let it rest about 45 minutes and then cut it up for serving.

Made a nice plate of meat. 

Mommy wanted a Turkey Manhattan for the first meal with this treat.