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. 

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. 

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...

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.

Peppered Beef on the Cobb Grill

I did this cook on the Cobb Grill and it came out well although it did take longer than I expected to get the beef done enough to pull like a pork butt. 

Ingredients:

2-1/2 pound chuck roast

1 medium bell pepper

1 medium red onion

1/2 jar sliced smoked red peppers

2-3 jalapenos sliced

3-4 cloves of garlic minced

1/8 cup Worcestershire sauce

Salt, pepper, granulated garlic

About 12 oz of beef broth, water, or wine, or beer, or your favorite liquid for beef. I made up some beef broth for this cook.

Small can of sliced mushrooms

Swiss cheese

Horseradish 

I prepped my 2-1/2 pound chuck roast with some Worcestershire sauce, kosher salt, and butcher cut black pepper. I also placed a probe in it as I needed to keep track of the internal temperature as I wanted it off of the cooker at about 170F internal for this first part of the cook. 

I started with about 19-20 all hardwood briquets and had to add twice during this slightly over 4 hour cook at a fairly high temperature. The first time, I added 4 more briquets and the second time I added 5 more briquets.

The meat going on the Cobb and this part of the cook took about 2 hours.

My pepper mixture consists of green bell pepper, red smoked bell pepper, jalapeño peppers, red onions, a few cloves of garlic, Worcestershire sauce, about 12 oz beef broth with some "Better Than Beef" broth seasoning.

Had a couple off showers during the cook and I had to rescue my transmitter by placing it into a freezer bag to keep it dry.

The chuck roast ready to come off with an internal of about 170 degrees.

The roast beef and peppers just going on the Cobb after the first part of the cook.

After the meat was about done on the first step of this cook, it went into the pan with the peppers. It was in with the veggies for about 2 hours and 10 minutes or until I had an internal of about 212F degrees. It does need to go to this higher temp so it can be pulled like a pork butt.

The meat pulled perfectly and has a nice smoke ring.

I pulled the beef and mixed it back in with the peppers.

Sandwich was made with a generous portion of the peppered beef, two slices of Swiss cheese, mayo, and some horseradish. Served with some chips, tomato slices, and a deviled egg.

Another nice lunch off of the Cobb Grill. We also love this treat over pasta or brown rice.