Porkburgers

This cook was done on my Cobb Premier Grill and is probably the best burger that I have ever tasted. You’ll want to throw rocks at a standard hamburger after trying this one. 

I like my pork burger on an onion bun and then dressed with a slice of onion, a tomato slice, a pickle slice, and some deli mustard.

I don’t like to cut back much on the meat so I made my pork burgers into 6 oz. patties for this treat. Makes a fine sandwich with this much meat.

The Ingredients for my Porkburgers:

2 pork butts weighing about 16-1/4 pound total

4 pkgs of Lipton dry onion soup

2 cups of finely chopped onions

10 cloves of garlic thru my Suzy

4 TBL dried basil

3 TBL pork rub

2 TBL butcher cut black pepper

3/4 cup Worcestershire sauce

2 tsp ground cayenne pepper (optional)

I cut the fat cap off of my butts and deboned them and then sliced them up into pieces that will fit my grinder.

Put the meat thru the grinder.

Added all my spices and veggies and then mixed it all up and covered it and placed it into the fridge for about 24 hours so my burger would have some time to meld together before I cooked or processed it.

Coming out of the fridge on cooking day.

I made up four 6 oz pork patties along with eight 1/4 pound beef burgers for this cook.

I used the larger charcoal basket out of the Cobb BBQ Kit and filled it with 19 hot all hardwood briquets out of a charcoal chimney for this cook. I needed enough time and heat for 3 rounds of burger cooking. 

I cooked the porkburgers on the back side of my Grill Grates and used a temperature of about 550F degrees measured on the surface of the Grill Grates. These big 6 oz burgers took about 12 minutes to cook.

Along with the Porkburgers, I did some 1/4 pound beef slider burgers on this cook. 

Both of the finished burgers just off of the Cobb Premier grill.

This big one inch thick 1/4 pound slider is a great sandwich but just doesn’t compare to the porkburger. 

First Rotisserie Cook on the Cobb Supreme

I “cobbed” together a rotisserie setup using my two new Cobb Proto-Type Dome Extensions and some rotisserie parts that I use for other cookers and did my first rotisserie cook consisting of a Beef Bottom Round Roast over a pan of Root Vegetables on my Cobb Supreme.

I made a roast beef sandwich with a generous amount of the bottom round roast beef, lettuce, tomato, and some horsey sauce on a bun. My sides were a few pieces of my baked new red potatoes, sweet potatoes, carrots, and some pearl onions. Added some sour cream to the potatoes.

I prepped my 3.92 pound bottom round roast by trimming off most of the fat. Added a little olive oil for a sticker and then sprinkled on some SPG for my rub.

Ready to go on the rotisserie spit rod.

My root veggies were some new red potatoes, some sweet potatoes, carrots, and some pearl onions. I salted and peppered the veggies and added a little garlic, some fresh rosemary and thyme.

My cook just going on the Cobb Supreme with a rotisserie setup.

I used both of my proto-type dome grid extenders for this cook. Along with my heavy duty rotisserie setup, I have a nice cooker for all my rotisserie cooks.

My cook is done and ready to be removed from the Cobb Supreme. It took a little under two hours and I took the meat off at 130F degrees internal.

My roast beef and veggies just off of the cooker.

My roast beef just thru the slicer.

Made a nice lunch.

Love the potatoes fixed this way.

I think the first rotisserie cook on the Cobb Supreme came out quite well and will make for some additional tasty meals.  Beef Manhattan is up next.

Tijuana Surprise & Nachos on the Cobb Supreme

I did this cook on a cool morning (27F degrees) a few days ago and it came out quite well. The Cobb Supreme is the largest cooker that the Cobb Company makes. 

I added some hot salsa and jalapeño pepper slices to the Tijuana Surprise and some peppers to my Nachos as well. Served with some sliced tomatoes.

Here are the ingredients and this dish is an "artery slammer".

2-16oz packages of ground beef

1-med white onion finely chopped

1-envelope taco seasoning mix

3/4-cup water

1-16oz jar taco sauce (medium heat)

9-12 six inch flour tortillas

3-cups cheddar cheese

1-16oz can refried beans

2-cups sour cream

1-cup green onions

2-2oz cans of sliced black olives

The ingredients are just layered in and I started with some tortillas and then the spiced and sauced meat.

I then added a layer of shredded cheddar and another round of flour tortillas.Next came the refried beans.

Next was the two cups of sour cream, the black olives, and the chopped green onions.

Another layer of flour tortillas and then the second layer of meat. I finished up with a layer of 2 more cups of shredded cheddar cheese.

I used 16 all hardwood charcoal briquets and didn't add any smoke wood as I wanted just a hint of smoke with this dish.

I cooked this casserole at about 245F degrees for about 75 minutes and removed it from the cooker.

You just gotta love the size of the Cobb Supreme as it will hold a 9X13" casserole dish which sure gives me some great choices on what to cook on the grill. This dish will easily feed 12 people.

After I pulled the Tijuana Surprise off of the Supreme, I added my nacho dip and this finished up while my main course was cooling down.

Made 12 nice sized servings.

Doesn't that look good? It sure made a fine lunch.

I had hot stuff in the cheese sauce and then with the peppers on top, made a nice treat.

A fellow just gotta love a good Tex-Mex meal once in a while.

Hot and Fast brisket on the Cobb Supreme

This is the last cook I have done on my new Cobb Supreme cooker and it came out quite well. 

Added a baked potato and some mac and cheese and a cottage cheese salad and had a fine meal.

The brisket flat weighed 8.99 pounds and after trimming, I had a net weight of 7.89 pounds. I sprinkled on a moderate amount of butcher cut black pepper and then added my favorite beef rub about 45 minutes before the fire.

I started with 20 all hardwood briquets and then added two fairly large hickory chunks for my smoke wood. After the cooker got on temperature, I added my temperature probe and started my cook. Since it was raining, I had to move my cook to my covered front porch.

Cooker started dropping temp about 90 minutes into the cook so I added 8 more all hardwood briquets. I also added more smoke wood.

At about 2 hours and 10 minutes into the cook, and with my internal temperature of the meat at about 178F degrees, I wrapped the meat in heavy duty foil with some liquid goodies as I will braise it for the last period.

The meat reached an internal of about 208-211F internal in about another hour and 10 minutes and I took it off the cooker as it was done.

The total time for this cook was a little under 3-1/2 hours. 

These higher temp shorter brisket and pork butt cooks do give up a little on the bark but this one still had enough bark to add the flavor I wanted. Had a nice smoke ring for a short cook.

That is a nice plate of meat.

Meat came out nice and juicy and very tender. I took it to about 206F to 211F internal as this is needed to get a hot and fast brisket done.

I kept the cooker temperature at about 265-285F measured at the top of the dome lid for the duration of this short cook.

Here are some later pictures of my brisket sandwich lunch.

I like to pile on at least two layers of meat, add some horseradish sauce, lettuce, tomato, onion on a good egg bun for my sandwich. Then I want it served with some chips and a good dessert.

Let's eat!