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. 

Double Smoked Spiral Cut Ham on the Cobb Supreme

I did this 9.2 pound ham cook on my Cobb Supreme Grill using one of my new proto-type Dome Extensions which is an accessory that I have obtained from Cobb Grill International Company that increases the total cooking height in the grill by about 2-1/2 more inches. This increased cooking height opens up many more cooking options for this fine Stainless Steel charcoal grill. 

I served my spiral cut ham sandwich with some baked beans, some candied yams, and some veggies. I added some horsey sauce to my sandwich as well. 

I brushed on a sticker, then sprinkled on a medium coat of a good pork rub and fancied it up with the pineapple and cherries.

In the background is one of my new "proto-type" Cobb Supreme Dome Extensions.

I maxed out the charcoal basket with 26 all hardwood charcoal briquets for this cook. I then added some hickory chunks for my smoke wood.

I decided to cook my ham in a tin foil half pan to make for an easy clean-up. I had to bend the corners down some to make it all fit into the cooker. Had some misting rain during the cook.

I wanted to run at a good barbecue cooking temperature of about 250-300F degrees so I closed off 4 of my 8 exhaust vents which in my opinion makes the cooker run like a dream at these temps. Had a nice amount of smoke coming out early into the cook from my hickory chunks.

I monitored both the cooker temperature and also the internal meat temperature with a remote thermometer setup during the cook. I had to put the sending unit in a bag to keep the rain off of it. The receiver went into the house with me. This old lazy cook likes his perks.

The ham smoked for 2-1/2 hours and I took it off the cooker at 155F degrees internal. It was mopped and glazed with one of my homemade glazes.

Just off of the cooker and cooling down. I did have to add 6 more briquets and some more smoke wood during the cook.

Ham came out a little drier than I expected but is still very good. I think these sliced in advance hams will be a little drier than a non sliced ham.

It was a good practice cook for the upcoming holiday. It sure made a fine lunch.

I am anxious to try using the cooker with two of the new Dome Extensions which will allow me even more cooking space in the cooker. I want to try cooking on two levels. This higher cooking space will give me the room required to add a “rotisserie unit” to the grill. Now, that will be some real fun! 

Cobb Supreme / Pork Steaks

Here is another cook on my new Cobb Supreme that I did in the last couple of weeks. This cooker is still a learning process for me but I have about figured it out for most cooking. 

I need to explain this first picture as someone may get the wrong idea of how pork steaks should be cooked. I love this treat but it must be cooked in the traditional manner  which would mean that they need to be oiled, rubbed with a spicy rub, and grilled first and then placed into a half pan with a bottle of Maull’s BBQ sauce which has been cut with beer and then simmered for about an hour to finish them up. Now, that’s the way you cook pork steaks!

Wife doesn’t like them this way so every now and then, I have to fix some for her. 

Anyway, I added a couple slices of tomatoes, a slice of corn bread, and a little dab of sour cream to the potatoes and gave her a fine meal. 

I prepped the meat with olive oil and then added some SPG for this cook. The potatoes were also rubbed with olive oil and salt and pepper.

I used 14 all hardwood briquets for this cook.

I used the Cobb Supreme griddle for this cook and it did a fine job.

The results of the cook.

New Cobb Supreme Grill / First Cook Ribs

Cobb Grill America (US Distributor) had a huge one day Labor Day sale on all their products at 30% off and I needed some items for my standard Cobb Premier so I ordered them and after kicking it around for most of the day and evening, I ordered the Cobb Supreme Oval which is their largest cooker. The 30% off is the largest discount I have ever seen on these cookers. 

Ok, I decided to cook a slab of loin back ribs and a slab of St. Louis cut spare ribs for my first try with the new cooker. 

I prepped the ribs by trimming some of the fat off and then removing the membrane. I then sprinkled on a good rib rub about 20 minutes before the cook. I added about 20 all hardwood briquets to the charcoal basket for the cook. Used a couple chunks of hickory for smoke.

Got the cook started about daylight this morning.

Cooker just sitting there and doing it's thing...

The standard round Cobb Premier is about 11-1/2” in diameter on the cooking surface and my new oval Cobb Supreme measures about 12” X 17-1/4” on the cooking surface. 

I cooked the ribs at about 300F degrees and the cook took 2-1/2 hours. Did not use any foil.

Ribs sliced and ready for serving.

Nice looking ribs with lots of meat.

A couple of nice thick loin back rib pieces along with a couple of sides makes a fine meal.

Nice smoke ring on the rib pieces.

The first cook came out pretty good but I did have too much charcoal in the cooker and had to fight to keep the temperatures in check. Probably be a small learning curve on this oval cooker as compared to the smaller round Cobb.