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. 

Slow 'N Sear Country Ribs and more

Purchased the Slow ‘N Sear a few months back and just got around to trying it out on my Gen 2 Weber Performer along with some country style ribs, brats, and pork burgers.



The two country style ribs on the left are cut off of the upper portion of the shoulder or pork butt and in my world, are really not country ribs at all. The six remaining real country ribs which are cut out of the back or loin are what I have cooked for over 50 years when I can find them. Both are pretty good but must be cooked quite differently.

I took the ribs out of the cold fridge and rubbed them up with some SGH rub and left them on the counter to come up to the sweat stage.

I followed the instructions on the Slow ‘N Sear and started about 6-7 briquets in the corner of the unit. After they had ashed over, I poured in about 2/3rd of a Weber chimney full of briquets and let it go with all vents open.



By now my ribs were ready and up to a sweat.



Placed the ribs on the kettle with the two larger butt cut ribs closer to the fire as they will take longer to get done. I also add two big chunks of hickory to the fire as I needed much smoke in not much time for the loin cut ribs. Got the cooker dialed in at about 285-300 degrees and cooked the loin cut ribs for about 30 minutes and then sauced them with the new Heinz Memphis Sweet and Spicy sauce. At about 45 minutes into the cook I had an internal on the loin cut ribs of about 140-145 and I took them off as they are done.



Let the butt cut ribs go about an hour longer and I wrapped them with some goodies. I also added my Grill Grates to the kettle at this time. Upped the temp on the cooker for some indirect grilling.



I added a package of Brats along with a couple of fresh cut hot Hungarian yellow wax peppers out of the garden to the back side of the Grill Grates. The Brats cooked quickly and I checked my butt cut ribs and found them at 200 internal so they all came off the cooker together.



Next up was five of my Pork Burgers and I placed them on the Performer.



I also opened up the vents all the way to increase the temp for the burgers.





The results of my first cook with the Slow ‘N Sear looked great. I found it very easy to use and it sure controls the kettle very well. I do like it and think it’s a great addition or accessory for the Weber kettle.







For an “off the shelf sauce”, I thought that the Heinz Memphis was pretty good. I think mixing it with some Tennessee Red would really make it great.

Top Round & Country Ribs on the Performer

I hadn’t had my Weber Performer out of the barn in a while and I decided to do this cook of that fine cooking machine. The cook consisted of two top round beef roasts that weighed a total of 5.03 pounds and 4.12 pounds (4 pieces) of pork shoulder cut country ribs that were about 1-1/2” thick each.

Rolled the cooker around to my cooking patio and fired it up with some Wicked Good charcoal briquets and brought it up to temperature.



I prepped the top round roasts by trimming off a little of the thicker fat on the edges and then sprinkling on a medium amount of SPG. The country ribs didn’t need any trimming so I sprinkled on a medium amount of Smokin’ Guns hot rub and both meats were ready for the fire.



Checked the temperature of the kettle and found it at about 340 degrees so I added a big chunk of hickory smoke wood and loaded up my meat.



At just under an hour, my round roasts were up to about 120 degrees internal (rare) so I pulled the meat off the cooker and wrapped it in foil to rest for a while. The picture shows the roasts just off of the cooker.



Cooked the country ribs to about 165 internal and wrapped each of them in foil with about 2oz of Stubb’s Pork Marinade and placed them back on the cooker. Cooked them in the foil to about 195 degrees internal in the foil and then took them out of the foil and placed them back on the cooker for a nice glaze job with a blend of Blue’s Hog Sauces for about 20 minutes. They sure looked good coming off of the cooker.



Cooled the top round roasts and put them thru the slicer. We love this meat and use it for many different treats including Philly Cheese Steaks, Chicago Italian Beefs, Beef Manhattans, Beef Salad, Beef Hoagies, and just plain barbecued beef slider sandwiches.

Had one of the one pound country ribs for supper and it was great. Beef Manhattans for tomorrows lunch.

Smoked Mac n Cheese and More

I like to fool around with simple tailgate style dishes that can be done in smaller grills or smokers and think the Mac n Cheese dish is about as good as it gets. I also did a few loin cut country style ribs and a quartered potato with this cook. 

This cook was done on my Green Mountain Davy Crockett pellet grill.

This Mac n Cheese recipe is very rich and is done from scratch without cooking the macaroni first. You just throw it all in a pan and then on the grill. 

Ingredients:

3 cups elbow macaroni
1/2 stick butter
4 cups whole milk
2 cups heavy whipping cream
1 8oz package of shredded sharp cheddar cheese
1 8oz package colby jack cheese
salt
fresh cracked black pepper
tin foil half pan




These are the ingredients I started with.



I just poured the 3 cups of elbow macaroni into my pan.



Added the melted butter over the macaroni and then the sharp cheddar and colby jack cheese. 



Added the whole milk and the heavy whipping cream and then the salt and pepper. 



I sprinkled on some SGH rub on my loin cut country ribs and then brushed peanut oil on my quartered potatoes and then added salt, pepper, and thyme. To be able to use a half pan in my Davy Crockett, I have to have it on my lower grid as it is too large for the top grid. Since I didn’t want any drippings going into my Mac n Cheese, I had to use a pan for my ribs on the upper grid.



I fired the cooker up and brought it up to about 250 degrees measured on the lower grid and then let it go thru a few cycles to be sure it as burning clean. I just want to add a hint of smoke to this dish. I loaded my three treats on the cooker.

I stirred the Mac n Cheese at about 1 hour into the cook and then at about 1-1/2 hours and found it about ready. I let it go a total of about 1:45 hr and it was done to my liking. 



The Mac n Cheese just off the cooker....I like bacon and Jalapenos in my Mac n Cheese so I added that for the picture. I then crumbled the bacon up and stirred it into my dish.



I glazed three pieces of the country ribs with BH Smokey Mountain for myself and left two of them dry for my bride.





Served it up with some fruit and it made a nice meal. The Mac n Cheese was wonderful and just so simple to make. We froze about half of this recipe.

Pork Steak, ABT's, and Country Ribs / Cobb Grill

This is three more cooks on the little Cobb Grill.



My three pork steaks were rubbed with SGH rub just before they went on the Cobb Grill.



I set the grill up with the dome extender, the standard cooking grid with the roasting rack,  and my raised cooking grid. Fired it up with lump and after it got on temp, loaded up the thee pork steaks.  



Later in the cook just before I took the lower two steaks off the cooker. The pork steak on the upper grid must have been running at a lower temperature as that steak wasn’t done when I pulled the other two off the cooker. 



I removed the upper grid and the dome extender and placed the one steak that wasn’t done back on the cooker for a few more minutes to get it done.  





Added some fried corn and grilled potato strips and this made a fine lunch.

I think I will need to lower my raised grid to get this setup to work better. 

I finally got some hot banana peppers out of my container garden and made up some ABT’s.





These peppers were stuffed with some finely chopped pulled beef, finely chopped onion, and cream cheese and rubbed with SGH and then wrapped with bacon. 



Loaded on the Cobb Grill and cooked until done....man they were good!



This next cook was a couple of country ribs to be cooked over a pan of Rick Salmon’s famous pit beans. The ribs were trimmed up a little and then rubbed. 



Fired up the Cobb with some lump and when it got on temp, I placed the pan of pit beans on then added a cooking grid on top of the pan of beans and then the ribs. The ribs dripping into the beans will add some additional flavor. 



Later into the cook, I glazed one of the ribs. Wife wanted her rib without sauce. 





Added some ABT’s, a couple slices of garden tomatoes and a dill pickle spear and enjoyed a fine meal. 

Whole Meal on the Davy Crockett Pellet Cooker

I started out this cook with the dessert which was to be some Pineapple Upside Down Mini-Cakes. 



I always end up with too much batter with this recipe so I used the extra as a small pound cake.

Got the GMG Davy Crockett out of the garage and rolled it around to my cooking patio and fired it up. Kinda cold and windy this morning with the ambient at 23 degrees so I slowly brought the temperature up to about 350 degrees measured on the cooking grid and loaded up the two desserts.



While this was baking, I made up my Mashed Potato Puffs and some real old fashioned corn bread made with no sugar, very little flour, and buttermilk for the liquid in the batter.  



I pulled my desserts after about 15 minutes on the cooker and raised the temp to about 400 degrees for the balance of my baking. 



My Pineapple Mini-Cakes just off the cooker.





My Potato Puffs and Real Cornbread baked for about 30-35 minutes until they were done. 







The baking came out quite well and looked good.

With the baking done, I lowered the temp to about 300 degrees measured on the cooking grid for my meat. 



I have four of what I call real Country Ribs that are cut from the small end of the rib loin. They are NOT cut out of a shoulder or butt and are very lean. I sprinkled on a light coat of SGH rub and then loaded them into the grill. 



About 30 minutes into the cook, I glazed the ribs with my sauce and then pulled them at about 50 minutes with an internal temp of about 145 degrees. 



Added a tossed salad with some poppy seed dressing, a dollop of sour cream on my potato puff, and a dip of ice cream for my dessert and I had a fine meal.