Grilled Fruit and Veggies on the Cobb Grill

I did this cook on the Cobb Grill using 21 all hardwood briquets a few days ago and it came out quite well. 

My grilled veggies and fruit consisted of the following:

Bell peppers

Jalapeno peppers 

Hot Hungarian wax peppers

Mushrooms

Sweet corn

Misc mixed small tomatoes

Red onions

Pineapple slices

Orange slices

This all went into a marinade for about three hours before the cook. 

I used Grill Grates with the smooth side up for this cook and let the grill get up to about 575 degrees before I started cooking my treat. 

I did the cook in batches and each batch took about 5-6 minutes in my very hot cooker.

All done on the table. 

I would never make a very good Vegan as I just have to have a little meat with my meals so I did a couple of brats for my lunch. 

I served this with some Bruschetta bread and my soon to be famous Veggie Dipping Sauce which I will share with the group. 

About 30% sour cream

About 20% standard Blues Hog BBQ sauce

About 50% Blues Hog Tennessee Red BBQ sauce

I sometimes add a little of my favorite rub to this recipe before I mix it up for serving. 

This stuff is absolute “killer” and I serve it as a dip or as in the cook above, I just dribbled it on my veggies before serving. And don’t forget, if you grill any fruit at all, it MUST have this sauce on it. 

Large Tailgate Practice Cook

After being snowed out of my cooking patio for about 5 weeks, we finally received some warmer weather and it has melted the 2-3 foot drifts of snow on the patio. Time for a tailgate practice cook.

This cook was done on my GMG Davey Crockett pellet cooker and consisted of a total meal on one fire. Appetizer, main course meat, a couple of sides, dinner rolls, and a dessert. 



This is a big chunk of real country ribs cut from the loin...it was trimmed of some fat and then I applied a light coat of my favorite rub.



I then prepped my BBQ Pit Beans in a glass bread pan and covered them with brown sugar. The potatoes were covered with some peanut oil and then I sprinkled on some granulated garlic, sea salt, and fresh ground black pepper.

I also dipped and breaded about 2 dozen hot wing pieces for my appetizer. 



Rolled my little tailgater around to the cooking patio and fired it up. I set the temp at 170 degrees to get more smoke for the first part of the cook. Was a lousy cooking day with the temperature around freezing and winds and gusts to 25 miles per hour.



I got it all loaded up and I did have to use my raised grid for this cook. I have the beans under my country ribs so the drippings will add some extra flavor to my beans.

After about 90 minutes, I upped the temperature to 275 degrees to finish this part of the cook.



Potatoes came off first.



This picture was taken just before the first part of the cook came off of the cooker.



Meat sure smelled good!



My Pit Beans and hot wings.



While the first part of the cook was finishing up, I prepped my dinner rolls and dessert. The rolls were placed on a black iron griddle and I then made up my pineapple upside down muffin cakes.



I raised the temperature to 375 degrees and baked my rolls and dessert. 



The dessert.



And the rolls.



Now there are some real country ribs and cooked to perfection.



The plated meal...just wasn’t any room for a salad.



Another photo.



I added a dip of ice cream to my dessert.

That is one fine tailgate meal on one fine little tailgate cooker.

Cooks a pair

This first cook was done on my Char-Broil CB-500X and is my favorite small charcoal tailgate type of grill. It was setup on the left side indirect with a double layer of cooking grids and the right side with straight direct cooking on a single grid. The fuel was a chimney full of that great Ozark Oak lump charcoal and a couple of chunks of hickory for my smoke.  





The cook consisted of 4 nice big pork steaks, 4 of my homemade 60/40 white burgers, 8 regular 72/28 burgers, 4 of my homemade Texas hot links, and a plate of hot peppers. 



I started the pork steaks first on the indirect side of my 2 layer grill since they will take the longest and then added my peppers to the direct side so I can eat some of them during the cook.
I then grilled the balance of the cook on the direct side of the cooker.



Later in the cook, I glazed my pork steaks with a blend of sauce and some real maple syrup.

The results of my cook.













The cook came out great.
                                               -----------------------------------------
This second cook was done on my GMG Daniel Boone pellet cooker burning hickory pellets. I added my second raised grid for this cook.



This cook consisted of 3 slabs of loin back ribs over a pan of Rick Salmon’s Pit Beans.
I like to put meat over the beans so the drippings will go into the mix for additional flavor.

The bean recipe is killer!!

Steak & Grilled Romaine Lettuce on the CB 500X

This no-carb short cook was done on the CB 500X with some of that fine Wicked Good charcoal. Nice cool morning with the temp at 31 degrees and nice sunshine. I started a chimney full of the charcoal and went inside to prep my food. 



The ribeyes are cut about 1-1/2 “ thick and weigh a little under a pound each and are choice graded.

The romaine lettuce was cut into two pieces each and then I drizzled on some olive oil, some garlic powder, some sea salt, and some fresh cracked black pepper on both sides. 



By now the charcoal was ready so I poured it into the cooker. I then started the lettuce cut side down and just gave it a short char to get a few leaves blackened up a little and then turned them over.



As soon as they are turned over, Jan added some fresh grated parmesan cheese to each clump.



Just about done on the cooker. 



Next on was the ribeyes. 



I seared the first side about 6 minutes and then turned them over. The second side took about 5 more minutes to get to my finish internal temp of 120 degrees and they came off the cooker. 



I plated the steak and my grilled romaine lettuce up with a couple of slices of tomatoes and my no- carb recipe of “Brown Butter Cauliflower Mash” which is a work in progress at the present time. 



Sure made a nice lunch...the little cooker is a joy to use.

Large Cook on my Char-Broil CB 940X

I did this cook back in August on my CB (Yugo) X over charcoal with a little hickory for smoke. I set the cooking grid up with about 1/3 of it direct and the other 2/3 rds indirect. I had several meats to cook and needed both direct and indirect for the cook. 



I started with 5 pounds of 28% flavor burger and Jan made up 16 burgers from the 5 pounds. Added salt and pepper.  Bout 1/3 pound each makes a nice small burger.



Since I needed a very hot fire at the start, I added a small amount of lump to the direct side of the cooker and then filled up a large Weber charcoal chimney with lump and after it was well lit, poured it into the cooker and added some smoke wood.

I like to put a good sear on my burgers and then finish them on the indirect side to about 165 degrees internal. 



There is my Yugo, De Soto, or maybe Edsel doing it’s thing. Real shame that this once  great cooker in no longer listed on Char-Broils website. 



Here are some of the other meat cooked on this round. Top left is a package and a half of the Eckrich Grillers, and right of it some bun size hotdogs. Top right plate has 4 strip steaks which will be used for my steak and mushroom hoogies. Bottom two plates are six big pork steaks. Not shown are about 22 of my very hot chicken wings.



My steaks are prepped with some Smokey Mountain steak rub. These 4 one inch steaks are seared about 2 minutes a side and they are done to medium rare and I took them off the cooker. 



Thats my burgers getting happy on the indirect side of the cooker. 



Next were the dogs and I like to put a little char on them. I followed the dogs with the Grillers. I love these things and use them for snacks. 



Steaks just off the grill.



Burgers looking good.



Jan’s dogs.



The Eckrich Grillers.



The pork steaks were prepped with my no-carb rub. I like them seared just like a beef steak and then slow cooked indirect for a couple hours. 



While my last pork steak was searing, I picked a few hot peppers out of my patio boxes and added them to the grill. 



My hot chicken wings were prepped with my no-carb rub and then I added mucho ground cayenne pepper. Just like about everything I cook over charcoal, I like to somewhat char it for that additional flavor. Nothing beats a hot charcoal fire licking at the bottom of my meats and veggies on the cooker for the most great flavor. 



I added a second raised grid in the cooker to make room for all the indirect items that I was cooking. 



Working the cooker...as you can see, I am finishing up putting a little char on my wings and then placing them on the indirect side of the cooker. Pork steaks are still soaking up some smoke and heat. 



Chicken wings were sauced next with some Frank’s hot sauce mixed with some butter, some Splenda, and some ground cayenne pepper. 



The cooks treat and man they were good. 



The hot wings.



I cut up all four steaks for my special treat which I will fix at a later date. 



The pork steaks were sauced with my low carb sauce and then taken off the cooker. Really hard to beat a good pork steak dinner. 



Close up of the pork steak.