Surf & Turf on the Cobb Premier Grill

I did this cook yesterday morning in my little Cobb Premier Grill and it came out quite well. 

My lobster sauce was some butter, garlic, lemon juice, and salt and pepper. Also added a piece of garlic bread to my meal.

Steak was trimmed, oiled, and then rubbed with a good steak rub. I prepped my lobster tail and then I oiled it with olive oil and then I added a light sprinkle of rub to the meat.

Those Grill Grates sure do a fine job with steaks and chops. This steak was cooked in 8 minutes with a grid temp of about 625 degrees. I used 20 all hardwood charcoal briquets in the larger charcoal basket.

My lobster tail just going on the cooker.

My lobster tail ready to come off of my Cobb Premier. It was basted with a butter sauce.

Sure made a nice meal.

I cooked the steak to medium rare.

Sure was a nice easy cook to do on this fine little cooker / grill. 

SOS "nuff said" on the Cobb Grill

This was my breakfast cook and bake this morning on the Cobb Grill.

I started with the larger charcoal basket and added 18 all hardwood briquets to my small Weber charcoal chimney and when ready, poured into the Cobb Grill. 

I placed my rolls or biscuits into a pan and placed them on the Cobb using my prototype cooking grid which I had on a raised dome extender to get the fire a little farther away from the biscuits. This worked out quite well and the biscuits took about 35 minutes to bake. 

Changed the cooker over to the wok or frying dish and then added 5 more hardwood briquets for this part of the cook. Used about 4-5 oz of breakfast sausage for this part of my treat. 

Took the sausage out of the pan and I didn’t have enough grease left so I added some bacon fat to make up the difference. Added the flour and when it was ready, I added the milk. 

Brought it up to a boil stirring often and then took it off when the consistency was right. 

I was also using a skillet lid for the sausage and gravy part of the cook. 

The results of my cook ready to be plated.

A fellow just gotta love starting the day with a plateful of this delight! 

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. 

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. 

Portobello Pizza / Cobb Grill / Low Carb Treat

This is a nice treat and also low carb and fairly easy to make and bake on any size cooker or kitchen oven. 

The Ingredients for my cook were as follows:

3-4 Portobello Mushrooms

Pizza Sauce

Sliced black olives

Sliced bell peppers

Sliced onions

Pepperoni

Pound of Italian sausage

Mozzarella cheese

I cooked the sausage in advance and used a mellon ball tool to clean out the gills on the bottom of the mushrooms. 

Started with the sauce

Next, I added the sausage, the olives, onions, and bell peppers

Finished up by adding the cheese and pepperoni and they were ready for the grill. 

Placed the first three treats on the Cobb which I had running at about 325-350 degrees. Took about 15-18 minutes to get done. 

Done on the grill

I did the 4 mushrooms in two cooks or bakes

Served with some fruit and a Smoked Amber Ale and I had a great meal.