Peppered Beef and Spaghetti Pie / Cobb Grill

This spicy chuck roast treat makes for a fine sandwich or is very good as a main entree on a plate with some veggies.



Ingredients:

2-1/2 pound chuck roast
1 large bell pepper
1 large onion
1/2 jar sliced smoked red peppers
2-3 jalapenos sliced
3-4 cloves of garlic minced
1/8 cup Worcestershire sauce
Salt, pepper, granulated garlic
About 12 oz of beef broth, water, or wine, or beer, or your favorite liquid for beef. I made up some beef broth for this cook.
Small can of sliced mushrooms
Swiss cheese
Horseradish



I prepped the roast by trimming off some fat and then applied some Kosher salt, butcher cut black pepper, and some granulated garlic and let it come up to temp for about 45 minutes.



Put a foil liner in my Cobb grill and then added a full charcoal basket of lump charcoal and on top of the charcoal, I placed my foil packet of Jack Daniels wood chips for my smoke wood.





Placed the meat on the roast rack and started my cook.



Next step was to cut up all the veggies and get them into a container that would fit my little grill.



I cooked the roast to about 165 internal and then placed it in my pan over the veggies for the remainder of the cook. I also foiled the pan at this point into the cook.



I cooked the meat to an internal of about 210 degrees to be sure it would pull or shred like a pork butt.



Pulled the meat and then added my sliced mushrooms and stirred it all together and my treat is ready for a meal.





I started my sandwich by placing a couple slices of Swiss cheese on the bottom of the bun, then added a generous portion of the peppered beef, and then on top of that, I added a huge dollop of horseradish. I then dipped some of the juice (soppy) from the pan over my treat. It was so juicy that I had to eat the sandwich with a fork.

It’s gonna make one hellaciously good Beef Manhattan today!




Saw a recipe on the web for spaghetti pie from the Food Channel and it looked pretty good so I decided to try it. The dish consisted of ground beef, onions, pound of pasta, marinara sauce, eggs, ricotta, mozzarella, Parmesan, and some Italian spices.

Anyway, put it all together and poured it into a cake pan that would fit the Cobb Grill and baked it about 45 minutes at a temperature of about 285-300 degrees. Recipe called for 30 minutes at 350 but the Cobb didn’t get up to that temperature with the big load. I think the pan was about 1” in diameter too large for good air flow on the cooker.



Got that big blob out of the pan and it looked great.





Added some sauce over the spaghetti and the wife made up some garlic buns and this turned out to be a very good meal.

Will probably do this one again....

Pulled Beef Hoagie / Cobb Grill

This is a nice little cook on one of my favorite small (tailgate size) charcoal grills. It produces a fine treat in about four hours with enough to feed about 4-5 people.



I like to start with a full load of lump charcoal for this cook and will need to add some more later into the cook. 



I also made up four packets of wild cherry chips to be used for my smoke wood for this cook.



I started with a 2.6 pound chuck roast which i trimmed slightly and then added a good beef rub and a generous sprinkle of fresh cracked black pepper.



As soon as my grill was hot, I seared each side of the roast for about four minutes per  side. 



Next step was to add my roasting rack and then the meat and I cooked the meat for about two hours and then pulled it when the color was right and the internal meat temperature was about 170 degrees. 



I then wrapped the meat in foil with about 2-3 oz of beef broth.



Back on the cooker until the internal was about 210 degrees internal which makes for the best beef pulling temperature for chuck roast. 



Next step was to heat up my frying dish and then add my onions and bell peppers. I caramelized these and then added some smoked red peppers.



Looked good coming off of the cooker.





I let the meat rest for about 30 minutes and then unwrapped and pulled it and added the au jus out of the foil to the bowl of meat. 





I started my hoagie sandwich by toasting my bun. I then added a generous portion of the pulled beef, two slices of provolone cheese, two slices of tomato, some of my caramelized veggies, and some horsey sauce.

Sure was a fine sandwich....

Pepper Stout Beef / Weber Jumbo Joe

This is Larry Wolfe’s (The Wolfe Pit) great recipe for making chuck roast into pulled beef. I make a few minor changes to suit my style of cooking and really enjoy this recipe and method for this treat. 

Ingredients:

3.67 pound chuck roast
Kosher salt and black pepper
About 1-1/2 sliced bell peppers
One large sliced onion
Sliced Jalapenos
Six garlic cloves
1/4 cup worcestershire sauce
One 12oz bottle Guinness Extra Stout
Better than Bouillon Beef Base
Sliced Mushrooms



I prepped the meat by trimming some of the hard fat off of the meat. I then sprinkled on a heavy dose of Kosher salt and some fresh cracked black pepper. 



I set my Jumbo Joe up with a Weber rail or fence on the charcoal grid to hold my lump charcoal. I also added a foil drip pan to make for an easy cleanup. This setup works great in the little cooker for temperatures in the range of about 225 to 325 degrees. It will just set there unattended and run for hours with this method. 



Filled it up with lump charcoal, added a couple of hickory chunks, and fired it off with a Weber fire cube. 





Ran the kettle at about 265 degrees for about 3-1/2 hours or until the meat looked good (about 168 internal) and then panned it with the goodies.





I also added a couple pieces of charcoal at this point.





Foiled the pan and cooked the roast to 210 degrees internal as this is about what it takes to have the meat pull like a pork butt. 





Meat looked good just off of the kettle. Next step was to shred it up for my sandwiches.



I like to squirt on some horsy sauce, then add about 3 tablespoons of the soppy to the bottom bun and then add a generous portion of the pulled beef. I then add a couple of slices of provolone cheese and some sliced tomatoes and then finish it up with some Jalapeno slices. 





Makes a great pulled beef hoagie.

Old Dave's Steak Hoagies

Old Dave’s not yet famous Coatesville Steak Hoagies are made using these two nice ribeye steaks that I cooked on the Cobb grill a few days ago. 



I like to start by grilling or browning my hoagie buns. Next step is to slice up and carmelize some onions and peppers. I then add some sliced up mushrooms to the mixture when it’s about done. Next step is to make the soppie and for this I use Better than Beef concentrate along with some butter and water. I slice the steak into thin slices and place it into about 1/2 of my soppie. The onions, peppers, and mushrooms go into that balance of the soppie. Both of these are heated up for my sandwiches.  Final step is to melt the cheese for the treat.







I just layer all the ingredients on my buns and they are ready to serve.





Sure makes a fine lunch.

Grilling on the Cobb Grill

Me and my bride were getting the itch for my “Not Yet Famous Coatesville Steak Hoagies” and decided to cook up a couple of ribeyes for this treat. Philly has its Philly Cheese Steaks, Chicago has its Italian Beefs and Old Dave does his version of a Steak Hoagie. 



Jan prepped the 16oz ribeyes, three 1/3 pound burgers, and a sliced up can of Spam with some garlic salt and fresh ground black pepper.



While she was prepping the meat, I got my little Cobb grill loaded up with that great Ozark Oak lump charcoal. I understand that this company has gone out of business. Sure glad I have a few bags left in storage. 



Seared the steaks and cooked them to medium rare.



Did the burgers next and took them off at 155 internal. 



Cooked the Spam last and it came out looking good. 



We decided to eat a couple of the burgers so I grilled up a couple of onion buns. 





The meat looked great and sure smelled good.





We made up a couple of bacon mushroom cheeseburgers and it made a fine lunch. 



I plan to slice the steak into thin slices for my Steak Hoagies. Should be enough meat for four sandwiches. The picture is from a previous cook of this wonderful treat.