Stuffed Pork Loin Cobb Grill

I did this stuffed pork loin on my Cobb grill using the rotisserie and it came out quite well. 

My pork loin was butterflied and trimmed up a little and then I added a couple of layers of the following: Prosciutto, sandwich cut pepperoni, provolone cheese, and baby spinach. I then cut up some fresh sage, fresh thyme, and some fresh rosemary and just took a small hand full and added it to my treat.

Next step was to fold it over and tie it with some string to hold it together. It was about two inches too long for my rotisserie setup so I cut it into two pieces and again used some string to hold it together.

I put it all together on the kitchen countertop to see if it would work and then sprinkled on some garlic salt and some fresh cracked black pepper. Next step was to sear my pork loin treat.

I started the fire and after it was hot, placed my Grill Grates on the cooker smooth side up and gave it about 10 minutes to warm up and I just seared the two flat sides of the meat for about 5 minutes each while it was on my spit rod.

Added a big pack of Hickory smoke chips to the fire and put the rotisserie setup together and turned it loose running the cook as hot as I could with my 13 hardwood briquets.

The cook took about two hours and 15 minutes to complete. I started with 13 all hardwood briquets and then added 5 more about 70 minutes into the cook.

This is the stuffed whole half loin just off of my Cobb rotisserie and cooling down for slicing.

I served the stuffed pork loin with a wilted spinach salad, sliced tomatoes, and some garlic bread.

Made a fine lunch.

Grilled Pork Loin / Stuffed Hot Dogs / ABT'S

The greatest bargain in meat today is the whole and half pork loins that are on sale about everywhere in the country. At the worst, they will run about $1.98 a pound and at the best, you can find them at about $1.47 a pound. These loins can be used for a gazillion different treats and are always pretty good regardless of how you prepare them. We purchase them when they are on sale and freeze them for future use. We usually have our Kroger store slice them and run then thru the cuber. It’s a free service at our store. We use them for breaded loin sandwiches, grilled loin sandwiches, stir fry treats, country fried pork loins, pork stew, to name a few. 

My prep for this Cobb Grill cook was to just salt and pepper my cubed pork loin. For my dogs, I cut a slot in them and filled it with some cheese and then wrapped them in pre-cooked bacon. Went overboard on the stuffing for the  ABT’s and pulled and chopped up some pork rib meat, finely chopped up some onion, and added it to my cream cheese and then packed my Jalapeno pepper halves. I sprinkled on a good rub and then wrapped them with bacon. 

Typical Indiana Winter morning with a temp of about 37 degrees, froggie, and some light misting rain...Cobb don’t mind that.

Started the cook on the backside of my Grill Grates with the cubed pork loin. It took right at 4 minutes a side to get done. 

Stuffed dogs up next and all I was really doing here was to heat them up enough for the cheese to melt. 

I changed over to the standard grate and added the raised rack and did the ABT’s and they took the longest to get done. 

Food just off of the grill.

Placed my stuffed dog in a bun and added some mustard. I cut my cubed pork loin into two pieces and then put the half of it together in a slider bun with some sliced onion, lettuce, tomato, and some horsey sauce. Added one of the larger ABT’s and had a great simple meal.

Complete Cobb Grilled Meal

This whole meal was done in a Cobb Grill which is a very small portable grill that is great for a RVing or tailgating.



This cook consisted of a little over 2 pound pork loin roast along with some veggies. The loin roast was marinated overnight and then I applied some garlic salt and some fresh ground black pepper just before it went on the cooker. 



The veggies were a couple of potatoes, some cut up bell peppers, celery, and carrots. 



I made up 2 foil packets of the veggies and with butter. 



I did the same with the potatoes along with some butter. 



I also made up 2 medium onions with butter and bouillon cubes and then wrapped in foil.



I figured I would need about a 2 hour fire so I loaded the firebox with 11 brickettes which will be enough for the whole meal. 



I carefully loaded my 2 potato packs and then my 2 veggie packs along side my charcoal fire. Next step was to place a wild cherry chip packet right on top of the brickettes for my smoke. 



Placed the grid and rack on the cooker and loaded my pork loin roast and then my 2 grilled onion packets. 



I just let it run for about 90 minutes and checked the pork and found it at 136 degrees so I pulled it off the cooker and then closed it up again for 30 more minutes and then pulled the balance of the cook. 



Unwrapped the veggies and plated them up. Sure looked good.



Pork loin roast just off the cooker. 



As served.



Made for a nice Easter meal and was sure simple to cook on the Cobb Grill with only 11 charcoal brickettes. 

Midwest Tavern Tenderloin

I was prepping some pork loin into some roasts and chops and decided to do a couple of good old Indiana Tavern Tenderloins. I was raised on this treat.



I cut a couple of 3/4 pound slices off the whole loin and placed them into a one gallon zip-lock bag and then pounded them out and they were ready to be breaded.

I then rolled them around in some flour and then into my egg wash. Next step was to roll them again in some bread crumbs. Next step was to deep fry them in a large skillet in very hot lard for about 2-3 minutes. 



Looking good just out of the hot skillet. 



Loaded one big tenderloin up on a large bun half. I spread some mayo on the other bun half and added my lettuce, tomato, and onion. 



Oh my...that is some good stuff. I will be well lubricated today!

Hasty Bake 10 Hour Fuse Burn

This fuse burn cook was done to just see how much time I could get out of a load of fuel running at about 225-250 degrees measured at the cooking grid with a standard load of food.



I started with 3 pork half loins each weighing about 4-5 pounds. I trimmed some of the heavier fat from the fat side and then sprinkled on a good spicy rub and they were ready for the grill.



Wife made up about 10 one third pound burgers and I also got out some of my homemade Texas Hot Links. I also did a full package of the bun length hot dogs, some chicken wings, and a small meat loaf which are not shown in this article.



I filled the charcoal basket with a full bag (11 pounds) of the all natural Wicked Good Bricketts and then placed some hickory chunks around the edges of the charcoal box. 



Charcoal box ready for the cooker.



Started the fire with a propane torch this time on the one side of the fuse. Let it run for about 40 minutes and loaded some of the meat. I also used the heat deflector to make this an indirect cook.



Picture shows the loins and burgers on the grill.



Burgers just off the grill.



The loins just off the grill at about 140 internal and this took about 2 hours and 15 minutes. 



My hot links.



The hot dogs.

I just kept adding and removing the meat until I got it all done and I was able to get a full 10 hours of cooking time at about 225 to 250 degrees measured at the cooking grids. This was also just using the intake and exhaust vents on the cooker to fine tune my cook.

Rib Tips, St Louis Spares, and Other Treats

This cook started out as a rib practice cook and just kept growing until I had several other items cooked as well as the ribs and tips. I had a couple of new things to try with my competition ribs as I sure do need some improvement to stay ahead of those dang Shigs.

Here in Central Indiana, those bronto spares have been on sale all Summer for as low as $1.59 a pound to about $1.99 a pound and this is a very good buy if you can find them under about five pounds per slab. I have been filling the freezer with them and decided to see what I could do with them.



I cut them down to St louis cut which gives me a slab at just under two pounds and about 3 pounds of rib tips per whole slab of the bronto's. Got more tips than I got ribs!!

I got them ribs all prepared with some secret stuff and then did the tips with my regular stuff and fired up the pellet cooker with some pecan and loaded them up.



They came out good and I did sample one rib off of each slab and gave them to a neighbor for testing.

Now for me and my lady, I have this 9 pounds of tips ready to go back into the smoker in some sauce and another sweetner to finish them up.



Now that is some good eating!!



I also prepped a whole pork loin which is another great buy at $1.57 a pound at Kroger and cooked it along with the ribs and tips. They can be brined, marinaded, or just rubbed and cooked whole and make a great meat that will go with about anything. I love a couple of slices with my eggs at breakfast. Makes a great sandwich as well.



They slice up nice and are always tasty and juicy.



We usually end up freezing some one pound packages of this meat for later use.



As with all my cooks when I have room, I always do some of my breaded and super hot wings.



This chili-head just can't get enough hot stuff!!