Cobb Supreme / Pork Steaks

Here is another cook on my new Cobb Supreme that I did in the last couple of weeks. This cooker is still a learning process for me but I have about figured it out for most cooking. 

I need to explain this first picture as someone may get the wrong idea of how pork steaks should be cooked. I love this treat but it must be cooked in the traditional manner  which would mean that they need to be oiled, rubbed with a spicy rub, and grilled first and then placed into a half pan with a bottle of Maull’s BBQ sauce which has been cut with beer and then simmered for about an hour to finish them up. Now, that’s the way you cook pork steaks!

Wife doesn’t like them this way so every now and then, I have to fix some for her. 

Anyway, I added a couple slices of tomatoes, a slice of corn bread, and a little dab of sour cream to the potatoes and gave her a fine meal. 

I prepped the meat with olive oil and then added some SPG for this cook. The potatoes were also rubbed with olive oil and salt and pepper.

I used 14 all hardwood briquets for this cook.

I used the Cobb Supreme griddle for this cook and it did a fine job.

The results of the cook.

Hasty-Bake Gourmet / Rib-O-Lator Rotisserie

I use the Rib-O-Lator in both my Weber Performer and my Green Mountain Daniel Boone grill but had not tried to set it up in my Hasty-Bake until yesterday. I did have to make a few adjustments to get it to work like I wanted and here is my first cook. 

I decided to cook a couple of slabs of pork loin back ribs, three pork steaks cut about 1/2” thick, and a big pork chop that I had left in the freezer. 

I trimmed the meat, and then added my rub, and when it got to the sweat stage, I put it on the Rib-O-Lator which was spinning on my all Stainless Steel Model 257 Gourmet Hasty-Bake cooker. 

I had figured that I would need about four hours in the cooker so I had loaded up enough fuel for that length of time and added a couple chunks of hickory for smoke. Everything looked good at the start of my first cook.

About 90 minutes into the cook, my pork steak and pork chop was nearing my finish temperature so I applied my glaze and let it cook an additional 15 minute and pulled them off of the cooker. 

When I pulled my steaks and chop, I also wrapped my ribs with some goodies. After an additional 45 minutes, the ribs were at 204-207 degrees internal which is my finish temp for this meat so at this point, they were unwrapped and placed bock on the cooker for my glaze. 

I let them glaze for about 15 more minutes and pulled them off the cooker. 

I had one of the pork steaks and a couple of ribs and some mashed potatoes with some  good ole white gravy made with bacon fat, and Mommy made up some cole slaw for my salad. Was way too much but the part I got eaten was sure good. 

The Rib-O-Lator worked fine in this cooker so I am sure it will see some more use in the future. 

Cobb Grill / Competition Steak Cooker??

Well...maybe. I think if set up right, a fellow could come pretty close to producing a competition quality steak. This is my attempt at this task with the little Cobb Cooker.

Those great folks at Grill Grates make their product for about any grill or cooker and sure enough, they had a pair of grates to fit the Cobb Grill so I did order a set for my grill.



For my first try at a good competition steak, I started with a 16oz ribeye and got it out of the fridge about 45 minutes before the fire. Applied a great steak rub and set it aside to a cooling rack. I also had one of those nice big Indiana pork chops (1” thick) that weighed about a pound so I applied some salt and pepper to this chop as well for the wife. To complete the cook, I made up three of my homemade 1/3rd pound 60/40 fat burgers as these are always great on any cooker.



Rather than using the standard lighting procedure for the Cobb Grill fire, I decided to use a small charcoal chimney to be sure I had all of the fuel hot at the start of the cook.



Poured the lump into the grill and spread it out evenly and my fire was ready to cook.



Placed the Grill Grates on the Cobb and waited for about 15 minutes to allow the grill to get up to about 600 degrees which is ideal steak cooking temperature and then placed the steak on the grid at the 10am to 4pm position for the first phase of the cook. Let it cook for 2-1/2 minutes and turned it 105 degrees to the 2pm to 8am position on the grill. After another 2-1/2 minutes I turned the steak over and cooked that side the same as the first and took the steak off of the grill after about 9-1/2 minutes at 135 internal which should come out to about a medium steak as the contest requires.



This is the steak just before it came of of the Cobb Grill and I think it looks great. That answered my question and I do believe a competition quality steak can be cooked on the Cobb Grill.



Here is the steak as I would present it at a SCA event.

Next up was my big Indiana pork chop.



I used the same procedure as with the above steak as it was about the same thickness of the steak and I wanted it cooked to about 140 internal so I figured it would need about the same amount of time.



Didn’t come out as pretty as the steak but did look good.

After the chop, I turned the Grill Grates over to the smooth side for my three fat burgers.



About 600 degrees at the cooking surface on the backside of the Grill Grates is searing excellence at it’s finest for my fat burgers. Cooked the burgers to medium rare at about 3-4 minutes a side.



The smoke pouring out of the cooker with the burgers on it kinda reminded me of an old steam locomotive climbing a hill many years ago.

Let’s eat...





Wife wanted the chop so I fixed her up with some peas and fruit and she had a nice meal although she couldn’t eat the whole chop.





While steak and chops are good, I live for my 60/40 fat burgers cooked to about medium rare as they are about my favorite meal coming off of a grill. I dressed the burger with a slice of tomato, a slice of cheese, a slice of onion, and some lettuce and then added some chips and a couple of deviled eggs and I was one satisfied old man.

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. 

Daniel Boone and the Rib-O-Lator

This cook was done on my GMG Daniel Boone running a Rib-O-Lator rotisserie setup. It was also my first cook on this setup. I wanted to cook a full load of spare ribs but just didn't need them at this time so I decided to do a mixed cook to see how this modification would work. 

The cook consisted of the following meats.

Slab of St Louis cut Spare Ribs
Rib Tips from the slab of spares
Three Pork Steaks
Two Chuck Steaks
Ham Steak



I prepped the meat by cutting the spare ribs up into a slab of St. Louis cut spare ribs and then I had the rib tips to cook as well. I applied a rub to both the tips and the spares.



I prepped the pork steaks by just giving them a good rub.
I prepped the chuck steaks by sprinkling on a medium coat of garlic salt and then a generous dose of black pepper.
I did nothing to prep the ham steak.

To keep this rotisserie in balance, I planned to load the ribs on one tray and then the tips on the tray opposite the ribs. Then I would load 2 of the pork steaks on one tray and the two chuck steaks on the last tray. 



I was running hickory pellets and set the cooker at 150 degrees for the first hour to get some additional smoke into my product.







I got all but the ham steak loaded into the cooker and it did balance out quite well and was rotating just fine. 



After one hour at 150 degrees, I raised the temperature up 300 degrees for the balance of the cook. I ran at this temp until my chuck steak and pork steak was done and my ribs were ready to wrap.



Rib Tips and Chuck Steaks



Ribs and Pork Steak

The food looked good at this point into the cook. I pulled the pork and chuck steaks and then wrapped the ribs and tips and placed them back on the cooker.



I had to cut up my ham steak as it was too wide for the trays and then I loaded it on one of the empty trays and then placed my last pork steak on the other tray. 



Cooked about an additional hour until my ham and last pork steak was done. 



The cook came out quite well for a first cook with this rig. 





Pork Steak and Chuck Steak.





Ribs, Rib Tips, and Ham Steak



Not looking forward to the cleanup!!!

The Rib-O-Lator did a great job with the meats I tried on this first cook. Was very easy to keep in balance and will cook just fine even if it isn't in perfect balance. Looking forward to cooking a full load of ribs in this rotisserie setup.