Big Cook on the Cobb Grill

I have some more cooks on the Cobb Grill that you folks might find interesting. It is a slick little grill that can be used for tailgating and I feel will work nice in the RV. 

Largest problem with the grill is the price of the accessories and most of them are around $35.00 and the grill does need at least a couple of them. I had to purchase the roasting rack and also the frying grid for the types of cooks that I wanted to use it for. 

This cook is some hamburger sliders, fried biscuits, quartered potatoes, pork loin cutlet, and boneless chicken breast. It was done with just 11 charcoal brickettes in about two hours. 



I started with my fried biscuits on the frying grid which I plan to use for my burger sliders. 



Biscuits came out looking great.



I laid down a bed of chopped onions on my frying grid and then added my 4 quarter pounders for my sliders. 



They cooked up in a few minutes and I pulled them off the cooker.



This is gonna be some good eating!



Next on was my pork loin cutlet. Kroger had the whole pork loins on sale again for just $1.47 a pound and that my friend is one great buy! This time I had them slice it up and run it thru the cuber. Will make for some nice grilled tenderloin sandwiches or sliders. 



The loin cooked very quickly on the frying grid.



Next up was the boneless chicken breasts and Jan put some kind of blackening rub on them which didn’t blacken up very well due to the very short time on the grill.



Sure did look good coming off of the grill.



I also did some quartered potatoes which were rubbed with peanut oil and sea salt and fresh ground black pepper. They were then foiled in packets and placed in the moat around the fire in the cooker.

Well, what did that fellow do with all that stuff you might ask? 



I opened up 4 of those fried biscuits and placed a quarter pound slider burger on it. I added the chopped onions, a strip of lettuce, slice of tomato, and a dill pickle slice. 





Now that’s a real slider.





I added a couple of the quartered potatoes and some salad stuff to my plate for a fine meal. 





I cut the pork cutlet in half and put it on some small buns and added the veggies. Another great treat.

The chicken was frozen for future use.

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!

Rolled Ribs and More in the CB 500X

This cook on the charcoal fired CB 500X is a slab of St. Louis cut spare ribs which I will cook whole, a pork tenderloin, and twelve 1/3 pound fat burgers. 



Kroger had some “bronto” spare ribs on sale again for $1.77 a pound and although they are injected with mucho salt water, I purchased one slab for kicks. I cut this 6.45 pound slab down to about 2-3/4 pound St. Louis cut and will have the balance for sausage or rib tips on another cook. 



I sprinkled on a heavy coat of Cimmeron Doc rib rub and then rolled the ribs so they would fit on the cooker. I pinned them with some wooden skewers. I also added a light coat of Smokin” Guns hot rub to the pork tenderloin and it was ready for the smoker.



The ribs and tenderloin ready to go on the cooker.



Kroger had a “Managers Special” on some 28% fat burger in the 5 pound rolls. Can you believe $5.99 for 5 pounds?  Wow, that is just $1.20 a pound. Anyway, I bought 20 pounds of that good stuff. Jan made me up twelve 1/3 pound burgers for this cook.



Kinda hard for this old fellow to fool around with these 100 degrees days so I started this cook about daybreak when it was a little cooler. I set the CB 500X up with 1/2 the cooker direct and the other half indirect. Just the same as I would it’s big brother the CB 940X for this type of cook. 



I placed both the pork tenderloin and the spare ribs on the indirect side of this fine little cooker.



Then I started my fat burgers on the direct side of the cooker for their short sear and cook. 



My slab of spares starting to get some nice color.



Kept working the burgers until I had all 12 done and on a plate.



At about the same time, my pork tenderloin was at about 138 degrees internal and ready to come off the cooker so I took it off as well.



I did turn the ribs over for a while during the cook.



Cut that pork tenderloin up and Jan must have skarfed about half of the meat before I could get it put up!



Ribs about ready to come off the cooker.



I cut them into individual pieces for serving. 



Another great cook on one slick little charcoal cooker.

Last Smoke/2008

I got in one last cook for the year and it was kinda a mixed bag of stuff. I cleaned out the freezer and come up with this cook.

I started with the pork tenderloin and I sprinkled on a little garlic salt and some fresh cracked pepper for my rub.

I had 4 chicken thighs left over from a contest so I trimmed them up and used some salt and pepper on them.

Next were 6 thick 3/4" pork steaks. I sprinkled on a heavy dose of Smokin' Guns hot for the rub on this meat.

The sausage was just fresh stuffed and were big at about 6-7 oz. per link. I used just salt and pepper on my 4 brats and then used the Smokin' Guns hot on my 4 hot Italian links.

I got my 6 potatoes ready next. Washed and then oiled with peanut oil and rubbed with the Smokin' Guns hot rub.

I just can't eat this great sausage without some carmelized onions and peppers so I got a big batch of these ready to go.

Was a windy day with the sun shining and the temp was up to about 22 degrees when I started the cook. Used pecan for smoke and loaded up the cooker.

The food come off the cooker in the next four hours and this is what all of it looked like.

The pork steak.

The pork tenderloin sliced up nice and was great.

I steamed a hoogie bun and sliced it open and added one of the hot Italian links. Placed some carmelized onions and peppers on the top and added some mustard. On the side, I had some hot "Hunkie" pepper rings. Great sandwich!!