First Rotisserie Cook on the Cobb Supreme

I “cobbed” together a rotisserie setup using my two new Cobb Proto-Type Dome Extensions and some rotisserie parts that I use for other cookers and did my first rotisserie cook consisting of a Beef Bottom Round Roast over a pan of Root Vegetables on my Cobb Supreme.

I made a roast beef sandwich with a generous amount of the bottom round roast beef, lettuce, tomato, and some horsey sauce on a bun. My sides were a few pieces of my baked new red potatoes, sweet potatoes, carrots, and some pearl onions. Added some sour cream to the potatoes.

I prepped my 3.92 pound bottom round roast by trimming off most of the fat. Added a little olive oil for a sticker and then sprinkled on some SPG for my rub.

Ready to go on the rotisserie spit rod.

My root veggies were some new red potatoes, some sweet potatoes, carrots, and some pearl onions. I salted and peppered the veggies and added a little garlic, some fresh rosemary and thyme.

My cook just going on the Cobb Supreme with a rotisserie setup.

I used both of my proto-type dome grid extenders for this cook. Along with my heavy duty rotisserie setup, I have a nice cooker for all my rotisserie cooks.

My cook is done and ready to be removed from the Cobb Supreme. It took a little under two hours and I took the meat off at 130F degrees internal.

My roast beef and veggies just off of the cooker.

My roast beef just thru the slicer.

Made a nice lunch.

Love the potatoes fixed this way.

I think the first rotisserie cook on the Cobb Supreme came out quite well and will make for some additional tasty meals.  Beef Manhattan is up next.

Roast Beef on the Cobb Rotisserie

This roast beef cook was done on my Cobb Grill in my rotisserie setup.

I started with a USDA Choice beef bottom round roast which weighed 2.68 pounds. Trimmed it of some excess fat and then brushed on a light coat of peanut oil for a sticker. Sprinkled on a generous amount of garlic salt and some butcher cut black pepper and then mounted it into my rotisserie setup.

Another kinda cold morning with a temperature of 19 degrees at the start of the cook and I got it all going just after daylight. Used the Cobb larger charcoal basket and loaded a  large load of briquets (17) as I wanted a higher temp cook for this treat.

My roast about done on the cooker.

My roast was done in one hour with an internal of 130 degrees and I took it off of the cooker. I wrapped in foil and let it rest for about an hour. 

Put the roast thru my slicer and it was now ready for some sandwiches. 

Piled on a generous amount of my roast beef on my bun, added a couple slices of Swiss cheese, and then added some horsey sauce and my sandwich was about ready. 

Sure made a great lunch.

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....

Top Round & Country Ribs on the Performer

I hadn’t had my Weber Performer out of the barn in a while and I decided to do this cook of that fine cooking machine. The cook consisted of two top round beef roasts that weighed a total of 5.03 pounds and 4.12 pounds (4 pieces) of pork shoulder cut country ribs that were about 1-1/2” thick each.

Rolled the cooker around to my cooking patio and fired it up with some Wicked Good charcoal briquets and brought it up to temperature.



I prepped the top round roasts by trimming off a little of the thicker fat on the edges and then sprinkling on a medium amount of SPG. The country ribs didn’t need any trimming so I sprinkled on a medium amount of Smokin’ Guns hot rub and both meats were ready for the fire.



Checked the temperature of the kettle and found it at about 340 degrees so I added a big chunk of hickory smoke wood and loaded up my meat.



At just under an hour, my round roasts were up to about 120 degrees internal (rare) so I pulled the meat off the cooker and wrapped it in foil to rest for a while. The picture shows the roasts just off of the cooker.



Cooked the country ribs to about 165 internal and wrapped each of them in foil with about 2oz of Stubb’s Pork Marinade and placed them back on the cooker. Cooked them in the foil to about 195 degrees internal in the foil and then took them out of the foil and placed them back on the cooker for a nice glaze job with a blend of Blue’s Hog Sauces for about 20 minutes. They sure looked good coming off of the cooker.



Cooled the top round roasts and put them thru the slicer. We love this meat and use it for many different treats including Philly Cheese Steaks, Chicago Italian Beefs, Beef Manhattans, Beef Salad, Beef Hoagies, and just plain barbecued beef slider sandwiches.

Had one of the one pound country ribs for supper and it was great. Beef Manhattans for tomorrows lunch.

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.