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.

Turkey Breast on my Hasty-Bake Ranger Rotisserie

This was just my second cook on my new Hasty-Bake Ranger which is one of their two tailgate size cookers. The Ranger is the nicer of the two models and is all Stainless Steel and is one of the reasons that makes it a great little cooker / grill. 

Ok, I didn’t figure that there was any good way to install a rotisserie in this little cooker as there were handles on both sides, the charcoal door on the right side, and the exhaust vent on the left side which all were in the way of any type of good method of installing the rotisserie unit. I had about given up on this project and was cutting up a stainless steel rack to go in my charcoal pan to help prevent the small pieces of lump from falling thru and it “hit me up the side of the head”, why couldn’t a fellow install a rotisserie from front to back in the cooker? I measured it all up and by golly, I think I could do it! 

Had to order a couple of items but I got it all setup and then cut down a new rack or cooking grid to fit on the remaining space on the cooker and was ready to try it out. I needed the grid to be able to both use the rotisserie and the grid at the same time. Really made a nice modification to this grill. 

Beautiful cool morning for the cook and I got it started early in the morning. 

The turkey just before it came off of the rotisserie and it came out a little darker than I expected so I will need to lower the temperature a little on the next cook but overall, I was well pleased with this part of the cook. The skin was perfect! 

Pulled the turkey breast and the rotisserie setup and put the cooker back together and then added my raised second grate and put my sides on the cooker. I had a pan of new potatoes with green beans, onions, and bacon, a pan of cornbread stuffing, a bowl of gravy, and on my raised grate, a pan of yeast rolls. 

Didn’t take very long to get the sides done as they just needed heated up to a safe temperature. 

The results of my cook. 

It all came out great and the rotisserie mod worked out well. 

I think I know where my Thanksgiving meal will be cooked this year.

Smoked and Fried Bologna and Salad

I did this two phase cook on my Cobb Grill and it came out quite well. My plan was to start off with a lower temp and heavy smoke cook on the rotisserie with my big chub of all beef bologna and then to convert the cooker over to high temperature frying for the second phase of this cook. 

I prepped my five pound bologna chub by cutting some slots around the outside of the meat. I then mounted the meat into my rotisserie setup and sprayed it down with some butter spray for a sticker, then sprinkled on a good spicy beef rub and it is ready for the fire.

This treat is a two phase cook and I like to just use a heavy hickory smoke for the first phase of the cook. I used the standard charcoal basket with 13 all hardwood briquets and two chunks of hickory on top for my smoke. I also added more smoke wood a second time during this part of the cook.

This was the start of the cook and you can see the smoke coming out of the Cobb cooker. I also used the Cobb BBQ Kit cooking grid under my rotisserie setup. This will allow some of the drippings from the meat to go down on the fire for some additional flavor. 

This part of the cook took about 90 minutes and the meat has now been smoked and is ready to come off of the cooker. 

At this point, I took the rotisserie off of the cooker, replaced the charcoal basket with the larger one with 18 hot briquets, added my grill grates with the smooth side up, and got ready to finish my cook. 

I took a head of romaine lettuce and cut it in half. Next step was to drizzle on some olive oil, some sea salt, some fresh cracked black pepper, and some garlic powder. I then just fried it up a little on my very hot cooking grid. Maybe two minutes a side and when it comes off of the cooker, I sprinkle on some parmesan cheese and then dribble on some poppyseed dressing and this makes a fine fried salad. 

I like to grill my sandwich buns so they were the next item on the grill. 

I like to cook my bacon first so I can then cook the bologna in the bacon grease.

I usually cut the meat pretty thick for my sandwiches. Next step is to fry this smoked meat on the Cobb Grill in the remaining bacon fat. 

I have a very hot grill and the bologna only takes about 2-3 minutes a side to get done. I actually like it charred up a little for the best flavor. 

I spread a sweet sauce (my veggie dipping sauce) on both sides of the bun, add a slice of lettuce, a slice of tomato, then the bacon and my fried bologna and that is one of my favorite sandwiches. And with the addition of the fried romaine lettuce, makes a great meal. 

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.

Rotisserie Chicken Cobb Grill

This cook was done on the Cobb Grill and was a small fryer chicken that weighed only four pounds so it was a small chicken. I didn’t do a thing to it other than apply a rub and just put it on the grill and get it spinning.

The start of the cook.

I used heavy smoke for the first 15 minutes with some JD Oak Chips. 

At about the 45 minutes mark into the cook, I started mopping the chicken every 10 minutes with the Roadside Chicken Sauce which is a great marinade, sauce, dip, mop, glaze etc..and works great on any poultry. 

Just off of the Cobb and cooling.

Chicken was about too small to cut up so I just halved it for our meal. 

Add some pots and gravy, some sliced tomatoes, a wedge of cornbread and had a great meal.