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.

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. 

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. 

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.