Grilled Fruit and Veggies on the Cobb Grill

I did this cook on the Cobb Grill using 21 all hardwood briquets a few days ago and it came out quite well. 

My grilled veggies and fruit consisted of the following:

Bell peppers

Jalapeno peppers 

Hot Hungarian wax peppers

Mushrooms

Sweet corn

Misc mixed small tomatoes

Red onions

Pineapple slices

Orange slices

This all went into a marinade for about three hours before the cook. 

I used Grill Grates with the smooth side up for this cook and let the grill get up to about 575 degrees before I started cooking my treat. 

I did the cook in batches and each batch took about 5-6 minutes in my very hot cooker.

All done on the table. 

I would never make a very good Vegan as I just have to have a little meat with my meals so I did a couple of brats for my lunch. 

I served this with some Bruschetta bread and my soon to be famous Veggie Dipping Sauce which I will share with the group. 

About 30% sour cream

About 20% standard Blues Hog BBQ sauce

About 50% Blues Hog Tennessee Red BBQ sauce

I sometimes add a little of my favorite rub to this recipe before I mix it up for serving. 

This stuff is absolute “killer” and I serve it as a dip or as in the cook above, I just dribbled it on my veggies before serving. And don’t forget, if you grill any fruit at all, it MUST have this sauce on it. 

Cobb Co-Bobs

This cook was done on a cold and windy morning a few days ago on my little Cobb Grill.



I cut up some red, green, yellow, and orange bell peppers and placed them in a one gallon Zip-Lock bag. I also added some red onion squares and some mushrooms slices to the marinade bag. Next step was to pour in a bottle of Wishbone salad dressing and place the bag in the fridge for a couple of hours.



Got the co-bobs ready on some small wooden skewers that would fit the grill.



I fired up the grill and got it ready for my cook.



Placed the first round on the grill.



While the veggies were cooking, I cut my Black Pepper Spam into some chunks and then got some pineapple and cherries skewered up and ready for the grill.



This is my second round of veggies finishing up on the grill.



Next step was to get the meat and fruit started on the grill.



Bowled this treat up and it looked pretty good.





Wife added some additional fruit (berries) and a stick of garlic bread and we had a fine meal.

Grilling on the Cobb Grill

Me and my bride were getting the itch for my “Not Yet Famous Coatesville Steak Hoagies” and decided to cook up a couple of ribeyes for this treat. Philly has its Philly Cheese Steaks, Chicago has its Italian Beefs and Old Dave does his version of a Steak Hoagie. 



Jan prepped the 16oz ribeyes, three 1/3 pound burgers, and a sliced up can of Spam with some garlic salt and fresh ground black pepper.



While she was prepping the meat, I got my little Cobb grill loaded up with that great Ozark Oak lump charcoal. I understand that this company has gone out of business. Sure glad I have a few bags left in storage. 



Seared the steaks and cooked them to medium rare.



Did the burgers next and took them off at 155 internal. 



Cooked the Spam last and it came out looking good. 



We decided to eat a couple of the burgers so I grilled up a couple of onion buns. 





The meat looked great and sure smelled good.





We made up a couple of bacon mushroom cheeseburgers and it made a fine lunch. 



I plan to slice the steak into thin slices for my Steak Hoagies. Should be enough meat for four sandwiches. The picture is from a previous cook of this wonderful treat.