Fried Salmon Patties, Corn Pone, Fried Okra, Cobb Grill

This cook was done on my Cobb Grill using the larger charcoal basket that comes with the Cobb BBQ Kit. I also used the Cobb Wok or Stainless steel frying pan. The lid I used for the pan is an off the shelf item. 

I loaded 18 all hardwood briquets into my small Weber charcoal chimney and let them grey over before pouring them into the Cobb. I also had to add 6 more cold briquets to the fire later on into the cook to complete my cook. 

I wanted a medium hot (375-425) skillet for this cook. 

This was my setup for this cook. 

Poured a little bacon grease into my pan and let it heat up and then poured my corn pone batter into the skillet and just fried them until they were done. Love to hear that crackle when the batter hits the hot bacon fat! I know I have arrived! 

The recipe used for my fried corn bread contains course ground cornmeal from the Po-Farm and sweet buttermilk so you know it was good. 

Next up was the salmon patties and they were fried in a little olive oil. The recipe used here contains the salmon, minced onions, dried bread crumbs, Dijon mustard, lemon juice, couple eggs, and spices. 

My breaded and frozen Okra slices came right out of a box purchased at my local Kroger store. I just browned the up a little and they were ready to eat.

The results of the cook. 

These corn pones are a treat in themselves. Add some honey, or maybe sorghum, or even butter any you can make a meal out of them. I love them with some sausage gravy poured over the top. 

This was a very good salmon recipe and one of the better recipes I have used for this treat. 

Breaded and fried Okra is one of the better side dishes served at my house. 

My simple dill sauce was made with some sour cream, dill weed, garlic powder, and some sea salt. 

Pulled Rib Tips and More

This cook was a complete meal on my GMG Daniel Boone pellet cooker and was done on a cold Winter morning a few days ago. It utilized my raised grid setup and also a welding blanket. The ambient temperature at the start of the cook was at 18 degrees. 



The meal consisted of some pulled, cut, and shredded rib meat, some of Rick Salmon’s Pit Beans, a buttered piece of fried cornbread, and a fried apple pie with some ice cream for dessert. I also added a dip of cottage cheese for my salad. 





I sometimes use those real large Kroger “Bronto spare ribs which weigh about 4-1/2 to 5-1/2 pounds per slab. I usually cut them down to St. Louis cut and this leaves me with about half of each slab in rib tips. I throw them in the freezer and when I get enough, I usually use them in my sausage, cook them up in rib tips, or make my pulled rib meat as I have done on this cook. 





I prepped the rib tips with a good rub and then made up my pit beans in a black iron pot.  I placed the rib tips in the cooker with some of them on a raised grid over my beans for additional flavor to this fine side dish. The drippings off of the ribs really compliment the beans. 



Was a cold morning with a light wind so the welding blanket will help with the cook.



Later in the cook I added a black iron skillet and started my fried cornbread. 





After the fried cornbread was done, next up in the skillet was my fried apple pies.

These are the results of this cook.









I then shredded up the rib meat.



As plated.



I added some ice cream to my fried apple pie. 



Again, it was one nice meal off of my Daniel Boone pellet cooker.

Western Ribs, Pit Beans, Fried Bread, Fried Pies, on the Trunk Monkey

This cook was done on my Char-Broil 500X which is affectionately called the “Trunk Monkey” on some other forums. I had the grid setup with 1/2 direct and 1/2 indirect for this large cook. 



I started with my Pit Beans which will take the longest and used this recipe...it is cut down from my larger recipe. (Rick Salmon’s Pit Beans)

one 16 or 16-1/2 oz can of Bush’s Original baked beans
4 oz your favorite sweet bbq sauce
1/4 cup water
1/3 cup finely diced onion
3 TBL finely diced bell pepper
3 TBL finely diced celery stalk
2 TBL prepared mustard
1-1/2 tsp your favorite pork rub
1-1/2 tsp celery seed
one cup of loosely packed cooked and chopped pork butt

enough brown sugar to adequately cover to a depth of at least 1/2” on top of your container of beans. Bout 1 to 1- 1/2 cups should work depending on the size of your cooking container.

Place all but the brown sugar in your pot and stir well. Then add the brown sugar on top but DO NOT stir it into the mix. Let the brown sugar melt down into the beans. Throw them on a smoker and let them do the low and slow for a few hours. 



I used a 2 quart black iron pot and this is the beans less the brown sugar. 



Ready to go on the cooker.

At this time I also prepared 3 large Western ribs for the cook with my favorite pork rub and got them ready for the cooker.



Looking at the cooker, I have the left side indirect and the right side direct. I placed the pot of beans on the indirect side and then added a cooking grid over the top of the pot. I then placed two of my large Western ribs on this raised grid so all that goodness can run off into my beans. I placed the 3rd rib on the standard cooking grid. On the right or direct side, I placed my black iron skillet which will be used for the fried cornbread and the fried pies.



Nice crisp morning with a temp of around 29 degrees....perfect weather for an outside cook. The “Trunk Monkey” doing its thing!

While my pan is heating up, I made up my cornbread mix. Now, I said bread and not corn cake which most folks think is corn bread.

Old Dave’s recipe for REAL  cornbread. This is also cut down from my larger recipe.

1 cup of fresh coarse ground corn meal
2 TBL flour
3/4 tsp baking powder
1/2 tsp salt
3/4 cup sweet buttermilk
1 beaten egg
1 TBL bacon grease
Enough bacon grease or lard for the pan.

Sift the dry ingredients together and then add the wet stuff and stir lightly until it is mixed...do not over-stir or over-mix as lumpy batter is ok. 



Spoon it into the hot skillet and it’s ready to go.



Brown em up and get them off the cooker when they are done.



Come off the cooker looking good.



Pork and the Pit Beans starting to look pretty good.

Next step was to make up my fried apple pies. I got them ready and cooked them as well in my black iron skillet. 



The pies fried up nice and I couldn’t wait and split one with the bride. 



Fried apple pies.



The Western ribs and Pit Beans about ready to come off the cooker. They both cooked about 4 hours. 



Pit Beans just off the cooker.



Two of the Western ribs just off the cooker.



My plate.



Fried apple pie cut open.



That is one slick little cooker for sure........