BBQ Sundae on the Cobb Grill

This is a nice treat that can be done on about any cooker. This one was done on the Cobb Grill. 

Doesn’t that look good??

I cut a couple of 2” thick country ribs out of a whole pork shoulder for this treat. Added a rub and they were ready for the cooker. 

I also prepped some pit beans which will be placed under my country ribs so the drippings will go down and into the beans for some additional flavor. 

Cooked the ribs at about 310 degrees for about two hours or until I had an internal of 175 degrees and pulled them off the cooker.

Brought the ribs in and foiled them with some goodies and placed them back on the grill. 

Continued the cook at about 310 degrees in the foil until an internal if about 205-208 degrees (about one additional hour) and pulled and unwrapped the ribs and glazed them and placed them back on the cooker. Took about 20 more minutes to get my glaze right and they were removed from the cooker. 

Pulled the pork and got ready to make up the sundaes. 

We use two different methods when making up the treat. We can do them in a plastic carry-out glass so you can carry them around when eating which is nice at an event. I also did one in a standard sundae type of glass for serving at the table.

Ok, I start by placing the pit beans in the glass first, then I add the slaw, next is the dill pickle, then comes the pulled pork, and next is a dribble or two of some BBQ sauce, and last is the cherry on top. 

Really nice party treat. 

Hasty-Bake Ranger Mini Review and 1st Cook

I have finely got around to setting up my new Hasty Bake Ranger 380SS to suit me and then doing my first cook on it.

I have it sitting on one of my service carts to make it much easier to use.

Built a Stainless Steel second cooking grate for the cooker. 

I also found a nice cover to fit this setup.

Next step was to cut a firebrick in half and then adding one whole firebrick to make my divider in the firebox for my fuse burns which is the method I use for my longer cooks in my Hasty-Bake cookers. 

I figured my first cook could probably take up to 5-6 hours so I loaded the charcoal pan about 80% full of the Stubb’s charcoal and added a few hickory chunks for smoke.

My first cook was to be a Slab of Ribs cooked over a half pan of BBQ  Pit Beans so the drippings would go into the pan to give the beans some additional flavor, and a pan of Au Gratin Potatoes. Wife made up a Wilted Baby Spinach Salad to go with this meal. 

Made up the pan of Au Gratin potatoes the evening before the cook and then did the same for my BBQ Pit Beans and put both into the fridge. 

Started my fuse burn the next morning just before daylight and it took about 45 minutes to get the cooker warmed up and on temperature for my cook.

While the cooker was coming up to temp, I prepped the ribs and then cut the slab into two pieces so they would fit over my pan of beans. At this time, I also added my brown sugar to the top of my bean pan. When the ribs reached the sweat stage, I started my cook. 

The fire in the charcoal pan just before I loaded the cooker...cooker temp was at 180 degrees and climbing slowly. 

This is about an hour into the cook and after I got the cooker vents adjusted for a nice steady burn.

The first item done were the potatoes.

Ribs were wrapped with some goodies about 2-3/4 hour into the cook.

The beans were the next item to get done and I hadn’t stirred in all the drippings and smoke skum when this picture was taken. 

The ribs were unwrapped and then glazed and this is my results for this treat. 

Ribs cut for serving. 

Wife’s Wilted Baby Spinach Salad to be served with this meal. 

Everything came out great and it sure was a wonderful lunch.

And for the Hasty-Bakers that are following my progress with this new Ranger and my method with the fuse burn to operate it, here is some additional information.

This cook took about 4-1/2 hours which is quicker than I expected and only used the first row or half of the loaded charcoal. This would calculate out to about 8-9 hours total cooking time with my 80% full load of charcoal if I would have needed it. And I think with a full load of charcoal, a fellow could get up to 10-11 hours total cooking time with this method. 

Cooker control was about what I expected and about the same as it is with my larger Hasty-Bakes. My planned cooking range for this cook was about 220-275 degrees measured on the surface of the cooking grid and I had both the intake and exhaust vents all the way open at the start of the cook. I shut the intake vent down to about half open about 1-1/2 hours into the cook. After the 2-1/2 hour mark, I closed the intake vent all the way. The last vent setting I had to make was to close the exhaust vent down to about half open and this just locked in the temperature to where I wanted it and I think it would have run for several more hours if I would have needed it. It’s almost a “set and forget” method of cooking on this smaller Hasty Bake Ranger (tailgater size) cooker. 

The food was great, the cooker operation was great, and I am very satisfied with my new cooker. 

Update: There is not as much room between the firebox and the ash pan so I had to cut down my normal 4" clearance to 2" between the firebox and the ash pan for this fuse burn. Worked fine at this distance. 

Holiday Rib Cook / Weber Performer / Slow 'N Sear

I did this cook for my youngest Daughter and SIL who were in from North Carolina for the Christmas Holiday. She always wants my ribs and rolls.

Ok, I started with some Rick Salmon’s BBQ Pit Beans which features about a pound and a half of pulled and chopped pork for this smaller pan of beans. This picture shows the beans before I put the sugar on top. 

This was the total cook which included 3 slabs of loin backs, some big baker potatoes, and the Pit Beans. My rolls will be done in the kitchen oven. 

I fired off about 12-14 good Wicked Good hardwood briquets in the corner of the Slow ‘N Sear and when they were ready, I poured in another full Weber chimney of the Wicked Good briquets into the device and then set up my cook. I placed my beans in the “basement” or on the charcoal grate as I wanted my rib drippings to go into them for that additional flavor. 

Next step was to use a Weber Rib Rack for my three slabs of loin back ribs right over the top of my Pit Beans. I then added some hickory chunks for my smoke wood and I was on my way.

Got an early start on this colder 17-18 degree overcast day but at least it should be dry for my cook. 

I did spin the ribs around later into the cook to be sure I had even cooking. 

Later into the cook when my ribs looked right, I wrapped them with some goodies and placed them back on the cooker. Also added some peanut oiled and SGH rubbed baking potatoes. 

I also glazed my ribs with a mix of some Blue’s Hog and other products later into the cook and just before they were ready to come off of the cooker. 

These Pit Beans were the last thing off of my Performer. 

The cook took a little over 4-1/2 hours at a temp range of about 275 - 300 degrees. 

Ribs cooling down some for slicing. 

My cloverleaf yeast rolls ready for the oven.

This several year winning Indiana State Fair recipe is the best I have ever tasted. I couldn’t help myself and ate one right out of the oven with some clover honey. 

Sure made a nice holiday meal for part of my family.

Labor Day Cook / GMG Daniel Boone

My Labor Day weekend cook was done on my GMG Daniel Boone pellet cooker and consisted of two briskets, one large pork butt, and a pan of Rick Salmon's BBQ Pit Beans. 



The meat was trimmed and I sprinkled on a generous portion of SGH rub. The pit beans were prepped per the recipe and I used about 1-1/2 pounds of pulled pork for the meat.



Started the cook a couple hours before daylight and I placed one of the briskets over the pit beans for some additional flavor. 



Pulled the pit beans about 5 hours into the cook. The total cook time was about 10 hours and made a nice holiday spread.

Pork Steak, ABT's, and Country Ribs / Cobb Grill

This is three more cooks on the little Cobb Grill.



My three pork steaks were rubbed with SGH rub just before they went on the Cobb Grill.



I set the grill up with the dome extender, the standard cooking grid with the roasting rack,  and my raised cooking grid. Fired it up with lump and after it got on temp, loaded up the thee pork steaks.  



Later in the cook just before I took the lower two steaks off the cooker. The pork steak on the upper grid must have been running at a lower temperature as that steak wasn’t done when I pulled the other two off the cooker. 



I removed the upper grid and the dome extender and placed the one steak that wasn’t done back on the cooker for a few more minutes to get it done.  





Added some fried corn and grilled potato strips and this made a fine lunch.

I think I will need to lower my raised grid to get this setup to work better. 

I finally got some hot banana peppers out of my container garden and made up some ABT’s.





These peppers were stuffed with some finely chopped pulled beef, finely chopped onion, and cream cheese and rubbed with SGH and then wrapped with bacon. 



Loaded on the Cobb Grill and cooked until done....man they were good!



This next cook was a couple of country ribs to be cooked over a pan of Rick Salmon’s famous pit beans. The ribs were trimmed up a little and then rubbed. 



Fired up the Cobb with some lump and when it got on temp, I placed the pan of pit beans on then added a cooking grid on top of the pan of beans and then the ribs. The ribs dripping into the beans will add some additional flavor. 



Later into the cook, I glazed one of the ribs. Wife wanted her rib without sauce. 





Added some ABT’s, a couple slices of garden tomatoes and a dill pickle spear and enjoyed a fine meal.