Sunday, July 9, 2017

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. 

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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.

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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.

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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. 

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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. 

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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. 

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

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

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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. 

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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. 

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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. 

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. 

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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. 

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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. 

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

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All done on the table. 

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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. 

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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. 

Monday, June 26, 2017

Portobello Pizza / Cobb Grill / Low Carb Treat

This is a nice treat and also low carb and fairly easy to make and bake on any size cooker or kitchen oven. 

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The Ingredients for my cook were as follows:

3-4 Portobello Mushrooms
Pizza Sauce
Sliced black olives
Sliced bell peppers
Sliced onions
Pepperoni
Pound of Italian sausage
Mozzarella cheese

I cooked the sausage in advance and used a mellon ball tool to clean out the gills on the bottom of the mushrooms. 

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Started with the sauce

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Next, I added the sausage, the olives, onions, and bell peppers

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Finished up by adding the cheese and pepperoni and they were ready for the grill. 

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Placed the first three treats on the Cobb which I had running at about 325-350 degrees. Took about 15-18 minutes to get done. 

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Done on the grill

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I did the 4 mushrooms in two cooks or bakes

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Served with some fruit and a Smoked Amber Ale and I had 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. 

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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.

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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.

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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.

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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.

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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.

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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.

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This is the stuffed whole half loin just off of my Cobb rotisserie and cooling down for slicing.

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I served the stuffed pork loin with a wilted spinach salad, sliced tomatoes, and some garlic bread.

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Made a fine lunch.

Spaghetti Pie Cobb Grill

Here is a nice treat that can be done on about any cooker and I just tried it out on my Cobb Grill and it came out very good. 

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The ingredients are as follows and I did it in a 8” in diameter cake pan that is 3” deep.

1 pound of either hamburger, sausage, or other ground meat (cooked)
1 pound of pasta  (cooked)
1 medium onion chopped  
About 2 cups marinara or spaghetti sauce of some kind
1/2 cup ricotta cheese
2 TBL fresh minced flat-leaf parsley
3 large eggs
About 2/3 cup grated Parmesan
1 cup shredded mozzarella
Italian seasonings

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I used the larger charcoal basket and loaded 18 all hardwood briquets for this bake.

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I baked this treat using the dome extension on a raised standard grid in the Cobb. It took about 40 minutes to get it as done as I wanted (175 internal).

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Just out of the cooker and pan cooling on the counter top. 

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Cut it like you would cut a pie.

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I like to serve this treat with some extra sauce over the top and a piece of garlic bread.


This is a great tasting treat and fairly easy to prepare. 

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.

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The start of the cook.

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

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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. 

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Just off of the Cobb and cooling.

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

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