Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: Old Dave on May 09, 2018, 05:40:05 AM
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This cook was done on my Cobb Supreme using my two new proto-type dome extensions from the good folks at Cobb International and my new raised second cooking grid setup.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1479.jpg)
My meal was this blazing hot Buffalo chicken breast with one of the baked potatoes, green beans, and some salad stuff.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1481.jpg)
The Wife's meal was one of the spicy breaded and crunchy chicken thighs. Served with some new potatoes and green beans and some salad stuff.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1460.jpg)
I built this second raised grid with an additional Supreme roasting rack, some carriage bolts, fender washers, lock washers and nuts.
This will work for large pieces of meat like maybe a pork butt at about 9 pounds on the bottom layer and then another pork butt or maybe a brisket on the top layer. I can see in excess of 20 pounds in one cook on the Supreme with this new setup.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1455.jpg)
The cooker assembled and ready to be carried out to my cooking patio.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1461.jpg)
The first job was to trim the meat. For the breading, I made an egg wash with eggs and milk, and then made up my breading using flour, cornmeal, onion powder, garlic powder, black pepper, white pepper, and some cayenne pepper.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1462.jpg)
After the chicken was breaded, I placed it into the fridge for about 90 minutes to help set the breading on the chicken. Total weight of this cook was slightly over 8 pounds.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1466.jpg)
As with all my setups, I like to be able to load them all up in the kitchen and then carry them out to my hot cooker. I have some extra thermometers on this cook as it was my first cook with the setup and need to know what to expect with the two layer cooking.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1468.jpg)
I used a full load of all hardwood briquets for this cook. I also added 7-8 more briquets during the cook. Total cooking time was a little over two hours.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1470.jpg)
Food just going on my hot Cobb Supreme.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1473.jpg)
Just one beautiful morning for cooking outside with the ambient at about 55F degrees and the sun a shining.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1475.jpg)
At 55 minutes into the cook, the thighs which were on the bottom layer were done and removed from the cooker. I removed the top grid and finished up my Buffalo breasts on the bottom layer in a pan to make for easy cleanup. At this point, they were glazed with a super hot and spicy sauce that had much more cayenne pepper in it.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1476.jpg)
Just off of the Cobb Supreme. The large breasts averaged about 1.30 pounds each and the thighs averaged 3/4 pound each.
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1480.jpg)
This was the largest breast half and it weighed about a pound and a half. Way too much to eat at one meal but I did the best I could!
(http://img.photobucket.com/albums/v230/OldDave/Cobb%20Grill/IMG_1482.jpg)
Anxious to try the thighs I made for the wife..sure looks good.
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Great looking cook and food Dave!
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Dave - you do SUCH a great job the grill....and with how you post your cooks. I am happy when I see your posts of some fantastic food.
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Dave,
That is one fantastic looking cook. You have really mastered the Cobb grill.
Art
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Most Excellent Dave..bookmarked for my Cobb...Hi to Jan .☆´¯`•.¸¸. ི♥ྀ.