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These are some of my experiences cooking on the Cobb Premier Grill - If you have any of your own ... send them to me and don't forget the pictures!!! (FB)
I first used the grill at my beach house. Used "self lighting" briguettes. The charcoal burned for 15 minutes or so then was ready to cook! I used the grill to cook shrimp for guests as appetizers. Shrimp, peeled and deveined were put into melted butter with oldbay seasoning and cooked on the "regular/standard" grill top until well done. My guests raved at the flavor and were amazed that I hadn't used some "secret spice" on them.
Next the main course. Salmon filets prepped by marinating in lemon juice and butter, with a little lemon pepper seasoning. I sprayed some olive oil spray on the grill surface and put on the filets, skin side down until well done and flaky......superb! The charcoal flavor really comes through when cooking on the Cobb.
Both of the above fish dishes cooked in around the same time as on a larger grill.
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2ND COOK ...(next morning
Used same self starting briguettes. Easy lighting , 15 min ready to cook. Used the Cobb Aluminum Skillet - first bacon got great, then eggs ..everything really cooked nicely. The non stick surface works great. It had very easy cleanup and the food was great.
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3rd cook - Now I am really getting the hang of it. Used a starting cube and Kingsford briquettes. Ready to cook in 15 min or so. Prepared ABT's with cream cheese, pepper jack cheese, and wrapped in bacon. I used the optional Cobb raised grill grate on top of the regular grate for an indirect setup. The Cobb really did a fantastic job cooking the ABT's ...it's the perfect cooker for them! (see pics)
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September 2007
First try at using the Wok/frying dish on the Cobb. I bought some precut stirfry vegetables at the local megamart, added extra diced green pepper and onion, stir fry sauce etc. I lit the Cobb using a charcoal chimney and Wicked Good Hardwood Briquettes, put them in the Cobb's charcoal "cage", put on the wok and let it preheat. I put in some "stir fry oil" that I found at the store, got it real hot in seconds, and dumped in the veggies ..... all those vegetables hitting the wok at the same time seemed to cool it down and it took around 10 minutes or more for it to get up to temp. It never did get up to frying temperatures but did do a great job of sort of steaming the vegetables. I added the stirfry sauce and it was fantastik. Note. This took a LOT longer that it would have on the stove / etc. (see pics)
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