Reply
 
Thread Tools Search this Thread Display Modes
 
Old 08-01-2013, 06:01 PM   #15
Figment of My Imagination
 
Protagonist's Avatar
 
2012 Interstate Coach
From All Over , More Than Anywhere Else
Join Date: Dec 2011
Posts: 10,327
I use the proprietary "cobblestones", which are shaped kind of like perforated hockey pucks, and only use one at a time. Each one comes individually wrapped, in boxes of four. I use firestarter sticks to light them.

The cobblestones are made of compressed coconut fiber, and the burn longer than briquettes; in fact, I'm always done cooking long before the cobblestone burns out.

Another advantage, they remain intact even after they burn out (as long as you don't tap them with anything), so cleanup is a lot easier. Lift out the charcoal basket with the burned-out cobblestone still inside, walk over to the fire pit, and flip the basket over. The cobblestone breaks up into powder as soon as it hits the ground.

I've used the cobblestones to cook beef, lamb, chicken, fish, and pork, all with no problems (not all at once, though). When cooking red meat, I use red wine in the moat. So far my favorite Cobb meal was boneless chicken breast stuffed with Italian sausage. Yum!
__________________

__________________
WBCCI #1105
TAC LA-4

My Google-Fu is strong today.
Protagonist is offline   Reply With Quote
Old 08-01-2013, 08:40 PM   #16
Rivet Master
 
urnmor's Avatar
 
2012 25' Flying Cloud
Berlin , Maryland
Join Date: Jun 2011
Posts: 1,221
I have not been able to fine teh cobblestones where I live, however, I am getting more proficient using hardwood that I use on my greeneggs.

Do you always put a fluid in the moat. I have with chicken did not tonight when cooking the tuna
__________________

__________________
urnmor is offline   Reply With Quote
Old 08-01-2013, 09:02 PM   #17
Figment of My Imagination
 
Protagonist's Avatar
 
2012 Interstate Coach
From All Over , More Than Anywhere Else
Join Date: Dec 2011
Posts: 10,327
Quote:
Originally Posted by urnmor View Post
I have not been able to fine teh cobblestones where I live, however, I am getting more proficient using hardwood that I use on my greeneggs.

Do you always put a fluid in the moat. I have with chicken did not tonight when cooking the tuna
You can get them by mail order from firecraft.com, marketed under the name "Lokkii Solid Charcoal Bricks." Pack of four is $11.95. I buy six packs at a time, for a full case.

I always put some kind of fluid in the moat, even if it's just water. Makes for easier cleanup, as well as making sure the food doesn't dry out.
__________________
WBCCI #1105
TAC LA-4

My Google-Fu is strong today.
Protagonist is offline   Reply With Quote
Old 08-01-2013, 09:37 PM   #18
Rivet Master
 
urnmor's Avatar
 
2012 25' Flying Cloud
Berlin , Maryland
Join Date: Jun 2011
Posts: 1,221
Thanks for the info. Just looked them up however I found them to be a little pricey so I will stick with the wood charcoal. I did see where they have a table for the Cobb. That looked interesting.

Again thanks for the info
John
__________________
urnmor is offline   Reply With Quote
Old 08-01-2013, 09:49 PM   #19
Figment of My Imagination
 
Protagonist's Avatar
 
2012 Interstate Coach
From All Over , More Than Anywhere Else
Join Date: Dec 2011
Posts: 10,327
Quote:
Originally Posted by urnmor View Post
Thanks for the info. Just looked them up however I found them to be a little pricey so I will stick with the wood charcoal. I did see where they have a table for the Cobb. That looked interesting.

Again thanks for the info
John
Yeah, a bit pricey, at about $3.00 per block, but the convenience of individually-wrapped blocks makes it worthwhile to me, after one disaster early on when a paper sack of charcoal broke open in my Interstate. I thought I'd never clean up all the black charcoal dust!

I got the grill stand for the Cobb. It usually freaks out newcomers to see me set up a barbecue grill on a folding table made of nylon!
__________________
WBCCI #1105
TAC LA-4

My Google-Fu is strong today.
Protagonist is offline   Reply With Quote
Old 08-02-2013, 08:17 AM   #20
Rivet Master
 
urnmor's Avatar
 
2012 25' Flying Cloud
Berlin , Maryland
Join Date: Jun 2011
Posts: 1,221
I like the looks of the table. Looked on web for it and only found it at fireraft.Other places said they were out of stock. so I was wondering how it held up. any thoughts

Thanks
__________________
urnmor is offline   Reply With Quote
Old 08-02-2013, 08:39 AM   #21
Figment of My Imagination
 
Protagonist's Avatar
 
2012 Interstate Coach
From All Over , More Than Anywhere Else
Join Date: Dec 2011
Posts: 10,327
Quote:
Originally Posted by urnmor View Post
I like the looks of the table. Looked on web for it and only found it at fireraft.Other places said they were out of stock. so I was wondering how it held up. any thoughts

Thanks
Holds up fine. I don't use the cloth ice bucket that fits under the grill between the legs, but I use the rest of the table all the time. It can take a bit of fiddling with the straps to get the tension on the legs just right, but once you've adjusted it, it stays adjusted, even when you put it away and set it up again. With the straps properly tensioned it's very stable.

The table doesn't provide any working surfaces, so the thing to do is set it up next to the picnic table, and use a cutting board on the picnic table as your working surface for meal prep.
__________________
WBCCI #1105
TAC LA-4

My Google-Fu is strong today.
Protagonist is offline   Reply With Quote
Old 08-02-2013, 02:29 PM   #22
Rivet Master
 
urnmor's Avatar
 
2012 25' Flying Cloud
Berlin , Maryland
Join Date: Jun 2011
Posts: 1,221
I like the idea of the table and as it is not that expensive I might pick one up.
__________________
urnmor is offline   Reply With Quote
Old 08-02-2013, 04:01 PM   #23
Moderator
 
Stefrobrts's Avatar

 
1968 17' Caravel
Battle Ground , Washington
Join Date: Dec 2002
Posts: 11,911
Images: 50
Blog Entries: 1
Does anyone have any of the accessories, like the grill rack or the frying pan or wok? Mine just has the teflon grill top that came with it, but I see they have added these other accessories since I bought mine (several years ago).

I haven't had it out yet this year, but after reading this, I'm thinking tonight I might have to grill something tonight. My favorite thing I've made on it is Korean BBQ flank steak, if I can find the steak, it's hard to come by around here.
__________________
Stephanie




Stefrobrts is online now   Reply With Quote
Old 08-02-2013, 04:27 PM   #24
Figment of My Imagination
 
Protagonist's Avatar
 
2012 Interstate Coach
From All Over , More Than Anywhere Else
Join Date: Dec 2011
Posts: 10,327
Quote:
Originally Posted by Stefrobrts View Post
Does anyone have any of the accessories, like the grill rack or the frying pan or wok? Mine just has the teflon grill top that came with it, but I see they have added these other accessories since I bought mine (several years ago).
I ended up buying the "Kitchen in a bag" set, which had all of the accessories. It was cheaper to buy them as a set than to get them a la carte. So far, I've used them all at least once, except the wok and the two-piece "beer can chicken" rack, but it probably won't be long before I use the wok as well.
__________________
WBCCI #1105
TAC LA-4

My Google-Fu is strong today.
Protagonist is offline   Reply With Quote
Old 08-02-2013, 04:57 PM   #25
Moderator
 
Stefrobrts's Avatar

 
1968 17' Caravel
Battle Ground , Washington
Join Date: Dec 2002
Posts: 11,911
Images: 50
Blog Entries: 1
The wok is the one I'm most tempted to try.
__________________
Stephanie




Stefrobrts is online now   Reply With Quote
Old 08-03-2013, 07:42 AM   #26
Rivet Master
 
urnmor's Avatar
 
2012 25' Flying Cloud
Berlin , Maryland
Join Date: Jun 2011
Posts: 1,221
I also have the "Kitchen in the Bag" as it did provide all of the accessories that I thought I would use. I have not as of yet used the wok or the frying pan. I think I will use the wok next week and make Bulgogi using flank steak. I will serve it over rice.

Any flank steak should work. I buy the Flank steak at the butcher and have him pound it out, then freeze it until ready to use. I cut it very thin when it is still partially frozen. If you don't have a butcher buy it from the meat section and pound it out at home, then freeze until ready to use.

Just wondering if the flank steak is already marinated when you buy it or do you make your own
__________________
urnmor is offline   Reply With Quote
Old 08-04-2013, 02:46 PM   #27
Moderator
 
Stefrobrts's Avatar

 
1968 17' Caravel
Battle Ground , Washington
Join Date: Dec 2002
Posts: 11,911
Images: 50
Blog Entries: 1
I had to look up bulgogi - that sounds delicious! I made the Korean skewers night before last, and the beef I used (couldn't find flank steak) was pretty tough after searing it off, so I wrapped it in a tin foil pouch with the rest of the marinade and let it simmer on the cobb for another 2 hours, came out fall apart tender, used it in a stir fry for dinner last night.

I use this recipe, but lighten up on the chili sauce because my hubby doesn't like things very hot. Korean-Style Beef Skewers with Rice Noodles Recipe | MyRecipes.com
__________________
Stephanie




Stefrobrts is online now   Reply With Quote
Old 08-05-2013, 07:04 AM   #28
Rivet Master
 
urnmor's Avatar
 
2012 25' Flying Cloud
Berlin , Maryland
Join Date: Jun 2011
Posts: 1,221
Stephanie
I use a variety of reciepes that i got off the web and from my Korean cookbook for my Bulgogi, but in truth, they are all quite similar. I do not use the Asian pear as I do not normlly have it my refrigerator nor do I use the paste or the lettuce as I serve mine directly over the rice. I use either flank or sirloin although sirloin seems to be the meat of choice. Personally I do not think it makes a difference as the marinade makes them both very tender. Also make sure you slice the meat very thin, thinner then you do for your skewers.

I also adjust the ingredients to suit our taste.

Ingredients:
cup Low-Sodium Soy Sauce
2 Tbsp Sugar
1 Tbsp Asian (Toasted) Sesame Oil
1 Tbsp Mirin (Japanese Sweet Rice Wine)
Asian Pear, coarsely grated (about cup)
medium Onion, coarsely grated (about cup)
2 Cloves Garlic, minced (about 1 teaspoon)
tsp Fresh Ginger, peeled and finely grated
1 tsp Sesame Seeds, toasted , plus additional for garnish
tsp Freshly Ground Black Pepper
1 pound Beef Sirloin, trimmed of excess fat and thinly sliced
2 Tbsp Vegetable Oil
8 Red Leaf Or Bibb Lettuce Leaves, for serving
1 cup Cooked White Rice, for serving
cup Kimchi, for serving
1 cup Fresh Enoki Mushrooms, trimmed
4 tsp Hot Bean Paste

In large bowl, whisk together soy sauce, sugar, sesame oil, mirin, pear, onion, garlic, ginger, sesame seeds, and pepper. Let marinade stand 30 minutes at room temperature, then add beef and toss to coat. Refrigerate, covered, 1 hour.

In large skillet over moderately high heat, heat oil. Remove beef from marinade, draining it very briefly over bowl to remove excess liquid, and then cook until browned and done medium-well, 6 to 7 minutes.

Remove beef from heat and serve by filling each lettuce leaf with about 2 tablespoons Korean sticky rice, small handful of beef, 1 tablespoon kimchi, about 8 enoki mushrooms, and about teaspoon hot bean paste. Serve immediately.

John
__________________

__________________
urnmor is offline   Reply With Quote
Reply


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



Virginia Campgrounds

Reviews provided by




Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -6. The time now is 03:53 PM.


Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.

Airstream is a registered trademark of Airstream Inc. All rights reserved. Airstream trademark used under license to Social Knowledge LLC.