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Cobb portable grill
- Thread starter SENSEI
- Start date
Stephen Williams
New member
I bought one yesterday at WM for $69.88. They are "On Clearance", but I don't know for how long. Steve
flrockytop
New member
I bought mine last week at West Marine after reading about them here. The marked down price was $69. I told them that c-brats were getting them for $49 at some WMs. He went to the computer and sure enough found the $49 price. So, ask for the lower price.
Roger
Roger
OH Dang... 'guess I paid too much - $69.
I did finally get a great, thin and crispy pizza done on the Cobb tonite. Cooked all the meat and peppers, onions, mushrooms on the skillet, then dabbed the moisture down.
Put the thin dough on thin grill plate on top of the skillet leaving the perimeter holes for air to get up and under the thinner plate on top. I used the channeled grill as a template by laying the dough on it and cutting around the edges to get just the correct size.
If you put the pizza dough on the grill or skillet directly over the heat, it will fry and burn, not bake. You have to cover the heat source, then put something over that leaving space. I used the space inside the skillet and put the thin, bowl shaped grill over that, upside down. It is normally shaped like a dome to drain grease, but upside down it keeps the pizza toppings in place without an outside dough lip.
Anyway, cooked the pizza dough 5 min., then flipped it over, loaded the toppings and cooked another round of 12 minutes. Ended up with about 1/8 inch thick (I bought THIN pizza dough in a tube) that was crispy.
Also, I found Mrs. Dash's Lemon Pepper seasoning to be the best thing that ever hit corn cobs or fish filets... very powerful lemon.
Also did a 5 pack of cinnamin rolls this am on the Cobb.
John
I did finally get a great, thin and crispy pizza done on the Cobb tonite. Cooked all the meat and peppers, onions, mushrooms on the skillet, then dabbed the moisture down.
Put the thin dough on thin grill plate on top of the skillet leaving the perimeter holes for air to get up and under the thinner plate on top. I used the channeled grill as a template by laying the dough on it and cutting around the edges to get just the correct size.
If you put the pizza dough on the grill or skillet directly over the heat, it will fry and burn, not bake. You have to cover the heat source, then put something over that leaving space. I used the space inside the skillet and put the thin, bowl shaped grill over that, upside down. It is normally shaped like a dome to drain grease, but upside down it keeps the pizza toppings in place without an outside dough lip.
Anyway, cooked the pizza dough 5 min., then flipped it over, loaded the toppings and cooked another round of 12 minutes. Ended up with about 1/8 inch thick (I bought THIN pizza dough in a tube) that was crispy.
Also, I found Mrs. Dash's Lemon Pepper seasoning to be the best thing that ever hit corn cobs or fish filets... very powerful lemon.
Also did a 5 pack of cinnamin rolls this am on the Cobb.
John
flrockytop":9ykbb0fc said:I bought mine last week at West Marine after reading about them here. The marked down price was $69. I told them that c-brats were getting them for $49 at some WMs. He went to the computer and sure enough found the $49 price. So, ask for the lower price.
Roger
Way to go :!: :!: :!:
Roger
flrockytop
New member
OK, I just got back from WM. They had one more of the Cobb Premier Grill's. It was still marked at $69. I told them I wanted the $48 price. The same person that I got the first one from was there but working a another register. He said "yes I looked it up the other days and the internet price was $48.99. " I actually paid $48.91 but didn't press the issue. So, Marc (Wefings), I have your grill.
Roger
Roger