Rooftop Grill

If that describes what you’re looking for, you should consider the Cobb Premium Portable Grill. The Cobb does everything I’ve just described, and even more. It’s a great little grill that others have called a complete cooking system, and a “kitchen-in-a-bag.” I can give you some more information.

The Cobb is light, just under nine pounds, and very compact, fitting in an area just a little bigger than one square foot. Think about all the tiny corners you could store a grill like that in, and still leave enough room for all your other gear! When it comes time to get the Cobb out (or put it away!), there’s no lugging a heavy, cumbersome grill around. If a rooftop grill is what you need, the Cobb should be your grill of choice.

But what about what you buy a grill for in the first place… cooking? The Cobb Premium Portable Grill shines there, too. With just one or two of the Cobb’s available accessories, like the griddle, the roasting rack, and the frying dish/wok, you can use your Cobb for everything from roasting a whole prime rib or pork loin, to steaming some fresh beans or asparagus. Use the Cobb’s “secret” flavor well to add flavor and moisture to whatever you cook, and you’ll have your guests begging for more. They won’t believe you turned out their dinner on your rooftop grill!

They surely won’t believe that you did it all using just 8-10 charcoal briquettes, but that’s exactly what the Cobb uses. This little workhorse will burn for a full three hours on just that much charcoal. Where else can you find a grill that will do that? No more buying and lugging home those huge, heavy bags of briquettes. One small bag will last you weeks, or even months.

When it comes time to cleanup, the Cobb’s aluminum and stainless steel construction, and non-stick cooking surfaces, mean you can put the Cobb right in your dishwasher, letting you off the hook. The Cobb’ stainless steel mesh base stays cool-to-the-touch all throughout the cooking cycle, so you can cook on any surface safely and without fear, and even move your Cobb around during cooking. No other rooftop grill has all these features and benefits.

Balcony Grill

If you want a balcony grill that does all of that, and even more, you should consider the Cobb Premium Portable Grill. The Cobb is a wonderful little grill that is really a complete cooking system, a “kitchen in a bag.” Here’s some more information about it.

Weighing in at just under nine pounds, with a convenient carry bag, the Cobb Portable Grill takes up a little more than a square foot of space, so no matter where you keep it, there will be lots of room left for the rest of your gear.

Because the Cobb burns very little fuel – up to 3 hours on just eight to ten briquettes – you can get away with keeping a tiny supply of charcoal in your closet or spare room. Whether you do your grilling on a balcony, terrace, patio, or rooftop, the Cobb makes the perfect balcony grill.

No matter what kind of cooking you like to do – smoking, grilling, pan frying, or roasting – the Cobb Premium Portable Grill does it easily. The Cobb is available with accessories – like a frying dish/wok, a roasting rack, a griddle, and a frying pan/skillet – that make any of these cooking chores a snap. The Cobb also has a “flavor well” around the heat chamber that let’s you use your liquid of choice – beer, wine, whatever – to impart that “just right” flavor to your food.

Designed with safety and clean up in mind, the Cobb’s aluminum and stainless steel construction heats up in just minutes, and cools down for cleanup just as fast. Additionally, the Cobb’s mesh base – made of stainless steel – stays cool during the complete cooking process, which lets you place your Cobb on almost any surface. The Cobb really is the ideal tabletop balcony grill! You can even move your Cobb around safely during cooking.

Bread on the Grill

We can think of all kinds of reasons to use the grill. You can enjoy fresh baked bread while camping, or at the cabin, or at the next family reunion. Sometimes, it’s just nice to get out of the kitchen, enjoy the spring air, and bake outside. (Watch the neighbors turn their noses upwind when the smell of fresh baked bread wafts over the fence.) And in the summertime, you don’t have to heat up the kitchen to bake. Finally, if there is ever an extended emergency when the power is off, you may have the only fresh bread in town.

You can bake nearly anything with a covered grill. (If your grill doesn’t have a cover, improvise with a large inverted pot.) The heat rises and circulates in the covered area just as it does in your oven. The heat source can be charcoal, gas, or even wood. We prefer gas because it is easier to control and does not impart a smoked taste to the bread. Since it is hottest near the flames, elevate the bread even if you have to improvise. In our grill, there is a secondary shelf for baking potatoes and such.

For this demonstration, we used Old-Fashioned White Bread mixes though any mix or recipe will do. We mixed according to package directions. After it had risen, we formed one batch into oval country loaves, one into hamburger buns, and another into dinner rolls.

The trick to grilling bread perfectly is controlling temperature and time. If your grill comes equipped with a thermometer, you’ve got it made (though outside temperatures and winds may impact how well your grill retains heat). If you have a thermometer, just heat to the temperature designated on the package or in the recipe. If not, guess. After a few loaves you’ll have it perfect and we bet that the first batch off the grill will be just fine.

Rolls and buns will probably bake in 15 to 20 minutes and loaves will take 20 to 30 minutes depending on size and temperature. An occasional peek to see how your bread is doing as it nears completion is okay.

We made twelve giant-sized hamburger buns, just the ticket for that quarter-pounder. Form the buns as you would dinner rolls then press them flat several times until they look like those in the picture to the left. (The dusting that you can see on the pan is cornmeal.) Cover and let rise.

Just before baking, we washed the buns with an egg white wash (one egg white plus one tablespoon of water). We then sprinkled them with sesame seeds. On our grill, we baked them with the heat turned about two-thirds open for about 18 minutes.

For the dinner rolls, we used a 8 1/2 x 15-inch pan and made 20 rolls scaled at 2.5 ounces each.

We made two country style loaves from one mix. If you look closely you’ll see that we forgot to slash the tops to release the steam and consequently ended up with a split on the side of the loaf. Don’t do as we did-score two or three quarter-inch deep slashes on the top of the loaf just as you begin baking.

Here are a few more hints to help you along the way:

  • Bake the bread before the burgers. The bread can cool while you cook the rest of the food. Burning grease in the bottom of the grill makes the temperature harder to control and the soot can stain the bread.
  • If you are letting your bread rise outside where the temperature may be less than indoors or where breezes may swirl around the bread, consider using a large food-grade plastic bag as a greenhouse. Simply slip the bread dough–pan and all–inside the bag, inflate it slightly, and close it. If the day is cool, set the bag and the bread in a sunny warm place to capture a little solar energy.
  • Grills tend to not circulate the hot air as well as ovens. To keep the bottom of the bread from burning, place one pan beneath the other and a wire rack between the pans to create space for insulation.
  • If your bread is baking faster on one side than the other, turn the pan 180 degrees part way through the baking time.
  • The tendency is to burn the bottom of the bread. Place the bread as far away from the flames as you can even if it means elevating the bread.

We hope that you have fun baking bread outside this summer. We do know that you will be the envy of the neighborhood, campground, or RV park.