Tijuana Surprise & Nachos on the Cobb Supreme

I did this cook on a cool morning (27F degrees) a few days ago and it came out quite well. The Cobb Supreme is the largest cooker that the Cobb Company makes. 

I added some hot salsa and jalapeño pepper slices to the Tijuana Surprise and some peppers to my Nachos as well. Served with some sliced tomatoes.

Here are the ingredients and this dish is an "artery slammer".

2-16oz packages of ground beef

1-med white onion finely chopped

1-envelope taco seasoning mix

3/4-cup water

1-16oz jar taco sauce (medium heat)

9-12 six inch flour tortillas

3-cups cheddar cheese

1-16oz can refried beans

2-cups sour cream

1-cup green onions

2-2oz cans of sliced black olives

The ingredients are just layered in and I started with some tortillas and then the spiced and sauced meat.

I then added a layer of shredded cheddar and another round of flour tortillas.Next came the refried beans.

Next was the two cups of sour cream, the black olives, and the chopped green onions.

Another layer of flour tortillas and then the second layer of meat. I finished up with a layer of 2 more cups of shredded cheddar cheese.

I used 16 all hardwood charcoal briquets and didn't add any smoke wood as I wanted just a hint of smoke with this dish.

I cooked this casserole at about 245F degrees for about 75 minutes and removed it from the cooker.

You just gotta love the size of the Cobb Supreme as it will hold a 9X13" casserole dish which sure gives me some great choices on what to cook on the grill. This dish will easily feed 12 people.

After I pulled the Tijuana Surprise off of the Supreme, I added my nacho dip and this finished up while my main course was cooling down.

Made 12 nice sized servings.

Doesn't that look good? It sure made a fine lunch.

I had hot stuff in the cheese sauce and then with the peppers on top, made a nice treat.

A fellow just gotta love a good Tex-Mex meal once in a while.

Double Smoked Spiral Cut Ham on the Cobb Supreme

I did this 9.2 pound ham cook on my Cobb Supreme Grill using one of my new proto-type Dome Extensions which is an accessory that I have obtained from Cobb Grill International Company that increases the total cooking height in the grill by about 2-1/2 more inches. This increased cooking height opens up many more cooking options for this fine Stainless Steel charcoal grill. 

I served my spiral cut ham sandwich with some baked beans, some candied yams, and some veggies. I added some horsey sauce to my sandwich as well. 

I brushed on a sticker, then sprinkled on a medium coat of a good pork rub and fancied it up with the pineapple and cherries.

In the background is one of my new "proto-type" Cobb Supreme Dome Extensions.

I maxed out the charcoal basket with 26 all hardwood charcoal briquets for this cook. I then added some hickory chunks for my smoke wood.

I decided to cook my ham in a tin foil half pan to make for an easy clean-up. I had to bend the corners down some to make it all fit into the cooker. Had some misting rain during the cook.

I wanted to run at a good barbecue cooking temperature of about 250-300F degrees so I closed off 4 of my 8 exhaust vents which in my opinion makes the cooker run like a dream at these temps. Had a nice amount of smoke coming out early into the cook from my hickory chunks.

I monitored both the cooker temperature and also the internal meat temperature with a remote thermometer setup during the cook. I had to put the sending unit in a bag to keep the rain off of it. The receiver went into the house with me. This old lazy cook likes his perks.

The ham smoked for 2-1/2 hours and I took it off the cooker at 155F degrees internal. It was mopped and glazed with one of my homemade glazes.

Just off of the cooker and cooling down. I did have to add 6 more briquets and some more smoke wood during the cook.

Ham came out a little drier than I expected but is still very good. I think these sliced in advance hams will be a little drier than a non sliced ham.

It was a good practice cook for the upcoming holiday. It sure made a fine lunch.

I am anxious to try using the cooker with two of the new Dome Extensions which will allow me even more cooking space in the cooker. I want to try cooking on two levels. This higher cooking space will give me the room required to add a “rotisserie unit” to the grill. Now, that will be some real fun!