Humongous ABT's on the Cobb Supreme Grill

Wife came home with a few big beautiful red mild chili’s and asked me just what can we do with these big peppers? Well, I figured I would stuff them with something and decided to make some Humongous ABT’s out of them. 

This was my treat or meal and it was great!

These peppers were about 9” to 10” long and nice and fresh. Sure not what a fellow would use for ABT’s but I decided to just add some heat to the stuffing and see how that would come out. 

I chopped up some jalapeño peppers for the heat in my treat, chopped some onions as well, and then added some finely chopped smoked pulled pork to my dish. I ended up using 1-1/2 pounds of cream cheese. I also topped my treat with some pre-cooked bacon.

I started by cutting the peppers into two pieces and then made up a cheeseball with the ingredients which make stuffing ABT’s much easier and quicker and stuffed my pepper halves. 

Ready for the next step.

I placed my peppers into a 9X13" baking or casserole dish and added the bacon and then sprinkled on a hot pork rub and they were ready to go on the cooker. Sure gotta love all the space in the Supreme. A half size hotel aluminum foil pan will also fit this fine cooker.

I added about 14 all hardwood charcoal briquets to the charcoal basket and then added a few small chunks of hickory for my smoke wood and the cooker was ready to go. 

Casserole dish going on the Cobb Supreme.

Just coming off of the Cobb Supreme after about 50 minutes. Ran a temperature of about 240-270F degrees.

This treat came out quite well and was a very easy cook.

Grilled Pork Loin / Stuffed Hot Dogs / ABT'S

The greatest bargain in meat today is the whole and half pork loins that are on sale about everywhere in the country. At the worst, they will run about $1.98 a pound and at the best, you can find them at about $1.47 a pound. These loins can be used for a gazillion different treats and are always pretty good regardless of how you prepare them. We purchase them when they are on sale and freeze them for future use. We usually have our Kroger store slice them and run then thru the cuber. It’s a free service at our store. We use them for breaded loin sandwiches, grilled loin sandwiches, stir fry treats, country fried pork loins, pork stew, to name a few. 

My prep for this Cobb Grill cook was to just salt and pepper my cubed pork loin. For my dogs, I cut a slot in them and filled it with some cheese and then wrapped them in pre-cooked bacon. Went overboard on the stuffing for the  ABT’s and pulled and chopped up some pork rib meat, finely chopped up some onion, and added it to my cream cheese and then packed my Jalapeno pepper halves. I sprinkled on a good rub and then wrapped them with bacon. 

Typical Indiana Winter morning with a temp of about 37 degrees, froggie, and some light misting rain...Cobb don’t mind that.

Started the cook on the backside of my Grill Grates with the cubed pork loin. It took right at 4 minutes a side to get done. 

Stuffed dogs up next and all I was really doing here was to heat them up enough for the cheese to melt. 

I changed over to the standard grate and added the raised rack and did the ABT’s and they took the longest to get done. 

Food just off of the grill.

Placed my stuffed dog in a bun and added some mustard. I cut my cubed pork loin into two pieces and then put the half of it together in a slider bun with some sliced onion, lettuce, tomato, and some horsey sauce. Added one of the larger ABT’s and had a great simple meal.

Jerk Chicken, Potato Bombs, and ABT's

This cook was done on my Weber Jumbo Joe kettle running a split fire (direct & indirect)  using lump charcoal with a fist sized chunk of hickory for my smoke wood. 



I prepped 4 chicken legs, 3 chicken thighs, and one chicken breast which I cut into 2 pieces with my favorite jerk chicken marinade recipe and placed them into the fridge for an overnight stay.

The potato bombs were prepped by using and apple corer to take a plug out of the middle of the potato. I then used the same corer to take some plugs out of a couple of cheese blocks for my filling. Placed the cheese inside the potatoes, cut the plug I removed from the potato down to about 1/2” long to plug the bottom of the potato and then brushed on some peanut oil. Next step was to sprinkle on some sea salt, granulated garlic, and some black pepper and then wrapped them in bacon and used a toothpick to hold the bacon in place.

I prepped about 14 ABT’s with some smoked shredded chuck roast, cream cheese, SGH rub, and a bacon wrap. I figured I would be short on room so I had the Wife do most of them in the oven. I did get 4 of them into the kettle later into my cook. 







Poured in a full chimney of lump and got my fire ready for the meat.

I started my chicken pieces over a very hot direct fire to give them some char marks and blacken them up a little. I then placed them on the indirect part of the cooker to finish them up. 





I took the Wife’s chicken off the cooker when it was done and I started my very hot jerk glaze to my pieces to finish them up.





The results of my cook looked good. 







Plated for serving....made a nice meal. I used that very hot 3 alarm cheese from Sam’s Club in my potato bomb and it was great.

Pork Steak, ABT's, and Country Ribs / Cobb Grill

This is three more cooks on the little Cobb Grill.



My three pork steaks were rubbed with SGH rub just before they went on the Cobb Grill.



I set the grill up with the dome extender, the standard cooking grid with the roasting rack,  and my raised cooking grid. Fired it up with lump and after it got on temp, loaded up the thee pork steaks.  



Later in the cook just before I took the lower two steaks off the cooker. The pork steak on the upper grid must have been running at a lower temperature as that steak wasn’t done when I pulled the other two off the cooker. 



I removed the upper grid and the dome extender and placed the one steak that wasn’t done back on the cooker for a few more minutes to get it done.  





Added some fried corn and grilled potato strips and this made a fine lunch.

I think I will need to lower my raised grid to get this setup to work better. 

I finally got some hot banana peppers out of my container garden and made up some ABT’s.





These peppers were stuffed with some finely chopped pulled beef, finely chopped onion, and cream cheese and rubbed with SGH and then wrapped with bacon. 



Loaded on the Cobb Grill and cooked until done....man they were good!



This next cook was a couple of country ribs to be cooked over a pan of Rick Salmon’s famous pit beans. The ribs were trimmed up a little and then rubbed. 



Fired up the Cobb with some lump and when it got on temp, I placed the pan of pit beans on then added a cooking grid on top of the pan of beans and then the ribs. The ribs dripping into the beans will add some additional flavor. 



Later into the cook, I glazed one of the ribs. Wife wanted her rib without sauce. 





Added some ABT’s, a couple slices of garden tomatoes and a dill pickle spear and enjoyed a fine meal. 

Steak, Pork Burgers, Italian Sausage, and more

This mixed cook was done on my Char-Broil CB500-X which is about my favorite little charcoal cooker. The fuel was Ozark Oak lump charcoal along with some hickory chunks for smoke. The cooker was setup with half the grids direct and the other half indirect.



I cut 3 steaks out of a whole loin about 5/8” thick which will be used for my State Fair ribeye sandwiches. I also cut 2 of the steaks about 1-1/4” thick for our regular use. 



I prepped them by cutting some excess fat off and sprinkling on some garlic salt and fresh black pepper. 



I installed my Grill Grates and got the cooker up to about 550 degrees measured on top of the grates and loaded a couple of steaks.



I cooked the thicker steaks about 3 minutes on each side to an internal of about 125 degrees and removed them from the cooker. I cooked the thinner steaks for about 1-1/2 minute per side to get them done. With this little time on the grill, I didn’t have them on long enough to turn them to get the nice cross hatch grid marks.

Jan formed up eight 1/3 pound pork burgers from our bulk meat and I cooked them next on the grill. This is another State Fair treat we love.

After the above was done I took the grill grates off of the cooker and finished the cook on the standard cast iron grids. 



Next up was my Italian sausage, a block of Spam, and some hot peppers which will be used for blackened peppers.

Jan prepped some slab potatoes by brushing on some peanut oil along with some salt and pepper.



After the peppers were done, I loaded the slab potatoes on the direct side of the cooker.



Cooker still pretty hot so the potatoes didn’t take very long.

Next up and the last cook was some ABT”s made out of the Hungarian Hot Banana Peppers. 



The peppers came out great.









All of the cook came out looking good.



Plated ribeye steak dinner.



State Fair ribeye steak sandwich along with some red beans and rice and other sides.



State Fair type of pork burger sandwich meal.



Italian sausage sandwich with some caramelized onions with some horse radish mustard.