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.

EZ Fruit Turnover

There are many treats that can be made with the Pillsbury refrigerated pop-open dough tubes and this is just one of them. These biscuits are great to take along for camping as they can be turned into hundreds of different treats. We just place them in a zip-lock bag and throw them into the cooler.

And you can always use them for your diner rolls or biscuits as they can be baked in about any type of grill, smoker, or cooker. I think the ones on the picture are the blueberry rolls. 

Ok, for the turnovers. Jan had some cooked apples made up and along with our frozen berries that we purchase by the pound and eat quite often for dessert, we had a couple of fillings for our turnovers.  

For each turnover, I use two of the biscuits together and just roll them out and put the filling on one side of the dough but not too close to the edge, and then I brush on a little water on the outside edge, and roll them over and using a fork, I press the edges together to get a good seal for my treats. 

I had a couple of extra biscuits so Jan made a couple of doughnuts out of them. 

Going on the Cobb Grill.

Done on the grill. Took about 20 minutes.

Didn’t have enough room to do all three at one time so I did two rounds on the Cobb. 

Add a couple dips of ice cream and you have a great dessert and very EZ to make. 

Breaded & Super Hot Buffalo Wings / Cobb Grill

This chili-head loves hot stuff and this was my latest cook on the Cobb Grill.

Just off of the Cobb Grill.

I like to bread my wings as the breading will hold a lot more of the hot sauce that goes on the wings. Also make for a better tasting wing.

Wings going on the grill.

Wings about done on the grill.

Served with some jalapeño and cream cheese crackers and stuffed celery.  A nice hot wing lunch.

BBQ Sundae on the Cobb Grill

This is a nice treat that can be done on about any cooker. This one was done on the Cobb Grill. 

Doesn’t that look good??

I cut a couple of 2” thick country ribs out of a whole pork shoulder for this treat. Added a rub and they were ready for the cooker. 

I also prepped some pit beans which will be placed under my country ribs so the drippings will go down and into the beans for some additional flavor. 

Cooked the ribs at about 310 degrees for about two hours or until I had an internal of 175 degrees and pulled them off the cooker.

Brought the ribs in and foiled them with some goodies and placed them back on the grill. 

Continued the cook at about 310 degrees in the foil until an internal if about 205-208 degrees (about one additional hour) and pulled and unwrapped the ribs and glazed them and placed them back on the cooker. Took about 20 more minutes to get my glaze right and they were removed from the cooker. 

Pulled the pork and got ready to make up the sundaes. 

We use two different methods when making up the treat. We can do them in a plastic carry-out glass so you can carry them around when eating which is nice at an event. I also did one in a standard sundae type of glass for serving at the table.

Ok, I start by placing the pit beans in the glass first, then I add the slaw, next is the dill pickle, then comes the pulled pork, and next is a dribble or two of some BBQ sauce, and last is the cherry on top. 

Really nice party treat. 

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.

Pizza Bites / Weber Performer Gen1

I saw this appetizer or snack recipe on the web a few days ago and it just looked great to me so I gave it a try in my Weber Performer.

There really wasn’t many measurements of the ingredients so I kinda winged it for this first attempt of this treat. 

A bunch of pepperoni cut into small pieces (quartered)

A handful of fresh basil cut into small pieces.

About 1-1/8 cup of mozzarella cheese

About 7-8 oz of pizza sauce

Can of biscuits with each cut into quarters

More mozzarella to sprinkle on the top of the bites. 

The ingredients prepped for the bites. 

Mix the first five ingredients together in a bowl. 

Pammed up a muffin pan and divided the ingredients into the pan. 

Added some more cheese to the top of the treats. 

Filled the two Weber charcoal pans full of lump and brought the kettle up to about 350 degrees for my pizza bites. 

I baked the pizza bites at about 350 degrees for about 15-17 minutes. 

Wow!!! These things are great. Prepped them in about 10 minutes and then baked for about 15 minute and they are ready to eat. Very nice 25 minute appetizer.