Tijuana Surprise on the Cobb Grill

This is an easy treat to do on the Cobb grill and it is very good. I like to serve it with some chips and salsa.

For the meat, I used about a pound of burger, a small onion chopped, a packet of taco seasoning mix, 2/3 cup water, and about 10 oz of taco sauce. 

9-12 six inch flour tortillas

about 2- 3 cups cheddar cheese

16oz can refried beans

1-1/2 cup sour cream

1 cup green onions

can sliced black olives

ground cayenne pepper

Started with about 6 tortillas and then added half of my burger mix.

Added about a cup of cheese and then three more tortillas.

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I then spread on about 3/4th of the can of refried beans and then spread on the sour cream.

Added the green onions and black olives.

Added three more tortillas and then the balance of the meat.

Last was about 2 cups of cheddar cheese.

Ready for the fire.

I used 13 all hardwood briquets for this bake and also used the dome extension to get my treat up a little farther from the fire.

The start of the bake.

Done on the grill. Took about 55 minutes to get it done and I was running about 250F degrees.

First slice just cut out of my Mexican treat.

Made a fine lunch.

Smokehouse Maple Sausage and Egg Hash

This McCormick Grill Mates recipe has been all over the web in the last week or two and the recipe shows it done in a cast iron skillet on a gas grill but I decided to try it in my little Cobb Grill in an all Stainless steel pan. It came out quite well.

I used the larger charcoal basket from the Cobb BBQ Kit and loaded it with 18 all hardwood briquets from my Weber small charcoal chimney. I need a medium hot fire for this treat. 

Added a little oil and my smoked sausage for the first step in this recipe. This cooked about 5 minutes.

Next were the veggies consisting of chopped onions, red bell pepper, jalapeño pepper and some spices. This cooked about 6 minutes.

Next was about 3 cups of frozen hash browns. This cooked about 6 minutes.

Next, I stirred in about a cup of sharp Cheddar cheese. I cooked this about 2 minutes and made 4 indentations on the top of the cook for the eggs.

Just after I cracked four eggs into the pan.

Used a lid to help get the eggs done and I also warmed up my muffins at the same time.

It is done and ready to come off of the Cobb.

This picture got fuzzy...I musta been in my cups, anyway, I added some chopped cilantro and a little sour cream and served with some garden tomatoes and cottage cheese and a slice of cantaloupe.

I’ll do this one again...

Peppered Beef on the Cobb Grill

I did this cook on the Cobb Grill and it came out well although it did take longer than I expected to get the beef done enough to pull like a pork butt. 

Ingredients:

2-1/2 pound chuck roast

1 medium bell pepper

1 medium red onion

1/2 jar sliced smoked red peppers

2-3 jalapenos sliced

3-4 cloves of garlic minced

1/8 cup Worcestershire sauce

Salt, pepper, granulated garlic

About 12 oz of beef broth, water, or wine, or beer, or your favorite liquid for beef. I made up some beef broth for this cook.

Small can of sliced mushrooms

Swiss cheese

Horseradish 

I prepped my 2-1/2 pound chuck roast with some Worcestershire sauce, kosher salt, and butcher cut black pepper. I also placed a probe in it as I needed to keep track of the internal temperature as I wanted it off of the cooker at about 170F internal for this first part of the cook. 

I started with about 19-20 all hardwood briquets and had to add twice during this slightly over 4 hour cook at a fairly high temperature. The first time, I added 4 more briquets and the second time I added 5 more briquets.

The meat going on the Cobb and this part of the cook took about 2 hours.

My pepper mixture consists of green bell pepper, red smoked bell pepper, jalapeño peppers, red onions, a few cloves of garlic, Worcestershire sauce, about 12 oz beef broth with some "Better Than Beef" broth seasoning.

Had a couple off showers during the cook and I had to rescue my transmitter by placing it into a freezer bag to keep it dry.

The chuck roast ready to come off with an internal of about 170 degrees.

The roast beef and peppers just going on the Cobb after the first part of the cook.

After the meat was about done on the first step of this cook, it went into the pan with the peppers. It was in with the veggies for about 2 hours and 10 minutes or until I had an internal of about 212F degrees. It does need to go to this higher temp so it can be pulled like a pork butt.

The meat pulled perfectly and has a nice smoke ring.

I pulled the beef and mixed it back in with the peppers.

Sandwich was made with a generous portion of the peppered beef, two slices of Swiss cheese, mayo, and some horseradish. Served with some chips, tomato slices, and a deviled egg.

Another nice lunch off of the Cobb Grill. We also love this treat over pasta or brown rice.

Spaghetti Pie Cobb Grill

Here is a nice treat that can be done on about any cooker and I just tried it out on my Cobb Grill and it came out very good. 

The ingredients are as follows and I did it in a 8” in diameter cake pan that is 3” deep.

1 pound of either hamburger, sausage, or other ground meat (cooked)

1 pound of pasta  (cooked)

1 medium onion chopped  

About 2 cups marinara or spaghetti sauce of some kind

1/2 cup ricotta cheese

2 TBL fresh minced flat-leaf parsley

3 large eggs

About 2/3 cup grated Parmesan

1 cup shredded mozzarella

Italian seasonings

I used the larger charcoal basket and loaded 18 all hardwood briquets for this bake.

I baked this treat using the dome extension on a raised standard grid in the Cobb. It took about 40 minutes to get it as done as I wanted (175 internal).

Just out of the cooker and pan cooling on the counter top. 

Cut it like you would cut a pie.

I like to serve this treat with some extra sauce over the top and a piece of garlic bread.

This is a great tasting treat and fairly easy to prepare. 

Spaghetti Pie in the Cobb Grill

Here is a nice treat that can be done on about any cooker and I just tried it out on my Cobb Grill and it came out very good. 

The ingredients are as follows and I did it in a 8” in diameter cake pan that is 3” deep.

1 pound of either hamburger, sausage, or other ground meat (cooked)

1 pound of pasta  (cooked)

1 medium onion chopped  

About 2 cups marinara or spaghetti sauce of some kind

1/2 cup ricotta cheese

2 TBL fresh minced flat-leaf parsley

3 large eggs

About 2/3 cup grated Parmesan

1 cup shredded mozzarella

Italian seasonings

I used the larger charcoal basket and loaded 18 all hardwood briquets for this bake.

I baked this treat using the dome extension on a raised standard grid in the Cobb. It took about 40 minutes to get it as done as I wanted (175 internal).

Just out of the cooker and pan cooling on the counter top. 

Cut it like you would cut a pie.

I like to serve this treat with some extra sauce over the top and a piece of garlic bread.

This is a great tasting treat and fairly easy to prepare.