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.

]

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.

Egg McMuffins, Sausage & Peppers, Cobb Grill

I did this interesting cook a few days ago on my Cobb Grill using the Cobb Wok or Frying Dish as it is sometimes called and an off the shelf skillet lid for the Frying Dish. I also used the larger charcoal basket that comes with the Cobb BBQ Kit. 

I started 18 all hardwood briquets in the small Weber charcoal chimney for this cook and poured them into my Cobb and let my frying dish warm up for a few minutes before I started the cook. 

I started by toasting both sides of my English Muffins. 

I did the same with both sides of my sausage dog buns. 

I started my hash browns in a couple of steel egg rings and then added the meat for this part of the cook which included a sausage patty and a few strips of bacon. 

I did my two eggs in the egg rings and this (breakfast) part of the cook was done.

Next up was my lunch part of the cook and I started by adding a couple links of the jalapeno sausage links to my skillet. I then poured in my onions and peppers. A little later, I added a couple of hot peppers from the garden to the skillet. 

My lunch about done and ready to come off of the grill. 

The results of my breakfast cook...top plate shows the toasted buns and the hash browns. Lower plate shows the eggs, bacon strips, and sausage patty.

The results of my lunch cook. 

This was my breakfast and I added a little hot salsa to my Sausage & Egg McMuffin. 

This was the wife’s breakfast as she prefers bacon over sausage for her McMuffin. 

And for lunch, I added a little mustard and enjoyed my hot Jalapeno Sausage sandwich with fried onions and peppers. 

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...

Philly Cheese Steaks Sloppy Joes

I saw this recipe on one of the bbq forums using a gas griddle and decided to try to adapt it to my Cobb Grill using the wok or Stainless Steel Frying Pan. 

The Ingredients are as follows:

1 pound ground beef

Tbl butter

1 small yellow onion diced

1 small green pepper diced

Some smoked red bell pepper

Few oz. of diced mushrooms

2 Tbl ketchup

1 Tbl Worcestershire sauce

1/2 tsp sea salt

1/2 tsp fresh ground black pepper

1 Tbl cornstarch

1 cup beef broth

8 oz. Provolone cheese chopped

Buns of your choice

I like to toast my buns for most sandwiches.

I melted a little butter and then added my ground beef, the onions, and the bell peppers and cooked until done. I then removed the grease and got ready for the next step.

Used the lid for this cook and it worked well.

At this point, I added the balance of the ingredients and cooked it down slightly.

My cheese went into the dish next. I also took the pan off of the grill as I didn't want to burn any of the cheese.

Just off of the Cobb Grill and ready for serving. It came out with a little more juice than I wanted so I will cut that back a little on my next cook.

Served with some chips and cheese and some sliced tomatoes.

I did add some hot peppers to my sandwich.

Made a nice lunch.

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.