The Ultimate Smoked Bloody Mary / Cobb Supreme

This was a fun cook to put together and was done in two phases on the Cobb Supreme charcoal grill.

Sure makes a nice presentation.

A fellow needs a little snack or two to go with his drink.

I always make some extra bacon for these drinks.

How I infuse the Vodka that is used in my Smoked Bloody Mary drinks.

On the bottom is a 9X13 dish the is used to catch the smoked water from the ice which will be frozen again for the drinks. On top is the pan of salt and I also mixed in some rub and this is used on the rim of the glass. The cheese I will be smoking is sharp cheddar.

I used 3 all hardwood briquets and a chunk of hickory for this first phase of the smoke. I must keep the temperature inside the cooker under 90F degrees and a small fire is a must along with the ice which will also help with the temperature.

The cheese, smoked ice, and the smoked salt and rub starting out early this morning.

I started the cook very early in the morning when the ambient temperature is the lowest for the day.

The first phase of the cook about done.

As soon as my first phase was done, I poured my smoked water into ice cube trays for my drinks and put them into the freezer.

I cut my large Roma tomatoes into 4 pieces each. I then sprinkled on my rub and some salt and pepper.

Along with my tomatoes, I used some country style thick cut bacon. Ready to carry it outside and place it on my hot Cobb Supreme.

I refired the cooker with about 14 all hardwood briquets and added some smoke wood and my second phase was on the way.

My bacon is done but the tomatoes need a little more time.

Tomatoes done on the Cobb Supreme.

I removed the skin and the core out of the tomatoes and placed them into the blender. I then added the balance of my recipe to the blender which included tomato juice, celery seed, Worcestershire sauce, hot sauce, and lemon juice. Pulsed the blender a few time and then put the drinks together.

I refroze my infused smoked water in a couple of ice trays a few hours before I made up my treat. I started by using some lemon juice on the rim of the glass and the dipping the rim in my salt and rub mixture.

Sure was a fine drink and a great appetizer.

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.

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.

New Cobb Supreme / Hot Buffalo Wings

The next cook in my New Cobb Supreme were some scorching hot chicken wings. 

Now, would you believe that I had this for breakfast. A fellow needs a good solid breakfast with juice and some meat!

I like the hot Buffalo wings breaded as I can get much more hot sauce on them this way. These wings were sauced 4 times during the cook.

Used an egg and milk wash and the breading consisted of black,red, and white pepper, onion powder, garlic powder, and a mix of corn meal and flour.

I like to bread the wings and then place them in the fridge for about an hour before the cook. Gives the breading time to set up a little before the fire.

You think that Supreme doesn't cook evenly?? Just look how nice the wings are cooked just before we started applying the hot sauce.

I used 14 all hardwood briquets for this cook and it took about an hour to get the wings done.

My sauce mix includes some Frank's Hot Sauce, some melted butter, 1/8 cup honey, 1/8 cup rooster, 4 TBL Tabasco, and about 1 TBL of ground cayenne pepper.

Ready to come off of the Cobb Supreme as they are done.

Now that's a beautiful plate of hot wings in my opinion.