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.

Meat Loaf & Baked Potatoes in the Cobb Supreme Grill

This cook and smoke was done on the Cobb Supreme Grill which is their largest Stainless Steel grill.

I served the meatloaf and potatoes with some broccoli with cheese sauce and a piece of garlic bun. I even got a pretty nice smoke ring on the meatloaf.

The ingredients for this meatloaf were about 2 pounds of fatty hamburger and a pound of zesty hot pork sausage. To that I added some chopped onions, chopped bell peppers, some crackers, a little catsup and a couple of eggs.

Ready to be mixed up and formed into a loaf.

I formed my meatloaf on a pizza screen as I didn't want to use a pan of any kind as I wanted as much smoke to get to the meat as possible. The potatoes were rubbed with peanut oil and I sprinkled on a good rub for some additional flavor.

I started with about 18 all hardwood briquets and then added some hickory pieces for my smoke wood. I do like smoke flavor on my meatloaf.

I planned to operate the cooker at about 225-250F degrees so I blocked off 4 of the exhaust holes to make it easy to control the cooker where I wanted it. It operated like a dream although I did have to add 7 more briquets to get the cook done.

My cook going on the cooker..notice all the smoke.

Was a cool morning with the ambient temperature at about 28F degrees. Just a great morning to do a cook.

Ready to come off of my Cobb Supreme. I took the meatloaf to 165F internal and pulled it off of the cooker. The cook took about 1 hour and 45 minutes and I ran a temperature of about 215F to about 265F during the cook.

The first few slices off of my 3 pound meatloaf.

I think that is a nice looking slice of meatloaf.

Sure made a nice lunch.

Lasagna on the Cobb Supreme

I tried some more baking on my new Cobb Supreme and it came out quite well. 

I added a couple slices of tomatoes and a slice of garlic bread and it made a fine meal.

Lasagna is one of my favorite meals.

I used about a 1-1/4 pound of my homemade Italian sausage, some burger, onions, garlic, sauce, spices. and a little water. The cheese mix was ricotta, parmesan, mozzarella, and eggs. I used the oven ready lasagna noodles. Added some pepperoni to the top of my treat.

Ready to go on the cooker.

Got my bake started very early this morning to beat the rain.

My Supreme always seems to run a little hotter than my Premier so for most cooks, I close off some of the exhaust vents to control the temperature. I wanted to run about 350F degrees measured on the cooking or baking surface so I closed of half or 4 of the vent holes.

A 9X13 baking pan just fits the cooker and this picture shows the lasagna done at 170F degrees internal. I used 14 all hardwood briquets and the bake took one hour.

Cooling down for serving.

I think that this larger Cobb Supreme does bake a little better than the standard Cobb grill. I will try a pizza next to see just how well it does at a higher baking temperature. 

Breakfast on the Cobb Supreme

Still trying to figure out this new cooker and wanted to try one of the accessories called the “Frying Pan” on this breakfast cook. 

This cook consisted of some pancakes, sausage, and scrambled eggs. 

Added some maple syrup, berries, and some Cool Whip to the top of the pancakes and it sure made a fine breakfast.

I started with 13 all hardwood briquets and when they were ready, I placed the frying pan on the cooker and added the lid to let it warm up. Took about 6-7 minutes and I had a cooking grid temperature of 375-400F degrees and I started the cook.

It took about 3-4 minutes to get the first side done and then about an additional 2-3 minutes to finish the pancakes.

Next up was the sausage and then the scrambled eggs.

Sausage and eggs done on the cooker.

The results of the cook just off of the Cobb Supreme.

Couldn't hardly wait to get started on this breakfast meal! Doesn’t that look good?

Has been fun trying to learn how to cook on this new cooker...

Cobb Supreme / Pork Steaks

Here is another cook on my new Cobb Supreme that I did in the last couple of weeks. This cooker is still a learning process for me but I have about figured it out for most cooking. 

I need to explain this first picture as someone may get the wrong idea of how pork steaks should be cooked. I love this treat but it must be cooked in the traditional manner  which would mean that they need to be oiled, rubbed with a spicy rub, and grilled first and then placed into a half pan with a bottle of Maull’s BBQ sauce which has been cut with beer and then simmered for about an hour to finish them up. Now, that’s the way you cook pork steaks!

Wife doesn’t like them this way so every now and then, I have to fix some for her. 

Anyway, I added a couple slices of tomatoes, a slice of corn bread, and a little dab of sour cream to the potatoes and gave her a fine meal. 

I prepped the meat with olive oil and then added some SPG for this cook. The potatoes were also rubbed with olive oil and salt and pepper.

I used 14 all hardwood briquets for this cook.

I used the Cobb Supreme griddle for this cook and it did a fine job.

The results of the cook.