Smoking Cheese on my Hasty-Bake Gourmet

I smoked a little over 28 pounds of cheese on my Hasty-Bake Gourmet and it came out great. 

This is the cheese I started with for this smoke. I had some Cheddar, Sharp Cheddar, Swiss, Colby Jack, Gouda, Farmers Cheese, Dubliner, and my favorite which is the "Three Alarm" Cheese.

Prepping the cheese for smoking.

This 28.37 pounds is about all I can fit in the cooker.

I have a pan of ice under my cheese to help hold the temperature that I want to run in the cooker for this treat. Never over 80 degrees in the cooker for the best results.

My fire was 5 all hardwood briquets with a piece of hickory over it for my smoke.

My Gourmet just doing it's thing on this cool morning.

Just out of my Hasty-Bake Gourmet and ready to be run thru the vacuum pack machine.

I smoked this batch of cheese for 115 minutes.

Vacuum packing the cheese.

My 28 pounds of smoked cheese vacuumed packed and ready for the fridge.

13 Pound Creole Butter Injected Whole Turkey

I did another cook on my larger Cobb Supreme using one of my new Dome Extensions that I had made by the good folks at the Cobb Company and it came out quite well. The Dome Extensions allow me about 2-1/2 more height inches of usable cooking space which is needed for the many items that I wish to cook on this grill and this whole turkey being one of them. 

I served my Creole Butter injected turkey with some stuffing, mashed potatoes and gravy, a tossed salad, and a slice of skillet cornbread.

Scottie's Creole Butter Injection

1 can beer of choice

1 pound butter

1 tablespoon Big Time BBQ Rub (or your favorite rub)

1 tablespoon paprika

1 tablespoon freshly ground white pepper

1 tablespoon sea salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dry mustard

1 tablespoon freshly and finely ground black pepper

1 teaspoon cayenne

Melt the butter in saucepan and add the beer and spices. Mix well. Let cool, then inject.

Yield: About 2 1/2 cupsHeat Scale: Medium

We injected about two cups into this 13 pound turkey.

The injected turkey was placed into a 2-1/2 gallon freezer bag and I poured a full bottle of Wishbone Robusto salad dressing over the top. Then it went into the fridge for an overnight stay to marry up all the flavors.

I turned the bag over a few times during this overnight stay and pulled it out of the fridge early this morning for my cook.

I maxed out the Supreme's charcoal basket with about 25 all hardwood charcoal briquets, and then added some hickory chunks for this cook.

I rubbed the chicken with my favorite poultry rub and placed the turkey on the Cobb Supreme using one of my proto-type dome extensions. This gave me enough clearance for this big piece of meat.

Cold morning at about 26F degrees and some light snow and a lot of wind.

Later into the cook and just before I mopped it with my Roadside Chicken Sauce.

Total cook time was a little under 5 hours and I did add charcoal three times as it was cold and windy. 

I ran a temperature of about 235-270F degrees during the cook.

First mop with the Roadside Sauce.

If you like the chicken from the roadside chicken stands then you'll like this. I've been making this for about 15 years now and it's pretty darn good. 

ROADSIDE CHICKEN

1 cup white vinegar 

1/2 cup veg oil 

1/4 cup worcestershire sauce 

1 TBS Sea or Kosher salt 

1 TBS white sugar 

1 tsp garlic powder 

1 tsp onion powder 

1 tsp white pepper 

1/2 tsp celery salt 

Mix/shake till well dissolved. I put mine in a old worcestershire bottle with the shaker top. You can marinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I use the kettle but i think it would do well on the WSM (Larry used it) with no water pan and a high heat cook. I usally add one small piece of apple wood while grilling also. Hope you like it. Enjoy

EDIT: If you are going to marinate the chicken first, then leave the oil out for the marinade process. Make up a fresh batch for basting the chicken with the oil in the sauce.

Cooling down on the counter.

I had to put on a “bib” to eat that juicy breast meat! 

Real happy with the cook as everything came out great.

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.

Double Smoked Spiral Cut Ham on the Cobb Supreme

I did this 9.2 pound ham cook on my Cobb Supreme Grill using one of my new proto-type Dome Extensions which is an accessory that I have obtained from Cobb Grill International Company that increases the total cooking height in the grill by about 2-1/2 more inches. This increased cooking height opens up many more cooking options for this fine Stainless Steel charcoal grill. 

I served my spiral cut ham sandwich with some baked beans, some candied yams, and some veggies. I added some horsey sauce to my sandwich as well. 

I brushed on a sticker, then sprinkled on a medium coat of a good pork rub and fancied it up with the pineapple and cherries.

In the background is one of my new "proto-type" Cobb Supreme Dome Extensions.

I maxed out the charcoal basket with 26 all hardwood charcoal briquets for this cook. I then added some hickory chunks for my smoke wood.

I decided to cook my ham in a tin foil half pan to make for an easy clean-up. I had to bend the corners down some to make it all fit into the cooker. Had some misting rain during the cook.

I wanted to run at a good barbecue cooking temperature of about 250-300F degrees so I closed off 4 of my 8 exhaust vents which in my opinion makes the cooker run like a dream at these temps. Had a nice amount of smoke coming out early into the cook from my hickory chunks.

I monitored both the cooker temperature and also the internal meat temperature with a remote thermometer setup during the cook. I had to put the sending unit in a bag to keep the rain off of it. The receiver went into the house with me. This old lazy cook likes his perks.

The ham smoked for 2-1/2 hours and I took it off the cooker at 155F degrees internal. It was mopped and glazed with one of my homemade glazes.

Just off of the cooker and cooling down. I did have to add 6 more briquets and some more smoke wood during the cook.

Ham came out a little drier than I expected but is still very good. I think these sliced in advance hams will be a little drier than a non sliced ham.

It was a good practice cook for the upcoming holiday. It sure made a fine lunch.

I am anxious to try using the cooker with two of the new Dome Extensions which will allow me even more cooking space in the cooker. I want to try cooking on two levels. This higher cooking space will give me the room required to add a “rotisserie unit” to the grill. Now, that will be some real fun!