Friday, March 30, 2018

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. 

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I added some hot salsa and jalapeƱo pepper slices to the Tijuana Surprise and some peppers to my Nachos as well. Served with some sliced tomatoes.

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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

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The ingredients are just layered in and I started with some tortillas and then the spiced and sauced meat.

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I then added a layer of shredded cheddar and another round of flour tortillas.Next came the refried beans.

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Next was the two cups of sour cream, the black olives, and the chopped green onions.

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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.

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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.

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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.

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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.

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Made 12 nice sized servings.

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Doesn't that look good? It sure made a fine lunch.

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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. 

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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. 

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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.

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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.

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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.

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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.

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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.

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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.

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

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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.

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

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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! 

Wednesday, February 28, 2018

Scorching Hot Chicken Wings on the Air Fryer

This is one of my favorite recipes for hot wings on a cooker or grill and need to adapt it to the NuWave 10 Quart Air Fryer. 

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I think they look pretty good. I served them with some veggies and a poppy seed dip and it sure made a fine lunch. 

I like to bread them as the breading will hold more of the hot sauce and this old chili head loves this type of food.

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Here is my recipe for this treat.

For about 20-25 wing pieces

1/2 cup milk
1 egg
1/2 cup flour
1/2 cup corn meal
1 tsp white pepper
1 tsp fresh ground black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp cayenne pepper (optional on this amount) Wimps might use a 1/2 teaspoon

I am a chili-head and often double the spices in this recipe if I am cooking the wings just for myself.

Prep the milk and egg wash and then the dry ingredients. Wings into the wash and then rolled in the dry coating. Fridge the wings for about 45 minutes for the coating to set.

Make up your favorite hot wing sauce for basting the wings. I am sure my mixture will be tooo hot for most folks but here it is.

1 cup Louisiana hot sauce
1/4 stick of melted butter
1/8 cup honey
1/8 cup rooster
2 TBL Tabasco
2 tsp ground cayenne pepper

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Making up my scorching hot sauce for the wings.

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Egg wash first, then into my breading, and then on a plate.

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They go into the fridge for about an hour to allow time for the breading to set up.

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Ready to go into the air fryer. I did hit them with some olive oil spray to help prevent them from sticking to the grid.

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I pulled them out of the air fryer after the first 16 minutes, sauced them, and turned them over and sauced them and placed them back into the cooker.

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They were cooked at 390 degrees for 16 minutes and then sauced and turned over and sauced on that side and then cooked for 12 more minutes.

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I used a glass pie pan under my wings and a pizza screen on top and then foiled the pizza screen. Cooking without any heat coming from the bottom of the air fryer is kinda difficult as the breading tends to stick to about anything I have used to cook them on. I did oil the foil and the wings came out very good with not much sticking and the breading stayed on the wings quite well. 

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They didn't get quite as crisp at the ones I do on an outside grill but were still great.

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That is a poppyseed dressing dip in the bowl on the plate.

All in all a pretty good cook but did have one small problem. The fat from the wings didn’t have anyplace to go and wanted to make the bottom side of the breading on the wings slightly soggy...I had to turn them more times that I wanted to prevent this. I should have poked some holes in the foil to allow the fat to run off the cooking grid. 

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.

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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.

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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.

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Ready to be mixed up and formed into a loaf.

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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.

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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.

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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.

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

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

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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.

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The first few slices off of my 3 pound meatloaf.

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I think that is a nice looking slice of meatloaf.

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Sure made a nice lunch.