Out of order, but I like to crisp after low and slow.
Cut 9 pound pork loin in half.
Chorizo on one half Apple and raisen on other.
Prosciutto topping for Apple and some bacon around chorizo.
Towards the end of five hours in MES with the entire menu going. I used pecan wood.
Poppers first off. A while ago I started cooking bacon first then dicing and mixing with cream cheese and shredded cheddar to stuff in the peppers. I like the look of wrapping in bacon, but hate having the bacon wrap fall apart in first bite. This way has same taste, but easier to enjoy.
Two completely different tastes, but both were delicious. Apple is more of a summer diner and chorizo for winter.
Thank you for taking the time to look.
Edited by bauchjw - 1/23/16 at 10:15pm