Pulled pork stuffed poblanos, chili lime chicken fajitas, charro beans

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clifish

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May 25, 2019
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Sorry this is going to be a long thread. Started the weekend smoking a pork butt, seasoned it with Oakridge BBQ dominator rib rub, Santa Maria rub and some of home dehydrated poblano pepper powder.
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Set the 22" kettle up with a snake, with Cherry and hickory chunks. TBS flowing about the yard, pic taken while we were in the pool with the first couple drinks. A peach ghost pepper plant is in the foreground.
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8 hours later and 2 extensions of coals we were at 200 deg/probe tender. Rested for a couple hours while we went across the street for some more drinks.
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Pulled great when I returned
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OK, so that was Saturday, Sunday was PP stuffed poblanos, chili lime chicken fajitas and Mexican charro beans with a cherry tomato, fresh mozzarella, cucumber salad.

Mexican charro ( jcam222 jcam222 ) beans has certainly made the rounds here. Quick highlights, 2 cans of black soy beans, cumin, packet of Goya Sazon, garlic, onions, chicken broth, charred & peeled, poblano peppers, bell peppers, cooked chopped bacon (mixed in) can of Rotel diced tomato with green chilis. I put a some SF bbq sauce to sweeten it up and a few uncooked slices of bacon across the top and into the smoker 275 275 for 3 hours....ignore my feet in the bottom of the pic...lol
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Made a mixture of cream cheese, Sazon, cumin, chopped garlic, sausage, yesterdays pulled pork and Mexican cheese for the stuffing of the poblanos... tx smoker tx smoker made me do this..lol
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Sliced (kind of made a door) and took out the membrane and seeds of the poblanos...tip, try and get the fullest peppers you can and not the flat ones. Makes it easier to stuff.
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Wrapped in bacon, needed toothpicks to hold the bacon on, this bacon did not want to cooperate.
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Smoke rolling on the MES with apple/cherry pellets in a tube. Needed the PID to hold temp as we were entertaining and in the pool, otherwise would have loved to use the kettle.
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Peppers only needed 2 hours so I had to put them in a warm oven till dinner.
Went to the griddle to cook the chili lime chicken, onions and peppers. There is nothing better than a hot griddle to cook this kind of meal.
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Peppers and beans done, I did do a quick broil in the oven to do final crisp on the bacon as my MES will not fire up hot enough.
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Full plate with of course some ghost pepper salsa, fresh made quac etc....
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Needed a cut shot of the poblano, really the star of the dish
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Poblanos are rapidly becoming my favorite pepper (have not tried or found hatch peppers that BrianGSDTexoma BrianGSDTexoma keeps talking about) I even dehydrated 6 poblanos and made them into a powder for future use.

This was a great meal all around enjoyed by all.
 

jcam222

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Looks fantastic! Poblanos are a great pepper to stuff for sure. You may have made those charro beans more than me at this point haha. Have you trained ancho ( dried poblano) in any of your cooks?
 

clifish

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Looks fantastic! Poblanos are a great pepper to stuff for sure. You may have made those charro beans more than me at this point haha. Have you trained ancho ( dried poblano) in any of your cooks?
No have not tried ancho...I dehydrated and ground 6 poblanos is that the same as ancho powder?
 

SmokinEdge

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Appreciate the long write up. Lots of really good info. Just an incredible meal and even better cook. Well done, big points.