I smoked a poblano pepper, 2 jalapeño’s, a medium onion quartered, and a yellow bell pepper for 2 hours at 225 with apple wood and hickory mixed.
Diced them, halved the onion, yellow bell pepper and used a small amount of the jalapeño in one pan for those concerned about the heat. I put the other smoked veggies in their own pan. 1 can of Rotel to the hot pan, diced tomatoes to the mild one. A block of cream cheese to each pan, a block of velvita queso to each pan.
Browned a half a pound of ground beef and a half a pound of sausage together with meat churches Holy Cow rub. Drained off the grease
Mixed each pan together with some more holy cow rub, smoked for 45 minutes at 350* stirring every 15 minutes.
Incredible taste. So many layers of flavor.
Diced them, halved the onion, yellow bell pepper and used a small amount of the jalapeño in one pan for those concerned about the heat. I put the other smoked veggies in their own pan. 1 can of Rotel to the hot pan, diced tomatoes to the mild one. A block of cream cheese to each pan, a block of velvita queso to each pan.
Browned a half a pound of ground beef and a half a pound of sausage together with meat churches Holy Cow rub. Drained off the grease
Mixed each pan together with some more holy cow rub, smoked for 45 minutes at 350* stirring every 15 minutes.
Incredible taste. So many layers of flavor.
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