Tried a couple new things tonight, and needed two grills to do it. Found some good looking poblanos, so I decided to do a batch of Chorizo-stuffed peppers to go with a pair of pork tenderloins. Fired up the Summit and used the wok on the side burner to make the filling, then readied them to go in the "oven" - indirect at 350 for 50 minutes. They were covered with foil with a half cup of water in the bottom of the CI baking pan.
Meanwhile, back on the Performer, a pair of hickory-smoked citrus-bourbon glazed one-pounders were seared and brought up to temp. The recipe for this is in the Weber Smoke book. Very good eats!
Topic: Dual Fuel Dinner (Read 1076 times)
