Sonoran hot dog:
It was a thing of beauty until the mustard spewed out.
soft roll, 2 hot dogs, nacho cheese, pinto beans, onions grilled in mustard, red raw onions, tomatoes, crema Mexicana, jalapeno relish or green salsa, mustard.
Then for dinner smoked a couple of flat iron steaks for 45 minutes, then grilled them along with some breaded shrimp, seasoned raw shrimp, and some potatoes. Microwaved the potatoes first. Took out the shrimp before turning the steaks cooking at 425. Used a blend of maple, hickory, and cherry wood pellets, would probably use Mequite blended with oak next time, and not used to the color they turn out, but was amazing!
I was temped to just grill them on natural gas, but figured I would try the smoker at high heat, grilling. I do want to next try something in the BBQ heat range, ribs or home made sausage.