I started my last weekend cooking with 2-1/2 dozen breaded and smoked hot chicken wings on my GMG pellet grill.
Next up was a 2-3/4 pound chuck roast which was used for both some pulled beef and a couple of beef Manhattans. I also did a 2-1/2 pound beef tenderloin roast to be used for our Saturday evening supper. (Was later changed to be used in my Cheese Steak sandwiches).
These two roasts were smoked in my little Cobb Grill.
I then set my CB 500X up with the right side direct and the left side indirect and loaded it up with some Ozark Oak lump. This cooker was used to do all the ingredients except baking the hoagie buns of my 4 large cheesesteak sandwiches.
I buttered up my rolls and grilled them in my black iron skillet.
Looking good just off the grill.
Next up was my onions and these were done in peanut oil.
Then came my peppers.
I also started my cheese mixture at this time. I used cheese, garlic, salt and pepper in this blend along with a little milk.
The next ingredient I cooked was some mushrooms.
I then warmed up my thin slices of the beef tenderloin.
About ready for my sandwiches.
Added the meat and veggies and then slopped on the cheese for my 4 sandwiches.
Three of the cheesesteak sandwiches were packaged and frozen for a later event.
We ended up splitting the last sandwich and used it for our Saturday evening meal.
Really was a great sandwich...