CaseT
TVWBB Platinum Member
Last night I cooked up some ribeyes on the mini WSM and some stuffed pasilla peppers. For the ribeyes I used the roadside marinade and express marinated them in the vacuum tumbler for 20 minutes. For the pasilla peppers I grilled up some onions, zucchini, and a jalepno. Chopped all that up and added quinoa, queso fresca, 4 cheese mexican blend, and some leftover taco seasoned ground turkey. Topped with salsa and a bit more cheese. The stuffed peppers went into cast iron and onto the gasser.
Here's the recipe for the roadside marinade.
1 cup white vinegar
1/2 cup veg oil
1/4 cup worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1/2 tsp celery salt





Here's the recipe for the roadside marinade.
1 cup white vinegar
1/2 cup veg oil
1/4 cup worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1/2 tsp celery salt