First night (Saturday) tossed some beef burgers (seasoned with Two Step and little bbq sauce) on the smoker with some Pepperjack Boudin. Slathered some SBR's on the burgers while they were cooking, then topped 'em with Dukes, Swiss cheese, and Candied jalapeños on Hawaiian pretzel bun.

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Sunday night i did something that I'll definitely do again. I picked up some super thin sliced sizzle steak and tossed it on the smoker (along with more Boudin lol) for a few minutes. Inside i made up a brown roux then added some beef stock black peepper & Two Step then tossed in the steaks and let 'em simmer for a few hours. I toasted a few slices of Nature's own craft thick cut white bread and topped it with some Duke's, Swiss, lightly fried green maters and candied jalapeños

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Monday was another burger, but i used Venison tonight instead. No Boudin, but did brown up some deer sausage and mixed with some baked beans. Let the burgers cook a little slower tonight with some JD's wood chips, then i used the Nature's Own bread for this one, topped with some Duke's, Swiss, some of the Wife's homemade PJ and yes more candied jalapeños! Can't help it i love them things and they've been getting hard to find here lately for some reason. Oh and Swiss was the only cheese i brought to Camp 😃 Ended up grabbing it instead of my pepperjack, but it was just fine.