So here is my January throw down entry. I had both smokers going, the GOSM was pumping out the chuckie, which was rubbed down with home made chili powder, S&P, and granulated garlic. I also injected it with some beef base, Worcestershire, and a little Sam Adams Winter Lager. This dish becomes much easier if you have some left over chuckie. Next I put the veggies and cheese in the BSNP running at about 50 degrees for about 4 hours. If I had been better prepared I would have had the cheese done a couple of weeks earlier, but hey who plans ahead? My ingredients for this photo: Roma tomatoes, Anaheim, Serrano and jalapeno peppers. 1 med onion and some garlic. I smoked a medium cheddar cheese. After smoking the peppers and tomatoes I put them over a little direct flame in the fire box to sear the skins, and then peeled and seeded them. I put all the veggies into the FP for a couple of pulses, added cilantro, juice of a lime and a splash of oil. The cheese sauce was a roux, about 4 oz. of cheese and a cup of half & half, with some chili powder, cayenne, and some chipotle Tabasco sauce for flavoring. I made tortilla chips out of some masa flour that I had put on the smoker, pressed into tortilla's and fried the chips. I then layered them with pulled chuckie, some cheese sauce, and topped it all with the pico. Here's the picture I had wanted to turn in, but I forgot to put the word "munchies" in and had to reset the plate after I had sampled one. Thanks for looking.