Scott, those ABT's look amazing. I like that weber too.
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ABT's ...... Test Driving The New Copper Topper
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Smoke it.. and they will come!
Rob
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Scott, do you freeze em after you've cooked em? Let em cool on a cookie sheet then freeze? I'm gonna be doing about 30 of them on Wednesday using whole peppers for each one and am totally wondering how bad they'll be after they've been cooked and frozen. When you warm em up, do you just do it in the oven?Don
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Originally posted by tadowdaddy View PostScott, do you freeze em after you've cooked em? Let em cool on a cookie sheet then freeze? I'm gonna be doing about 30 of them on Wednesday using whole peppers for each one and am totally wondering how bad they'll be after they've been cooked and frozen. When you warm em up, do you just do it in the oven?sigpic
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Originally posted by Fishawn View PostI freeze them for aboot an hour, then vac pack, in an attempt to keep their shape. I don't think it really matters in the long run though, when thawed they resume whatever shape they wanna take I just love the damned things & am OK with them microwaved & kinda soggy. Reheat them on the grill & then hit the bacon over the heat seems to help firm up the bacon a bit. Never re-heated in the oven, but I would guess that would be as good or better than a grillDon
Humphrey's Pint
Weber Smokey Mountain 18.5"
Weber Performer (Black Top, Stainless Steel Table Edition circa 2005)
Blackstone Professional Series 36" Griddle
Weber Spirit SP-310 Gas Grill
Anova One Sous Vide
AMPS
Purple Thermapen
Maverick ET-733
DigIQ DX2
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I dunno which is sexier... the grill or the turds!In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by tadowdaddy View PostI asked my wife to look for jalepenos at the local veggie market today. I'll be doing some ABT's on Wednesday night for our trip. She got 25 great size jalepenos for $2. Awesome! Now, what to stuff them with????In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View PostA little lightly fried sausage (breakfast works great...) and cream cheese, with a dab of chedder, wrapped with lightly cooked bacon... is my choice. But as long as you have the bacon... heck..they will be great!Don
Humphrey's Pint
Weber Smokey Mountain 18.5"
Weber Performer (Black Top, Stainless Steel Table Edition circa 2005)
Blackstone Professional Series 36" Griddle
Weber Spirit SP-310 Gas Grill
Anova One Sous Vide
AMPS
Purple Thermapen
Maverick ET-733
DigIQ DX2
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Originally posted by tadowdaddy View PostI thought I had chuckie leftover, but I don't. Gonna do 1/2 buffalo chicken ABT's and the other half I think I'll try this. I will probably not cook them all the way on the smoker since I'm gonna freeze em. I'll get the bacon lightly smoked and done, use Scott's method of freezing, and then finish em on the propane grill at our cabin up north.sigpic
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Originally posted by Fishawn View PostThat should work just fine I would think. I've heard that what Rich mentioned adding cooked sausage is killer also, butt have not tried it yet. Dang, I think I'm gonna go thaw some outDon
Humphrey's Pint
Weber Smokey Mountain 18.5"
Weber Performer (Black Top, Stainless Steel Table Edition circa 2005)
Blackstone Professional Series 36" Griddle
Weber Spirit SP-310 Gas Grill
Anova One Sous Vide
AMPS
Purple Thermapen
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Originally posted by Richtee View PostI dunno which is sexier... the grill or the turds!
"Sexy Turds"??
I hope non-smokers don't read these posts----I'm imagining their thoughts on that.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Bearcarver View Post"Sexy Turds"??
I hope non-smokers don't read these posts----I'm imagining their thoughts on that.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Fishawn View PostI freeze them for aboot an hour, then vac pack, in an attempt to keep their shape. I don't think it really matters in the long run though, when thawed they resume whatever shape they wanna take I just love the damned things & am OK with them microwaved & kinda soggy. Reheat them on the grill & then hit the bacon over the heat seems to help firm up the bacon a bit. Never re-heated in the oven, but I would guess that would be as good or better than a grillMark
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Originally posted by Richtee View PostYou DO know what "ABT" stands for... right? I din't do it!
I think I stated "Non-smokers", of which I am not one of them!!
I was talking about someone who doesn't know what they are, and reading parts of this thread, wondering what is wrong with this guy talking about "Sexy Turds".
Butt Rubs, Stuffing your sausage, and things like that are easily understood, but newbies or non-smokers are bound to panic when they see guys talking about "sexy Turds".
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Bearcarver View PostLOL---of course---thanks a lot Rich!!!!
I think I stated "Non-smokers", of which I am not one of them!!
I was talking about someone who doesn't know what they are, and reading parts of this thread, wondering what is wrong with this guy talking about "Sexy Turds".
Butt Rubs, Stuffing your sausage, and things like that are easily understood, but newbies or non-smokers are bound to panic when they see guys talking about "sexy Turds".
AND..to you folks reading this who DON'T know...
http://www.smoked-meat.com/forum/showthread.php?t=4974In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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