I saw SeenRed's thread on the cilantro lime chicken, corn, and ABT's (bacon wrapped stuffed jalapenos). It looked so good I had to try it, minus the over ripe corn from the store. Hopefully next time my dad's super corn will be ready!
Here is the Hot Italian sausage (should have used a mild country sausage) and bacon for the ABT's. It turned out I should not have mixed the seeds into the sausage either...and I LOVE hot stuff!
Just browned the sausage and bacon...next time I won't cook the bacon at all here.
The the "canoe cut" on the japs (left some seeds in...I will take them out next time).
Also, here are the chicken breast marinating in the cilantro lime sauce overnight.
Closer look out of the bag.
And the final look at the stuffed japs w/ bacon. They are stuffed with shredded monterrey jack cheese and hot italian sausage.
And my smoker doing it's thing in the shadow of my black "Liberty or Death" Gadsden flag...makes me so happy.
And a peek into the magic smoke chamber. I had it open as the coals started to burn out, apparently when they do this, the temp spikes so I was venting heat here.
Check out the coals with the cherry wood chips on them.....mmmmmnnnnn delish-us.
And a final view of the ABT's, on the chicken breasts. Unfortunately I trusted the temp on my probe (154) and let the chicken dry out. Smoked for 4 hours, trying to get it to 165, but I should have checked it at 3.5 hrs, it was probably done. The bacon looks burnt, but it was almost perfect, better quality bacon would have made all the difference.
But they were still good. The japs were hot hot hot. Still learning, and thanks to all those who did posts on this, it helped a lot. I have several ideas for 'next time'...
Mild sausage, also try cream cheese in the filling, no seeds, pepperjack cheese maybe?, more bacon (of course).
Happy Smoking!
Here is the Hot Italian sausage (should have used a mild country sausage) and bacon for the ABT's. It turned out I should not have mixed the seeds into the sausage either...and I LOVE hot stuff!
Just browned the sausage and bacon...next time I won't cook the bacon at all here.
The the "canoe cut" on the japs (left some seeds in...I will take them out next time).
Also, here are the chicken breast marinating in the cilantro lime sauce overnight.
Closer look out of the bag.
And the final look at the stuffed japs w/ bacon. They are stuffed with shredded monterrey jack cheese and hot italian sausage.
And my smoker doing it's thing in the shadow of my black "Liberty or Death" Gadsden flag...makes me so happy.
And a peek into the magic smoke chamber. I had it open as the coals started to burn out, apparently when they do this, the temp spikes so I was venting heat here.
Check out the coals with the cherry wood chips on them.....mmmmmnnnnn delish-us.
And a final view of the ABT's, on the chicken breasts. Unfortunately I trusted the temp on my probe (154) and let the chicken dry out. Smoked for 4 hours, trying to get it to 165, but I should have checked it at 3.5 hrs, it was probably done. The bacon looks burnt, but it was almost perfect, better quality bacon would have made all the difference.
But they were still good. The japs were hot hot hot. Still learning, and thanks to all those who did posts on this, it helped a lot. I have several ideas for 'next time'...
Mild sausage, also try cream cheese in the filling, no seeds, pepperjack cheese maybe?, more bacon (of course).
Happy Smoking!
