atbs: how?

Discussion in 'Pork' started by jack, Sep 13, 2007.

  1. i cant find the basics for atbs anywhere(or fatties, for that matter). can someone help, please?
     
  2. ba_loko

    ba_loko Smoking Fanatic OTBS Member

    Sure, jack. Get your smoker around 220F. Jalapenos are quite forgiving, as long as you don't cook with too much heat, or cook them too briefly. Fatty's are much the same way....220F for about 2 hours. Let your thermometer be your guide on those (internal temp to ~160F-170F).

    Best of luck! We'd dearly love to see pictures!
     
  3. thank you, sir. ive seen some different recipes here and this will be my first time doing both, what are the basic things you put in both, and am i supposed to wrap em in bacon?
     
  4. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Jack there's really way to many recipes to post here, just "Google" STUFFED JALAPENOS and take your pick. I try a different one each time. The same goes for Fatty's I just flatten them out and add "what ever" and try to roll it back up.I just did a Fatty with cream cheese, mushrooms, red bell peppers, and some greated cheedar. MMMmmmmmm Good. Well Jack I hope this has helped you, and good luck buddy.
     
  5. low&slow

    low&slow Smoking Fanatic OTBS Member

    Jack, There are a few ABT recipes in this thread. http://www.smokingmeatforums.com/for...+buffalo+turds
    Heres what I use for my abt's. Not my recipe but I got it from the SMF.

    Atomic Buffalo Turds

    10 fresh Jalapenos
    8 oz block cream cheese, at room temperature
    1/2 C finely grated sharp cheddar
    1 Tbsp dry onion
    1 tsp granulated garlic
    1 Tbsp honey
    1 Tbsp barbecue rub
    1 lb bacon, thin cut

    Wearing gloves, cut jalapenos in half, remove stem, seeds, and white ribs. Mix cream cheese, grated cheddar, dry spices, rub, and honey. Fill jalapeno halves with cheese mixture, then wrap each in a slice (or half slice, if using smaller jalapenos) of bacon.

    Light 1/2 chimney of Kingsford and assemble smoker with empty water pan. Add 1-2 chunks of fruitwood (apple or cherry) and adjust vents to achieve 300*F at grate. Smoke at 300F for 30 minutes, or until bacon is golden brown. Serve and eat!
     
  6. deejaydebi

    deejaydebi Smoking Guru

  7. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Make sure when you core the jalapeno that you get all of the membrane out as well as the seed. You can put anything you like inside. Some like cream cheese mixed with an assortment of items. I personally don;t like warm cream cheese so I stuff mine with little sticks of cheddar and muenster, wrap them in bacon and then smoke them at 225 for several hours until the bacon is done to your liking.
     
  8. i love this forum. thank you. i will post pics of my first abts and fatties along with a 13#a brisket tomorrow.
     
  9. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Deb, I wish I had yer energy!! Thanks for being you!
     
  10. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

    So Do I Hawg!...So Do I!!!...[​IMG]...
    Thanks Debi!...You're such a good Mom to us all!!...[​IMG]



    Until later...
     
  11. big-fokker

    big-fokker Meat Mopper

    Well let me add my $.02 cents and also thank Debi for doing what she does!
    From the write ups to the time & temp chart, you've got one info packed website Debi[​IMG]
     
  12. deejaydebi

    deejaydebi Smoking Guru

    Thanks guys I'm here to support my SMF family! [​IMG]
     

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