okay......maybe it is a finished pic..........tho i took abunch of step to step.....hehehehe..........first time with shrimp......outside temps for this smoke was 9*
finished plate..............skewers are bacon/shrimp alternating
abt's......one with shrimp........one using Monstahs dip as the cheese.....werked out GREAT.........
and our version of dutche's beans...........
the bacon i used on the abt's, was a buckboard bacon.........
the beans:
3 cans Vande Camp beans 15oz
1 Tbs dry mustard
1 Tbs Spanish Paprika
1 Tbs white pepper
1/2 cup chopped green bell pepper
1/2 cup chopped yellow banana pepper
1/2 cup onion chopped
1 deseeded/deviened jap
2 slices maple bacon.......crumbled
3 slices our bacon.....crumbled
1/2 cup brown sugar
1/4 cup balsamic vinegar
the cheese stuffing of the abt's
1 8 oz cream cheese.......brought up to room temp.
3 small green onions........all the white....and all the fresh part of the green.....leave any suspicious looking dryed part behind.......DUH....heehe
1/2tsp ground white pepper
1/2 tsp spanish paprika
1/2 tsp cayenne pepper
mix well.........
the monstah dip i used is found here
hope he doesn't care...........
i cold smoked the kielbasa first..........
post number one
http://www.smokingmeatforums.com/for...?t=9406&page=2
all in all.......not bad........but MAN did i get introduced into the reality of wind stealing heat........wow
but i must also say........my new maverick et-73........werking GREAT........but i plan on putting it thru its paces when it warms up......but sure is nice to sit in my basement....in front of the tv....with the computer on my left hand side........and be able to monitor temps remote.............wow........