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First Try ABT's before Country Style Ribs!

post #1 of 16
Thread Starter 

Here goes.  This is my first try with ABT's.  Used a mix of Cheddar and Cream Cheese and wrapped them in bacon.  Going on the small smoker (Webber) in a few.

ABT 1.JPG

post #2 of 16
Thread Starter 

They came out great!  Definitely will do these again!

 

Abt 2.JPG

 

Bout halfway...

 

ABT 3.JPG

 

Almost done...

 

ABT 4.jpg

 

DONE!!

 

ABT 5.JPG

 

 

Also smoked some Country Style Ribs.  Great appetizers and great dinner!

 

;) 

 

post #3 of 16
Looks good. Where's the rib pics?
post #4 of 16

Looks like they came out tasty

post #5 of 16
Looks good
post #6 of 16

The ABT's look great and after I made hundreds I learned if you prep them the night before you don't need to use toothpicks to hold the bacon on, it kind of bonds in the refrigerator overnight

post #7 of 16

They look perfect! Nice job!

post #8 of 16

Nice looking ABT's. Can't wait til next weekend to make some. For sure one of my favorite things on the smoker. Neighbors come out of the wood work for those things.

post #9 of 16
Thread Starter 

Thanks guys!  They were awesome and sooooooo easy. This was a test run for just the wife and I. Now that I know how well they came out, I'll be making them for the masses. 

post #10 of 16

ABT's looks great icon14.gif

post #11 of 16
What are ABT's?
post #12 of 16
Quote:
Originally Posted by mrtgman View Post

What are ABT's?


check this link out

 

http://www.smokingmeatforums.com/t/73935/acronyms

 

Atomic Buffalo Turds = ATB  Anyone want to share where this name originated? I'm not sure if you've seen a buffalo turd but ABT's but raccoon scat would be more accurate.

 

post #13 of 16

they look great

 

how do keep the cheese in the pepper ? I would think the cream cheese would run everywhere . Is it because of the low heat that they dont ?

post #14 of 16
Thread Starter 
Quote:
Originally Posted by bigblue View Post

they look great

 

how do keep the cheese in the pepper ? I would think the cream cheese would run everywhere . Is it because of the low heat that they dont ?



The top of the mixture of Cheddar and Cream Cheese sort of crusts over and stay's in.  If you leave it on the heat for too long, it will start to ooze.  I've done these 4-5 times now int he past few weeks and it just stays.  

post #15 of 16

I have used my popper rack on my weber grill and it is hard to time it so the cheese doesn't bubble out before the bacon is crispy,would the rack work on my WSM?

post #16 of 16
Thread Starter 


 

Quote:
Originally Posted by chrisjen View Post

I have used my popper rack on my weber grill and it is hard to time it so the cheese doesn't bubble out before the bacon is crispy,would the rack work on my WSM?



I'm not sure what a popper rack is, but I really don't have an issue with the cheese.  Be sure you're using indirect heat.  I put the hot coals on one side and the peppers all the way over on the other side (see pics above).  Add some Hickory chips and it comes out great.  I'm sure it's pretty hot too, 300 ish.  Good luck

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