I have looking at ABT's with great interest since I have been on this site. Being a good New Mexican boy, I am not crazy about jalapenos, and am more partial to New Mexican Green chile when it come available in the fall (like now!).
Since there seems to be no right or wrong ingredient list, I made something up on the fly that I thought turned out well and would like to share it with you. The end result, rather than being boat shaped, was pretty flat, so rather than calling them "Atomic Buffalo Turds", I referred to them as " Atomic Cow Patties".
As is par for the course, I roasted the chiles on the BBQ to impart flavor, and to remove the skin ( which I think should be removed from all peppers as a matter of course)
After roasting, I popped them in the fridge over night to cool them and to loosen the skins.
2 on left are roasted with the skin removed, on right,are the roasted chiles showing the blistered skin ready to remove.
Next, I opened them up, removing both seeds, stems and membrane, lying them on a smoking screen:
Next, I made my filling which consisted of opened bratwurst, and a grated 4 Mexican cheese blend
I then made thin patties of the mix trying to mimic the basic shape of the opened chiles and placed them on top. I had a few pieces of rolled Buckboard bacon left over from breakfast, so I bit the bullet and topped my ACP's with that:
Into the smoker they went (Master Forge vertical propane) at 250 for 2 hours, using Todds A-Mazen_Pellet Smoker with hickory pellets.
Heres the end result:
They were spectacular! I can't wait to try other ingredients, and next time I will make MANY more. These do not last long once served as I have read on others threads.
Thanks for looking,
-SmokeyDokey
Since there seems to be no right or wrong ingredient list, I made something up on the fly that I thought turned out well and would like to share it with you. The end result, rather than being boat shaped, was pretty flat, so rather than calling them "Atomic Buffalo Turds", I referred to them as " Atomic Cow Patties".
As is par for the course, I roasted the chiles on the BBQ to impart flavor, and to remove the skin ( which I think should be removed from all peppers as a matter of course)
After roasting, I popped them in the fridge over night to cool them and to loosen the skins.
2 on left are roasted with the skin removed, on right,are the roasted chiles showing the blistered skin ready to remove.
Next, I opened them up, removing both seeds, stems and membrane, lying them on a smoking screen:
Next, I made my filling which consisted of opened bratwurst, and a grated 4 Mexican cheese blend
I then made thin patties of the mix trying to mimic the basic shape of the opened chiles and placed them on top. I had a few pieces of rolled Buckboard bacon left over from breakfast, so I bit the bullet and topped my ACP's with that:
Into the smoker they went (Master Forge vertical propane) at 250 for 2 hours, using Todds A-Mazen_Pellet Smoker with hickory pellets.
Heres the end result:
They were spectacular! I can't wait to try other ingredients, and next time I will make MANY more. These do not last long once served as I have read on others threads.
Thanks for looking,
-SmokeyDokey