- 4,710 Posts. Joined 9/2011
- Location: Florida.
- Points: 139
- Select All Posts By This User
Recent Images In This Thread
- productWeber 441001 18.5-Inch One Touch Silver Kettle Grill, Blacktagged by dbsaffor, 8/20/13
- productWeber 731001 Smokey Mountain Cooker 22.5-Inch Smokertagged by dbsaffor, 8/20/13
Related Forum Threads
- Overnight 1st brisket smoke with pics! Last post on 2/5/15 at 1:22pm in Beef
- The function or funtions of the water pan in the "WSM". Last post on 10/21/15 at 8:16am in WSM Owners (Weber Smokey Mountain)
- Getting High Temp in WSM Last post on 1/22/15 at 6:16am in Poultry
- UPDATE - Weber (the company...) rocks!!! RE: New WSM bent, need advice on if this is normal and... Last post on 2/26/15 at 8:25am in Charcoal Smokers
- Bacon in a WSM? Last post on 12/16/14 at 5:50pm in Bacon
Bout the version built for cabelas called Masterbuilt Sportsman Elite. Listen, it's supposed to be a smoker, but really, it's grill, no, an oven, that's it. I've used it several times now in order...
Just purchased this unit a few weeks ago have only used it 3 time and just the love the way to cooks. Real easy to keep temps and the smoke box is huge.
This is my first smoker and I've had some great success with it already. It was pretty easy to get some good results even on my first runs. I switched from chips to chunks for the wood and it...
Wanted a decent electric smoker that was almost setup, start and let it do its job with miminal intervention! Is it perfect no but as I live in Scotland weather is a challenge at times so had a...
Simply the best. The Bentley of all grills and it's the only ceramic grill made in the USA. The 400XL will smoke two 20 pound turkeys.
My first crack at ABTs - Page 2
Gear mentioned in this thread:
Filling is cream cheese, cherry smoked habanero white cheddar, and spring onions.
Wrapped in bacon and dusted with Jeff's rub.
2 hours in the smoke at ~220 deg F using AMNTS and Hickory pellets.
Stuffed and wrapped with bacon;
Dusted with Jeff's rub;
Onto the Weber Genesis;
About an hour into the smoke I put on a spud, onion, and tomato;
Here's a nice closeup;
Now I know why forum members rave about these things!
What awesome flavor. MMMMMMM
I have made them and chopped pepperoni and added it to the cream cheese....and put some shredded smoked cheddar in that too...then wrapped with bacon. Also made what a friend called "Kat Turds".....Keith may differ with the name..... I made some using the sweet snack peppers and did them the same way as the abts. I actually enjoyed them....I don't care for hot and spicy things.
JckD: I know what you're referring to...I've seen those bags of small mixed peppers. If my friend wants the sweeter ones, he and his wife can worry about cleaning them. I'll help with the cooking if they want. I could even taste-test one or two at no charge!
Webowabo: I didn't lose much of the whipped cream cheese at all. My pit was a bit hot, and the cream cheese formed a crust fairly quickly. That crust held it together pretty well. I did think about this ahead of time, and made sure that I didn't have a lot of cream cheese near a low spot (for mine, the low spot would be where the stem was removed).
JayBone: They look great! Fantastic job! Did you use whole pieces of bacon?
Kat: I will definitely have to try some different variations..especially at the next party. That could be fun: have a "build your own ABT" kind of thing!
Each bacon slice was between 1/2 & 3/4 of a full length piece.
Next time I'll use 3/4 length bacon slices.
I have made them and chopped pepperoni and added it to the cream cheese....and put some shredded smoked cheddar in that too...then wrapped with bacon. Also made what a friend called "Kat Turds".....Keith may differ with the name....
. I made some using the sweet snack peppers and did them the same way as the abts. I actually enjoyed them....I don't care for hot and spicy things.
Kat, Yours sound good.
That's probably the only way I'll ever be able to get my wife and daughter to try em.
They turn their noses up at anything remotely spicy.
Well....I am "one of those too"! I cut the pound of bacon in half...so there are more pieces of bacon to wrap with. With the snacking peppers...the ones I bought were really long. Try and pick a package that have the smaller ones about the size of the jalaps. Works better.
AND....they are really good. I will always add those into the mix now.
- My first crack at ABTs
Gear mentioned in this thread:
- › Brisket for Memorial Day 33 seconds ago
- › Butcher paper vs foiling 4 minutes ago
- › What do you like for pellets? Or are they all about the same? 5 minutes ago
- › ThermoPro TP20 or Maverick 733? 6 minutes ago
- › what propane smoker to get 7 minutes ago
- › Best practices for sausage making 8 minutes ago
- › Buckets from CaliMO! 8 minutes ago
- › First time Spatchcocked chicken 9 minutes ago
- › Texas Rib Candy St. Louis Ribs w/QView 10 minutes ago
- › New Member from Kansas City 12 minutes ago
- › Masterbuilt XL 44 propane smoker by Travelbilly
- › Helotes Salado Smoker by ShutterlyExpose
- › Grill Pro 31846 Propane Smoker by samwise
- › Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker by ScotTex
- › Primo Oval XL Ceramic Grill by ZombieKitty
- › DGO1176BDC-D Vertical Offset Charcoal Smoker by Tragusa113
- › Pit Boss Grills 71820 Wood Pellet Grill by AB Canuck
- › Pit Boss 71700FB Pellet Grill with Flame Broiler, 700 sq. in. by BDawg
- › Traeger Industries, Inc. Timberline 850 by Submariner
- › Traeger Junior Pellet Grill by ednosnaws
- › From Bon Appétit - Breaking down and...
- › My First Smoked Brisket
- › The "UNCURED" Fallacy
- › Fassett's Quality Foods
- › CURING and SMOKING - The Basics
- › Hamburger, ground beef, minced beef
- › A great foldable smoker, one of a kind
- › Dr. Baker's Famous Chicken BBQ
- › CURING INFORMATION BY NEPAS
- › Goodly Vacuum Sealer