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The best ABT so far

post #1 of 12
Thread Starter 
stuffed peppers with shredded chicken tossed in a wing sauce with bleu cheese...these were the best so far!!! They were gone in 5 minutes.
post #2 of 12
O boy o boy o boy. Does that sound good or what!

I am going to have to try that!
post #3 of 12
Those sound great. Did you still use bacon? I was planning on chopping up some left over turkey and mixing it with cream cheese and onion for tomorrow. I'll have to try it for sure.
post #4 of 12
Sounds awesome, cant wait to try it.
post #5 of 12
Thread Starter 
I didn't use bacon on these because of the chicken in them...I'm sure you could, but I think it would maybe over power the chicken.

Off subject from an ABT, I also make a pasta salad with chicken, wing sauce and bleu cheese. People love it.
post #6 of 12
Damn Shell that sounds really good! But were are the pics??????
post #7 of 12
I love pasta salad. Do you make your own wing sauce? If so could you share.
post #8 of 12
Thread Starter 
You know I've made ABT's soo many times I've stopped taking pics!! I
post #9 of 12
Thread Starter 
I don't make my own, but I've found the best wing sauce ever! It was the 2006 Scovie wing sauce place winner, it's called defcon. Don't go hotter than level 2, and if you want a mild then go to level 3. I don't always get it because it's more expensive than what you can get in the grocery store, but man is it good!!
post #10 of 12
I'll check it out. This may be kinda crazy, but my bell peppers went crazy a couple of weeks ago and now I have a bunch of small peppers just the size to make ABT's (or just BT's). I don't think they will get much bigger since it is cooling off. I guess it could spice them up with some wing sauce.
post #11 of 12
Shell, those sound great. I'm going to have to try them.

Raypeel, I don't see how it would hurt to try your bell peppers. I've never tried them on the smoker but I'd bet they would be good. The size you are describing sounds perfect to give it a whirl. Might try stuffing them with a sliver of onion and a bit of garlic and herb cream cheese.
post #12 of 12
Thanks Kev, I'll give it a shot.
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