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First 2008 smoke....Chicken quarters and ABT's

post #1 of 10
Thread Starter 
Well, we already had the Jalapenos, but after seeing all these ABT posts, we decided to add them to the 1st smoke of the New Year.



Broke out the Memphis Rub and Mayonaise for the chicken. I did not brine the chicken. Alot of folks do, but I prefer it this way.



ABT's filled with Cream Cheese, sharp cheddar, tobasco chipolte, then wrapped in bacon. Did a couple with shrimp.



Chicken was smoked around 250 to 275º, using a mixture of hickory and nectarine.
I pulled these around 165º internal temp. Onto a hot grill now to help crisp up the skin.



ABT's were looking good.



After the chiken hit 175º internal (wife wants it DONE) it was pulled from grill.



Time for the ABT's to come in also.



Dinners On!!



Now who says non-brined chicken is not moist?



Happy New Year all PDT_Armataz_01_37.gif
post #2 of 10
Looks very tasty.
post #3 of 10
Sweet lookin' yard bird Flash.PDT_Armataz_01_34.gif
post #4 of 10
Flash, looks like you started '08 with some mighty fine looking "Q". Bet it taste as good as it looked.
post #5 of 10
Looks like a great way to start the new year. Thanks for bringing this forum to my attention on FS.com.
post #6 of 10
Good job Flash, you have started 2008 right.PDT_Armataz_01_37.gif
post #7 of 10
"Smoky links" in the ABT's? How were they? I have never cared for them, but the kids do. Give me an alternative maybe... :{)
post #8 of 10
Looks very good Flash! PDT_Armataz_01_37.gif
post #9 of 10
Mmmm, Looks great Flash!PDT_Armataz_01_37.gif
post #10 of 10
Thread Starter 
Well, I suppose you could use some of them dang Vienna sausages biggrin.gif
Might need a big jalapeno though. I love the lil smokies this way, you need to give them another try.
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