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
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
