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Q-View from Jan. 27, 08 smoke

post #1 of 7
Thread Starter 
The menu on Sunday was:
Smoked spare ribs
Beer can Chicken
ABT - First Try
Scalloped Potatoes
Layered lettuce salad
Bottle of Red French Wine - Can't remember the name (go figure)PDT_Armataz_01_04.gif

Didn't do anything special on any of the meat. Just a basic rub and smoke with hardwood charcoal and some cherry wood.
I just realized I don't have any pictures of the spare ribs after I took them off the smoker. icon_redface.gif Just have to take it at my word they were delicious. wink.gif

Some comments from me: I didn't wrap the ribs or anything. Just rubbed them put on the smoker at 230 degrees for about 6 hours until meat was pulling from the bone. I did spritz them a couple of times with a combination apple juice and Blackberry brandy mix. They had a great crust and the meat was juicy and falling off the bone. Used some of Jeff's BBQ sauce. That stuff is very good.

Chicken was very good but didn't hold a candle to the ribs.

ABT's - These were the first I have ever fixed or eaten. All I can say is, "we will be buying a lot of Jalepeno peppers in the future". Absolutly fantastic. Was surprised at the difference in heat from one ABT to another.

Picture 1. Beer can chicken and spare ribs just put on the smoker.
Picture 2. ABT's ready for the smoker
Picture 3. ABT's ready to be eaten
Picture 4. Beer can chicken
post #2 of 7
Howdy Foozer....great pics. Question thou...I am about to embark on makig some ABT's myself for the first time...once I get my new smoker...whats your take on them? I don't particularily like HOT foods. Does the smoking of the peppers tame them down at all? I don't know....I am getting a little older and the taste buds are looking for somehting new....won't compare it to the wife as she could get mad ! LOL. Just kiddin. Yeah...just curious....what'd you'd stuff them with?
post #3 of 7
lookin good!!! I to have experienced problems getting to my camera before I got to my plate!!
post #4 of 7
Thread Starter 
Hey Badss,

I would like to think that smoking them tamed the heat down some but I wouldn't swear to it. Like I said I was surprised at how some were mild and some would take the top of your head off. I loved em either way. I used a receipe posted by "Low&Slow" mostly because it looked easy and I already had most of the ingredients. Here is a copy of Low&Slow's receipe.

Atomic Buffalo Turds

10 fresh Jalapenos
8 oz block cream cheese, at room temperature
1/2 C finely grated sharp cheddar
1 Tbsp dry onion
1 tsp granulated garlic
1 Tbsp honey
1 Tbsp barbecue rub
1 lb bacon, thin cut

Good luck.
post #5 of 7
Right on Foozer....I see you cut your in half lenghwise....have any poblems with the suffing comming out as opposed to cutting the end off and stuffing that way. Sure looks good....I am gonna give it a whirl for sure. Thanks Foozer
post #6 of 7
Thread Starter 
No problem with the stuffing coming out. One thing is, I smoked them for about 90 minutes at 230 degrees. I saw a receipe the said to smoke them for 30 minutes but it took much longer to get the bacon cooked.
post #7 of 7
sweet smoke man, I think that I'll have to try some of those ABT's soon myself!
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