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Ham, Andouille Sausage, Bacon, ABT's today

post #1 of 8
Thread Starter 
Doing a ham today. A pre cooked one. When I unwrapped it I saw that it was not only precooked but presliced too so not sure how it will turn out.

Am also smoking some Nathan's hot dogs to add to some Dutch's beans tomorrow. Some Andouille sausage to put in some more ABT's tomorrow. And some bacon - some with brown sugar and one piece without.

Finally, decided to do a few ABT's. Was going to do them tomorrow but couldn't wait so I put in a few today for a trial run and chef's snack. :) For these I just nuked an Andouille sausage for the stuffing. Tomorrow's should be better because the Andouille will be smoked. The filling is cream cheese, mexican 4 cheese mix, andouille sausage, salt, pepper.

Hot dogs, andoulle sausage, and bacon ready to go in:

Cream cheese, mexican 4 cheese, andouille sausage, salt, pepper mix for ABT's:

A couple of jalepenos and a bell pepper. Wanted to try poblano's because my wife doesn't like spicy but the store I was at didn't have poblano's so I got bell peppers to try.

Stuffed ready to wrap with bacon. Topped off the bell peppers with a little extra cheese. Can never have too much cheese in this house.

Wrapped with bacon and ready for smoker:

Everything in the smoker. The bottom two racks have already been in for a bit.

Now I'm off to some searching and reading of these forums to figure out about how long all of this is going to take. The ham I will take to 160 and will be taking advantage of my new Maverick ET-7 to monitor that. biggrin.gif
post #2 of 8
Looks great, hopefully the ham will hold together, should be fine.
I've smoked Nathan's hot dogs before and they are great, not only because it is a great quality dog but because, well because it gets smoked.
Good luck on everything, looking good so far.
post #3 of 8
They wont take long maybe a couple of hours depending on your temp and how soft you want the flesh. No longer then 3 hours. We have done plabos for the wife too she doesn't do real hot either. they are really good to. Now we have never re-smoked a alread smoked ham but I hear they are good.
post #4 of 8
Rock on brother.Looks great.Keep the Q-VIEW coming in strong.Peppers look mighty perty..........PDT_Armataz_01_37.gif
post #5 of 8
Everything looks good. Looking forward to the updates.
post #6 of 8
Thread Starter 
I'll post a thread on the ABT forum so I'll keep the ABT talk short here, but this is my first time eating them and first time smoking them. WOW!!! In my top 5 favorite foods for sure!!!

Ham turned out good. Was a little dry on the edges most likely because it was pre-sliced. But very good. I put a honey glaze on it at 130 degrees and took it out at 152 degrees. Definitely was a great flavor with the smoke and honey and will make some great sammies for lunch this week. I will definitely be doing more hams in the future - will just have to make sure it isn't pre-sliced.

The bacon was awesome. I did one strip with nothing on it and three with brown sugar. Small sample, just experimenting. I will definitely be smoking more bacon. I liked it best plain. The brown sugar was good but I think maybe I put too much on it.

I smoked the Nathan's hot dogs to put in the beans tomorrow but I had to sample one. Was actually very good and accepted the smoke flavor readily. The Andouille sausage, on the other hand, didn't really pick up the smoke flavor much (had to sample one of those too). May just have to leave those in longer. The Andouille sausage is for more ABT's tomorrow. Woohoo!!

Lots of little samples of stuff today. I'm only on week 4 with my new smoker. So much to smoke, so little time...

Brown sugar bacon

Andouille sausage and Nathan's hot dogs



post #7 of 8
Nice job, it all looks tasty!
post #8 of 8
Great Job, They all look Awesome...PDT_Armataz_01_37.gif
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