I did a trial run of my ABT's and Buffalo Chicken Balls in prep for the Super Bowl party today. Sorry no pics I was cooking by myself and trying to get everything ready to go so I could get some sleep before work.
ABT's were filled with Cream Cheese, Mexican 3 Cheese Blend, JD Hot sausage, red onion, garlic, my SW spice rub, Red pepper flakes, wrapped in bacon of course. I made up 2 dozen peppers and found I need to work more on my bacon wrapping skills gonna have to try the pre-cook in the nukem-wave. The flavor was awesome with just a subtle back burn from the SW spice (cayenne and ground Serano's)
My chicken balls (first time I haven't deep fried them) came out very good. I was way nervous that they wouldn't hold together and I'd have a helluva mess in the bottom of the smoker.
Store bought Rottiserie Chicken ( I'm all about quick and easy)
Frank's Red Hot Sauce
3 Cheese Mexican Blend
And a new addition that I'm going to try this year, I'm going to take some Chipotle's in adobo and put a small (think marble size) chunk right in the middle.
Form into balls ~ golfball size and let rest in refig. overnight. Take some cajun rund and season your flour and Panko breadcrumbs and then do the 3 part breading (Flour,Egg,Breadcrumbs) Tossed them in the smoker at 240ish when the ABT's are at the half way point so that they are all ready at the same time.
All in all everything came out with zero left-overs as soon as they hit the lunch table at work tonight.
I will post a Qview when I actually make them up for the Super Bowl since I'll have more time and a second set of hands to run the camera.