Some friends of ours threw a little dinner party tonight and requested ABT's for appetizers. With smoking around here, one thing leads to another -- and before I knew it, we were into a full-blown smoking session! This addiction is sure persistent! As soon as my wife found out, she informed me there were 2 pork loins in the fridge begging for a smoke.
Then she remembered a couple of bell peppers that I could stuff and smoke and -- "might as well smoke some cheese before we run out of our current batch. Oh, and your daughter would appreciate a Reubin fattie before she heads back to college next week!"
So of to market I went to round out the ingredients. First into the pool were the pork roasts rubbed with pepper, Rudy's, and brown sugar....
Then I assembled the Reubin fattie: 2 layers of pastrami, havarti cheese, sauerkraut, and dressing wrapped in Italian sausage....
Then I browned some ground beef, mixed it with rice, onion, and seasonings and stuffed the bell peppers. Browned Italian sausage and mixed with parmesean, cheddar, bread crumbs, onion, mushrooms and stuffed the ABT's and some button mushrooms for the appetizers that started all of this (topped with bacon, of course!). I also cored 2 Vidalia onions and dropped some butter in them. Here is everybody finally in the pool together. The cheese is in the upright which I bolted to the end of my SFB (not pictured here).
Appetizers and red peppers were done in less than 2 hours (the stuffing contents were pre-cooked).
The fattie hit 170* and came out of the smoker at the 4.5 hour mark.
Yes, I know....it's not bacon wrapped this time. Mea culpa! This is the first one I didn't wrap. Bacon wound up on the appetizers instead. The pork roasts, onions, and cheese all went about 6 hours.
I smoked a block 2.5 lbs.) of Tillamook cheddar and 1 lb. of pepperjack.
The appetizers were a hit as usual. Everything else is for later in the week (except the cheese which will age for 2 weeks). Looking forward to the dinners at home coming up! Thanks for looking!