Hello to all my SMF friends.
Ever since I unboxed my new MES I have used it every weekend without fail and posted some nice q-view, so obviously I wanted to keep the streak going. Trevor was excited wondering what smokey goodness dad was going to produce next.
I thought about a pork loin, or rack of lamb, or maybe a filet mignon on a reverse sear, but then it hit me....ABT's. I had never made any and really wanted to try some.
So I grabbed a package of Philly cream cheese, some seriously sharp cheddar, and a few jalepenos. I mixed up the cream cheese with a cup of shredded cheddar, and a teaspoon each of granulated onion and garlic, then spooned the mixture into some washed and seeded peppers. I pre-cooked the bacon a little before popping the ABT's into the smoker for about 1.5 hours.
Here is a shot of some of the completed ABTs with a slice of flat bread pizza that had some smoked baby back rib-meat, tart granny smith apples, my bbq sauce, and some smoked gouda.
This last photo is of a couple bones off of a rack of baby backs that I did on the WSM. This was Trevor's plate with the ribs and some broccoli with cheese sauce.
The ABTs went over really well. My wife loved them and so did I.
We used the MES with the AMNS for the ABTs. I actually felt like there was a little too much smoke this time with the AMNS...
Hope you enjoyed our little picnic.
Bill
Ever since I unboxed my new MES I have used it every weekend without fail and posted some nice q-view, so obviously I wanted to keep the streak going. Trevor was excited wondering what smokey goodness dad was going to produce next.
I thought about a pork loin, or rack of lamb, or maybe a filet mignon on a reverse sear, but then it hit me....ABT's. I had never made any and really wanted to try some.
So I grabbed a package of Philly cream cheese, some seriously sharp cheddar, and a few jalepenos. I mixed up the cream cheese with a cup of shredded cheddar, and a teaspoon each of granulated onion and garlic, then spooned the mixture into some washed and seeded peppers. I pre-cooked the bacon a little before popping the ABT's into the smoker for about 1.5 hours.
Here is a shot of some of the completed ABTs with a slice of flat bread pizza that had some smoked baby back rib-meat, tart granny smith apples, my bbq sauce, and some smoked gouda.
This last photo is of a couple bones off of a rack of baby backs that I did on the WSM. This was Trevor's plate with the ribs and some broccoli with cheese sauce.
The ABTs went over really well. My wife loved them and so did I.
We used the MES with the AMNS for the ABTs. I actually felt like there was a little too much smoke this time with the AMNS...
Hope you enjoyed our little picnic.
Bill
