Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I think that's a fine combination. I have done ABT's a lot. Always wanted to do a meat loaf as well. Had one for dinner tonight but not from outside. It was still good and the Mrs. used turkey.....it was great with some creamy horseradish.
That reminds me, have to go put my shorts back on, we're up to 18 degrees
I have really been savoring some smoked ABTS. So much that for Christmas I made some in the oven at 225 for 3.5 hrs. Let me tell you, they were great, but just a little greasy, as I used a luminum pan. Also, I marianatedtatedtatedtated in liquid smooke for flavor. They were awesome,, but I cannot wait to try the smoked version!
good trick with ABT's if cooking with meat inside(sausage) or anything that might get greasey is to poke a hole in bottem of pepper to drain.works for me.
as far as drinking & thinking,thats where some of my best smokes & projects originate.hmmmm come to Think about it been a long time since I done spare ribs!
I think my order is backwards compared to yours... i smoke stuff and use that as an excuse to get a couple buds together to drink.... never thought of drinkin' to think of smokin'....