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Old 05-12-2006, 08:04 PM   #1
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ABTs tonight (Results Posted)

I've been wanting to try ABTs so tonight is the night. I halved Jalapeno peppers, removed the seeds and the membrane, placed monterey jack cheese, small diced pork butt from last week, then I wrapped in bacon, and finally sprinkled with rub. They are on the smoker right now.

Again this is a first for me.

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Old 05-12-2006, 08:10 PM   #2
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Craig those look great!
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Old 05-12-2006, 08:28 PM   #3
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Those look very tasty indeed. You know I've heard that if you stuff them with crawfish tails and pineapple cream cheese you get the top of the line ABT. Cappy invented it with The Big GQ's help...or so I'm told.

Good Q!

Jack
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Old 05-12-2006, 08:30 PM   #4
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Quote:
Originally Posted by Jack W.
Those look very tasty indeed. You know I've heard that if you stuff them with crawfish tails and pineapple cream cheese you get the top of the line ABT. Cappy invented it with The Big GQ's help...or so I'm told.

Good Q!

Jack
Now all we have to do is to get Garland to make them! 8-[
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Old 05-12-2006, 08:33 PM   #5
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Re: ABTs tonight

Quote:
Originally Posted by cleglue
I've been wanting to try ABTs so tonight is the night. I halved Jalapeno peppers, removed the seeds and the membrane, placed monterey jack cheese, small diced pork butt from last week, then I wrapped in bacon, and finally sprinkled with rub. They are on the smoker right now.

Again this is a first for me.

Whooooa! Now, those are right up there with John Pen's masterpieces. =P~ =P~
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Old 05-12-2006, 08:47 PM   #6
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Cappy invented ABT's
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Old 05-12-2006, 09:07 PM   #7
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Speaking of Cappy, where has he been? Did he invent hiding also?
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Old 05-12-2006, 10:04 PM   #8
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Those look good. Scotty's filling is very good also. I have made them twice and each time has been a learning experience. One thing I learned for sure is that you should never use the direct heat method with an abt.
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Old 05-12-2006, 10:04 PM   #9
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These things were good. They are all gone. Just me and my wife.
I will do these again.

They took longer than I thought. I used the Polder thermometer hanging in the top vent of the WSM. It maintained about 335*. I don't know what the grate temp was. It took about 1 hour and 40 minutes.

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Old 05-12-2006, 10:27 PM   #10
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Never seen 'em wit tails but hey! ~ Gives you somethin' to grab hold of, eh? They look great! =P~ =P~
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Old 05-13-2006, 06:31 AM   #11
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Great looking groceries there bub, I'll take a dozen. =P~
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Old 05-13-2006, 07:21 AM   #12
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They look great Craig! I love the idea of the slice of cheese vs. mixing up the cream cheese and stuff. That just makes it easier and simpler!
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Old 05-13-2006, 09:33 AM   #13
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Mmmm ABTs! Looks great!
IF there are any left, try one right out of the fridge. =P~ =P~ =P~
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Old 05-13-2006, 09:36 AM   #14
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Nice job Craig! I'm gonna try that today when I do my abts, chunck of cheese instead of cream cheese in a couple.
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Old 05-13-2006, 09:59 AM   #15
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Quote:
Originally Posted by Nick Prochilo
Speaking of Cappy, where has he been? Did he invent hiding also?
I'm here. Had a catering gig for 70 last night. Went well, got a 30 dollar
tip on top of getting paid!
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Old 05-13-2006, 12:02 PM   #16
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Good looking ABTs...The seafood idea is interesting..
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Old 05-13-2006, 12:07 PM   #17
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[quote=Captain Morgan]
Quote:
Originally Posted by "Nick Prochilo":32gzmisz
Speaking of Cappy, where has he been? Did he invent hiding also?
I'm here. Had a catering gig for 70 last night. Went well, got a 30 dollar
tip on top of getting paid![/quote:32gzmisz]

Another great performance, huh? You had to charge them plenty as it is now considered award winning "Q"!
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Old 05-13-2006, 03:59 PM   #18
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they didn't get the lowest rate!!
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Old 05-14-2006, 08:13 AM   #19
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After I clean my peppers, I stuff them with a shrimp and shredded cheese, then wrap with bacon, sprinkle on some rub and cook. Also crawhfish makes a great stuffer.
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Old 05-14-2006, 05:16 PM   #20
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txpgapro,

Is the shrimp cooked already or do you put them on raw? I know it doesn't take long to cook shrimp.
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