ABT Input please

Discussion in 'ABT's' started by shelton573, Aug 11, 2014.

  1. shelton573

    shelton573 Meat Mopper

    Hello everyone!
    I'm going home for Labor Day to do the usual cookout with the family and dove hunt. I wanted to smoke some ABT to go with the ribs we usually do. I plan on doing half of them with shrimp and the other half with sausage. Due to some very detailed posts on the shrimp ABT I think I can pull it off with the help of the most recent threads by Tom 178 and Wes W. As for the sausage i have a couple questions (probably dumb and redundant) because I can't seem to pull up any good info on it with the search bar for some reason. It seems to pull up threads about smoking sausage and doing ABTs along side them. Questions are:
    Should I precook the sausage fully before stuffing? (I assume yes but just want to make sure)
    What is the best cheese to mix with the cream cheese to compliment the sausage?
    Does soaking the peppers in Sprite really take the heat out? If so, how long do you need to soak them? (Momma don't like hot peppers, and if momma ain't happy...)

    I will likely try a test run this weekend to see what I can come up with. Sorry for the long post and thanks in advance for any info!

    Shelton
     
    Last edited: Aug 11, 2014
    disco likes this.
  2. I always precook my sausage (I use Chorizo) and mix the cooked sausage with the cream cheese. 

    I add Cheddar (sharp) to the cream cheese mmmmmmm   but also sometimes use Jack.....Gouda......Edam......whatever catches my fancy. 

    I don't soak as I find the smoking of the peppers takes most of the heat out.  I also remove the seeds and ribs and that too takes most of the heat out. 

    Scott
     
  3. shelton573

    shelton573 Meat Mopper

    Thanks for the info! If cheddar works real well with it I might just give that a go since it's easy to find. There is a store here in town that makes it's own spicy pork sausage, do you think that will suffice? Might have to look for some chorizo when I get to town this weekend. I like a little heat on them so I might have to soak some or use sweet peppers for my mom. Thanks for the help!

    Shelton
     
  4. Agreed, precook the sausage or any meat other than the bacon you might wrap them with. Any cheese that you like should work mixed in. Spicy pork sausage is a good choice, but may I suggest you take some of those dove breasts and add them to some of the ABT's. I do it with pheasants every fall after the hunt and they are delicious, I would imagine the doves would be as well. Happy hunting!
     
    Last edited: Aug 11, 2014
  5. java

    java Smoking Fanatic

    You want to cook the sausage first. try some spicy italian sausage it works really well.

    throw a little parmesan cheese in with the cream chees and your golden.

    no need to soak the peppers just get all the seeds and ribs out.
     
  6. shelton573

    shelton573 Meat Mopper

    Twisted minds,That's a fantastic idea! We typically do pretty good hunting so I'm sure we could spare some for it. We typically deep fat fry them with Andy's hot chicken batter. Do you think it would work to deep fry them, peel the meat off with batter in tact then put it in the pepper? How do you typically cook the pheasant meat before putting it in? Thanks for the info and ideas!

    Shelton
     
    Last edited: Aug 11, 2014
  7. shelton573

    shelton573 Meat Mopper

    Java thanks for the info! I will give it a try. This weekend might me a trial run with several different recipes. I might even try my stuffed mushroom filling in them (garlic, cheddar, Parmesan, onion and bacon). Thanks for the info!

    Shelton
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Left over pulled pork makes a great filler for ABT's. Another idea that wow's is using smoked salmon, trout, or other smoked fish. Inject some chicken thighs with Franks hot sauce and beer 50/50 mix. Smoke, then shred. Use the shredded chicken as a filler with blue cheese, mmmmmm!
     
  9. timberjet

    timberjet Master of the Pit

    I came up with a good one yesterday that you might like. I had some smoked chicken breast leftover from the previous day and chopped it up fine, mixed in a stick of cream cheese and a couple good dollops of Franks Hot sauce. I like stuff spicy so added a little Sriracha and a teaspoon of Rhubarb jam. Mixed it all up in the stand mixer and stuffed them. Man I will do this again for sure. Perfect Football food. Just thought I would share as I was so happy with the results. You could use any kind of bird for that. Blue cheese is good as well as feta. I have used both and most others as well. Like smoked Gouhda. Now I am hungry.
     
    Last edited: Aug 11, 2014
  10. timberjet

    timberjet Master of the Pit

    You beat me to it. haha...
     
  11. java

    java Smoking Fanatic

    Heck yes with the mushrooms, we do that every time we do abts we use the same filling and watch people hog them down.
     
  12. shelton573

    shelton573 Meat Mopper

    Man your alls ideas for the hot wing style ABT is making me hungry! If there is 2 things I love is franks buffalo sauce and blue cheese. I do buffalo pulled chicken in the crock pot (pictures below). I might use that so I can put it on when I go to bed and it's ready for stuffing the next day. Thanks for the idea!

    Shelton
     
  13. shelton573

    shelton573 Meat Mopper

    You put mushrooms on the smoker? I have always thought about it but wasn't sure if the smoke would be overpowering. I'll have to give it a shot now!

    Shelton
     
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    There is something as valuable as someone who has knowledge. That is someone who asks a good question. Thanks, Shelton. I have learned a lot from this thread and got some good ideas. Please keep asking questions!

    If you really want to be a hero, make sure you post your efforts with pictures!

    Disco
     
  15. Shelton, yeah you could put the fried dove in those ABT's. I've done the pheasant a couple different ways. I've pan fried some and put the leftovers in, also used meat that falls off the carcasses when I cook them for stock, but the best by far is using the meat off the birds I smoke. This takes ABT's to a whole new level. If I don't bring these to deer camp every year, I think the guys would string me up! Use your imagination, no wrong way to top jalapeños.
     
  16. shelton573

    shelton573 Meat Mopper

    Thank you disco! You will quickly learn that I have A LOT of questions! Haha. I appreciate everyone taking the time to respond and help me out and I hope I can return the favor in the future. I'm trying to get used to everyone willingly replying because a few hunting forums I am on, high post number members act like it is a chore to answer questions for newbies lol, but not here. And trust me, I will post pictures whether it is a success or an epic failure. I rarely knock it out of the park on the first try and if I do it is pure luck hah. Thanks again!

    Shelton
     
  17. shelton573

    shelton573 Meat Mopper

    If smoked is the best way to go, I would think it wouldn't take too much time to smoke dove breast so I will prolly try that first! We usually fry but When we smoke or grill dove breast we always soak in Italian dress in or Avery's marinade, wrap in bacon and cook. It might be pretty awesome to pull the neat from the bone and chop the bacon that was wrapped around it and add it in too! I'm kinda getting excited about smashing some doves now! Lol. Thanks for the info!

    Shelton
     
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har, you will learn this isn't your normal forum. The members are very generous with their knowledge and, in my opinion the best part, members who only have done one or two smokes dive in with their experiences and ask more questions. Every time I think I have something down pat, some member posts an idea I have never seen or asks a question that brings out more techniques. As a result, I find my smoking gets better all the time because of that.

    You are learning I am long winded. What it boils down to, the members here know that questions and new ideas lead to more fun, better food and great smokes. 

    If you keep asking questions and smoking, we will all be learning from you very soon.

    Disco
     
  19. shelton573

    shelton573 Meat Mopper

    Disco,
    We have something in common, my posts are kinda long winded too! That might be why makes other forums give the cold shoulder haha! I feel like if you are gonna do it, give all the details you can. Look forward to more info from everyone!

    Shelton
     
  20. shelton573

    shelton573 Meat Mopper

    OK, i have one more quick thought for everyone. The guy that owns the meat locker here in town also owns the grocery store so they always have really fresh meat. They have recently started making fresh preformed patties called pork grillers (I have had them like a burger and they are amazin). They are a 50/50 sausage/bacon grind (a little pork on pork action hah). I am thinking of buying some of the patties, breaking them down and browning like sausage for my stuffing instead of just sausage. Do you think this may come out too greasy or will it work? It sounds fantastic in my head! Thanks!

    Shelton
     

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