First try at ABTs

Discussion in 'ABT's' started by damon555, Jul 10, 2010.

  1. damon555

    damon555 Smoking Fanatic

    I must say the finished product was excellent. I used cream cheese, mild cheddar, and chorizo for the filling. Capped them off with bacon and smoked away....

    Washed up and ready to clean.....

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    All cleaned out. This is relatively easy if you know your way around a paring knife. I wore gloves. It did take a while.....

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    I stuffed them all by hand. I'll find a better way to do this.

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    Ready to go into the smoker.....

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    The Master forge smoking away......

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    After a taste test @ 2 hours I put them back in.....another hour and perfect.

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    With a little more practice it will not be so labor intensive. Well worth the time! I couldn't believe how incredible the flavor was! Some were warmer than others but well within my heat tolerance.
     
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    they all look great and now I want one lol
     
  3. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    A valuable trick to stuffing ABTs: put the mixture into a plastic, ziplog baggie. Cut the corner off the bag, and use it to "pipe" the stuffing into the pepper. Works great, and greatly reduces the mess.

    Your abt's look might fine!
     
  4. walle

    walle Smoking Fanatic OTBS Member

    Damon,

    Hey - first, let me welcome you aboard!

    Your ABT's look fabulous!  Careful, brother - they are addicitive!
     
  5. ak1

    ak1 Master of the Pit OTBS Member

    Nice lookin' ABT's. 
     
  6. new2que

    new2que Meat Mopper

    Those are some great looking ABTs.  I usually half them, but am going to try to do them whole too!  That should go good with the Armadillo Egg idea i just picked up from another thread!

    Thanks for posting.
     

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