Newbie MES 30"

Discussion in 'ABT's' started by curtisk, May 18, 2013.

  1. curtisk

    curtisk Newbie

    I got my smoker! Yeah. Put it together. Got chips. Did the three hour cure (while watching Star Trek - the original from 79 - so slow moving. To much artsy musical interludes). Enough of the review. I have my ABT recipe. I just need to know how long in the smoker. And finally how to re-warm later at a party? Please and thank you all!
  2. Did the research. 3 hrs at 210 - 225.  Good luck. Keep Smokin!
  3. curtisk

    curtisk Newbie

    So I forgot to submit Pictures - THey turned out well, and were a bit spicier than I thought they would be - I enjoyed them, but they caught a few people off guard with the Heat...Thanks for the cooking times "Smoke Blower" 

  4. reinhard

    reinhard Master of the Pit OTBS Member

    They look great!!! I think some folks are just more sensitive to heat than others. I got my love for heat when i was over in the orient during my days in the service.  Still have it. What did you put in for filling? Reinhard
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    I'd say those turned out great!  Nicely done!

  6. roller

    roller Smoking Guru SMF Premier Member

    Yeah !!!!!
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great from here!!!

  8. Those look fantastic!!! Details on the filling, etc please.
  9. jack07

    jack07 Meat Mopper

  10. curtisk

    curtisk Newbie

    OK - Now you are testing my memory - I used Presidents Choice "Blue Menu" Pork Sausage - I cooked that first with S&P&Paprika- that was what the potatoe masher was for..Then set aside and let cool for a bit - Prepare other ingredients, then add cream chees to sausage.  Or it just melts away. Looks like I used 1 package or 5 sausages because there is still one left in the picture.  Then 1/2 a purple onion, and 3 cloves of garlic minced. About 24 Jalepno peppers, webbed and seeded, and 1 brick of Philadelphia Cream Chees (not light) softened.  Mix all together, fill the Jalepenos, wrap with a full slice of bacon - I tried 1/2 slices for the first 2. (I learned quick) - Then smoked as above - 3 hrs at 210 - 225.  I don't know why the picture is upside down - No matter how I save it, this post put in upside down.  Wouldn't want to spill my beer.   Looks like 5 sausages made about 30 - Enjoy

  11. reinhard

    reinhard Master of the Pit OTBS Member

    Thanks Curtis. I appreciate it. Reinhard
  12. hangin1

    hangin1 Fire Starter

    they look great, I hope to be able to share some of my own ABT's soon enough, Hope all have a great weekend!

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