Wednesday Night ABT's

Discussion in 'ABT's' started by cajunsmoke13, Oct 1, 2008.

  1. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Decided to load up the rack tonight
  2. jbchoice1

    jbchoice1 Smoking Fanatic

    lookin good
  3. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Done and ready to eat. All I need now is a cold beer.
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    Cajun, your ABTs look excellent![​IMG]
  5. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Thanks Cowgirl. I need to try mixing it up a bit. Been using the same ingredients over and over lately.
  6. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Very nice looking smoke going on there! Bet they tasted wonderful! [​IMG]

    Love your avitar ... go steelers!
  7. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    I'm bringing the beer!! [​IMG]
  8. joneser

    joneser Smoke Blower

    What did you stuff the japs with? They look really good! My stomach is grumbling right now!
  9. irish

    irish Fire Starter

    Looks great, I love those.

    Joneser, you can stuff them with just plain cream cheese and they are awesome. Or you can also dress up the cream cheese with pre-cooked seafood like chopped canned clams with garlic or chopped shrimp with a little chili sauce (just enough to make the cheese turn pink). I also do a crab lump mixture with cheddar & monteray jack cheeses instead of cream cheese. Whatever the version, mix together the dressed up cream cheese the night before and chill to let the flavors blend before stuffing the peppers.
  10. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    I used Chive and Onion Cream Cheese, Mexican Cheese Blend and some Cajun Seasoning. Irish that Crab Lump Mixture sounds real good.
  11. joneser

    joneser Smoke Blower

    Thanks, I've been wanting to try these. Last weekend I did a 8-1/2 lb. butt and there was enough lag time to make salmon and a couple of fatties. I think these would be a nice fill-in while waiting for the butt as well.
  12. irish

    irish Fire Starter

    Cajun. I usually do them in the oven or on the grill. I just got my smoker and I can't wait to try them smoked. I will show them in the near future.
  13. wutang

    wutang Smoking Fanatic OTBS Member

    During the last butt I smoked, I put a fattie on in the morning, then a slab of ribs on in time for lunch, then some abts for an afternoon snack and the butt was done in time for dinner. I am not sure I ate anything that day that wasn't smoked.
  14. irish

    irish Fire Starter

    Add a half dozen football games and maybe a couple of beers and that would just about make the perfect day. [​IMG]
  15. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    I used Hickory Chips last night to add some flavor to these ABT's. I couldn't finish them all last night. They will be just as good when I warm them up tonight.

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