I don't know if they can still be classified as ABT's since I used Poblano's and not Jalapenos, but they sure do taste like em'!
I was doing some grocery shopping this morning and mama wanted chicken & dumplings in the crock pot for dinner tonight, which meant I didn't get to smoke anything...so I wandered over to the produce aisle. I really had the taste for ABT's (traditional w/Jalapeno) but I didn't feel like doing the tedious prep work. My eyes glanced upon the Poblano's and since I like them in Chile Relleno, I figured they would be good stuffed and smoked.
I was right, they are awesome!!
I didn't go by a recipe, but I remembered Debi saying something about sausage & cream cheese, so here's what I ended up using:
1 sausage roll
1 8oz. block of cream cheese (chive & onion)
1/4 cup cheddar (i used cubes because they were in the fridge)
2 TBS rub (jeff's recipe that I modded for my pallette)
Into the GOSM @200* w/a little hickory for about 1.5 - 2 hours and they were done.
I don't think I'll be going back to jalapenos after these
Don't get me wrong, the jalapenos taste good, but the poblano's taste just as good and they are 10 times easier to work with.
BTW - the plate in the pic looks a little small, but it's a full size dinner plate...
B-F
I was doing some grocery shopping this morning and mama wanted chicken & dumplings in the crock pot for dinner tonight, which meant I didn't get to smoke anything...so I wandered over to the produce aisle. I really had the taste for ABT's (traditional w/Jalapeno) but I didn't feel like doing the tedious prep work. My eyes glanced upon the Poblano's and since I like them in Chile Relleno, I figured they would be good stuffed and smoked.
I was right, they are awesome!!
I didn't go by a recipe, but I remembered Debi saying something about sausage & cream cheese, so here's what I ended up using:
1 sausage roll
1 8oz. block of cream cheese (chive & onion)
1/4 cup cheddar (i used cubes because they were in the fridge)
2 TBS rub (jeff's recipe that I modded for my pallette)
Into the GOSM @200* w/a little hickory for about 1.5 - 2 hours and they were done.
I don't think I'll be going back to jalapenos after these
BTW - the plate in the pic looks a little small, but it's a full size dinner plate...
B-F