- May 25, 2016
- 40
- 10
So I have made a basic version of ABTs multiple times. Most of the time either in the oven, or right on the grill itself.
I mix cream cheese, shredded cheddar, garlic powder and onion powder in a bowl. I then spoon it inside the pepper. Same as every other recipe. Though, I think that I might try piping it in with the wife's icing stuff...if she doesn't mind (or find out).
I have wrapped in bacon every time, but I'm seeing some of ya'll are laying a slice of bacon down on top and not wrapping. Other than saving bacon, is there any other pros/cons to this? I have enough bacon, but I'm considering doing that method.
I can't add much to. the stuff, as my wife's family is pretty bland with their eating and want everything THE SAME WAY EVERY TIME...and by the same way, they want me to use the EXACT SAME RECIPE as their cousin's girlfriends sister's husband's father did that one time that they had the food so many years ago...that's how ridiculous it can get.
I am however, considering wrapping some of these in sausage and making what I have seen referred to on here as "Armadillo eggs"?
I don't measure. I don't time stuff. Usually, when it's done, it's done. If I try a recipe (usually that I make up), and I don't like it, I won't use it again...they want consistency...
Anyways...I want to smoke them. They'll be going on the same smoker as a pork shoulder and a brisket, as well as a handful of chicken drumsticks.
I'm guessing maybe 1.5 hours? Shooting for between 225-250 for cook temp.
Pics will follow.
I mix cream cheese, shredded cheddar, garlic powder and onion powder in a bowl. I then spoon it inside the pepper. Same as every other recipe. Though, I think that I might try piping it in with the wife's icing stuff...if she doesn't mind (or find out).
I have wrapped in bacon every time, but I'm seeing some of ya'll are laying a slice of bacon down on top and not wrapping. Other than saving bacon, is there any other pros/cons to this? I have enough bacon, but I'm considering doing that method.
I can't add much to. the stuff, as my wife's family is pretty bland with their eating and want everything THE SAME WAY EVERY TIME...and by the same way, they want me to use the EXACT SAME RECIPE as their cousin's girlfriends sister's husband's father did that one time that they had the food so many years ago...that's how ridiculous it can get.
I am however, considering wrapping some of these in sausage and making what I have seen referred to on here as "Armadillo eggs"?
I don't measure. I don't time stuff. Usually, when it's done, it's done. If I try a recipe (usually that I make up), and I don't like it, I won't use it again...they want consistency...
Anyways...I want to smoke them. They'll be going on the same smoker as a pork shoulder and a brisket, as well as a handful of chicken drumsticks.
I'm guessing maybe 1.5 hours? Shooting for between 225-250 for cook temp.
Pics will follow.
