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Today was "get all the leftovers out of the fridge" day. I had some jalapenos left over from fajitas and salsa, some salsa left, some cheese, 2 ears of corn, and a few other pieces and bits. So here's what I came up with: Split the last of the jalapenos, seeded them, and stuffed them with cream cheese and jelly: This is one of my favorite appetizer ingredients ... spoon some of this over a log of goat cheese and serve with crackers. I was curious to see how it would taste in an ABT Ready for the grill: 45 mins later at around 325°: Threw on the burgers while those were cooling down enough to eat: Added the last 2 ears of corn slathered in mayo, salt, & pepper: Dinner is served: Topped my burger (slider sized) with some leftover queso, some of the leftover fire charred salsa, and .. yum. (There was also a big fruit salad that I didn't photograph - but I need to post it in the recipe section. It's good and refreshing when it's hot and humid out the way it is today!)
Okay so I read over a few posts here from you guys about your Akorn low-n-slow methods, and paired it up with some Meathead Memphis Dust Rub and applied it all to some pork baby back ribs, and jalapeño poppers (ABTs as I have learned today). My method thus far: Decent Pile of Cowboy Lump Charcoal - Various sizes. 2 Starter cubes placed on top spread apart. Laid a piece or two of charcoal over top. Let it burn with lid open for 15 minutes. Placed 17inch grate inside, with foil wrapped pizza stone in the middle. Placed main grate back on top. Closed it up and set dampers to like 1 on the bottom, and nearly shut on top. Let is work its way up to about 200ish, and then put the meat on. Rib side down. Dropped in half a Dickie's cup of Apple wood chips (not soaked) on the coals. Checked grill temp about every 30 mins over the next three hours. I need to get a grill thermometer - for the time being I was just using my Taylor probe thermometer, and floated it above the grate. I dunno how accurate that is, but I got readings between 225 and 250 most of the time. The Akorn temp guage read roughly the same. I threw the poppers on after the ribs had been going an hour. The poppers are pretty standard from what I gather. Jalapeños, seeded, with cream cheese and chopped onion filling, wrapped with sharp cheddar and bacon. Half of the batch I mixed in some left over brown sugar with the cream cheese - I think I like the non-sweet ones better. I also threw in the other half-cup of apple chips when I added the poppers - just let them fall down around the edges - didn't want to pull grill apart. They smoked up good. Did the bend test at 3 hours - it started to tear, and the internal temp said 190. It looked fantastic, and I was hungry, so I pulled them off. My Thoughts: I didn't baste the ribs in sauce at the end, really just wanted to focus on the taste of the rub. I must say that Memphis Dust is really-really good. I need a less sweet BBQ to dip it in (had Sweet Baby Rays on hand) since it has a nice sugar component already. Need something more on the acidic side. I might put a little heat in the rub next time, I kept the heat out since the rest of the family doesn't like as much as I do. Bottom line, I was super happy with my results. As mentioned - will raise heat level, and find a more vinegar based BBQ sauce to pair with it. Will try to get a better thermometer setup, so I can really see what my temps are doing. My wife said she would like them more tender. I thought the tenderness was good, it didn't fall off the bone, but released with ease when I bit into it - best of both worlds IMHO. I think my smoke ring could have been better - I didn't want to go overboard with the wood, so I took the conservative approach. Oh, the ABTs were pretty good. I took one off about 25 minutes earlier than everything else, to sample, and I think I should have pulled them all off at that time, just SLIGHTLY overcooked I think.. but still delicious. I'm very pleased with my first attempt, but take a look at my pictures/method, and let me know if you have suggestions on how to make my next round better! Thanks, -Brad
We had us a beautiful mild weekend here in Alabama so my Akorn stayed busy. Never had ABTs before but I kept seeing them on this forum so I figured I’d give them a try. My life will never be the same! Even my wife who’s not a huge pepper fan was in love with them. We fixed them Friday night, Saturday night and Sunday night. The first time I cooked them, I tried 30 minutes at 300 and they came out perfect. Tried them on the half shell and cored and stuffed. Both were delicious. The half shell method was less work. Also cooked a “few” chicken legs Friday night. A little EVOO, garlic powder, salt, pepper, paprika, crushed red pepper and cumin. Simple and tasty! Had enough leftovers for Saturday and Sunday lunch. I cooked them at 350 for about 30 minutes before I moved them over direct heat to char them a little. Saturday was lamb chop night. I like them very rare so I got my Akorn blazing hot. Can you tell from picture? Seasoned with a little sea salt and fresh cracked pepper. I seared the first side then I flipped them and spooned a little garlic and parsley while the other side cooked. I think the whole cook took about 6 minutes and they rested for a few more minutes. They were perfect! Sunday was the grand finale with a lemon vodka brined pork rib roast that I crusted with a little spicy brown mustard, bread crumbs, parsley, garlic and crushed pistachios. The brine had water, salt, vodka, lemon juice, lemon zest, garlic and sugar. Brined for 12 hours and cooked for about an hour at 325* until internal temperature reached 148*. It was the juiciest tastiest pork I ever cooked! Will try the brine without vodka next time since a cup of vodka is a pretty good amount. Good thing I had an extra bottle of the cheaper mixing vodka laying around. Tried a different beer with a different cigar with every cook. A great weekend after a long week of grind!
This is a fantastic snack for game day or any other occasion where you need some finger food with a little extra KICK! The Atomic Buffalo Turd as interpreted by ME! Start out with a batch of nice sized jalapeno peppers and slice the tops off as shown. Slice each pepper lengthwise as shown. Remove the spines and rinse the peppers out. Fill each pepper half with cream cheese. If you want extra kick you can mix in cayenne pepper with the cream cheese or you can add anything else you may want to the cream cheese to change up the flavor. Place one little smokey smoked sausage on each pepper half on top of the cream cheese. Wrap each pepper half with a half slice of uncooked bacon and secure with a toothpick. You can soak your toothpicks if you like but if you are cooking over indirect heat, they won't usually burn. Put them on your grill over indirect heat and cook. If you are cooking in the 250° range these can stay on about an hour. Just keep your eye on them and don't burn them. Here's what they look like when they are finished!