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Found 10 results

  1. I haven’t been reading or posting on the board much the last 2 to 3 weeks (sorry about that) as we’ve been super busy getting ready for my oldest brother and sister in-law to come out for a week on vacation. For me to take a vacation I must put in crazy hours before and after it. (Before the vacation to make sure everything is done and after to catch up on everything I was able to put off and everything that came in while I was gone) Well, now that they are on the plane flying back to Oklahoma, and I can breathe again, I’ll post some pictures of our vacation. They were supposed to fly into John Wayne on Friday the 10th but the plane they were on had some mechanical problems. They sat on the tarmac for a few hours and then were asked to de-plane. They were told that they would not be able to fly out that day. My brother asked if they could make any flights to Southern California. They were told that they had a flight into San Diego but why would that matter? He told them that I lived in the San Diego area and could pick them up so they reluctantly rerouted them to San Diego. He called us to tell us of the change in plans and we picked them up at San Diego International at 11:30 P.M.. Unfortunately they were missing the checked bag from the first plane. They had planned on staying with one of my brothers in the L.A. area. (Obviously that didn’t work out) We were going to meet up with them half way between us at the Dana Point Marina but because of the missing bag we ended up BBQ’ing at my place. Remember this cook? I wanted to recreate it for this get together. I had cooked up a Pork Picnic roast and the sausage for the Peach Bourbon Baked Beans on Friday. Here’s the Picnic ready to get rubbed down. As I was skinning it Husker didn’t know what to think so he started barking at it. Now some Molasses and rub. Got the kamado filled up, added some Peach wood chunks and lit it. Let it heat up to 220 and put everything on. Once the bark had set and the IT reached 165 I placed it in an aluminum pan with some apple juice and BBQ sauce, covered with foil and put it back in. (I bumped up the temp to 310) And here it is pulled and ready for the sliders on Saturday. On Saturday morning I made the Peach Bourbon Baked Beans. Here are the bacon, onion and bell peppers getting happy. Add the sausage, garlic and bourbon. Add everything else and on the kamado with some Peach wood. And they are done. Here is my brother and myself making some ABT’s On the grill. No plated shots (much too busy) but after we ate, the four brothers are able to visit. (All four of us had not been together for 16 years) It was a beautiful day of family, great food and visiting. Thanks for looking.
  2. Right now I have some nice bone in skin in split chicken breasts, that swam in Italian dressing or a bit, cooking away for a nice chicken Caesar salad. After those come off I have some ABTs and wings/drumettes that are going to be cooked up for work tonight, got about a dozen peppers and 50 wings! The wings are going to get my Frank's buffalo sauce and my Big Kahuna sauce on half of them, can't wait to see the look on the faces when they bite into those! Here's a teaser.... Ran out of bacon, D'oh! Two meaty packs worth of whole wings, hand trimmed and tipped. Wings and drumettes only.
  3. I went to a party last night and was charged with making appetizers and I choose to bring some ABT’s. I start by cutting the tops off some jalapeños and then core and seed them. Mix up a filling of some cream cheese with 1 green onion and bacon bits to taste. After this I cut the jalapeños in half. And fill each jalapeño with filling. Then wrap each one with a thin slice of bacon. (Use toothpicks as required) I started up my Kenmore kettle and set it up for direct/in-direct cooking. Once it gets going I place the ABT’s directly over the coal for approximately 10 minutes. (Be ready for the flare ups! ) Afterward I moved them to the center to finish up cooking in-direct for approximately another 25 minutes. Here they are ready to go. Yum!
  4. This Sunday I cooked up an excellent Surf & Turf dinner. (IMHO) Here are the cook details. Got a nice 2" thick Choice T-Bone and seasoned with steak seasoning. Wrapped it and rested for 5 hours. Prepped up some of my Shrimp ABT’s Started up the kamado and threw a few chucks of Mesquite in for smoke. On goes the T-Bone for a reverse sear. On go the ABT’s and Baked Potatoes. At 110 IT I remove the T-Bone and open up the vents. While the kamado is coming up the temp I prep the Ahi for searing. I also put a CI skillet on to start heating up. And when the kamado is nice and hot I sear the T-Bone for 2 minutes per side. Now I put the CI Skillet down close the coals to get nice and hot. When it’s smoking hot I sear for 1 ½ minutes per side. Plated shots
  5. I asked my wife what she wanted me to cook up. She said a traditional 4th of July for her would be Hot Dogs, Corn of the Cob, Potato Salad & Watermelon so I made it so. (I added ABT’s) I set up a Hot Dog Bar so everyone could try Hot Dog styles from around the country. (I did 4 different styles: New York, Chicago, Texas State Fair and Pinks from L.A.) This way everyone can make them exactly how they want them. I included John's Hot Dog Chili, Cheese, Onion, Grilled Onion Relish, Green Bell Pepper, Sauerkraut, Pickle, Tomato Wedges, Relish, Mustard & Catsup. Here are the pics of making John’s Hot Dog Chili (See John’s recipe in the Recipe section) While that was cooking I made some ABT’s (This time with Shrimp) Here are the details & pics of making the Grilled Onion Relish 1 medium Onion sliced ¼” thick. 1 pinch of Cinnamon (just a pinch) ¼ cup of Catsup. Salt & Pepper to taste. Brown the Onions Add the Cinnamon, Catsup & S&P and continue to grill for 5 minutes. Now the Green Bell Pepper. Started out cooking the ABT’s Added everything thing else Hot Dog Bar (Chili is just a little out of the pic) My Girl Lacy trying not to be a Hot Dog. Sampler Plate Yankee Doodle Dandy! http://i71.photobucket.com/albums/i141/spmccord/Fireworks.gif
  6. We had guests over last weekend so of course I grilled some meat. First off you’ll remember I asked if anyone had purchased untrimmed Tri-Tip before? (As the local market had them on sale for $2.99 lb. and trimmed for $3.99 lb.) Well here’s an untrimmed Tri-Tip. And now 10 minutes later And the approx. 1 lb. of fat trimmed off. (I’ll be buying trimmed from now on) Ready to season With fresh ground sea salt & pepper Now with some steak seasoning and some fresh minced Rosemary. (I wrapped this and let this rest for 6 hours.) Now I prepared some ABT appetizers. I start out by cutting the tops off, I then remove the core & seeds and then cut them length wise. For filling I use Laughing Cow Creamy Swiss wedges (1 wedge for every Jalapeno) and mix it with Green Onion & Bacon Crumbles to taste. My Jalapenos were large enough so I added a cooked chicken tender strip and wrapped with a strip of Bacon. (Toothpicks as required) I cooked them direct for about 5 minutes and then indirect for around 30 minutes. (Until Bacon is done) After I put everything on the grill I didn’t have a chance to take allot of pics but here are the few I was able to take. A feast was had by everyone.
  7. I start out by cutting the tops off, I then remove the core & seeds and then cut them length wise. For filling I use Laughing Cow Creamy Swiss wedges (1 wedge for every Jalapeno) and mix it with Green Onion & Bacon Crumbles to taste. If my Jalapenos are large enough I add a cooked chicken tender strip and wrap with a strip of Bacon. (Toothpicks as required) I cook them direct for about 5 to 10 minutes and then indirect for around 25 to 30 minutes depending on my grill temp. (Until Bacon is done) Always a big hit.
  8. Veggie Scramble, Potatoes O’Brian, Bacon & ABT’s First I gathered the Ingredients: (Allot of the veggies are from my garden) 5 Eggs 5 medium Red Potatoes (Chopped) 3 small to medium Zucchini’s 1 Huge Green Onion (Chopped) 1 Red Bell Pepper ¼ medium Yellow Onion 1 medium Tomato Salt, Pepper & Hot Sauce (Cholula) to taste. Bacon Feta Cheese Here’s what is left over from my Ribs cook on Friday. Stirred it up, rearranged some pieces and lite it. When I light my kamado my girl knows where to park it. I fried some bacon up for the Bacon Grease in my CI skillets. Onions & Bell Pepper in my 12” CI skillet the direct. After 5 minutes add the Potatoes. And now the Veggies for the eggs. Bacon is also going now I moved the Potatoes to my Gas Grill Stove Top. And start the Veggies for the eggs in my 10" CI skillet After 5 minutes (Grill was very hot!) I add the eggs After 2 minutes I add the Minced Green Onion & Tomato After 2 minutes I plated it for these Money Shots. It was delicious and my wife also loved it!
  9. I’ve Made Pepper Poppers before but this is the 1st time I’ve wrapped them in Bacon! Yum! Ingredients for Filling: Laughing Cow Cheese Wedges Minced Green Onion Bacon Bits Blend Core and remove seeds Stuff with filling and wrap with Bacon! (You’ll need some tooth picks cut in half to keep things together) On the Grill direct for the first 10 minutes. Then move to the indirect side for the final 25 minutes. They were delicious and to my surprise my wife also loved them!
  10. 8 oz cream cheese 1 tbs cajun seasoning 2 tsp garlic powder jalepenos, maybe 15ish sliced and "boated" (seeded) about 15 slices of bacon cut in half mix cream cheese, cajun seasoning, and garlic powder fill each jalepeno half with mixture and wrap with bacon. use a toothpick to hold together. put on grill and grill until bacon is done. Enjoy!!
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