I plan to make my 1st batch of ABT's this week. I have seen several ways to make them. Little smokeys, pulled pork, etc.......
What is the meat that you like to use? Of couse whatever meat does goes inside will be wrapped in BACON!!!
07-27-2011 07:40 AM
Chorizo is what I use. I'll brown & strain it first to get most of the grease out, tho.
07-27-2011 08:05 AM
Andouille sausage. I have to make my own, but some areas have it available.
07-27-2011 08:27 AM
chad, check your local Publix for Savoie's andouille. Mine carries it and it is good sausage. Made in Opelousas, LA.
Almost any meat that you like will work just fine.
Just remember that it needs to be cooked before stuffing with it.
Also, different cheezes work great.
We use cream cheeze for a base and mix pepper jack, tex-mex blend, or "whatever".
I like a lot of different meats but like to use shellfish a lot.
Shrimp, pineapple bits, and maraschino cherries (for contrast) is one of our favorites.
Feel free to experiment.
It's all GOOD EATS :-D
07-27-2011 08:48 AM
I use pork sausage most of the time just brown it and mix it in
07-27-2011 09:41 AM
So far the only meat I've used is pulled pork - usually mixed with some combination of cheese(s), onion, garlic, etc.
I think I'll try some pulled chicken and/or some pulled beef next.
07-27-2011 09:54 AM
I just use breakfast sausage roll like Jimmy Deans etc. :icon_cool
07-27-2011 10:00 AM
I used pulled chicken last week and they were pretty darn good!
07-27-2011 10:27 AM
I use Italian sausage (usually my own recipe) mixed with a blend of Mozzarella and Provolone cheeses.
07-27-2011 11:54 AM
Smoke a FATTY and crumble it up!!! Just do it. You won't regret it but you might never want to try anything else.
07-27-2011 11:55 AM
Smoked salmon, shrimp & mango......
Dale in GA
07-27-2011 11:56 AM
Medium count shrimp, fresh peeled. Sprinkle with a little bit of Tony C's cajun spice mix.
07-27-2011 12:42 PM
Just recently I used sauted chicken hearts, get a pound for $1.25. I want to try gizzards or livers. The hearts fit perfect and on the larger japs I used 2.
07-27-2011 12:50 PM
For those of you that have used shrimp:
Do you put them in the pepper whole, or chop them up and mix with other ingredients?
Do you cook ABTs with shrimp for a shorter period of time than you do for ones using more "traditional" meat fillings? In other words, if you're waiting for the bacon top crisp up do you risk overcooking the shrimp?