This was done over two nights. After picking out the poblamos for the Xl ABTs I was going to do Friday, The wife wanted me to smoke the smaller ones with the 20 or so jalapenos I was smoking for the cook too. So, she made some stuffed smoked poblanos in a casserole dish - poblano, smoked japs, a can of diced tomatos with onion and garlic, black beans, shredded chedder/jack cheeses and assorted spices she chose. It was on the fly but good. First two pics are that. Friday, I fired up the webber with Stubbs off to one sideand three good size chunks of hickory and put on the beef ribs (already sliced when I bought them) indirectly. Then I opened the uncooked poblamos and scooped them out, to use as a "vehicle" for the stuffed japs. The smoked jalapenos were placed inside, layered with JD maple, then sauteed mushrooms/onion/spinach and garlic with some Todd's Dirt (GREAT STUFF) ricotta cheese, more sausage and jalapenos and then topped with the poblano. Each ABT needed about 5 slices of Wright's bacon and also smoked indiredtly. Michele thought the leftover sausage and veggies would make a decent sized stuffed meatball so...she did the sliced jalapeno accents too and on it went with the abts.
There was one poblamo left so she used the leftover beans from Thursday with salsa, fajita spices, and one with mozerella and the other with the leftover chedder/jack. Michele arranged the plate for the money shot, and since my own efforts are usually, shall we say, a bit messy, I'll let her do the plating from now on!
Thanks for looking!