K-Barbecue
is one Smokin' Farker
Little smokies chopped up fine
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working on DNS.. links may break temporarily.
I pre-ccok the shrimp and other shellfish.
Then, they are fine chopped/diced for stuffing.
If they get tough, it don't seem to matter since they are such small peices.
I have never checked the IT of ABT's when I think they are done.
But I bet that is not high enough for long enough to "cook" anything.
May do some checking next time out of curiosity.
TIM
Pappy
is One Chatty Farker
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I think this is more my speed. Why do you chop them up???
I have used just about any meat I had left over and sometimes even diced up cold cuts. Of course, there's nothing wrong with just cheese. I usually mix whatever meat with a mix of cream cheese and shredded cheese (Mexican blend/Cheddar/whatever's in the house).
I have a go to meat, but I can't mention it until after Aug 20th - there's a "friendly ABT contest" with some Brethren and when they know my secret, they'll use it.
LOL
I have a go to meat, but I can't mention it until after Aug 20th - there's a "friendly ABT contest" with some Brethren and when they know my secret, they'll use it.
LOLBig Jim BBQ
Take a breath!
The last ones I made I just thawed and chopped some of the Italian meatballs that I use for MOINK balls, added some shredded cheddar cheese, some whipped cream cheese and seasoned with some Plowboy's Bovine Bold. They turned out really good.
bigabyte
somebody shut me the fark up.
Dan's secret is Snausages!
K-Barbecue
is one Smokin' Farker
I mix the meat into the cream cheese/cheddar cheese mixture
Dave S
Knows what a fatty is.
I use Andouille sausage in mine. I mince it up pretty fine and mix it into the cream cheese (heavy on the sausage). I also marinate minced red and green peppers in a mixture of soy sauce and worchester sauce, drain well and add it into it as well.
Mister Bob
Babbling Farker
I've tried most of the meats mentioned above, but my absolute favorite is chopped brisket burnt ends. Time to make another brisket!
Paulthenurse
Well-known member
Uhhh, can I just have a minute alone here. This is a sort of a private thing and frankly you guys probably don't want to watch.
(And if you do you're weirding me out.)
PTN
Smokeadelic
Knows what a fatty is.
Who could resist cooking ABTs after reading this thread?? I can barely contain myself!
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+1 on this method... Makes it easy to fill the ABT with exactly as much or little as you like! :thumb:
augie
is one Smokin' Farker
byounghusband
Well-known member
Venison Sausage and 4 cheese shredded mix.
Leftover roasted chicken, Cream Cheese, and Chipotle Powder.
Cream Cheese, Ahi Tuna, and Pineapple. (used to get this tempura fried at a the Sea Fresh restaurant in Ojai, CA. It was called a Samurai Bullet.)
Leftover roasted chicken, Cream Cheese, and Chipotle Powder.
Cream Cheese, Ahi Tuna, and Pineapple. (used to get this tempura fried at a the Sea Fresh restaurant in Ojai, CA. It was called a Samurai Bullet.)
