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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-27-2011, 01:01 PM   #16
Jack of Spades
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I've used Jimmy Dean, pepperoni, lil smokie and chopped shrimp.

All go fast, the pepperoni went the fastest.

These were pepperoni.
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Unread 07-27-2011, 01:17 PM   #17
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Oh another good trick is to stuff the jalepeno, put it inside a dove breast and then wrap with bacon.
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Unread 07-27-2011, 01:22 PM   #18
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Chorizo mixed with my pork rub and cream cheese:



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Unread 07-27-2011, 01:49 PM   #19
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Quote:
Originally Posted by augie View Post
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?
I put them in whole, with cream cheese & a mango slice then bacon wrap, season, etc..... Smoke-grill on the kettle, wide open, indirect to start then finish up the bacon over the heat. My intention is to get the bacon right, everything else takes care of itself.



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Unread 07-27-2011, 01:59 PM   #20
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I can't think of a single meat I didn't like, but sausages do seem to work better, I think fat content is the thing. ABT's are not lite by any means...and the flavor seems best with a nice fatty meat for some reason. The exception is seafood.
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Duh.
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Unread 07-27-2011, 04:25 PM   #21
K-Barbecue
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Little smokies chopped up fine
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Unread 07-27-2011, 04:29 PM   #22
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Quote:
Originally Posted by augie View Post
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?
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
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Unread 07-27-2011, 04:49 PM   #23
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Quote:
Originally Posted by K-Barbecue View Post
Little smokies chopped up fine
I think this is more my speed. Why do you chop them up???
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Unread 07-27-2011, 04:53 PM   #24
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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
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Unread 07-27-2011, 05:05 PM   #25
Big Jim BBQ
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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.
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Unread 07-27-2011, 05:08 PM   #26
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Dan's secret is Snausages!
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Duh.
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Unread 07-27-2011, 05:13 PM   #27
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Quote:
Originally Posted by Pappy View Post
I think this is more my speed. Why do you chop them up???
I mix the meat into the cream cheese/cheddar cheese mixture
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Unread 07-27-2011, 07:57 PM   #28
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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.
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Unread 07-27-2011, 08:09 PM   #29
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I've tried most of the meats mentioned above, but my absolute favorite is chopped brisket burnt ends. Time to make another brisket!
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Unread 07-28-2011, 10:18 AM   #30
Paulthenurse
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Quote:
Originally Posted by Mister Bob View Post
I've tried most of the meats mentioned above, but my absolute favorite is chopped brisket burnt ends. Time to make another brisket!
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.)

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