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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-27-2011, 12:01 PM | #16 |
Knows what a fatty is.
Join Date: 03-29-11
Location: Sayreville, NJ
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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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07-27-2011, 12:17 PM | #17 |
Take a breath!
Join Date: 06-09-11
Location: Plano, TX
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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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El Quattro Cacti Chili & BBQ Team Large BGE |
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07-27-2011, 12:22 PM | #18 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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Chorizo mixed with my pork rub and cream cheese:
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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07-27-2011, 12:49 PM | #19 | |
is one Smokin' Farker
Join Date: 08-09-10
Location: Olympia, WA
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Quote:
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22 & 2-18 WSM's-3 Weber Kettles-Smokey Joe-Silver C -Weber Q-CookShack Smokette |
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07-27-2011, 12:59 PM | #20 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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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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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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07-27-2011, 03:25 PM | #21 |
is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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Little smokies chopped up fine
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Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker |
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07-27-2011, 03:29 PM | #22 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
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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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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07-27-2011, 03:49 PM | #23 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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I think this is more my speed. Why do you chop them up???
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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07-27-2011, 03:53 PM | #24 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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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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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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07-27-2011, 04:05 PM | #25 |
Take a breath!
Join Date: 05-06-10
Location: Lake Harding, Al
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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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[B]BigJim[/B] [B]Charbroil CB940X[/B] [B]Charbroil Bandera and an Old NB Bandera (in restoration)[/B] [B]Charbroil [COLOR=red]RED[/COLOR][COLOR=black] infrared[/COLOR][/B] [B][COLOR=black]Small Charbroil gasser (sorry), Weber Performer, Thermos Grill-to - Go[/COLOR][/B] [B]UDS x 2[/B] [B]Super-Fast, Splash Proof, Precisely Accurate, Highly Visible [COLOR=darkorange]ORANGE[/COLOR] Thermapen[/B] [B]Fast, Accurate and Shipped Free [COLOR=navy]BLUE [/COLOR]Thermapen, Maverick ET-73, Maverick ET-732 x2[/B] |
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07-27-2011, 04:08 PM | #26 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Dan's secret is Snausages!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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07-27-2011, 04:13 PM | #27 |
is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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I mix the meat into the cream cheese/cheddar cheese mixture
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Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker |
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07-27-2011, 06:57 PM | #28 |
On the road to being a farker
Join Date: 04-02-11
Location: Brookeville, Maryland
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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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OTS, UDS, ET-732, [B][COLOR=red]Terp[/COLOR][/B] [COLOR=red][B]RED Thermapen.[/B][/COLOR] |
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07-27-2011, 07:09 PM | #29 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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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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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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07-28-2011, 09:18 AM | #30 | |
Is lookin for wood to cook with.
Join Date: 01-10-11
Location: Stoughton, MA
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(And if you do you're weirding me out.) PTN |
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Tags |
ABT meat, ABT's |
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