喂我西摩
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 02-13-2005, 01:19 AM   #1
ulikadawgs
Knows what a fatty is.
 
ulikadawgs's Avatar
 
Join Date: 02-01-05
Location: Nashville, TN
Default Shrimp Diablo and ABT's

Does anyone else make these? I take a jalapeno and cut a slit in it and hollow it out, and stuff it with cheese and shrimp and wrap it in bacon. Throw those on the smoker at 225 for about 1 hour and you've got a great appetizer.
ulikadawgs is offline   Reply With Quote


Old 02-13-2005, 08:56 AM   #2
BigBelly
is one Smokin' Farker
 
Join Date: 07-28-04
Location: Elizabeth CO
Default

That is a nice twist to the traditional ABT! When I seen your subject line I was thinking that of the classical shrimp sauté' in a pan with garlic, olive oil, then hit with some tomato sauce (some folks up in the northeast call it gravy) then seasoned with a nice dose of red pepper flakes to make it hot, hence the name Diablo (devil).

Shrimp in almost anything sounds good to me!
__________________
Big Boy Jerky
Authentic Hardwood Smoked Jerky
[url]www.bigboyjerky.com[/url]

Family BBQ and Catering
~: Proud Bandera Owner :~
BigBelly is offline   Reply With Quote


Old 02-13-2005, 10:14 AM   #3
parrothead
somebody shut me the fark up.
 
parrothead's Avatar
 
Join Date: 08-13-03
Location: Port Saint Lucie, FL
Default

jalapeno boats. A version of the turd. I have seen them.
__________________
Greg

American Picker Blog
parrothead is offline   Reply With Quote


Old 02-13-2005, 12:33 PM   #4
Heimelswine
Knows what a fatty is.
 
Heimelswine's Avatar
 
Join Date: 10-16-04
Location: New Mexico
Default

Made turds last night for my B-Day party with my usual JD sausage and cream cheese filling. I am going to have to play with some other fillings. I'm curious about the cheese you use with shrimp. Dawg, what type of cheese do you use? I assume cream cheese would be a good choice, what else would work? I read where one of ya'll use little smokies and cheddar cheese as a filling. What meat cheese combinations do you guys use?
Heimelswine is offline   Reply With Quote


Old 02-13-2005, 01:28 PM   #5
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Default

Quote:
Originally Posted by Heimelswine
Made turds last night for my B-Day party with my usual JD sausage and cream cheese filling. I am going to have to play with some other fillings. I'm curious about the cheese you use with shrimp. Dawg, what type of cheese do you use? I assume cream cheese would be a good choice, what else would work? I read where one of ya'll use little smokies and cheddar cheese as a filling. What meat cheese combinations do you guys use?
Let you imagination run wild here
I have used (in various combinations):
Crumbled up Fatties (my favorite).
Any sausage (chopped up).
Shrimp.
Ham.
Bacon.
Lil Smokies (chopped up).
Hamburger.
"Whatever" cooked meat is in the frig.

Cheddar Cheese.
Tex-Mex 4 cheese mix.
"Whatever" shredded cheese in in the frig.
I always mix the various cheeses about 50/50 with cream cheese.

No two batches have ever been the same.
And, a ABT has never been thrown away at my house--no survivors

Doubt that TOFU would work, but TK might have some input on that

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is online now   Reply With Quote


Old 02-13-2005, 01:52 PM   #6
Neil
Quintessential Chatty Farker

 
Neil's Avatar
 
Join Date: 06-04-04
Location: St. Joseph, MI
Default

Cream cheese and chopped up pulled pork. Going to have to try the shrimp mod. Do you put a rqw or cooked shrimp in? Probably would work good with scallops too! Another good one is to roll up a dollup of cream cheese in a slice of Genoa Salami and then cram that puppy in the jap.
__________________
"You can't always get what you want but if you try sometime you just might find you get what you need"

Mange Bene Viva Bene!

Old Country Over/Under, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, Brinkman Dual Zone Proffessional Grill, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 2 UDS's.
Neil is offline   Reply With Quote


Old 02-13-2005, 02:22 PM   #7
Bill-Chicago
somebody shut me the fark up.
 
Bill-Chicago's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Default

Try it with poblanos and turn that appetizer into a meal!
__________________
.
Bill-Chicago

The death of "willkat98"


Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M
Bill-Chicago is offline   Reply With Quote


Old 02-13-2005, 03:29 PM   #8
Bigdog
somebody shut me the fark up.
 
Bigdog's Avatar
 
Join Date: 09-17-03
Location: Wichita, Kansas
Default

Quote:
Originally Posted by willkat98
Try it with poblanos and turn that appetizer into a meal!
Smoked stuffed peppers. Yum. My wife puts some rice in them. Sound good BRD?
__________________
Bigdog
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a camping grill, Blackstone flat top X 2,The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for Andy Groneman at the All Things BBQ cooking classes.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
Bigdog is offline   Reply With Quote


Old 02-13-2005, 03:48 PM   #9
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Default

I do it with shrimp and seasoned cream cheese stuffed into a jap with JD sausage on top. You can cook some shrimp and chop them up but it's easier with some pre cooked bay shrimp or canned shrimp.
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote


Old 02-13-2005, 08:02 PM   #10
parrothead
somebody shut me the fark up.
 
parrothead's Avatar
 
Join Date: 08-13-03
Location: Port Saint Lucie, FL
Default

Careful, this thread is about to get roadmapped. TMI.
__________________
Greg

American Picker Blog
parrothead is offline   Reply With Quote


Old 02-13-2005, 08:44 PM   #11
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Default

Quote:
Originally Posted by parrothead
Careful, this thread is about to get roadmapped. TMI.
There are a couple of good ABT threads going that need to be mapped--JMHO
I'm too lazy right now
Maybe tomorrow--80% rain chance
TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is online now   Reply With Quote


Old 02-14-2005, 12:06 AM   #12
ulikadawgs
Knows what a fatty is.
 
ulikadawgs's Avatar
 
Join Date: 02-01-05
Location: Nashville, TN
Default

well I use a montary jack cheese but I'll have to try using cream cheese next time
__________________
---------------
Ulika BBQ Team
[url]www.ulikabbq.com[/url]
---------------
Custom 14 ft trailer smoker
NB Bandera
---------------
Ribs and Whiskey
Let's Smoke Some Butts
ulikadawgs is offline   Reply With Quote


Old 02-14-2005, 09:28 AM   #13
jt
Babbling Farker
 
jt's Avatar
 
Join Date: 02-10-04
Location: BFE
Default

So far my favorite has been cream cheese, brisket, 3 cheese blend & pepper jack. Run the brisket in the blender to really shred it and then mix all of it in the Kitchen Aid.

I really liked Neil's idea (it was Neil, right?) of taking the final smoked turds and running them all through the blender to make a dip out of them. Add chips and serve.
__________________
I didn't hijack the thread. I just took it in a completely different direction.

Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 12 year old. Moink.

RIP - my NB Bandera

"Sweet Blue to all" - E



jt is offline   Reply With Quote


Old 02-14-2005, 12:02 PM   #14
cayenne
Full Fledged Farker
 
cayenne's Avatar
 
Join Date: 06-12-04
Location: New Orleans
Default

I did my first 'turds' this weekend too. I just kinda winged it.

I mixed together cream cheese, chili powder, cumin, fine chopped onion, grated cheddare cheese and some pace medium picante sauce.

I did the usual stuffing of large fresh jalapenos and wrapping with bacon.

I had a good bit of the cheese mixture left, so added another block of cream cheese to it, and mixed in most of a large filet of salmon I had smoked earlier. I stuffed this into anaheim chile peppers. No bacon on these. I threw these on the bandera for about an hour. Started raining and fired dying..so finished in the oven about 30 min at 375F. I let rest tented with foil to hold in moisture.

I served the smoke salmon relleno's with a velveeta cheese sauce, picante sauce and sour cream.

BOTH of these turned out to be real winners!!

I'm gonna try something with poblanos next time....I like this pepper, but, you gotta watch it. You can't tell if they're gonna be mild or hot each time...hehehe.

cayenne
cayenne is offline   Reply With Quote


Old 02-15-2005, 05:26 PM   #15
Arlin_MacRae
somebody shut me the fark up.
 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Default

Gawd, I'm drooling...
__________________
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Shrimp ABT's and bubba burger isolated01 Q-talk 10 12-12-2011 03:16 AM
ABT's, Jap Shrimp Boats and Chix Old Smoke Q-talk 9 08-31-2010 10:57 PM
Jerked Shrimp Nachos & Jerky ABT's Greendriver Q-talk 11 02-11-2008 07:55 PM
A question about shrimp ABT's Kirk Q-talk 9 06-30-2007 07:54 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 01:27 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts