ABT Meat - What kinds have you tried?

[Jack of Spades]

I've used Jimmy Dean, pepperoni, lil smokie and chopped shrimp.

All go fast, the pepperoni went the fastest.

These were pepperoni.

[bigsapper]

Oh another good trick is to stuff the jalepeno, put it inside a dove breast and then wrap with bacon.

[Southern Home Boy]

Chorizo mixed with my pork rub and cream cheese:

[Fishawn]

Originally Posted by augie

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.

[bigabyte]

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.

[K-Barbecue]

Little smokies chopped up fine

[The_Kapn]

Originally Posted by augie

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

[Pappy]

Originally Posted by K-Barbecue

Little smokies chopped up fine

I think this is more my speed. Why do you chop them up???

[chambersuac]

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

[Big Jim BBQ]

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]

Dan's secret is Snausages!

[K-Barbecue]

Originally Posted by Pappy

I think this is more my speed. Why do you chop them up???

I mix the meat into the cream cheese/cheddar cheese mixture

[Dave S]

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]

I've tried most of the meats mentioned above, but my absolute favorite is chopped brisket burnt ends. Time to make another brisket!

[Paulthenurse]

Originally Posted by Mister Bob

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.)

PTN