Terry The Toad
is one Smokin' Farker
- Joined
- Aug 16, 2011
- Location
- Saint...
I made my first batch of moinks and ABTs on Sunday, along with some flank steak and bacon pinwheels.
I made the meatballs with 1 pound of hamburger, 1 egg, some breadcrumbs and some garlic. (I forgot the beef rub - but they turned out okay.)
I marinated the flank steak (1.3 pounder) in 1/4 cub olive oil, 1/4 cup red wine vinegar, and a tablespoon of lemon juice, along with a little minced garlic.
The ABTs are just stuffed with cream cheese and wrapped with 1/2 slice of bacon.
I smoked it all for about 2 hours at 250. The moinks and pinwheels could have come out of the smoker a little sooner (they were borderline dry - but a little sauced fixed them right up.) The ABTs should have stayed a little longer. But, all in all, it turned out pretty good for the first time.
Here are the moinks pre-cook:
Here are the pinwheels pre-cook:
And post-cook:
And the ABTs pre-cook (this is my home-made JP holder: an old pie-pan and aluminum foil.)
And finally, the ABTs post-cook:
Thanks for looking! :-D
I made the meatballs with 1 pound of hamburger, 1 egg, some breadcrumbs and some garlic. (I forgot the beef rub - but they turned out okay.)
I marinated the flank steak (1.3 pounder) in 1/4 cub olive oil, 1/4 cup red wine vinegar, and a tablespoon of lemon juice, along with a little minced garlic.
The ABTs are just stuffed with cream cheese and wrapped with 1/2 slice of bacon.
I smoked it all for about 2 hours at 250. The moinks and pinwheels could have come out of the smoker a little sooner (they were borderline dry - but a little sauced fixed them right up.) The ABTs should have stayed a little longer. But, all in all, it turned out pretty good for the first time.
Here are the moinks pre-cook:
Here are the pinwheels pre-cook:
And post-cook:
And the ABTs pre-cook (this is my home-made JP holder: an old pie-pan and aluminum foil.)
And finally, the ABTs post-cook:
Thanks for looking! :-D