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jeffsee
07-23-2011, 12:14 PM
Today I will make my first-ever ABTs :clap2:.

A friend from ELk Grove, IL brought up 2+ pounds of Japs (.49¢ a pound!!!) :becky:.

http://i1109.photobucket.com/albums/h426/Jeff_See/2011%20Cooks/ABTs%20Take%201/dd38a93b.jpg
All laid out this morning, waiting for the treatment.

http://i1109.photobucket.com/albums/h426/Jeff_See/2011%20Cooks/ABTs%20Take%201/0d725902.jpg
Pop a top.......again.....and again......

http://i1109.photobucket.com/albums/h426/Jeff_See/2011%20Cooks/ABTs%20Take%201/5218cb00.jpg
Right down the middle.......

http://i1109.photobucket.com/albums/h426/Jeff_See/2011%20Cooks/ABTs%20Take%201/13cbe114.jpg
Ready to get de-seeded and deveined....ready for a quick soak in water......:bow:

Brewer
07-23-2011, 12:20 PM
Outstanding. On your next batch (it won't be long....), I'd recommend leaving the ends on and snipping the stems only. It helps keep the filling from oozing out when they're cooking.

Great job - keep the pics coming!

jeffsee
07-23-2011, 12:22 PM
Outstanding. On your next batch (it won't be long....), I'd recommend leaving the ends on and snipping the stems only. It helps keep the filling from oozing out when they're cooking.

Great job - keep the pics coming!

Writing down in my notebook...........

fnnm358
07-23-2011, 12:31 PM
looking good you are off to a great start

N8man
07-23-2011, 01:00 PM
Have Fun With It!!!!

bigabyte
07-23-2011, 01:03 PM
That's the right way to start 'em!:cool: Can't wait to see the end result.

chicagokp
07-23-2011, 01:34 PM
Keep the pics coming...lookin good...

jeffsee
07-23-2011, 02:37 PM
Gonna fill with pulled pork, too.


Sent from my iPad using Tapatalk

Crazy Harry
07-23-2011, 02:41 PM
looks good, great price too

jeffsee
07-23-2011, 05:05 PM
Now we're cookin' (literally).

http://i1109.photobucket.com/albums/h426/Jeff_See/2011%20Cooks/ABTs%20Take%201/b3d3aa7d.jpg
First of all, we have some severe weather, so the awning had to go up.

http://i1109.photobucket.com/albums/h426/Jeff_See/2011%20Cooks/ABTs%20Take%201/84c7edbc.jpg
Love it when TBS happens.

http://i1109.photobucket.com/albums/h426/Jeff_See/2011%20Cooks/ABTs%20Take%201/4afae941.jpg
Cream cheese, cayenne, brown sugar, pulled pork....yummy.

http://i1109.photobucket.com/albums/h426/Jeff_See/2011%20Cooks/ABTs%20Take%201/2154c341.jpg
All wrapped up and ready to go.

NOw the neighbors keep stopping by to "check" when they'll be done.

caseydog
07-23-2011, 05:29 PM
On little tip for a ABT noob -- especially if you are drinkin' beer while making them. When that beer reaches your bladder, use extreme caution when you decide to relieve yourself. Touching one's junk after cutting and cleaning a bunch of jalepeños can drastically alter one's comfort. :shocked:

It doesn't hit you right away. It takes a few minutes.

Yes, I learned the hard way. :rolleyes:

CD

jeffsee
07-23-2011, 06:59 PM
And....the money shots......

http://i1109.photobucket.com/albums/h426/Jeff_See/2011%20Cooks/ABTs%20Take%201/cc90ca53.jpg
Nice and finished on the smoker.

http://i1109.photobucket.com/albums/h426/Jeff_See/2011%20Cooks/ABTs%20Take%201/35ec49e3.jpg
And a few plated.

People came LOOKING for me to tell me how much they liked them.

big brother smoke
07-23-2011, 08:00 PM
Nice, Jeff!

enasnidx
07-23-2011, 09:29 PM
Touching one's junk after cutting and cleaning a bunch of jalepeños can drastically alter one's comfort. :shocked:

It doesn't hit you right away. It takes a few minutes.

Yes, I learned the hard way. :rolleyes:

CD

OUCH! Great advise.:flame:

kitts21
07-23-2011, 11:36 PM
You had me at the begining, but the pulled pork put it over the top .....AWESOME :thumb:

The Grill Sergeant
07-23-2011, 11:50 PM
please forgive me... Im ignorant. Abt stands 4 what. It looks more than yummy & i have cream cheese &ppin the freezer!

vr6Cop
07-24-2011, 12:30 AM
Grill Sgt - Atomic Buffalo Turd, which is what it looks like. But it sure doesn't taste like it. :cool:

And NEVER rub your eyes if they start itching after you cut those jalapenos. It's like being sprayed in the face by the cops. :wink:

Phrasty
07-24-2011, 02:49 AM
Yessir! That's how its done! Great job! :clap:

I leave the stems on... makes for a nice little handle... :thumb:

Cheers!

Phrasty
07-24-2011, 02:50 AM
Oh yeah... double up on the gloves.. :wink:

Pappy
07-24-2011, 07:50 AM
I want some of those.......How long did you cook them and at what temp?


And....the money shots......

http://i1109.photobucket.com/albums/h426/Jeff_See/2011%20Cooks/ABTs%20Take%201/cc90ca53.jpg
Nice and finished on the smoker.

http://i1109.photobucket.com/albums/h426/Jeff_See/2011%20Cooks/ABTs%20Take%201/35ec49e3.jpg
And a few plated.

People came LOOKING for me to tell me how much they liked them.

vhram
07-24-2011, 01:01 PM
those look really tastey

Pappy
07-24-2011, 01:46 PM
Ready to get de-seeded and deveined....ready for a quick soak in water......:bow:

Why the quick soak in the water?????

Parruthead
07-24-2011, 01:54 PM
Looks great.. I some pulled pork in the freezer I think i know what I'm smoking next weekend.

bigabyte
07-24-2011, 02:30 PM
Ya done good!:thumb:

jeffsee
07-24-2011, 03:00 PM
Why the quick soak in the water?????

Somebody told me quick soak pulled a bit of heat out.

jeffsee
07-24-2011, 03:01 PM
Ya done good!:thumb:

Thanks, Chris.

They came out SO good. The best part is when people think it is MY original idea/recipe.

jeffsee
07-24-2011, 03:02 PM
I want some of those.......How long did you cook them and at what temp?

These went about 1:15-1:25 at between 225 and 255. The second rack went about 1:25 and I just pulled once the bacon crisped a bit.

Pappy
07-24-2011, 03:29 PM
Somebody told me quick soak pulled a bit of heat out.

I also heard that the longer it cooks, the less heat :mad2: it has.

Pappy
07-24-2011, 03:30 PM
These went about 1:15-1:25 at between 225 and 255. The second rack went about 1:25 and I just pulled once the bacon crisped a bit.

That's why I asked. Some I have seen looked a little on the raw side. :sick: