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View Full Version : Some more Sunday pron...


augie
01-06-2008, 02:14 PM
...in progress

I'm trying two things for the first time today.

ABTs - stuffed with a cream cheese & pulled pork mix, rubbed with Blues Hog.

Here's the ingredients waiting to be prepped.

http://i161.photobucket.com/albums/t216/augiegator/fp01.jpg (http://www.bbq-brethren.com/forum/%5BIMG%5Dhttp://i161.photobucket.com/albums/t216/augiegator/fp01.jpg%5B/IMG%5D)


Also trying fatties. Both are JD maple, one "as is" the other stuffed with caramelized onions, minced garlic, mozzerella cheese, and green pepper slivers. Both rubbed with Blues Hog.

http://i161.photobucket.com/albums/t216/augiegator/fp02.jpg (http://www.bbq-brethren.com/forum/%5BIMG%5Dhttp://i161.photobucket.com/albums/t216/augiegator/fp02.jpg%5B/IMG%5D)


Here they are, along with a boneless, skinless turkey breat rubbed with Yardbird.

http://i161.photobucket.com/albums/t216/augiegator/fp03.jpg (http://www.bbq-brethren.com/forum/%5BIMG%5Dhttp://i161.photobucket.com/albums/t216/augiegator/fp03.jpg%5B/IMG%5D)


And here they are just put on the WSM with a little cherry providing the smoke.


http://i161.photobucket.com/albums/t216/augiegator/fp04.jpg (http://www.bbq-brethren.com/forum/%5BIMG%5Dhttp://i161.photobucket.com/albums/t216/augiegator/fp04.jpg%5B/IMG%5D)


Updates to follow...

fnnm358
01-06-2008, 02:17 PM
looks real good cant wait to see the finished results

Azinine
01-06-2008, 02:17 PM
Man that looks great. Keep the pics coming!

LMAJ
01-06-2008, 03:26 PM
you gonna mop that turkey with anything?

BBQ_MAFIA
01-06-2008, 03:32 PM
It all looks great to me.

I haven't made ABTs in a while. I guess I have somthing to look forward to for next SAT.

Jack2u2
01-06-2008, 03:36 PM
Tied turkey breast! Hmmmm.....interesting and sounding awful good.

augie
01-06-2008, 03:43 PM
you gonna mop that turkey with anything?

I didn't - I wish I'd seen your post earlier!

Yakfishingfool
01-06-2008, 03:44 PM
Was that a toothpick on top of one of them? I found a slightly different way to id my fatties. What ever is inside, I keep a little bit back and cut it into small presentation pieces and out them on top. So if jap's, thin sliced japs. if olives, thin sliced olives and so on. I out them on before the rub and sitting in plastic. woks well that way. Will look for photo. Scott

Yakfishingfool
01-06-2008, 03:46 PM
id a fattiehttp://im1.shutterfly.com/procserv/47b6dd30b3127cce97ff9d706d4c00000016100AZN2bNi4aMW LA

augie
01-06-2008, 03:49 PM
Here's what they look like a little short of two hours on the WSM...

http://i161.photobucket.com/albums/t216/augiegator/fp05.jpg


And here are the ABTs and fatties "at rest"...

http://i161.photobucket.com/albums/t216/augiegator/fp06.jpg

The fatties sliced...

http://i161.photobucket.com/albums/t216/augiegator/fp07.jpg

And a closer view of the stuffed fatty.

http://i161.photobucket.com/albums/t216/augiegator/fp08.jpg

fnnm358
01-06-2008, 04:10 PM
now that looks great glad i ate dinner all ready

icemn62
01-06-2008, 04:19 PM
Looks good to me.

augie
01-06-2008, 06:43 PM
The tri-tip for diner is rubbed and waiting to go on the kettle;

http://i161.photobucket.com/albums/t216/augiegator/fp09.jpg

Cut some new red spuds and tossed them in olive oil, kosher salt, mexican oregano, fresh rosemary, roasted garlic, and fresh ground pepper;

http://i161.photobucket.com/albums/t216/augiegator/fp10.jpg

The tri-tip goes on the kettle;

http://i161.photobucket.com/albums/t216/augiegator/fp11.jpg

The kettle does it's stuff;

http://i161.photobucket.com/albums/t216/augiegator/fp12.jpg

The taters are done;

http://i161.photobucket.com/albums/t216/augiegator/fp13.jpg

The tri-tip has rested and is ready to carve;

http://i161.photobucket.com/albums/t216/augiegator/fp14.jpg

Sliced and good to go;

http://i161.photobucket.com/albums/t216/augiegator/fp15.jpg

Add some veggies and french bread with evoo and herbs and call it dinner!

http://i161.photobucket.com/albums/t216/augiegator/fp16.jpg

Irrad8
01-06-2008, 07:16 PM
I wish I had some of that! Looks great. now I'm starving.

DaChief
01-07-2008, 01:59 PM
That looks good Steve. I agree on the tri-tip on the grill. I've only had it a couple of times though. How did it turn out??

augie
01-07-2008, 02:03 PM
It was very good - flavorful and tender.

I cooked it indirect for 20 minutes on each side, then gave it two more minutes per side directly over the coals right at the end to sear.

Used Pappy's tri-tip rub, and a couple of small chunks of oak that used to be part of a wine barrel.