So I picked 42 penos last night out of the garden and decided to make the guys at work and BigJohnT some appetizers. I brought in 20 of them to the office today and with only 4 guys they were gone before you could blink. The rest are in the fridge resting for there 2-1/2 hour journey south on Thursday. Hey John tell the other John to have the BBQ hot to warm these up :)
Here is the penos all cleaned and getting ready for the Stuffing (Breakfast Sausage, Cream Cheese, and some Jan's rub) Thats 42 penos, 3lbs of bacon, 1lb of breakfast sausage and 1lb of cream cheese.
(http://i406.photobucket.com/albums/pp141/smokeitall/th_abt1.jpg) (http://i406.photobucket.com/albums/pp141/smokeitall/abt1.jpg)
In the smoker with some Maple smoke rolling (thats the only flavor I have left until I get a new shipment :( ) Also had a few slices of bacon that didn't get used so I put that in there for a bedtime snack :D
(http://i406.photobucket.com/albums/pp141/smokeitall/th_abt2.jpg) (http://i406.photobucket.com/albums/pp141/smokeitall/abt2.jpg)
All finished up
(http://i406.photobucket.com/albums/pp141/smokeitall/th_abt3.jpg) (http://i406.photobucket.com/albums/pp141/smokeitall/abt3.jpg)
Looks great!
I gotta stop checking this forum right before lunch.... :D
MMMMMMMMM
Looks great, sia
I need to do a few of em.
nepas
looks mighty yummy! ;D
I can imagine they didn't last very long I know I could put away quite a bunch of them they look great.
Those look really good. thanks for the pics.
Those look goooooood
Im jealous my penos are only the size of a cherry tomato
Looks good to me but my other brother John will be at Wood Badge camp out thingy. Rick from Briggs in Murry will be there... maybe he will help us eat them. I'll try and find my two sticks to start a fire in the grill at the shop...
John
Quote from: BigJohnT on August 04, 2009, 03:20:39 PM
Looks good to me but my other brother John will be at Wood Badge camp out thingy. Rick from Briggs in Murry will be there... maybe he will help us eat them. I'll try and find my two sticks to start a fire in the grill at the shop...
I hope they enjoy the Wood Badge program.
Go Bobwhites!
WOW, those look good. Want to trade for cheese? :D
Quote from: HawkeyeSmokes on August 04, 2009, 06:18:36 PM
WOW, those look good. Want to trade for cheese? :D
Yes, curds for ABT's any day...
Mmmmm, curds
If only I was not the only one in the family that would eat them.
Those look great. I can't wait to start smoking.
Quote from: 1wired1 on August 06, 2009, 04:24:16 PM
Those look great. I can't wait to start smoking.
Yep 1w1...Once ya have some ABT's they'll become almost a smoking staple every time ya fire the smoker up....very addicting!
C
They were great! I ate some yesterday and a couple of customers in the shop couldn't stop eating them.
Thanks for bringing them Scott.
What time and temp did you use on them Scott? I'm sure I'll be making some this weekend.
John
Wow!!!!
They look great! Might have to try some this weekend for a small party we are having!
I'm a little late on the reply John but I did them around 200 - 225.
About how long did you leave them in there?
John
about two hours or until the bacon is the right crispyness.
Thanks
John