This is my second batch. I've included a few pics but won't bother in any subsequent ABT posts. Really, they all look pretty much alike, don't they?
I did these with my OBS in its new house: http://forum.bradleysmoker.com/index.php?topic=11704.0
I did the peppers in boiling, lightly salted water with some sugar for 2 minutes. I thought the sugar might help to mitigate some of the heat.
This stuffing was made from stuffing left over from last time, more cream cheese, a shredded Italian cheese mix, finely chopped leftover pulled pork and, of course, chipotle powder. I've found I always make too much stuffing.
Ready to mix and stuff. (No chipotle yet.)
(http://i738.photobucket.com/albums/xx21/ArnieMauer/ABTs-2/ReadyToStuff.jpg)
Wrapped them in the bacon, under close supervision.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/ABTs-2/Supervisor.jpg)
Going in.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/ABTs-2/IntoTheOBS.jpg)
Coming out after about 1:40 of Hickory. (The bricks are slanted to try to channel the grease to the center of the drip pan.)
(http://i738.photobucket.com/albums/xx21/ArnieMauer/ABTs-2/OutOfTheOBS.jpg)
I made these to bring to my daughter's and son in law's house tomorrow. He's making smoked pork ribs. He's from England and his parents are here for a visit. I'm not sure how his parents will like the heat - maybe they'll get a 'kick' out of it. ;D
Of course, I had to sample a couple. These Japs seem hotter than the last batch. I doubt if the sugar did anything but they sure tasted good!
Okay okay okay, I give up. I am making ABTs tomorrow.
I have been reading all you guys' threads about ABT's and thinking who would eat them at my house hold but me. So, in the spirit of looking after no. 1, I will make them tomorrow.
HR
Peno's do vary quite a bit on heat level. Some have almost no and then you might get lucky and get the hot ones. :D
Look good. I like the way you wrap them all the way around. going to try that myself. ;D