I am smoking 80 ABT's and a boneless Turkey breast today. The ABT's are how I originally understood they were made when I joined the forum. In this recipe they are made with A Jalapeno cut in half, a little smokey sausage, cream cheese, a sprinkle of rub, and wrapped in bacon. I am also smoking a boneless Turkey breast that I rubbed last night with Bobby Flays 16 spice rub. First time for this so we'll see.
Here are pictures of my process which I started at 2:00pm and was putting them in the smoker at 4:00pm. I am smoking for 2:40 with Cherry at 220 degrees. I will then cook for however long it takes for the bacon to look done. I will post finished product pictures later. Here are pictures of my process:
The ingredients.
(http://life-captured.net/smoker/IMG_0301.jpg)
Suited up and ready to go. Notice the protective gear. I have learned valuable lessons when working with this many Jalapenos. Pepper juice gets airborne and will get in your lungs, in your eyes, and does not wash of hands easily. Do not go to the bathroom after working with peppers, trust me on that one.
(http://life-captured.net/smoker/IMG_0303.jpg)
Ready to go for a cold water rinse. I have started rinsing after cleaning to help reduce the heat and it has helped tremendously. I had complaints about them being way to hot before.
(http://life-captured.net/smoker/IMG_0305.jpg)
I then dry them on some paper towels.
(http://life-captured.net/smoker/IMG_0306.jpg)
Ready to build
(http://life-captured.net/smoker/IMG_0307.jpg)
Little Smokey's in place
(http://life-captured.net/smoker/IMG_0309.jpg)
Cream cheese cut into slices ready to go on.
(http://life-captured.net/smoker/IMG_0311.jpg)
Cream cheese on and sprinkled with favorite rub.
(http://life-captured.net/smoker/IMG_0314.jpg)
Wrapped in bacon and ready to go.
(http://life-captured.net/smoker/IMG_0315.jpg)
Into the smoker
(http://life-captured.net/smoker/IMG_0318.jpg)
Looks like it's gonna be great Bigred!
Bigredsmoker,
I have never seen ABTs done this neatly before. I bow to you sir.
Good luck and awaiting the outcome.
HR
Looks good big red.
Thats the same way I do ABT's and turkey breast.
You ben spying on me ? ;D
Quote from: OU812 on October 05, 2009, 04:08:34 PM
Looks good big red.
Thats the same way I do ABT's and turkey breast.
You ben spying on me ? ;D
No, I think you ben spying on me. http://forum.bradleysmoker.com/index.php?topic=7005.msg69475#msg69475
Quote from: bigredsmoker on October 05, 2009, 04:29:30 PM
Quote from: OU812 on October 05, 2009, 04:08:34 PM
Looks good big red.
Thats the same way I do ABT's and turkey breast.
You ben spying on me ? ;D
No, I think you ben spying on me. http://forum.bradleysmoker.com/index.php?topic=7005.msg69475#msg69475
I have never looked back that far in the archives so the likeness in the eats must have came from the water. ;D
Looking great, however I must add......
MAN UP..... ;D ;D
Bare hands is all that is needed till you get to habenero range and up. ;D ;D ;D
J/K I know many people that wear gloves when working with penos, I do not, the heat makes my hands feel good, I have arthritis in my fingers. And I learned a long time ago NOT to wipe my face with the juice on my hands. Never really needed a respirator even when grinding peppers to a powder, however I do that outside with a fan blowing on my back. Learned that a long time ago also, the hard way. :D
I never tried ABT's with little smokies but am sure they will be really good.
You know Pens, I knew darn well someone would give me s**t for the gloves etc. but I had a peno squirt me in the eye one time and then another time I rubed my eyes (and went to the bathroom) when not wearing gloves and that is when I decide to suit up. I don't worry about it so much when I am only doing a few, but when I am doing lots and also when working with Habs I laways wear gloves.
;D
Jalapeno on the hands and going to the outback gives you this warm glow all the way up to your ears. I did that once and had to take a cup of milk to the bathroom with me. Geez
Looks awesome BRS. Osha approved respirator and all. CRG
well done bigred, well done!
Looks great there Bigred. Gotta love those ABT's. Guess I'm lucky, only have to make sure to wash my hands when working with Penos. Did I mention, wash my hands very, very well? :D Because it will hurt otherwise, been there, done that too!!
QuoteYou know Pens, I knew darn well someone would give me s**t for the gloves etc.
Bigred, someone had to do it. ;D ;D
I know the burn to talk about, been through it myself. :o
Here are the final results. Pulled the Turkey at 160 and it carried over to 168. ABT's I pulled out of the smoker at about 10:30. Some were done and some would need more time in the oven at 200. I put them on a rack on a sheet pan and then I use my convection oven set at 200. I don't really want them completely done because these are going to be frozen for later use. I then thaw them in the fridge and reheat in a 225 oven for about an hour until the bacon looks as done as I like it. I hate chewy bacon on my ABT's.
These are the done ABT's, I will place these in the freezer as is and vacuum seal them in the morning.
(http://life-captured.net/smoker/IMG_0319-2.jpg)
ABT's that need more time in the oven.
(http://life-captured.net/smoker/IMG_0320-2.jpg)
Finished Turkey.
(http://life-captured.net/smoker/IMG_0322-2.jpg)
Turkey the next morning after a night in the fridge. Now ready to slice.
(http://life-captured.net/smoker/IMG_0323-2.jpg)
Sliced turkey pictures:
(http://life-captured.net/smoker/IMG_0324-2.jpg)
(http://life-captured.net/smoker/IMG_0325-2.jpg)
(http://life-captured.net/smoker/IMG_0326-2.jpg)
Everything bagged and ready for the deep freeze.
(http://life-captured.net/smoker/IMG_0327-2.jpg)
A happy freezer!
(http://life-captured.net/smoker/IMG_0329-2.jpg)
I have never tried to freeze finished ABT's before. Normally if I plan to freeze them, I clean the peppers, stuff them, then freeze. After thawing I wrap with the bacon and put into the smoker. I may have to try a few your way and see how they come out.
Everything looks great. :)
That looks great!
BTW - that slicer looks VERY familiar - did you get it from PragoTrade a while back ?
I have the same one. How is it holding up for you?
Looks great! Happy Happy freezer....
Quote from: FLBentRider on October 06, 2009, 08:54:34 AM
did you get it from PragoTrade a while back ?
I'm looking for another slicer... Is this a good brand?
Quote from: FLBentRider on October 06, 2009, 08:54:34 AM
That looks great!
BTW - that slicer looks VERY familiar - did you get it from PragoTrade a while back ?
I have the same one. How is it holding up for you?
It was Weston Supply and I got it back in March of '08, same time you got yours. I found the old thread and I still can't believe I only paid $100 for that beast. Actually I have only used it probably 5 or 6 times. I have done canadian bacon, top round for Jerky, Bacon, and now the Turkey. I am not looking forward to cleaning it. I think that is why I don't use it much.
I have been happy with mine, is yours still working well for you?
I have used mine quite a bit. Same $100.00 deal
It is a pain to clean. Especially since I slice mostly raw meat. (Jerky)
I have found that belt drive is not what I want on my next slicer. The blade tends to bog down and stop quite easily - and I've flipped it over and tightened it several times.
but for $100.00 - I have certainly recieved my monies worth and a whole lot more, since I was browsing a catalog the other day and picked out one that was $1500!!
For those of you wondering - Weston Supply/ Prago trade makes (or made them) OEM for Cabelas, these were refurbs on clearance in March of '08.
That $100.00 was WITH shipping.
Everything looks delish there big red.
That turkey looks like it would melt in your mouth
You saving those ABT's for the game?
All of that stuff looks really good bigred! I've only done 8 or 10 ABTs at a time and don't use the protective gear. I do mine whole; cut the tops off, core them, stuff with whatever and bacon wrap. I'm going to have to try them cut in half length-wise. I don't freeze them because they disappear pretty quickly.
I have a decent "residential" slicer that works pretty well. The cleanup isn't bad. But, I only use it when I have a bunch of stuff to slice.
Good going on all of that.
Quote from: OU812 on October 06, 2009, 01:15:24 PM
Everything looks delish there big red.
That turkey looks like it would melt in your mouth
You saving those ABT's for the game?
Game??? What game??? ;)
Not sure on that. I may decide to just watch it by myself. The wife works until 9:00, so she really doesn't appreciate a housefull of people after working all day. May end up having the neighbor over so may have to crack open a pack.
Are you a Nebraska fan or does OU812 stand for something Sooner related?
Quote from: bigredsmoker on October 06, 2009, 02:36:55 PM
Are you a Nebraska fan or does OU812 stand for something Sooner related?
I have ben to many, many games, most of the times on the S W end half way up. I like to watch the games but I'm not an all out in your face force it down your throught fan, just there to have fun and supprot the team.
O U 8 1 2
Oh you ate one two...is more to do with food :D
"O U 8 1 2 " Yes, I had thought of that as well.
Quote from: OU812 on October 06, 2009, 02:50:59 PM
O U 8 1 2
Oh you ate one two...is more to do with food :D
I thought it was a Van Halen thing...
;D ;D
Those look so delicious, I'll have to try to make some. Would make a great Thanksgiving or Christmas snack.
Rose
Quote from: FLBentRider on October 06, 2009, 04:11:01 PM
Quote from: OU812 on October 06, 2009, 02:50:59 PM
O U 8 1 2
Oh you ate one two...is more to do with food :D
I thought it was a Van Halen thing...
;D ;D
Well it is not Van Halen, and I can see the album cover, but I can't think of their name right now. I'll work on that,just because it has been bugging me that I can't remember.
http://en.wikipedia.org/wiki/OU812
;D ;D
Wow I digress. And to think that Van Halen is my second favorite band after Led Zepplin. Of course we were in a cloud of smoke most of the 80's. wink wink. I guess I'm not their biggest fan in the world. Sorry FLBR......... I think theres a rock around here somewhere.....i'll just get under it.
Great thread with excellent pictures! Everything looks great. Wish you were sending them overnight for my xmas present! ;D ;D
Hey Bigredsmoker, You have no idea how lucky you are....... :D You are lucky that I wasn't around before you vacuum packed those bad boys. Because they would have never met the freezer. Actually that was a sin that they weren't comsumed.................by me. ::)
BigRedSmoker,
I thought from the mask photo, you were Habanero Smoker come to life for a minute.
Very nice pictorial. I was making a similar version to yours before I ever heard of the Bradley or ABTs.
People are usually surprised by the lack of heat. But sometimes a hot boy sticks his head up and a guest that I have assured that they will not get burned calls me a ^&*^%$(** liar.
I have never frozen any but that looks like great idea. What was the effect on the turkey, any spice or just a basting?
How do you remove the vein. I run the tip of knife down both sides and it falls out. There is no hot juice flying around. I will admit to getting a hand tingle.
Here are some pictures of one of my Bradley Iron Chef entry side dishes that shows my method. The difference is I only use 1/3 piece of bacon per pepper and they go together fast. I will try your style but I doubt I will be able to wrap nearly as nice as you.
(http://i908.photobucket.com/albums/ac287/Ofrazier01/IMGP1006.jpg)
Run the knife down both sides.
(http://i908.photobucket.com/albums/ac287/Ofrazier01/IMGP1007.jpg)
Vein falls out with a flick of the knife.
(http://i908.photobucket.com/albums/ac287/Ofrazier01/IMGP1013.jpg)
Stages of assembly. Cheese, onion, chicken adovada, pear, bacon.
(http://i908.photobucket.com/albums/ac287/Ofrazier01/IMGP1022.jpg)
The Iron Chef ingredient pairing made some of the best Poppers (as I call them) I have ever made.
Thank you for posting your method so clearly.
Good luck and don't touch anything you don't want to tingle,
Pachanga