I figured the OBS wouldn't be properly broken in until I did some ABTs. They're going in this afternoon and I'm starting a pork butt later tonight.
So, I have the J's for the ABTs and a few H's for ADTs.
Here they are, all washed up and ready to go.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/ABTs/WashedAndReadyToGo.jpg)
These are going down on their sides so I needed to cut off the pepper tops and core them. I was counting on having one of those old el'cheapo SS potato peelers. But, I guess we threw them out when cleaning out the kitchen drawers earlier this year. So, what to use, what to use.
I dug up a couple of utensils but they kind reminded me of 18th century surgery.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/ABTs/ReadyToCore.jpg)
So, my wife dug around some more and found a "grapefruit" knife. The peppers were pretty large so it worked out pretty well.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/ABTs/Cored.jpg)
I washed out the seeds and started on the stuffing. Can anyone tell me what's wrong with this picture?
Edit: I forgot to mention that I used CRG's technique of dumping the peppers into salted boiling water for a couple of minutes followed by a rapid cool.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/ABTs/WhatsWrongHere.jpg)
I did roughly equal parts of the two shredded cheeses shown and room temp cream cheese along with some sprinkles of Chipotle and onion powders. The mix was too stiff so I added a TBS or so of sour cream; still to stiff. Into the nuker for two 15 second blasts to soften it. Not bad. Put the mix into a piping (plastic) bag and I was ready to go - with a little mechanical help.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/ABTs/ReadyToPipe.jpg)
As I said, the peppers were going to be laying down so I used some deli smoked ham to kind of plug up the tops before the bacon wrap. Here they are, ready to go.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/ABTs/ReadyToGo.jpg)
Meanwhile, the OBS has been preheating for over an hour. It's 61 F and quite breezy out. The OBS managed to get up to 125 F with two outside temp bricks and hot water in the bowl. I finally brought the bricks in and put 'em in the oven at 425 F.
I'm still waiting. To be continued.
Oh boy, my bad! I smoked cheese yesterday and I pulled the OBS tower heater power cord out of the SG to make sure it wouldn't generate any heat. My sincere apologies to the OBS. The ABTs are in.
AM, I did the same thing yesterday. Took a minute to find the problem. Glad you are smokin now.
Looking good there. Love abts. I like to mix some owens breakfast sausage in with the cheese mixture.
Quote from: classicrockgriller on September 19, 2009, 12:27:38 PM
AM, I did the same thing yesterday. Took a minute to find the problem. Glad you are smokin now.
Well, that means you're smarter than I am - it took me an hour and a half. I feel so dumb. :(
Glad it was an easy fix Arnie. I hate it when I suffer a case of CRS and things don't work! :D
Great looking ABT's there.
Quote from: ArnieM on September 19, 2009, 01:00:01 PM
Quote from: classicrockgriller on September 19, 2009, 12:27:38 PM
AM, I did the same thing yesterday. Took a minute to find the problem. Glad you are smokin now.
Well, that means you're smarter than I am - it took me an hour and a half. I feel so dumb. :(
I would be willing to bet neither one of you will forget it the next time you have a "Blonde Moment"
CRG has an excuse; he's been smoking all week. What is yours Arnie?
HR
Now I get to blame my stupidy on old age. Not Blonde, grey and gone.
I was going to mention that your tower heat must not have been on.
I have also nuked the mixture some to loosen it up if it was too thick. If I'm only doing a few peppers, most of the time I will stuff them with a spoon. Also I took a grapefruit spoon to a grinder to thin it out some and bring it to more of a point. Then sharpened the edges, works great to cleaning peppers. I loaned it to a friend or I would show a pic.
I see you used thick cut bacon. It may take slightly longer for the bacon to crisp up but it will work just fine. :)
What do you plan to use the leftover stuffing for? It doesn't look like you have enough peppers to use it all in. You can flatten out some boneless chicken breasts, lay a slice of ham on then the leftover stuffing mix. Roll up, wrap with bacon and cook away. ;D ;D
Quote from: Tenpoint5 on September 19, 2009, 01:56:05 PM
Quote from: ArnieM on September 19, 2009, 01:00:01 PM
Quote from: classicrockgriller on September 19, 2009, 12:27:38 PM
AM, I did the same thing yesterday. Took a minute to find the problem. Glad you are smokin now.
Well, that means you're smarter than I am - it took me an hour and a half. I feel so dumb. :(
I would be willing to bet neither one of you will forget it the next time you have a "Blonde Moment"
Hmmm. Now, where did I leave my shoes?
Quote from: HawkeyeSmokes on September 19, 2009, 01:50:38 PM
Glad it was an easy fix Arnie. I hate it when I suffer a case of CRS and things don't work! :D
Great looking ABT's there.
Thanks, final pics and evaluation coming later.
Quote from: Hopefull Romantic on September 19, 2009, 01:58:44 PM
CRG has an excuse; he's been smoking all week. What is yours Arnie?
HR
I've been drinking adult beverages all week. It's medicinal, due to my arthritis.
Quote from: pensrock on September 19, 2009, 02:03:44 PM
I was going to mention that your tower heat must not have been on.
I've previously said, "We live and we learn." Somehow, though, I seem to be smoker-challenged.
I have also nuked the mixture some to loosen it up if it was too thick. If I'm only doing a few peppers, most of the time I will stuff them with a spoon. Also I took a grapefruit spoon to a grinder to thin it out some and bring it to more of a point. Then sharpened the edges, works great to cleaning peppers. I loaned it to a friend or I would show a pic.
Sounds good. Does everyone here have bench grinders, welding outfits, sheet metal shops, etc.?
I see you used thick cut bacon. It may take slightly longer for the bacon to crisp up but it will work just fine. :)
It worked out OK. I knew we had bacon but didn't discover it was thick cut until I went to use it. We adjust.
What do you plan to use the leftover stuffing for? It doesn't look like you have enough peppers to use it all in. You can flatten out some boneless chicken breasts, lay a slice of ham on then the leftover stuffing mix. Roll up, wrap with bacon and cook away. ;D ;D
Actually, I put the left over into the fridge. I thought I could use it this Sunday on crackers or something. Why does everyone always come to my house?
Actually, after all that they came out pretty good. I've never even had an ABT before, let alone cooked one. Summary follows the pics.
This is after 1:20 of Hickory, total of 2 hours, flipped and rotated about half way through.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/ABTs/ABT-DONE-1.jpg)
A little closer view.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/ABTs/ABT-DONE-2.jpg)
Summary:
These things are fabulous! So, I put 'em on a plate in the center of the table. The conversation went something like this, she first:
Boy, they smell really good.
Yup.
I'll try one of those ABT things.
Me too.
It's a little hot, but delicious.
I agree.
<We knocked off another one each.>
I said, I'm having one of the ADTs.
Are they hot?
I'll let you know.
<A half glass of milk and a spoon of sour cream later ...>
Yep, they're hot.
Should I have one?
I dunno. They're kinda hot.
But, they're so cute.
Yep, but I don't know if you should have one.
Hmmm, I think I'd really like to have one. (I can't remember when I won the last joust.)
Maybe you should just cut one in half.
Nope, I'll just eat it. This is really tasty.
<Now we have the wailing and gnashing of teeth - it's still going on down there in the kitchen.>
<Her>I'm saving one one for my brother.
You mean the yogurt guy?
;D ;D ;D ;D ;D
They were really good despite my screw-ups. Next time, I'll skip the Habaneros. They're really pretty tough to handle.
Well, my butt is on the counter. I'll be putting it in about 8 PM, an hour and a half or so from now. I left the OBS hot but it's supposed to be pretty cool tonight.
Quote from: ArnieM on September 19, 2009, 02:38:48 PM
Quote from: Hopefull Romantic on September 19, 2009, 01:58:44 PM
CRG has an excuse; he's been smoking all week. What is yours Arnie?
HR
I've been drinking adult beverages all week. It's medicinal, due to my arthritis.
I can understand that. I drink JD in hope it would cure my in growing toe nail.
HR
ArnieM, looks great. thanks for the pics.
Quote from: Hopefull Romantic on September 19, 2009, 03:41:45 PM
I can understand that. I drink JD in hope it would cure my in growing toe nail.
HR
You have to use more branch water - or maybe less branch water. It's like smoking, you have to experiment. I still haven't found anything that will grow hair on my head.
Quote from: classicrockgriller on September 19, 2009, 03:47:15 PM
ArnieM, looks great. thanks for the pics.
You're welcome CRG. I think the quick parboil makes them pretty edible. But, since I've never even smoked them before let alone eaten them, I'm not sure how they might compare to the pros. But, they were certainly GOOD.
They look really good, great job. You do not need too many ADT's unless you have a few pepperheads coming to the party. You can also finely chop a hab and mix it into the cream cheese mixture, that will spice up the ABT's some.
Wheres the picture of you two eating the ADT's? ???
Did you parboil the habs with the penos at the same time?
I mentioned the habs were little firecrackers, didn't I? :o
Well now you can try different things stuffed inside the ABT's. Try chopped up brisket or pulled pork, mixed with cheese or precooked sausage. Its all good. I have an idea floating around in my head to try. I know it will be great but want to try it out before posting it.
Quote from: pensrock on September 19, 2009, 05:13:03 PM
They look really good, great job. You do not need too many ADT's unless you have a few pepperheads coming to the party. You can also finely chop a hab and mix it into the cream cheese mixture, that will spice up the ABT's some.
I thought of sacrificing one hab up chopped up for the stuffing. But, I'm new at this (ABTs) and figured I'd go one step at a time. The ABTs turned out pretty well without the extra heat.
Wheres the picture of you two eating the ADT's? ???
Sorry. My eyes were watering too much for pics.
Did you parboil the habs with the penos at the same time?
Yeah. I had rapidly boiling salted water. I put the penos in for one minute and then threw in the habs for another minute. Then dumped them into the colander and hit them with cold water. Boy, that will clear your sinuses.
I mentioned the habs were little firecrackers, didn't I? :o
Yes you did; yes they are. Scared the hell outa the cat.
Well now you can try different things stuffed inside the ABT's. Try chopped up brisket or pulled pork, mixed with cheese or precooked sausage. Its all good. I have an idea floating around in my head to try. I know it will be great but want to try it out before posting it.
Once you stuff some, it seems like the sky is the limit. The cheese mix is nice and gooey and creamy. I agree with you on a meat mix. Then, there's re-fried beans, (X) salad (X = tuna, turkey, chicken, salmon)? But, I think that no matter what the stuffing is, a bacon wrap is absolutely required!
Quote from: ArnieM on September 19, 2009, 05:38:32 PM
The cheese mix is nice and gooey and creamy. I agree with you on a meat mix. Then, there's re-fried beans, (X) salad (X = tuna, turkey, chicken, salmon)? But, I think that no matter what the stuffing is, a bacon wrap is absolutely required!
Smoked tuna+cheese stuffed peppers... Hmm.. Just thinking ahead to Lent!
Ok, the bacon would be a no-no. :(
Quote from: pensrock on September 19, 2009, 05:13:03 PM
Wheres the picture of you two eating the ADT's? ???
Quote from: ArnieM on September 19, 2009, 05:38:32 PM
Sorry. My eyes were watering too much for pics.
We will let ya go on the pics this time. But make sure you have pics of your brother-in-law chomping on his 1st ADT! :D
Quote from: squirtthecat on September 19, 2009, 05:52:01 PM
Smoked tuna+cheese stuffed peppers... Hmm.. Just thinking ahead to Lent!
Ok, the bacon would be a no-no. :(
Sorry, I'm not very religious. Isn't Lent in the spring?
OK, how 'bout this. Some chopped smoked salmon or tuna with some of your favorite cheese and chives as a stuffing. Par boil the peppers for about 4 minutes, drain and cool; they're not going to cook too long. Stuff the peppers and wrap with your favorite "thin" fish fillets - sole might be good. Dunk in OO and let 'em drain. Maybe about 40 minutes of your wood (I might try Alder) and another 20-30 minutes of cooking. (Whole thing done at about 220.) You don't want to dry out the fish wrap.
Quote from: HawkeyeSmokes on September 19, 2009, 06:00:40 PM
We will let ya go on the pics this time. But make sure you have pics of your brother-in-law chomping on his 1st ADT! :D
I'll try, but the 'reds' might be blown out.
What does par boiling do for the pepper ?
Quote from: ArnieM on September 19, 2009, 06:26:20 PM
Quote from: squirtthecat on September 19, 2009, 05:52:01 PM
Smoked tuna+cheese stuffed peppers... Hmm.. Just thinking ahead to Lent!
Ok, the bacon would be a no-no. :(
Sorry, I'm not very religious. Isn't Lent in the spring?
OK, how 'bout this. Some chopped smoked salmon or tuna with some of your favorite cheese and chives as a stuffing. Par boil the peppers for about 4 minutes, drain and cool; they're not going to cook too long. Stuff the peppers and wrap with your favorite "thin" fish fillets - sole might be good. Dunk in OO and let 'em drain. Maybe about 40 minutes of your wood (I might try Alder) and another 20-30 minutes of cooking. (Whole thing done at about 220.) You don't want to dry out the fish wrap.
Sounds good, but I might try either thin trout or salmon fillets. The more oil in the fish the better. Sole has a 12% fat to calorie ratio versus 40% fat to calorie for wild Atlantic salmon. Wild trout come in at 26%. It should help to keep the fish moist while smoking.
Quote from: FLBentRider on September 19, 2009, 06:29:48 PM
What does par boiling do for the pepper ?
FLB I believe that it helps soften the Japs so you dont get the crunch in them if you under smoke them by mistake.
Quote from: HawkeyeSmokes on September 19, 2009, 06:38:19 PM
Quote from: ArnieM on September 19, 2009, 06:26:20 PM
Quote from: squirtthecat on September 19, 2009, 05:52:01 PM
Smoked tuna+cheese stuffed peppers... Hmm.. Just thinking ahead to Lent!
Ok, the bacon would be a no-no. :(
Sorry, I'm not very religious. Isn't Lent in the spring?
OK, how 'bout this. Some chopped smoked salmon or tuna with some of your favorite cheese and chives as a stuffing. Par boil the peppers for about 4 minutes, drain and cool; they're not going to cook too long. Stuff the peppers and wrap with your favorite "thin" fish fillets - sole might be good. Dunk in OO and let 'em drain. Maybe about 40 minutes of your wood (I might try Alder) and another 20-30 minutes of cooking. (Whole thing done at about 220.) You don't want to dry out the fish wrap.
Sounds good, but I might try either thin trout or salmon fillets. The more oil in the fish the better. Sole has a 12% fat to calorie ratio versus 40% fat to calorie for wild Atlantic salmon. Wild trout come in at 26%. It should help to keep the fish moist while smoking.
Thanks guys! I will tuck this one away for Lent.
Yes, I'm an Irish Catholic farm boy, turned Software Engineer..
Quote from: squirtthecat on September 19, 2009, 06:48:23 PM
Quote from: HawkeyeSmokes on September 19, 2009, 06:38:19 PM
Quote from: ArnieM on September 19, 2009, 06:26:20 PM
Quote from: squirtthecat on September 19, 2009, 05:52:01 PM
Smoked tuna+cheese stuffed peppers... Hmm.. Just thinking ahead to Lent!
Ok, the bacon would be a no-no. :(
Sorry, I'm not very religious. Isn't Lent in the spring?
OK, how 'bout this. Some chopped smoked salmon or tuna with some of your favorite cheese and chives as a stuffing. Par boil the peppers for about 4 minutes, drain and cool; they're not going to cook too long. Stuff the peppers and wrap with your favorite "thin" fish fillets - sole might be good. Dunk in OO and let 'em drain. Maybe about 40 minutes of your wood (I might try Alder) and another 20-30 minutes of cooking. (Whole thing done at about 220.) You don't want to dry out the fish wrap.
Sounds good, but I might try either thin trout or salmon fillets. The more oil in the fish the better. Sole has a 12% fat to calorie ratio versus 40% fat to calorie for wild Atlantic salmon. Wild trout come in at 26%. It should help to keep the fish moist while smoking.
Thanks guys! I will tuck this one away for Lent.
Yes, I'm an Irish Catholic farm boy, turned Software Engineer..
Squirt being a Catlicker myself I done some research. The No fish on Fridays was started in Boston by the Cardinal to help the local fishing economy, and it stuck. If you want to get technical the bible says one SHOULD NOT eat the meat from an animal with a split hoof. Therefore I eat beef, pork , lamb, venison and meat on Friday's during lent. I figure if I'm wrong I will pay when I have more time to worry about them things right now I follow Andrew Zimmer's advice " If it looks good, EAT IT!!"
Quote from: FLBentRider on September 19, 2009, 06:29:48 PM
What does par boiling do for the pepper ?
As 10.5 said. I did a really quick par boil with the bacon wrap. I figure the fish would take less time to cook and do a bit longer of a par boil.
Example: Take broccoli crowns (if you like 'em'). Par boil for a couple of minutes in salted water. Meanwhile, sweat some thin sliced garlic in a cast iron pan (that's about all I use) with some OO. Drain the broccoli well, put in the pan, add some ground sea salt and ground black pepper. Toss a couple of minutes or so and serve. "Good Eats" (sorry Alton).
Quote from: HawkeyeSmokes on September 19, 2009, 06:38:19 PM
Sounds good, but I might try either thin trout or salmon fillets. The more oil in the fish the better. Sole has a 12% fat to calorie ratio versus 40% fat to calorie for wild Atlantic salmon. Wild trout come in at 26%. It should help to keep the fish moist while smoking.
Those are some very impressing numbers HS. I didn't know that.
[rant]But, I disagree on one thing. There's no such thing as "Wild Atlantic Salmon (unless they're having a party) anymore". All Atlantic Salmon here are farm-raised. Costco has them with artificial color added to make 'em look like salmon. I even see Scottish Salmon advertised - farm raised. I only buy Pacific/Alaskan wild caught salmon (Sockeye or Kohu) when I can find 'em. It amazes me that we have to put up with this junk at the market.
[/rant]
Quote from: ArnieM on September 19, 2009, 07:14:56 PM
Quote from: HawkeyeSmokes on September 19, 2009, 06:38:19 PM
Sounds good, but I might try either thin trout or salmon fillets. The more oil in the fish the better. Sole has a 12% fat to calorie ratio versus 40% fat to calorie for wild Atlantic salmon. Wild trout come in at 26%. It should help to keep the fish moist while smoking.
Those are some very impressing numbers HS. I didn't know that.
[rant]But, I disagree on one thing. There's no such thing as "Wild Atlantic Salmon (unless they're having a party) anymore". All Atlantic Salmon here are farm-raised. Costco has them with artificial color added to make 'em look like salmon. I even see Scottish Salmon advertised - farm raised. I only buy Pacific/Alaskan wild caught salmon (Sockeye or Kohu) when I can find 'em. It amazes me that we have to put up with this junk at the market.
[/rant]
You would be correct about finding junk for good seafood in most places. I just used some species with a higher fat content for an example. Here's a link to a great website to crunch some numbers. I have founf it quite useful http://www.nutritiondata.com/facts/finfish-and-shellfish-products/4258/2 IMHO the higher the fat content of the fish, the better the end result when smoking it.
Quote from: Tenpoint5 on September 19, 2009, 06:53:58 PM
If you want to get technical
I hear ya...
But, tradition is tradition. Don't worry, we don't do the Mrs Paul fish stick thing... Salmon/scallops rule!
Thanks for the link HS - quite interesting. As a general rule, the more fat the better the smoke, I think. Whatever it is comes out more more moist.
I haven't done anything with fish yet on the OBS. I've done salmon fillet on a cedar plank on the grill and poached it with some dill. Both were very good.
No problem Arnie. I only use the site to make the best choice on what to use for cooking be it smoking, grilling, frying etc. Not a health nut for sure. I look at it this way, I'm only here for a little while, might as well enjoy my time. Will a year or 2 really matter? I think not but the salad with tofu eaters might not agree. :D
Not sure who it was that asked. but par boiling is not to soften the peppers but to remove some of the heat. Problem is you want to do seperate batches, you do not want to put the habs in with the other peppers in case some of the heat transfers to the other peppers.
IMHO I would think it would help remove some of the heat but not sure how much.