Gonna be doing up a bunch this afternoon for Dad to take to Wine Club, and have a few questions that I didn't seen answered in the recipe I printed off the Recipe Site.
First, what do ya'll recommend for wood flavor? I have Apple, Hickory, and Oak at home now, with some Maple going home today...also have access to the rest of the flavors.
Next, how long should smoke be applied to these?
And, finally, about how hot should I set my PID for?
I'll be lookin' through the previous posts here for my answers, but any help that can be added to this one would be greatly appreciated.
Thanks.
I've got a batch to do today also, I like a Hickory and Mesquite combo about an hour or so worth of smoke (I like smoke!!!) and cooked for about 2-2 1/2 hours at around 200-210. Dang its early and I'm getting hungry!! ;D
C
Ok guys im lost and or plain brain dead but what is ABT? Sorry im at work and have been busy along with a lack of sleep.
Well, it starts with bison grazing at the Nevada Test Site. Next thing you know, you have Atomic Buffalo Turds. :D :D :D
There are some nice pictures on the forum regarding ABTs, or you can go here for the recipe: http://www.susanminor.org/forums/showthread.php?t=25
Arcs_n_Sparks
Hahahaha :D :D. You know ive seen pics of those on here before but never knew what they were called. Im gona have to try those with the brisket I just got thru smokin yesterday.....if there is any left.
A little variation I did on my rats (ABT's) yesterday, I'm sure I'm not the first one to do this ;D but I did the first wrap with thin sliced deli ham, sealed the end quite nicely, and then wrapped it with bacon...Yummy!!! Seems like everytime I do a smoke, gots to have a rack of rats!!! ;) :D!!
C
Hey Arcs are you sure it was Nevada or was it Roswell,NM..... ;D
Quote from: westexasmoker on May 04, 2008, 10:56:14 AM
Hey Arcs are you sure it was Nevada or was it Roswell,NM..... ;D
Good question. Constant wormhole jumping confuses me. Looking in my photo album, I'm sure it's NTS... 8)
(http://usera.imagecave.com/strauch1/PID/NTS5_640c20.jpg)
Neutron Jack
Langolies. I here them comming. Better Jump Arcs.
Quote from: Gizmo on May 04, 2008, 02:34:02 PM
Langolies. I here them comming. Better Jump Arcs.
I thought it was the Langoliers. I'll watch for both..... :o :o :o
Arcs_n_Sparks
Thanks for the replies. Here's what I did. I cleaned 'em and cut 'em in half, seeded them, and washed them again. Then I spread some cream cheese inside each half, and stuffed a lil' smokie in each. They were a project for Dad, so I had him do the bacon wrapping.
I set my PID for 300 degrees and let it preheat for about 3 hours before they got into the smoker. Loaded 1:20 worth of Hickory when I put them in, and pulled them after just over an hour. Bacon wasn't quite crispy enough for Dad (I don't eat them since I don't eat actual pieces of most vegetation), so I put them under the broiler for about 10 minutes.
He said they were pretty good, and out of 36 pieces, there were maybe 6 pieces left...don't know how big of a crowd there was. He said they would have been better without being smoked, but I'm thinking maybe just a little less smoke, like 20-40 minutes worth instead.
I usually do mine with an hours worth of smoke at 220 and then keep them in there for another hour after that. I like to take cream cheese and brown some italian sausage and throw them in the peno and wrap in bacon. The beauty is you can throw anything that your heart desires and it'll taste good.
I like chedder and hot Italian sausage myself...and same...wrap in bacon...but I like it spicey...blows my hubby's head off...(pretty funny actually!!) :)
Quote from: La Quinta on May 05, 2008, 05:14:08 PM
I like chedder and hot Italian sausage myself...and same...wrap in bacon...but I like it spicey...blows my hubby's head off...(pretty funny actually!!) :)
That sounds good. Do you use plane cheddar or smoked cheddar?
Domenick
I use plain (because you already know that)...you guys are brutal...:(
Quote from: La Quinta on May 05, 2008, 05:24:53 PM
I use plain (because you already know that)...you guys are brutal...:(
I ment to ask mild, medium or sharp? Besides you can buy smoked cheddar at the store :P
Domenick
Wow, even the newbies are throwing smack at your inability to do cold cheese.......... :'(
When I get a little extra cash, LQ, I'm gonna smoke some up for you and send it out to you overnight.
Well yeah I know that huh...not the same...like buying bacon...it doesn't count anymore...
Hey SDuck...save the cash...I got next year...I'll still be here!! :)
LQ, let me know what kind and brand you want and I'll have some here for ya at the crawfish boil. I'll make extra to take along with us. ;D ;)
Quote from: Smoking Duck on May 05, 2008, 05:56:52 PM
Wow, even the newbies are throwing smack at your inability to do cold cheese.......... :'(
Duck it wasn't intentional to make fun of LQ and how she can't cold smoke, I would never do something like that :o ::)
Domenick
Quote from: Gizmo on May 05, 2008, 08:22:44 PM
LQ, let me know what kind and brand you want and I'll have some here for ya at the crawfish boil. I'll make extra to take along with us. ;D ;)
Giz I'll be more than happy to contribute to LQ's cold smoked cheese fund. ;D
Domenick
I'll take it Giz...any kind!! Looking forward to the boil...like... may not eat for two days!! :)
And huh...dude...feeling better?
Quote from: La Quinta on May 06, 2008, 05:18:06 PM
I'll take it Giz...any kind!! Looking forward to the boil...like... may not eat for two days!! :)
And huh...dude...feeling better?
Ya I am. A few more days and I'll be back to normal, well what is normal for me :o :o
Domenick
Kool...thanks for the "un-tested" recipes...gonna try the Brazilian one tomorrow...may need to add it to the book man!! :) (Don't worry you get credit for bein sick!!) :)
Hmmmm.... how about stuffing them with????
Lets see, I have smoked ny sharp cheddar, smoked sharp americian, smoked pepper velveta & smoked horseradish cheeses. Decisions... decisions.
LOL, sorry LQ I just had to get in on the ribbing. ;) ;)
Quote from: La Quinta on May 06, 2008, 05:32:48 PM
Kool...thanks for the "un-tested" recipes...gonna try the Brazilian one tomorrow...may need to add it to the book man!! :) (Don't worry you get credit for bein sick!!) :)
Let me know how it turns out. I'm almost back to what is normal for me :D
Domenick
I have only made enough ABTs that the family can eat at one sitting. I have seen some posts in here where members have made large batchs. Can the ABTs be frozen after you make them? They would be a lot easier to do in a big batch.
My last batch of ABT's I did with pulled pork instead of the little smokies. They were great. I smoke for an hour and 2o minutes and then leave in for another hour at a temp of 225. They always come out great. We just put leftovers in the fridge. I love them cold even and so does the wife. They usually don't last long.
Never froze a batch of rats (abt), I'm not sure what the consisetacy (spl) would be, ya know next time you do some freeze a couple and see what ya get...Thats what smokin/q'ing is all about!!
C