Rckcrwlr is Tackling a Buffalo "ABT's"

Rckcrwlr · October 16, 2010, 02:40:30 PM

Well I figured it was time to attack these.

I started with:

24 'Penos
Homemade ground Chorizo
Half a package of Cream Cheese
Grated Sharp Cheddar
Bacon
24 tooth picks.
Wing dust

Cut the tops of the penos and cleaned out the vanes and sides. Wear gloves and goggles.
Get the cooked Chorizo and press it in the bottom of the pepper to fill about half way up

Mix the cheeses together to your preferred consistency and then form it to fit in the pepper and press down

Wrap the bacon around the pepper and then end with a flap over the top and then stick a tooth pick in to hold.

To keep the goodness from leaking out, I placed them in the rack holes.

I sprinkled a little wing dust over top.

Using Pecan, I am smoking them for 1 hour and then cook at 170 for another hour.

Tenpoint5 · October 16, 2010, 02:45:27 PM

You forgot to mention the Adultry Beverage!!! They are a required part of the whole process!!

Some good eats coming your way!! You could also mix the meat and cheese together before stuffing, to get some of both with each bite.

Rckcrwlr · October 16, 2010, 02:55:15 PM

Quote from: Tenpoint5 on October 16, 2010, 02:45:27 PM
You forgot to mention the Adultry Beverage!!! They are a required part of the whole process!!

Some good eats coming your way!! You could also mix the meat and cheese together before stuffing, to get some of both with each bite.

The beverage is a given. Any suggestions? I'm thinking a couple Dos Equis Ambers.

I was going to mix them but these are small penos and I am thinking that they are a one bite deal.

I'll send pics when done.

Rckcrwlr · October 16, 2010, 03:14:09 PM

Why?

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Rckcrwlr · October 16, 2010, 08:00:19 PM

OK...about 2.5 hours and I had to pull them out because the natives were getting restless.

Definitely need to run them hotter and longer.

They were incredible but the peno could have softened a little more.

They are gone...

Chili Head · October 16, 2010, 09:22:30 PM

Those look great ;) Nice job! XX amber is my favorite adult beverage ;D It goes great with ABT's ;)

BuyLowSellHigh · October 17, 2010, 06:38:20 AM

Oh yeah! I'd be hammering on those.

Adultry beverage ? Perfect Margarita.

Tenpoint5 · October 17, 2010, 07:02:20 AM

Quote from: Rckcrwlr on October 16, 2010, 03:14:09 PM
Why?

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In an attempt to answer the Why? Your temp setting is 200º the actual is 203º this is probably because the heating element just kicked off and the rediual temp is still rising in the cabinet. You will see it mentioned around on the forum as a temp swing. With the digital it can be as much as 10-15º above or below the set point. It is completely normal. As for the Maverick temp showing 154º at the same time. I am guessing that your Maverick probe is hanging slightly above the ABT's. The moisture that is coming out of the meats, cheese and peppers traps and holds the heat being generated by the element. It is trying to warm the moisture in the air. Thus it make the ambient temps cooler. This is a prime example of why everyone says to make sure your vent is always open. It doesn't help you to close it down it actually hurts you by keeping the temps down. Next time put the maverick probe just under the rack and it should give you a more accurate reading on the temps. I hope this makes sense for you.

Rckcrwlr · October 18, 2010, 09:01:23 AM

Power Lunch.

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SouthernSmoked · October 18, 2010, 10:34:47 AM

Looks Awesome...

Great Job!!

ArnieM · October 18, 2010, 12:19:51 PM

The ABTs look good.

I've gone with a blanch on the Jals. Bring a pot of water to a boil with some Kosher salt and a bit of sugar. Drop the cored Jals in for 30-60 seconds. Drain and hit 'em with cold water. They won't be as crunchy.

SnellySmokesEm · October 18, 2010, 01:36:11 PM

Great lookin turds. I have had them before and they are excellent, but I have never made them myself.

DTAggie · October 18, 2010, 09:07:58 PM

I do mine at max temp which is about 250* this time of year for 2 hrs of smoke. Crisps the bacon nicely!

pensrock · October 19, 2010, 02:11:59 AM

Looks great. One thing I do differently is mix all the cheeses with the sausage and stuff.

Rckcrwlr · November 11, 2010, 07:01:59 PM

Quote from: pensrock on October 19, 2010, 02:11:59 AM
Looks great. One thing I do differently is mix all the cheeses with the sausage and stuff.

I did that on my second batch...definitely better.

Quote from: DTAggie on October 18, 2010, 09:07:58 PM
I do mine at max temp which is about 250* this time of year for 2 hrs of smoke. Crisps the bacon nicely!

Next will be the same

Quote from: ArnieM on October 18, 2010, 12:19:51 PM
The ABTs look good.

I've gone with a blanch on the Jals. Bring a pot of water to a boil with some Kosher salt and a bit of sugar. Drop the cored Jals in for 30-60 seconds. Drain and hit 'em with cold water. They won't be as crunchy.

I like that idea. I may try that next time

These are addicting. I wish they made cored penos.