ABT help needed

Tiny Tim · May 03, 2008, 07:13:29 AM

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.

westexasmoker · May 03, 2008, 07:58:06 AM

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

tturaider · May 03, 2008, 11:54:05 AM

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.

Arcs_n_Sparks · May 03, 2008, 12:09:53 PM

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

tturaider · May 03, 2008, 04:17:07 PM

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.

westexasmoker · May 04, 2008, 10:56:14 AM

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

Arcs_n_Sparks · May 04, 2008, 11:13:51 AM

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)

Neutron Jack

Gizmo · May 04, 2008, 02:34:02 PM

Langolies. I here them comming. Better Jump Arcs.

Arcs_n_Sparks · May 04, 2008, 06:15:15 PM

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

Tiny Tim · May 05, 2008, 07:43:31 AM

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.

Smoking Duck · May 05, 2008, 04:56:48 PM

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.

La Quinta · 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!!) :)

huhwhatliar · May 05, 2008, 05:18:58 PM

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

La Quinta · May 05, 2008, 05:24:53 PM

I use plain (because you already know that)...you guys are brutal...:(

huhwhatliar · May 05, 2008, 05:31:47 PM

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