bbquzz
Master Chef
I've never done ABT's and they were on my to-do list. The first time I saw them done was one of Surfinsapo's videos. So I kind of imitated his.
I gathered all the ingredients and got ready to do the prep work. I did St. Louis ribs the other day and had scraps. I put them in the crock-pot and cooked them down and chopped them up so I had meat for the ABT's. I used Hoochie Mamma Rub, a Texas product in honor of JamesB, from Texas.
It is Saturday and the clock struck noon, so it was time to break out the beer. I switched from sharp cheddar to grating some pepper-jack. I also had a real problem coring the peppers. Seems I'm left handed and the process is for right handed people. After a little learning curve and an extra dozen peppers I got it down.
I did not have the exotic tool SS had to stuff the peppers so I used a cheapo cookie press I got on line. It worked okay.
Wrapped them.
On the OTG for about an hour an a half at 275° - 325°.
Ready to eat.
I am pretty please with my first effort.
I gathered all the ingredients and got ready to do the prep work. I did St. Louis ribs the other day and had scraps. I put them in the crock-pot and cooked them down and chopped them up so I had meat for the ABT's. I used Hoochie Mamma Rub, a Texas product in honor of JamesB, from Texas.
It is Saturday and the clock struck noon, so it was time to break out the beer. I switched from sharp cheddar to grating some pepper-jack. I also had a real problem coring the peppers. Seems I'm left handed and the process is for right handed people. After a little learning curve and an extra dozen peppers I got it down.
I did not have the exotic tool SS had to stuff the peppers so I used a cheapo cookie press I got on line. It worked okay.
Wrapped them.
On the OTG for about an hour an a half at 275° - 325°.
Ready to eat.
I am pretty please with my first effort.