Jim,

How about sticky rice?

Regards,

Cathy2 wrote:Jim,

How about sticky rice?

Regards,

nice idea for a bbq fusion appetizer.

jimswside wrote:pushing the ABT envelope again. shrimp, cream cheese, bacon, and orange tobiko ABT's. brilliant..

Pushing the envelope indeed! Look terrific.

G Wiv wrote:

jimswside wrote:pushing the ABT envelope again. shrimp, cream cheese, bacon, and orange tobiko ABT's. brilliant..

Pushing the envelope indeed! Look terrific.

thanks,

luckily pretty much anyhting goes with ABT's.

knocked out another variation on ABT's today for a snack.

fresh mozz, and capicola... brilliant combo imho.





nice mix, the capicola will replace bacon for me on future ABT's.

jimswside wrote:

Does it get any better than that?

Nope.

DeathByOrca wrote:

jimswside wrote:

Does it get any better than that?

Nope.

you are so right, family, kids, bbq.. its what it is all about.

did some abt's yesterday, (1) habanero one, on a homemade rack.







habanero ABT was awesome, fruity heat, Ill be doing more.

thanks for looking

knocking out some brined shrip abt's today. Last time I did shrimp ABT's I thought after I was done I should have brined em, to allow them to hold up better. This time I brined in wate, salt, garlic powder, and sugar for about 15 minutes.

cream cheese mix is green onions, garlic, cajun spice, jalapeno scraps. I pipe this mix in.

topped with shrimp, tail still on, and wrapped in (1) piece of bacon, these will go on for about 2 hours.

nice end result on the ABT's, brining the shrimp ket them extra moist and plump, even after 2 hours on the smoker(the bacon helped with that as well.





thanks for looking.

Whooped up a bunch of mixed Turds including Bhut Jolokia.

Italian Sausage, Bacon, Bhut Jolokia (upper left), Habanero, Jalapeno, Fig, Apricot







Jalapeno w/fig, Bhut Jolokia (minced) w/apricot, Habanero (quarter) w/apricot



Bacon Explosion w/sausage, minced Bhut Jolokia/Habanero, Fig/Apricot





Bacon Explosion, interior view



Even minced Bhut Jolokia skewed very hot, fruity, delicious, but not recommended for any but the most experienced Chile Head.

wow..... simply awesome gary.

tried a new method, par-sliced the peppers from the tip back, put in a chunk of sausage, and a chunk of cheese and wrapped. Really good, and hot, I ate 4 of the 7 I made

tomorrows ABT's, are a test run for the ones I will be doing for my daughters 3rd b-day party next weekend, they will have gouda, and some Bobacks lil' smokies polish sausage. If they are as good as the last batch with the beef sausage, and jack, they will go on the menu with the bone in butt, and wings I am doing for the party guests.

I plan on making these delightful dealies for an upcoming shindig. I froze a bunch of jalapeños from this year's CSA, so the question is, do I defrost before I stuff? I plan on doing the sauté-chorizo-&-onion-then-stuff-and-broil method. Also, does it really take 15 mintues to broil these to caramelized perfection?

Thanks!

PS I can't seem to find it anywhere—what does ABT stand for?

Pie Lady wrote:
PS I can't seem to find it anywhere—what does ABT stand for?

in some circles ABT is the equivelant of the Dragon Turd ABT = Atomic Buffal Turd. I prefer the acronym myself.

I have never worked with frozen jalapenos, so i cant help you with that, your version sounds really good.

Actually it was someone else's recipe posted upthread, so I can't take the credit. But they do sound super tasty!

my ABT's from yesterday, gouda really held up, and melted well, bobacks sausages were good as well.

jimswside wrote:

I don't know why, but when I look at this picture, all I can think of are lizard tongues. Nice ALTs!

stevez wrote:

jimswside wrote:

I don't know why, but when I look at this picture, all I can think of are lizard tongues. Nice ALTs!

thats pretty funny, first "turd rangoons" from a while back, and now ALT's,

ABT nachos with a couple that I had leftover from the night before:

wow, gary and jim... everything you've posted looks delicious. amazing, thanks for the pics

Made some terrific Cincinnati Dragon Turds using goetta instead of chorizo and they were fantatstic!

Thomas D. wrote:Made some terrific Cincinnati Dragon Turds using goetta instead of chorizo and they were fantatstic!

Man, you just made me homesick! That sounds really good...

Made a few DTs for a whole-pig cook last weekend -- stuffed with cream cheese/chorizo mix...


...and hit on a better way to crisp the bacon quickly to feed the impatient & hungry: flamethrower hooked to propane tank = redneck broiler.



Also handy for crackling pig skin...

crrush - the LP flamethrower is also a good way to keep the crabgrass and weeds from growing up through cracks in patios.

Cuts down on the use of RoundUp considerably and satisfies the "pyro" jones...

Davooda

Myriad uses, although for some reason, my guy delivered an adamant "NO" when I asked if I could use the flamethrower instead of raking up all those pesky leaves in the yard. Killjoy.

Culinary applications are more appealing anyway. Definitely a crowd-pleasing party trick, and just think of the crisping/brulee-ing potential. The people gathered to watch the DT-torching and crackling of the pig were duly impressed. I think half the reason the DTs disappeared so quickly (thus, no post-torching pics) was the show.

Davooda wrote:crrush - the LP flamethrower is also a good way to keep the crabgrass and weeds from growing up through cracks in patios.

Cuts down on the use of RoundUp considerably and satisfies the "pyro" jones...

Davooda

You mean I've been using Roundup all these years when I could have been using a flamethrower?

cream cheese and kilbasa abt's. Cream cheese mix has parsley, smoked garlic, and green onion:

smoked garlic:


cream cheese mix:


ready to go:

not the most photogenic, but these were really good, and not that hot:



leftovers will made into tomorrows supper on flour tortillas with a couple fried eggs...