knocking out a batch of ABT's and alot of other stuff today for the football games:

italian sausage, jalapenos, bacon, chopped jalapeno, and cherry pepper in the sausage mix:

finished ABT's, some of the best I have done, I had to eat (5):

going through my pictures of yesterdays ABT's this a.m., I thought these were really nice and want to share them.

doing (3) different types of ABT's today

1) kind of like last week, Italian sausage mix(diced jalapenos, shark sriracha, shredded mozz), wrapped in bacon
2) Bratwurst mix(diced onion, kraut)wrapped in bacon
3) bratwurst mix(diced onion, kraut), topped with kibasa, wrapped in bacon.

probably going to dip the latter 2 in dusseldorf mustard.

hope to have these ready before halftime of the Ravens game, and the Packers game.

heres what they look like:

Brat ABT:




Brat ABT w/ kilbasa:



Italian Sausage ABT:




Full House(ABT's, Kilbasa, Brats, Sausage balls):

brat ABT was really nice, liked the kraut in the mix.






nice football snack.

My wife got me a smoker for Christmas. My first one!! I can't wait to smoke some dragon turds. In fact, despite the dismal weather in Chicago, I think I'm gonna start experimenting this week as long as I'm off work for the week. Thanks for all the inspiration, Gary and Jim.

BTW, Jim - I forgive the fact that you're a White Sox fan since it appears you're a Deadhead as well.

Seamus wrote:
BTW, Jim - I forgive the fact that you're a White Sox fan since it appears you're a Deadhead as well.

saw a few shows in my time...

I look forward to the Dragon Turds you tourn out.

I have a batch ready to go(kilbasa, pepperjack cheese).

kilbasa & pepperjack ABT's, really nice

doin a different version today while I do a butt, and some slabs of BB's

jambalaya with crawfish & dungeness crab ABT's

filling:



ABT's ready to go:

some habanero ABT's with a funked out cheese, summer sausage, and bacon. mind numbing hot, but damn good...

Hokey-smokes, Jim! Those look killer. What kind of "funked-out" cheese was it?

tgoddess wrote:Hokey-smokes, Jim! Those look killer. What kind of "funked-out" cheese was it?

thanks, these were really hot...

something I hadnt seen before(but i am not a huge cheese guy), kind of a blue cheese or perhaps a gorgonzola sandwiched between a cheddar. The label said "double glouster"

That cheese looks to be a double gloucester (orange part) and Stilton (white part). It goes by several names, including Huntsman and Stilchester. It's not unusual to see it labeled simply as double gloucester here (at least from my experience), although that's not quite correct, as the double gloucester is a just the orange cheese part.

Binko wrote:That cheese looks to be a double gloucester (orange part) and Stilton (white part). It goes by several names, including Huntsman and Stilchester. It's not unusual to see it labeled simply as double gloucester here (at least from my experience), although that's not quite correct, as the double gloucester is a just the orange cheese part.

thanks, I really liked it, the mild cheese outside, and th funky cheese inside.

ill take any excuse to fire up the WSM, and make some beer friendly snacks.

Spare rib & cheddar ABT's for today:

filling:




close up:



should go good with the High Life, and Beam

made some of these or close to a D T , i cut the jalapeno's in half.
deseeded & stuffed with ground pork & beef mix & rapped with spicy bacon
i cooked these at ski hill in WI. had about 30 of them for a group of 7 ,
not 1 left

doing some crawfish & kona crab ABT's today.

cream cheese, crawfish tails, kona crab, parsley, & a seeded jalapeno in the fillling:


crawfish..thanks Danny:


filling in the ood processor:



ready to go:



thanks for checkin these out. the filling was popping with flavor.

jimswside wrote:doing some crawfish & kona crab ABT's today.

cream cheese, crawfish tails, kona crab, parsley, & a seeded jalapeno in the fillling:


crawfish..thanks Danny:


filling in the ood processor:



ready to go:



thanks for checkin these out. the filling was popping with flavor.

Oh dear god those look good!!!!!!!!!!!!!!!!!!!!

these were killer, finished them up on the Weber kettle for 30 seconds once they came off the WSM:

Ready for Baconfest!

Atomic Dragon Turds Jalapeno, Italian sausage, dried date, bacon, BBQ rub, low and slow with hickory wood.

needed some ABT's yesterday to practice up for the case of jalapenos I am going to do up for the pig roast in June.

LTH,

Not reinventing the wheel, but I've been doing Atomic Dragon Turds a little different lately. I was three into a batch of 100 ADT when it occurred to me coring and seeding a mound of jalapenos big as a baby's head is a pain in the a**, not exactly a revelation. In the interest of expediency, and what little is left of my sanity, I simply cut the jalapenos in half length wise then scraped out the seeds with a spoon, quicker, easier.

Benefits of Atomic U-Boat Poppers:

- Better flavor balance of jalapeno/sausage/bacon.
- Mouthfeel, sausage is more distinct in bite though
- Raw sausage is not encased/protected in jalapeno cooks evenly with little chance of residual raw sausage.
- More complete bacon coverage.
- Cuts preparation time by 60%

Flavor is paramount and if I thought I was sacrificing taste for expediency I would happily go back to straight-up jalapeno coring, but I prefer the U-Boat style. Ease of preparation simply a bonus.

=-Recipe-=

Atomic U-Boat Poppers
Gary Wiviott, Barbecue Life Coach

Makes 25 Servings

15 jalapenos, washed
1 pound fresh chorizo or spicy Italian sausage
25 strips of thick cut bacon
5 to 7 dried figs or dates, chopped (optional)

Remove stem and top of each jalapeno and slice in half lengthwise. Remove seeds with spoon
In a medium bowl mix sausage and copped dried fruit.
Stuff each jalapeno half with about 1 tablespoon sausage mixture.
Wrap each with bacon and secure with a toothpick.
Set the stuffed jalapenos directly on cooker grate.
Dust with BBQ rub of choice
Smoke until sausage is cooked through.

Pop a cold one, drink, eat, repeat.

Enjoy,
Gary

I go back and forth on my method, sometimes the jalapano boats, sometimes take the tops off, sometimes just slice them from the tip. All depneds on the filling.

A great tool for quickly getting the seeds/veins out is a basic veggie peeler, the tip of the utilitarian basinc straight model works great, and quickly.

At my brother's request, I am smoking some dragon turds right now for a Thanksgiving appetizer.

Filler Ingredients:
1 pound of blue crab claw meat
8 oz. whipped chive cream cheese
Old Bay seasoning
Garlic powder
A liberal dousing of Worcestshire sauce
Black and red pepper

Topped with monterey jack cheese and wrapped in bacon.

1 hour on the smoker with a bit of mesquite wood.

Thanksgiving delights!!!!

had some fun with these ABT's Sunday: Chicharron, pork sausage, diced jalapeno, aged/grass fed cheddar, bacon.

chunks of chicharron and sausage/cheese/jalapeno stuffing worked, extra crispy chicharron stayed crispy and added nice flavor and texture.

Im thinking a batch of habaneros stuffed like this is in my future.

jimswside wrote:had some fun with these ABT's Sunday: Chicharron, pork sausage, diced jalapeno, aged/grass fed cheddar, bacon.

chunks of chicharron and sausage/cheese/jalapeno stuffing worked, extra crispy chicharron stayed crispy and added nice flavor and texture.

Im thinking a batch of habaneros stuffed like this is in my future.

yeah baby--those look AWESOME!!!!!!

Made a big batch of these for a camping trip and they were a huge hit. I seeded japs with a melon baller and filled them with a mix of choizo and queso anejo, topped with a piece of queso fresco and wrapped bacon around them. I smoked them for 5 hours in my Bradley smoker. They were awesome. Next time, I'd switch things up with a different cheese meat combo. I used some guancialle as well.