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Thread: Some ABTs

  1. #1
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default Some ABTs

    ABT

    Found some ground pork in the freezer and since it is the season for some fresh local peppers, I decided to do some

    I seasoned half of the pork with some Sheboygan Bratwurst seasoning and the other half with some Daddy Hinkle's Southwest seasoning. They all had a little Emmental cheese under the pork and were wrapped in un-smoked bacon. Smoke was provided by Oak shavings. I smoked them for 1 ¾ hours.
    Statistics : min temp – 223°F, Maxi – 275°F Ave – 259°F

    Raw material :


    Ready to go into the SFB (I put silicon bands on the Daddy Hinkle's so that I could see which was which) :


    TBS so thin you can almost see it !


    Done :



    She preferred the Sheboygan and did not even complain that the peppers were to hot or that there was too much smoke!
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    They look luscious Cal!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  3. #3
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Those are some nice looking peppers. What type of pepper are they? Looks like they turned out great. Brat seasoning is an interesting turn for the ABT's ... another idea to hang onto
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  4. #4
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,729

    Default

    Those look great!!!
    We were just talking about making ABT's.
    Now I gotta go get some jalapenos.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  5. #5
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    Quote Originally Posted by PigCicles View Post
    Those are some nice looking peppers. What type of pepper are they?
    Since I cannot find fresh jalapeños, I use a local pepper that is grown in the Basque country (close to Spain but in France), they are call Espelette peppers ("Piments d'Espelette"), named after the town where they are grown.
    The can be from very mild to as hot as a jalapeño, you never know until you get it in your mouth !
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  6. #6
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    very nice abts!!!!
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  7. #7
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,353

    Default

    Now I'm craving some abt's.
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  8. #8
    Join Date
    Oct 2014
    Location
    Alaska
    Posts
    125

    Default

    I love some Aunt's I need to make some now
    Webber performer deluxe
    Cinder block smoker
    Cabinet smoker
    Gravity feed 36x24x48 coming soon!

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