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Old 04-09-2008, 03:46 AM   #31
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I made ABT's a while back, using peppers we had out back. To this day, I don't know what I did wrong, but those things were so hot they were inedible (SWMBO and I LOVE spicy food). I think I needed to soak the peppers a while to mellow them out.

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Old 04-09-2008, 12:09 PM   #32
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Way to go Ryan. Did you give some to the firefighters?

Scuba, you need to clean out the seeds & white veins, that will remove a lot of the heat. Cooking them for 45 will remove some too.

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Old 04-09-2008, 12:53 PM   #33
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Ed, I was just looking through some cooking pictures and saw your thread, so I had to post mine as well.

I have made lots of variations on these and if you haven't you need to try pulled pork or (my swmbo's favorite) rib meat. If I am making St. Louis ribs, I smoke that skirt part first, slice it thin, and put it on ABT's.

Here was the plate of them I made for our Easter BBQ

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Old 04-09-2008, 01:25 PM   #34
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Ahhh, ABT's on the half shell. Love em! They go twice as far!

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Old 04-09-2008, 01:42 PM   #35
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Quote:
Originally Posted by EdWort
Way to go Ryan. Did you give some to the firefighters?
.
No, I was just getting started, they where pretty cool though.. I'm just wondering what neighbor thought grill smoke was a house fire.
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Old 04-17-2008, 02:48 PM   #36
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We cooked up some ABT's this weekend and absolutely loved them! for the filling I used browned italian sausage mixed in with cream cheese, garlic, paprika, salt, pepper, and Cabot sharp cheddar. they were awesome! Thanks for another great suggestion Ed!

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Old 04-18-2008, 10:10 PM   #37
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Quote:
Originally Posted by Melana
We cooked up some ABT's this weekend and absolutely loved them! for the filling I used browned italian sausage mixed in with cream cheese, garlic, paprika, salt, pepper, and Cabot sharp cheddar. they were awesome! Thanks for another great suggestion Ed!
I don't usually care for hot peppers of any sort but these were awesome. Thanks again for the great idea Ed. We made a bunch with pickled cherry peppers and tossed them on the smoker. Hot for me but real good.
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Old 04-18-2008, 10:28 PM   #38
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Must..barbeque...soon. Weather in mid Missouri has been gray, chilly and wet this spring. The few nice days I'm not stuck at work, I've brewed, which leaves little time or energy for BBQ. Next time I fire up the Weber you can bet your sweet @ss I'm gonna be making some of these though.

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Old 04-18-2008, 10:30 PM   #39
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Yep, I'll be competing at a cook off this weekend. Hmmm, BBQ & beer.

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Old 04-19-2008, 12:15 PM   #40
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Hey, we BBQ all year up here... even in the snow!

Good luck in the cook off Ed.

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