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Some ABTs

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    Some ABTs

    Did some ABTs. Italian sausage wrapped whole jalapeños stuffed with cream cheese. The cream cheese is mixed with worchestershire and lowery's seasoned salt to taste. The last one is wrapped with homemade smoked bacon. Smoked with apple at 250 until internal temp hit 168. Yummy.

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    Ready for the smoker. Dusted with fresh cracked pepper and ground kosher salt.

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    Pulled at 168 and resting.

    #2
    I bet they were good! I find that allowing them to stay in the smoker for a long time seems to make the pepper milder. Do you have that experience?

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    • jragle
      jragle commented
      Editing a comment
      I find the pepper taste to be more blended with whatever it's mixed with; if that's what you're referring to. I believe a rub's taste is more pronounced before the smoke though.

    #3
    Those seem more like armadillo eggs, than ABTs. Love those things.

    Comment


    • jragle
      jragle commented
      Editing a comment
      They were large. The peppers were huge and 5 of 'em took a pound of sausage. That's why the last one was wrapped with the bacon.
      Last edited by jragle; March 9, 2015, 08:13 AM.

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