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Help needed with first multicook

fairchasefairchase Posts: 239
edited January 2012 in EggHead Forum
Were having about 15 people over for a party next weekend. Pulled pork , chicken quarters , and some ABT's are what I'm thinking.
Here is how I'm thinking about doing this. After I pull the butts to ftc I will pull the plate setter and raise the grid , and raise the temp to 400 for the chicken quarters.
Now  should I cook the abt's ( 1st attempt at these by the way)  the last hour or so with the butts indirect at 250 and make them wait a couple hours before company arrives ; or cook them with the chicken direct at 400 ?


  • JasperJasper Posts: 378
    edited January 2012
    If I were doing that same cook, I'd cook the chicken and ABTs at the same time. Chicken on bottom and ABTs on a raised grid above the chicken so they're not cooking fully direct.
  • tjvtjv Posts: 3,311
    That's a lot of grease, chicken and bacon at 400 degrees, especially at your first attempt.  If you are doing the typical smoked sausage abt, the ingredients except the bacon are already edible, so it might be easier to cook the bacon and make up the abt's the day before.  Then, reheat in the egg above the chicken.  Or at a minimum, partially cook the bacon to reduce the fat dripping in the egg.  More than likely, you'll need to make the abts right after the partial bacon cook, bacon may get stiff.   I don't think you'll miss much in flavor doing them the day before......lot's of flavors going on in an abt......


 ACGP, Inc.
  • fairchasefairchase Posts: 239
     How long can  abt's be kept warm without a decline in quality ? If so what would be the best way to keep them warm ?
  • Stupid question, but what are ABTs?
    Born and raised in NOLA. Now live in East TN.
  • Village IdiotVillage Idiot Posts: 6,951
    edited February 2012
    Atomic Buffalo Turds, also called poppers by more civilized people (of which I am not)

    Dripping Springs, Texas.
    Just west of Austintatious

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