ABT's across the midwest

sprinter

Hey all,[p]Finally back from Thanksgiving, spent it in WI with the wifes family then on to IN for my side of things. Brought the egg with for the occasion as I wanted to do some ABT's as appetizers and/or snacks for everyone along the way. I know the relatives all have smokers but WI was only predicting a high of 28 for the holidays and I didnt trust being able to get a strance steel cooker up to enough temperature to smoke/cook the ABT's. Glad I brought the egg with me, not only a conversation piece but great at the cold weather cooks as well.[p]I started keeping track of what I cooked because after the first couple of plates of ABT's hit the table in WI I knew I had my work cut out for me. They disappeared and everyone asked for more. Same in IN with my side of the family.[p]The grocery list was something like this:[p]About 23 pounds of Jalapenos and other assorted peppers.
9 packages of regular cream cheese
4 packages of flavored cream cheese
8 pounds of bacon
One 8 pound Butt that was smoked before the trip
Toothpicks? Who's counting but a couple boxes of them anyway[p]I started the grill up every morning, put the grate and extender on there and started smoking as soon as things heated up. Got it to about 250 and then about every 2 hours took off two racks of ABT's to the delight of the crowd.[p]Great weekend of family and fun and may have a few uncles and inlaws now to compete with for Thanksgiving smoking duties, I think they are getting eggs themselves or their wives are getting them one for Christmas. It was a blast.[p]Troy

Unknown

sprinter,
That's a great story man and I'm not at all surprised by the results you had with your folks. smoke on.

Mike in MN

sprinter,
Great story!! My guess is, some of the relatives will duplicate that recipe. [p]They are keepers, aren't they? Lots of work, but well worth it.[p]Mike in MN