ATB's

Hamm

My Pizza worked out great last week, and I am cooking some more pies for 12 people this weekend. I hear so much about the power of the ATB, I would like to serve em up this weekend too. I know it calls for pulled pork, but is there a good substitute for that, as I dont have time to cook one. Also, can someone direct me to the actual recipe.

Ohio Ed

Hamm,
This was in the archives. Good Luck
[ul][li]ABT Recipe[/ul]

BlueSmoke

Hamm,[p]The beauty part of ABT's is that the filling is pretty much "what sounds good to you". I've done some nice ones with a mixture of cream cheese and grapefruit marmalade, sausage is always good...[p]At the moment I'm dreaming up a bay scallop filling. Maybe, in deference to NB and our fellow afficionadoes, a minced squid filling.[p]Ken

Spring Chicken

Hamm,
I prefer to use the little cocktail sausages. You can usually find the regular ones and some hot ones if you look hard. I freeze the leftovers and when I just want four or five I put them in the jalapeno frozen along with the cream cheese. Wrap in bacon and cook direct at 350° for about 30 to 40 minutes. I actually believe the frozen sausage helps keep the cream cheese from melting out of the pepper while the bacon and pepper cooks. [p]I've tried using pork sausage, deer sausage, shrimp, and ham. Everyone at my house likes the cocktail sausages best. [p]I prefer mine without seasoning but sometimes I sprinkle a little on to spice things up a bit. [p]I also prefer to use thin-slice bacon because it does not overwhelm the other flavors like thick-slice sometimes does.[p]I also found that if you put two or three toothpicks on each ABT you can later slice them up into convenient finger bites that are easier for guests to deal with.[p]My suggestion would be to try a variety of meats and let your crowd decide.[p]You made me want some. Off to the store to buy some ABT fix'ns.[p]Spring Chicken
Spring Texas USA

The Naked Whiz

Hamm,
They are actually called ABT's. "ATB" is the French version: Atomique Turde de Buffaloe.....[p]TNW

Chuck

Hamm,[p]The family favorite is pieces of grilled chicken. I pound flat and coat with tsunami spin.[p]Chuck

RRP

Hamm, I love ABT's made with this stuff as well - seriously it is sooooo good!

[ul][li]Chuck Lane's hot dog sauce recipe[/ul]

TRex

Hamm,[p]The best ABTs I've ever had was at the '03 Eggtoberfest and made by Grillmeister. He uses "Little Smokies" I believe. His recipe can be found in Bill Wise's Eggtoberfest 2003 Cookbook, which is on the Naked Whiz's website at the link below.[p]TRex
[ul][li]2003 Eggtoberfest Cookbook[/ul]

Hamm

Spring Chicken,
I bought 20 peppers, cream cheese, bacon, and some mild sausage. Should I brown the sausage, then blend it with the cream cheese, to make filling the peppers easier?

Unknown

The Naked Whiz, that's the funniest dang thang I ever hered tell out of you. I'm serious as a heart attack (I take that back) , no joke man that wuz fuunny.

Unknown

Hamm, I done read where you done got all them there ingredients , but maybe next time you want to try my fav...grilled / shredded chicken for the meat. grill you some breast, then do the two fork thang to em (shred). Then you just act like your trying to ruin em like a lot a restaurants would do to get what they call BBQ chicken and put in a pot and heat it up with your best BBQ sauce. Let cool to handle and stuff away with the standard crm cheese and wrap in bacon....yum yum...then if'n you really want to get fancy go ahead and make you some cilantro pesto to put a little on top of each one. If'n you don't think the ABT is deserving of a fancy presentation then just put the bowl out there and let ea person put a little on top their ownselves.

Spring Chicken

<p />Hamm,
That's the way I did mine using pork sausage. I say, experiment using different methods. Maybe roll some into finger-size logs and shove them into an un-split, cored-out jalapeno. Lots of ways to make 'em. You just might invent the best way yet. Meanwhile, here's a photo of one of my ABT's innards using the Little Smokey sausages. [p]Spring Chicken

Unknown

RRP,
How do you use this hot dog sauce,
it sounds delicious?
Do you use it as a dip or do you use it
in place of pulled pork, Italian sausage
or those little smokies? [p]

James

Hamm,[p]Pay no attention to those who tell you to hollow out your jalapeños![p]That just gets rid of the best part of the jalapeños. And the whole idea is to make your hair sweat, right?[p]You can leave the membrane in, and still have plenty of room for the cream cheese, then whatever meat you use will stick to the cream cheese.[p]

RRP

JohnR, sorry I just saw your post tonight...I use the h/d sauce in place of the pulled pork, so that means it's in the bottom of the ABT boat and covered with the Philly cheese.
BTW that sauce is awesome stuff on good all meat old time casing franks. The only problem I have found is making sure I don't sample too much of the stuff and not have enough left over to have on the dogs! I make it and then freeze quantities sufficient for a h/d meal or as I found by trial a great kicker to ABTs which can be bland with just pulled pork.
I don't recall if Chuck Lane said so in his recipe or not, but that sauce is his knockoff of the sauce served by the Varsity Club such as the one in Hotlanta.