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ABT's

SmokingPiney
SmokingPiney Posts: 2,319
in EggHead Forum
Poblanos and Jalopenos from my garden, They were late this year, but it's all good.

Stuffed with rendered chorizo, pulled pork, cream cheese, and cheddar. Rubbed with Myron Mixon's Hickory rub. 


Living the good life smoking and joking
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Comments

  • thetrim
    thetrim Posts: 11,387
    How were those poblanos?  I've only ever had ABTs made a jalapenos.  They look great!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    edited October 2017
    thetrim said:
    How were those poblanos?  I've only ever had ABTs made a jalapenos.  They look great!
    Thanks!

    Poblanos rock with ABT's, especially with my heat adverse wife - very mild. They have a great pepper taste without the heat if you seed them and cut the membranes out. They are my go-to for ABTs. 
    Living the good life smoking and joking
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  • lousubcap
    lousubcap Posts: 36,806
    Love ABT's with chorizo so your mix sounds like a real winner especially playing to the low heat deal.  Great eatin' right there.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • SoCalTim
    SoCalTim Posts: 2,158
    Magical!
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    lousubcap said:
    Love ABT's with chorizo so your mix sounds like a real winner especially playing to the low heat deal.  Great eatin' right there.  
    Thanks, Lou. It was 275 all the way to finish with apple wood for smoke. 

    I've cooked these in my Assassin, but the Egg does them better. 
    Living the good life smoking and joking
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  • thetrim
    thetrim Posts: 11,387
    SmokingPiney said:
    thetrim said:
    How were those poblanos?  I've only ever had ABTs made a jalapenos.  They look great!
    Thanks!

    Poblanos rock with ABT's, especially with my heat adverse wife - very mild. They have a great pepper taste without the heat if you seed them and cut the membranes out. They are my go-to for ABTs. 
    Thanks again.  One last questions, do you char and remove the skin or just roll with it on?
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    thetrim said:
    SmokingPiney said:
    thetrim said:
    How were those poblanos?  I've only ever had ABTs made a jalapenos.  They look great!
    Thanks!

    Poblanos rock with ABT's, especially with my heat adverse wife - very mild. They have a great pepper taste without the heat if you seed them and cut the membranes out. They are my go-to for ABTs. 
    Thanks again.  One last questions, do you char and remove the skin or just roll with it on?
    No char - just split, de-seed, cut off the membrane, stuff, wrap with bacon,  and cook
    Living the good life smoking and joking
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  • epcotisbest
    epcotisbest Posts: 2,176
    Those look really good. Nice job. Hope they tasted as good as they look.
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  • pgprescott
    pgprescott Posts: 14,544
    Who don’t love that? Not this guy! Enjoy. 
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  • Jeremiah
    Jeremiah Posts: 6,412
    Dam good looking eats there. 
    Slumming it in Aiken, SC. 
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  • northGAcock
    northGAcock Posts: 15,173
    Beautiful goodness right there. The poblano is my favorite pepper I use in cooking. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • lousubcap
    lousubcap Posts: 36,806
    @northGAcock - The hatch chili pepper season is in the rear-view mirror but this past season the local Kroger had some in the produce department (1st time) for a limited time (and they were proud of 'em $$).  I picked up a bag and roasted them and the flavor is great.  Should you get the chance next fall give them a go.  Different flavor profile and with a solid heat component as well.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • northGAcock
    northGAcock Posts: 15,173
    lousubcap said:
    @northGAcock - The hatch chili pepper season is in the rear-view mirror but this past season the local Kroger had some in the produce department (1st time) for a limited time (and they were proud of 'em $$).  I picked up a bag and roasted them and the flavor is great.  Should you get the chance next fall give them a go.  Different flavor profile and with a solid heat component as well.  FWIW-
    Frank.....I should have been more clear. By cooking peppers I am referencing red, green, yellow type pepper where I dice, sauté etc. You point out the Green chile....I am a big fan already. I have been purchasing Fire roasted red and green for years. I use on burgers, stews, omlets and breakfast burritos.....let me suggest you try these products when out of season. Also check out there recipies on their website. PM me your address....will send you a couple. 505chile.com


    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • GATraveller
    GATraveller Posts: 8,207
    northGAcock said:
    lousubcap said:
    @northGAcock - The hatch chili pepper season is in the rear-view mirror but this past season the local Kroger had some in the produce department (1st time) for a limited time (and they were proud of 'em $$).  I picked up a bag and roasted them and the flavor is great.  Should you get the chance next fall give them a go.  Different flavor profile and with a solid heat component as well.  FWIW-
    Frank.....I should have been more clear. By cooking peppers I am referencing red, green, yellow type pepper where I dice, sauté etc. You point out the Green chile....I am a big fan already. I have been purchasing Fire roasted red and green for years. I use on burgers, stews, omlets and breakfast burritos.....let me suggest you try these products when out of season. Also check out there recipies on their website. PM me your address....will send you a couple. 505chile.com



    That's awesome. Thanks for the heads up. We don't get a lot of hatch chili's here in GA and I've always wanted to give them a go. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    Great looking ABTs! I gotta try the poblanos sometime
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  • dstearn
    dstearn Posts: 1,705
    Those look awesome! I use the same filling that you use except I use Mexican Shredded cheese instead of Cheddar.
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