Green Chili Stew in the DO and ABT\'S

Ross in Ventura · March 2009

Pasilla Chilies on the Grill.

Roasted and peal.

4lb. Pork Shoulder

Searing

Meat and Onions in the DO.

Ready for a 4hr. Cook

All Done.

Starting the ABT'S

With Cream Cheese and Baby Back meat.

Dusted with John Henry's Pecan Rub.

Three Teared Grill at 325* for 45-min.

Just right

Ross

Beli · March 2009

Ross

You´ve been busy......everything looks delicious...do you normally do the ABT´s on the raised grid??

Ross in Ventura · March 2009

Thanks Beli, yes I cook them direct as high as I can get them.

Ross

Little Steven · March 2009

Ross,

Looks great as usual. Thanks for posting the recipe. It would go well with the 0* temps we have.

Steve

Ross in Ventura · March 2009

Thanks Steven.

Ross

WokOnMedium · March 2009

That stew looks sensational! I need to get to work on some ABT's. I caught on quickly to what they were, but didn't know until yesterday what ABT meant.

I'm slow...can't really help it though.

FlaPoolman · March 2009

Comfort food at it's best, nice Ross

Ross in Ventura · March 2009

Thanks Pat.

Ross

Panhandle Smoker · March 2009

Where would I find the recipe for the ABT's. thew look awsome for Poker night.

Unknown · March 2009

Man, that looks great. I have a question about the recipie you've included. Does the "T" stand for teaspoon or tablespoon??

Ross in Ventura · March 2009

It's just The meat from some Baby Back Ribs and cream cheese Jalapeno Chili warped in Bacon at 325* direct as high as you can get in the Egg. They were good.

Ross

Ross in Ventura · March 2009

Brian.
T is for tablespoon
t is for teaspoon.

Good Luck,

Ross

Panhandle Smoker · March 2009

Thanks They will be on the menue the next Poker night if not this weekend.

Boss Hogg · March 2009

Hi Ross!
Great looking stew. Regarding your ABT's, I started making ABT's about a month ago. I did my 3rd batch yesterday. The first two I did direct at 350* and the bottoms got burnt before the bacon on top was finished. Yesterday, I cooked them indirect at 350* and they turned out fine with no burnt bottoms-except they took longer to cook. Do yours get burnt on the bottom by raising them up high?
Brian

bitslammer · March 2009

Wow. Looks fantastic. Taste wise I think the Poblano is my favorite pepper when roasted. I like the heat of a good serrano or habenero but the taste and smell of a well roasted poblano is heaven to me.

Unknown · March 2009

Thanks! What temp did you do you cook at? Also, lid on or off on your dutch oven? I really want to try this, love green chile.

Ross in Ventura · March 2009

Lid off at 325* or so and have some more chicken stock with the lid off you go through more, Good Luck,

Ross

Ross in Ventura · March 2009

Thanks,

Ross

Ross in Ventura · March 2009

I hope they all enjoy it Eddie.

Ross

BuBaQlishus · March 2009

Wow...if that doesn't make your mouth water I don't know what would

Thanks for sharing and at the top of my next up list...I like the tiered grid...where did you get it?

Ross in Ventura · March 2009

The center one is a weber 18-in. grill with four bolts the top one is egg extended grill.

Ross

Desert Oasis Woman · March 2009

Ross, you're sure gettin' the hang of the green chile thing :P ...just concerned the chef who wrote the recipe might be from Texas....tomato in green chile stew is not traditional New Mexican, but then some New Mexicans put (YUCK

) cream of celery soup in their green chile sauce/stew

Nice touch with the chiles roasting on grill

Ross in Ventura · March 2009

I put them as high as I could three tears at 325*

They didn't get burnt.

Ross

Boss Hogg · March 2009

Thanks, Ross. That's a little quicker than indirect. i'll use my adj. rig next time.
Brian

Green Chili Stew in the DO and ABT\'S

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