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Entries in appetizer (2)

Wednesday
Apr282010

Smokin' a Fatty

DateWednesday, April 28, 2010 at 8:43AM

I talk about this quite a bit and recently a co-worker who reads the blog inquired, "What's a fatty?".  That's when I realized that I'd never actually defined what that means anywhere on G&B.

Here you can see a fatty on the BGEQuite simply, a fatty is a tube of sausage that you might slice into patties for the skillet or crumble and fry for other recipes.  However, for the grill you simply pull the wrapper off and put the whole log on the cooker.  Breakfast sausage works great or you can use Italian sausage, chorizo, etc.  You can even stuff the sausage roll with cheese and other fillings if you're inclined.

I like to use Bob Evans breakfast sausge, apply some BBQ rub, smoke or grill it until it's done, and then slice it as a chef's treat while I'm cooking or slice it and put it on mini-bagles or biscuits for breakfast the next week.

That's it.  There's really not much to it.  Give it a shot the next time you've got your cooker running.

Cheers,
Braddog

AuthorBraddog | Comment1 Comment |
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Sunday
Nov232008

ABT's or Jalapeno Poppers

DateSunday, November 23, 2008 at 12:56PM

When I started reading BBQ forums a few years ago, I stumbled upon an appetizer that seems to be very popular with the BBQ crowd.  They're called Atomic Buffalo Turds or ABT's.  It's basically a BBQer's version of stuffed jalapeno poppers prepared on the smoker.  For the longest time, I didn't even attempt the recipe because my family doesn't enjoy foods that are too spicy or hot.  That is, until this summer.  I started with sweet peppers and eventually tried jalapenos and all I can say is that I'm sorry I waited so long start cooking these.
Here's the recipe.


  • clean 18 jalapenos by cutting off the stem and slicing them lengthwise

  • remove the seeds and ribs from inside the peppers (the more of these you leave in the pepper, the hotter the ABT will be)

  • cut a package of regular bacon in half

  • 18 peppers and a package of bacon cut in half roughly equals the same number of pepper halves and bacon pieces.

  • fill each jalapeno boat with cream cheese and wrap with a half slice of bacon (note: some folks like to put a Little Smokey sausage in each popper or some pulled pork but we like 'em plain)

  • pin the ends of the bacon together by inserting a toothpick through them and into the pepper

  • I like to dust them with a BBQ rub before putting them on the cooker

  • you can cook these direct or indirect but you want to keep the temps below 300 degrees

  • they're done when the bacon is crisp.


Note:  I recommend using rubber gloves when handling the jalapenos.  If you don't have rubber gloves, just remember to keep your hands away from your face (or any other sensitive area if you know what I mean)




Try them, you won't regret it.  Heck, I'm gonna cook up a whole batch for Thanksgiving! :)

Cheers,
Braddog

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AuthorBraddog | Comment7 Comments |
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