Porkchop Posted June 8, 2006 Report Share Posted June 8, 2006 my middle child, cody (12) has called the menu for this saturday: spares, tips, and chicken wings. that will be a fun cook! ribs are low and slow, and wings are hot and fast. he's a good boy!! i love hot wings, and haven't had them in so long, i'd forgotten i know how to make 'em! oh, and wes, you know i'll be making a batch of raspberry chipotle sauce!! WHAT'S EVE'BODY ELSE PLANNING, HUH?? Quote Link to comment Share on other sites More sharing options...
gerard Posted June 8, 2006 Report Share Posted June 8, 2006 I've been gathering ingredients this week for: One main meat dish: Ginger/lime pork tenderloin skewers - recipe that was on the BGE forum a week or so ago and I've been eager to try. And one meal that's just appetizers: Bacon wrapped scallops (from Dr BBQ 2nd book) - also a first for me; also bacon wrapped watermelon rinds and ABTs. Expect to have a Stoker by next weekend - so I'll put off doing big chunks of meat until then. Quote Link to comment Share on other sites More sharing options...
Porkchop Posted June 8, 2006 Author Report Share Posted June 8, 2006 yummy! Quote Link to comment Share on other sites More sharing options...
Majestik Posted June 8, 2006 Report Share Posted June 8, 2006 Hey Gerard, What are "ABT"s? --Mike Quote Link to comment Share on other sites More sharing options...
TheNakedWhiz Posted June 8, 2006 Report Share Posted June 8, 2006 ABT's -- See my glossary of terms (cheap opportunity to plug my site....) ABT definition Quote Link to comment Share on other sites More sharing options...
gerard Posted June 8, 2006 Report Share Posted June 8, 2006 Hey Gerard, What are "ABT"s? --Mike Mike, I guess they became popular after you left the ceramic scene. You've probably already discovered it's the acronym for atomic buffalo turds. You've probably also found the recipe, but just in case you haven't: they're jalepeno's (seeds and membranes removed), stuffed with cream cheese, wrapped with bacon and held together with a tooth pick. Cook over rather gentle direct heat until the bacon is cooked. They're truly wonderful. Folks try to improve on the recipe with shrimp, roast pork, little smokies, etc, but it can't be improved on. Also, something as mild as shrimp can't be tasted over the jalepeno. Quote Link to comment Share on other sites More sharing options...
Porkchop Posted June 8, 2006 Author Report Share Posted June 8, 2006 gerard, i must say that, "i've improved it" instead of plain cream cheese, use honey nut or maple flavored cream cheese. pineapple is ok too, but not as good as the above 2. you can make a meal of these bad boys if you aren't careful... i agree that meat isn't needed for the stuffing. the bacon is enough! Quote Link to comment Share on other sites More sharing options...
tcoliver Posted June 8, 2006 Report Share Posted June 8, 2006 Unfortunately I am K-Less this weekend and won't be able to kook anything This is the weekend I give up my old K, I hope it isn't long before I get my new KK, I feel naked without a ceramic cooker. I guess I need to also change my Avatar Quote Link to comment Share on other sites More sharing options...
gerard Posted June 8, 2006 Report Share Posted June 8, 2006 gerard' date=' i must say that, "i've improved it"[/quote'] I don't see how.Hey, I'M AN EMOTICON!!!! HOW COOL IS THAT?! instead of plain cream cheese' date=' use honey nut or maple flavored cream cheese....[/quote']I'll be damned... a flavored cream cheese... that might just be an improvement Quote Link to comment Share on other sites More sharing options...
Curly Posted June 8, 2006 Report Share Posted June 8, 2006 As long as everything was properly fumigated, you should be fine. Quote Link to comment Share on other sites More sharing options...
Porkchop Posted June 8, 2006 Author Report Share Posted June 8, 2006 try it gerard, on just a few. philly makes those flavored cc spreads (don't get the whipped kind, trust me...) you'll thank me later Quote Link to comment Share on other sites More sharing options...
Majestik Posted June 9, 2006 Report Share Posted June 9, 2006 Dang, that sounds freakin delicious.... I'm gonna hafta try that this weekend with my foil-damper. In other news, we managed to get the SS gas grill returned after some wrangling... and now working on the wife to get that OTB.... wish me luck! Quote Link to comment Share on other sites More sharing options...
Porkchop Posted June 9, 2006 Author Report Share Posted June 9, 2006 good luck. send pics of the foil damper! TNW will archive 'em! Quote Link to comment Share on other sites More sharing options...
Curly Posted June 9, 2006 Report Share Posted June 9, 2006 OK, OK, I'm in ABT's this week-end. Quote Link to comment Share on other sites More sharing options...
Saunka Posted June 9, 2006 Report Share Posted June 9, 2006 I just prepped up 50 ABT's for this weekend using the same stuff Porkchop did last weekend. I went with the whipped cream cheese because it was easy, but I tried not to fill them so full so hopefully I'll be okay. Quote Link to comment Share on other sites More sharing options...
Curly Posted June 9, 2006 Report Share Posted June 9, 2006 50 Do they freeze good, or are you a big eater Quote Link to comment Share on other sites More sharing options...
Porkchop Posted June 9, 2006 Author Report Share Posted June 9, 2006 obvo, you haven't had these yet. 50 can go VERY quickly, especially if there's more than 1 person eating them. the uninformed will take 1 at a time; those with more experience will take 1/2 doz a pop, on a cocktail napkin... Quote Link to comment Share on other sites More sharing options...
gerard Posted June 9, 2006 Report Share Posted June 9, 2006 I must be a lightweight. A 1/2 dozen will fill me up. A dozen is all I need for my little family. Quote Link to comment Share on other sites More sharing options...
Saunka Posted June 9, 2006 Report Share Posted June 9, 2006 Well I'm making them for a party so I won't be eating all of them. I'll probably be able to get down a dozen though. I'm talking half peppers here, not whole ones. Quote Link to comment Share on other sites More sharing options...
gerard Posted June 9, 2006 Report Share Posted June 9, 2006 ...I'm talking half peppers here' date=' not whole ones.[/quote'] Ahhh, you're doing them on the half-shell. I've never tried that. Gotta be a whole lot easier to strip out the seeds and membranes that way. I always just take the cap off and it's tough that way. But I have very little cream cheese leakage during cooking. Quote Link to comment Share on other sites More sharing options...
