Very nice. I like the idea of the water chestnuts.
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Whipped up a batch of ABTs for the super bowl dinner. Haven't thrown them on the smoker yet, but they are ready to go.
Last time I ended up with WAY too much filling so I cut back a little on filling quantities this time. For future reference, I used:
1 package cream cheese
~1.5 C sharp cheddar
3 green onions chopped
I skipped the sausage as I think the bacon provides plenty of that flavor. I filled 11 peppers and had enough filling left over that I could have done 14-15 without a problem. Also, the package of bacon had 15 slices and I found I could use 1/2 slice per pepper. So the above quantities would be just about right with 15 pepper and 1 lb sliced bacon."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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A couple of photos from yesterday. I cooked them at 300 degrees this time and they were done in about 40 minutes. I used more cheddar to give them a stronger flavor. Served with raspotle sauce. They were fantastic.
"There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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I am doing ABTs for Thanksgiving. I've always used a sharp cheddar in my cream cheese mixture in the past. I noticed one or two here used smoked Gouda? How did that turn out? Any recommendations on cheese?Last edited by Clark Addison; 11-25-2014, 02:30 PM.
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