Snipe Posted August 6, 2008 Report Share Posted August 6, 2008 Did a basic smoke Sunday... Smoked up some Baby Backs with a Cran/Strawberry Spritz... Some ABT Rats with Cream Cheese & Lil-Smokies.... Then the Spiral Pasta and Mozzarella Cheese Fatty.. Didn't take pics at the smoker due to 110* temps.. And the Citron in the corner on the Rocks.... We had Red Beans and Corn Bread as sides as well... They just dont look as purty.. Quote Link to comment Share on other sites More sharing options...
Randy Posted August 6, 2008 Report Share Posted August 6, 2008 You got a spare room I can rent? Oh, with meals of course! Quote Link to comment Share on other sites More sharing options...
Tominator Posted August 6, 2008 Report Share Posted August 6, 2008 Oh my. Those look good. I'm smoking a mess-O-pork come Saturday. Quote Link to comment Share on other sites More sharing options...
stevebeilgard Posted August 7, 2008 Report Share Posted August 7, 2008 now that's one real great looking plate... Quote Link to comment Share on other sites More sharing options...
oldksnarc Posted August 13, 2008 Report Share Posted August 13, 2008 How about the recipe for them Spiral Pasta and Mozzarella Cheese Fattys. Quote Link to comment Share on other sites More sharing options...
mrswtnhunt Posted August 14, 2008 Report Share Posted August 14, 2008 Yummy. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted August 14, 2008 Report Share Posted August 14, 2008 Looks really good Ken. Have not cooked anything in the smoker here real recently, think I am going to do a turkey and some ribs here pretty soon. Quote Link to comment Share on other sites More sharing options...
Snipe Posted August 17, 2008 Author Report Share Posted August 17, 2008 How about the recipe for them Spiral Pasta and Mozzarella Cheese Fattys.Its really simple.. Roll out a 2lb. chub of your favorite sausage, Breakfast, Italian, Brats..or what ever..Roll it out to about 3/8" thick.. precook your pasta and rinse cool... put a layer of pasta on the sausage and add some peperoni slices to it top with mozzarella cheese.. Carefullyroll the sausage back to a chub sealing and seams by pinching the meat... place in oven or smoker, cook to a internal temp of 165* rest on plate for 30 min before slicing..Enjoy Quote Link to comment Share on other sites More sharing options...
JKAPP01 Posted September 1, 2008 Report Share Posted September 1, 2008 educate me on what an ABT rat is? Quote Link to comment Share on other sites More sharing options...
Snipe Posted September 1, 2008 Author Report Share Posted September 1, 2008 educate me on what an ABT rat is? You bet... A ABT is Atomic Buffalo Turd, Take a dozen large fresh Jalapeno peppers and split them in half, try to make sure you split the stem as well.. De-seed all the peppers.. Then fill each one with cream cheese. Place a Lil Smoky in the cream cheese, press down so it will stay... Then wrap each pepper with one slice of bacon (Cheep Bacon works best) secure the bacon with toothpicks.. Place in 225-250* smoker for about 2 hours or until the bacon is cooked and looks crispy.. Remove form heat and let rest for about 15 minutes.. remove toothpicks and enjoy... This can be done on a grill as well, just be sure to cook them by indirect heat...The longer they cook the more mild the pepper becomes.. If you want to make changes to the stuffing you can... I have used cheddar cheese, venison stuffing, shrimp, brisket... you name it let your imagination run wild.. Hope this helps.. Quote Link to comment Share on other sites More sharing options...
JKAPP01 Posted September 1, 2008 Report Share Posted September 1, 2008 omg that makes me sooooooo hungry....this is how gullible i can be...i actually thought they were rats....hahaha but they looked good so i was going to try it!! it's always the freaky lookin things that taste soooooo goood......kinda like that red snapper i had at this sushi restraunt in chicago.... Quote Link to comment Share on other sites More sharing options...
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