Shawn White
Sous Chef
I did some ABT's yesterday along with side ribs, fresh pork and roasted pepper sausage and a saskatoon pie.
Side ribs turned out great .... about 6 hours around 225F, then foiled for 45 then grilled to crisp outside.
This was my first attempt at ABTs. I used Chavez's ABT recipe from TVWBB with pulled pork, aged white cheddar dehyd minced garlic and onion, some white corn syrup, Mr.Brown rub. I cleaned the japs out from the top with a small paring knife instead of slitting them.
They were pretty tasty, but the bacon fell off all but one of them. Is that the norm?
Also, the japs were pretty large, each piece of bacon you see is a half slice. Perhaps smaller japs are better for ABTs?
Side ribs turned out great .... about 6 hours around 225F, then foiled for 45 then grilled to crisp outside.
This was my first attempt at ABTs. I used Chavez's ABT recipe from TVWBB with pulled pork, aged white cheddar dehyd minced garlic and onion, some white corn syrup, Mr.Brown rub. I cleaned the japs out from the top with a small paring knife instead of slitting them.
They were pretty tasty, but the bacon fell off all but one of them. Is that the norm?
Also, the japs were pretty large, each piece of bacon you see is a half slice. Perhaps smaller japs are better for ABTs?