I made my first batch of ABT's tonight, and they could quite possibly be the best thing I have ever eaten! No joke.
I tried a slight twist on the original recipe, from another post. Half of the batch I used the carefully diced little smokies, the other half I did a good 1/4 inch dice of BBQ brisket I made the other night.
The brisket version beat out the little smokies, but only by a hair, they are both very, very good. And I used my favorite rub, sprinkled on only half of each type, to see if it made a difference. I wasnt sure if the spice would fight for attention against the other ingredients. But I found the rub to be quite a bit better than the ones I left it out of. The color of the ones with the rub sprinkled on were quite a bit more appealing as well. I have a few pictures below showing both types.
I was getting my smoker ready to swallow a 11 lb brisket, so I went for the oven at 250 for an hour.
I wish I could have found thinner sliced bacon. I used all but 2 slices of a 3 lb package! And the thick bacon tends to overwhelm the flavor in my oppinion.
They also held up quite well. I had only one or two that had any cheese driblling out. But I got a little over careful building them so they'd look nice.
Here's some pictures
http://i11.photobucket.com/albums/a179/chipsth/done3.jpg
One this next one, I used the pop top just as a reference to show how big the jalapenos are here in Salinas.
http://i11.photobucket.com/albums/a179/chipsth/brisketdice.jpg
http://i11.photobucket.com/albums/a179/chipsth/Firstbatch.jpg
The next version I will try will be to follow the same basic recipe, but top each one with a segment of a graham cracker.( One large broken into its four sections, the sizes are perfect) I once had an appetizer where all they did was sprinkle a little brown sugar on top of some graham crackers, and then wrapped them in thinly sliced bacon. Once broiled, they were to die for, so I think this might be an interesting addition to the ATB's.
I tried a slight twist on the original recipe, from another post. Half of the batch I used the carefully diced little smokies, the other half I did a good 1/4 inch dice of BBQ brisket I made the other night.
The brisket version beat out the little smokies, but only by a hair, they are both very, very good. And I used my favorite rub, sprinkled on only half of each type, to see if it made a difference. I wasnt sure if the spice would fight for attention against the other ingredients. But I found the rub to be quite a bit better than the ones I left it out of. The color of the ones with the rub sprinkled on were quite a bit more appealing as well. I have a few pictures below showing both types.
I was getting my smoker ready to swallow a 11 lb brisket, so I went for the oven at 250 for an hour.
I wish I could have found thinner sliced bacon. I used all but 2 slices of a 3 lb package! And the thick bacon tends to overwhelm the flavor in my oppinion.
They also held up quite well. I had only one or two that had any cheese driblling out. But I got a little over careful building them so they'd look nice.
Here's some pictures
http://i11.photobucket.com/albums/a179/chipsth/done3.jpg
One this next one, I used the pop top just as a reference to show how big the jalapenos are here in Salinas.
http://i11.photobucket.com/albums/a179/chipsth/brisketdice.jpg
http://i11.photobucket.com/albums/a179/chipsth/Firstbatch.jpg
The next version I will try will be to follow the same basic recipe, but top each one with a segment of a graham cracker.( One large broken into its four sections, the sizes are perfect) I once had an appetizer where all they did was sprinkle a little brown sugar on top of some graham crackers, and then wrapped them in thinly sliced bacon. Once broiled, they were to die for, so I think this might be an interesting addition to the ATB's.