Recent content by Bill C (Yankee Bill)

??? Well, I have no idea who yoda is, or why they would have a "fieldday" with the topic???

Some people probably just don't know any better. If you consider that the average American might only grill 3 or 4 times per year (guessing), during spring/summer holidays, and they are probably just following suite of the ways their Fathers likely grilled back in the day. So using light fluid...

Looks good! But being a New Englander from Lobster country, I'd have to argue that all good Lobster needs is some drawn butter and a squeeze of fresh Lemon.

I'm stuck in the "Burbs", so I'd love to be able to hear some farm equipment or bellowing cattle noises! Sadly, I do hear too much lawnmower and traffic noise though!

Rich, thanks for the kind words. I'd never had Jerk Chicken either until I decided to try it on a whim a few years ago, and found I love it! It's very flavorful, and typically very spicy as well. But the beauty of making it yourself of course, is you are able to tailor the spice/heat level to...

Jerk Chicken Thighs marinated 20 hours & Accented w/ a smoke foil pack of Cherry wood chips, Allspice Berries, Bay Leaves, Thyme & Rosemary. Cooked indirect @ 350* to 165* IT. Then charred direct for couple minutes to crisp up skin. Turned out great. Moist, tender & very flavuorful.

It was DECILIOUS Dale. I sent my SIL over a couple of pieces for her dinner tonight, she texted me back a Pic of her plate that she said she literally licked clean :eek:. Guess she'll also be requesting this again too before long :). Thanks again for sharing. Bill

I had to revive this thread to thank Dale ( Robert McGee) for being so kind and sharing this recipe with me last year. I had printed it off and kinda forgot about it in my "recipe pile" until seeing it again the other day. I finally decided to make it today and am SO glad I did, it was...

Sounds like you did quite well with your first run of ABT's, Congrats!. As with many things relating to Q'ing and Grilling, much of it is simply a matter of trial & error, and adapting cooking times and recipes, etc., to our own personal equipment and preferences. But that's half the fun of it...

Glad you looked into them Jay, they really are great, and the varieties are only limited by one's imagination. Smokies are a great choice for your Maiden ABT Voyage, they're tasty and very forgiving. I typically do my usual variety with: crumbled breakfast sausage, grated sharp cheddar, a...

Yes that's what I was thinking as well Kevin, I would fold it in with the cheese, same as when making them with cook sausage. I'm on the coast here in the Virginia Beach area and have access to some pretty good local Blue crab meat, however, I'm thinking I might use some nice Snow Crab leg meat...

Hi Jay, The bacon and Shrimp combo is quite good indeed, and certainly nothing new. Grilled shrimp wrapped in bacon is actually quite a common recipe. Shrimp are also very good similarly wrapped in Prosciutto (Italian Ham) and grilled. Yes, there are lots of recipes for ABT's stuffed with...

Appreciate the replies guys, I know that 40 - 60min. for @ 325 for shrimp sounds like a long time but for those folks not familiar with ABT's, the raw shrimp are encased in a half of a Jalapeno, then soft creme cheese is loaded on top covering up the shrimp, then it is all wrapped in a piece of...

Hi folks, I'm going to be making some fresh Shrimp / crème cheese stuffed ABT's on the Performer to take to a relatives house for some Thanksgiving Day Appetizers. The Jalapeno halves will be each stuffed first with a whole peeled fresh shrimp, then topped with crème cheese mixture, sprinkled...

Does ANYBODY know if these grares are available??? Thanks, YB