JimS
TVWBB Fan
I haven't done ABTs in a while. I have the great recipe from BBQ Addicts here: https://www.bbqaddicts.com/recipes/vegetables/atomic-buffalo-turds/
I've done them before on a gas grill, but I never did them on a smoker, which is the way their supposed to be done IMHO. So I fired up my smoker and put them on. I have a Pittmaster IQ and it was taking care of things temperature-wise. It was kind of windy out so I had to put my gas grill in front of my smoker to help block out the wind. Then the power went out
. It was out for about 15 minutes, maybe longer, so I left it on longer than it said to (it says 250°F for 1.5 hours or 300°F for 1 hour, so I set it at about 275°F which I thought would be a good in-between, and leaving it on for 1 hour and 15 mins). Due to the wind and the power outage, I left it on more than 2 hours. But the result came out really good. I was away from the table and several of them got eaten before I could take the pic. I did mix up some of the sweet sauce they recommend, using Blues Hog Original Barbecue Sauce cut with a little cran-grape juice. Everone there said that drizzling the sauce over them made them much better. I was great before the sauce, but even better after.
I've done them before on a gas grill, but I never did them on a smoker, which is the way their supposed to be done IMHO. So I fired up my smoker and put them on. I have a Pittmaster IQ and it was taking care of things temperature-wise. It was kind of windy out so I had to put my gas grill in front of my smoker to help block out the wind. Then the power went out
. It was out for about 15 minutes, maybe longer, so I left it on longer than it said to (it says 250°F for 1.5 hours or 300°F for 1 hour, so I set it at about 275°F which I thought would be a good in-between, and leaving it on for 1 hour and 15 mins). Due to the wind and the power outage, I left it on more than 2 hours. But the result came out really good. I was away from the table and several of them got eaten before I could take the pic. I did mix up some of the sweet sauce they recommend, using Blues Hog Original Barbecue Sauce cut with a little cran-grape juice. Everone there said that drizzling the sauce over them made them much better. I was great before the sauce, but even better after.
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