ABTs
Posted: Fri Jul 06, 2018 3:17 pm
A staple cook here in the House of Piney and my wife and I love 'em.
Pablano peppers halved, de-seeded and membrane trimmed.
Stuffed with cream cheese, bleu cheese crumbles, and rendered chorizo
Dusted with Sucklebusters Texas Mesquite rub, wrapped in bacon, and on the pit at 275 with a load of pecan chunks for smoke.
About an hour / twenty in the smoke to done. They went great with the meat loaf.
My garden is chock full of pablano pepper plants...........I can't wait until they're ready to jump in my smoker.
Side note: THANKS for turning me onto Sucklebusters. I bought 3 rubs so far and they are great!
Pablano peppers halved, de-seeded and membrane trimmed.
Stuffed with cream cheese, bleu cheese crumbles, and rendered chorizo
Dusted with Sucklebusters Texas Mesquite rub, wrapped in bacon, and on the pit at 275 with a load of pecan chunks for smoke.
About an hour / twenty in the smoke to done. They went great with the meat loaf.
My garden is chock full of pablano pepper plants...........I can't wait until they're ready to jump in my smoker.
Side note: THANKS for turning me onto Sucklebusters. I bought 3 rubs so far and they are great!