a'few Dry Wangs N ABT's

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OldUsedParts
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a'few Dry Wangs N ABT's

Postby OldUsedParts » Fri Sep 01, 2017 10:19 am

I was starting to have Charcoal Withdrawals yesterday so I planned on fixin that today. It's gonna be a small Q but enuff for me, since the Wiffy don't want none. :dont:

ABT Stuffing is Philly Cream Chez, Browned Owens Hot Sausage and a tblsp of my homemade roasted Hatch Salsa.
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ABTs ready to stuff and wrap.
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Wrapped and "Willie Pinned".
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Decided to just sprinkle real good with Suckle Busters Hootchie Mama Seasoning.
If I think they need sauce, after they're grilled then I'll pour up some Suckle busters Chipolte and use it for a dipping sauce. :tup:
IMG_0009.JPG


MORE LATER :chef:
OUP

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Re: a'few Dry Wangs N ABT's

Postby bsooner75 » Fri Sep 01, 2017 10:33 am

Did you decide to do "dry" because you've seen enough "wet" lately to last a while?

Looks like it'll be a good lunch!


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Re: a'few Dry Wangs N ABT's

Postby OldUsedParts » Fri Sep 01, 2017 10:38 am

:laughing7: good point :dont:
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Re: a'few Dry Wangs N ABT's

Postby OldUsedParts » Fri Sep 01, 2017 12:15 pm

:cheers: :chef: :cheers: :chef: :cheers: :chef: :cheers: :chef: :cheers: :chef:
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(Editors Disclaimer: the Sides and Veggies can't be seen because they are wrapped in BACON) :laughing7:
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This will be my Supper and Ennin Meds grub :tup:
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Tweren't nuttin dry about dem Wangs :tup:
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Re: a'few Dry Wangs N ABT's

Postby Sailor Kenshin » Fri Sep 01, 2017 12:45 pm

Oooo YESS! :cheers:
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Re: a'few Dry Wangs N ABT's

Postby Professor Bunky » Fri Sep 01, 2017 6:53 pm

They look real good to me! :chef:
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Re: a'few Dry Wangs N ABT's

Postby Russ » Fri Sep 01, 2017 8:09 pm

Cooked to perfection, beer looks good too, best side to have,lol

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Re: a'few Dry Wangs N ABT's

Postby castironchris » Sun Sep 03, 2017 6:36 am

Looks delicious!
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OldUsedParts
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Re: a'few Dry Wangs N ABT's

Postby OldUsedParts » Sun Sep 03, 2017 7:07 am

thanks, Folks - :salut:
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Re: a'few Dry Wangs N ABT's

Postby bondobill » Sun Sep 03, 2017 12:55 pm

Good looking "grunts" OUP :chef:
Your ABTs look a whole lot more inviting then mine the other night.

:cheers:

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Re: a'few Dry Wangs N ABT's

Postby OldUsedParts » Sun Sep 03, 2017 2:24 pm

thanks, Wild Bill, I must admit that I overdid the stuffing in quanity and ingredients and will NOT do that the next time. I may just use cream cheese plus pepper jack with some finely minced own-yawns but just enuff so you can barely taste it. :dont:
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Re: a'few Dry Wangs N ABT's

Postby bondobill » Sun Sep 03, 2017 4:13 pm

I used pepper jack also in my last batch. :lol:
The one I ate was a little on the hot side. Could of been the combo of Hot Jimmy Dean sausage, pepper jack and Gators Cajun seasoning. Plus I was in a hurry and probably didn't get the peppers cleaned out enough. :dont:
Party started at 6 and it was 5:20 before I got them on the pellet. I ended up using my propane torch to crisp up the bacon. :oops: Worked on the bacon but the toothpicks didn't fare so well. :lol:
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Re: a'few Dry Wangs N ABT's

Postby OldUsedParts » Sun Sep 03, 2017 5:03 pm

Another thing that I do, is after cleaning real good I parboil them for two minutes before stuffing and wrapping. It seems to quite them down a little and with my crew I've just gotten into the habit of doing them that way. When I want some heat for my Sons then I do the straight up style with the tops removed and deseeded - - - - several years ago I stuffed some uprights with cocktail shrimp and pepper jack that NO ONE could tolerate but I'm thinking the shrimp caused the increased heat - - who knows :dont:
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