Abt's, pork tenderloin day

[Travis]

Changed up ingredients for the Abt's. I took Mikerocksthered's advice and did a low n slow session with the poppers. I left out the sausage and just did cream cheese, a mix cheese ( that we had in the fridge), seasoned with garlic, s&p, and a little chipotle pepper. Cooked indirect at med low heat for about 2 hours, checking on it after an hour for bacon crisp.

I had a pork tenderloin thawed and left over bacon so I through them together for dinner. No toothpicks in the cupboard, and wasn't going to run into town for it, so tied them up. Cooked indirect medium- high till 135 then seared on high.


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[Travis]

Forgot. I hit the poppers inside and out with Killer hogs bbq rub.


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[MikeRocksTheRed]

@Travis  -  So what did you think of the ABT's?  No one ever seems to go with my suggestion of brown sugar in the cream cheese mix, but I'm ok with that.  I guess it makes mine unique!  They look like they came out great!

[Travis]

Well honestly Mike, I forgot to add it I knew I forgot something! I will say I can see where that will compliment them wonderfully. It will be in there next time.

I checked them after an hour, but like you said, no where near crispy, so let them roll 30 min, then another and they were perfect.




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[captjoe06]

Looks delicious.  Pork tenderloins wrapped in bacon are always a hit and you can usually find pork tenderloins pretty cheap.  I hit mine with an apricot preserve glaze on the finish. I also partially smoke the bacon before wrapping.  Thanks for the reminder I think I'll give em a run this week.

[TheDude]

@Travis  -  So what did you think of the ABT's?  No one ever seems to go with my suggestion of brown sugar in the cream cheese mix, but I'm ok with that.  I guess it makes mine unique!  They look like they came out great!

I've been making some with raspberry preserves and cream cheese lately. Little sweet, little heat. Yeah buddy.

[Travis]

Hey @MikeRocksTheRed. I did another batch of Abt's today. I added your brown sugar this time and Wow! That is really good. Thanks!


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[MikeRocksTheRed]

Hey @MikeRocksTheRed. I did another batch of Abt's today. I added your brown sugar this time and Wow! That is really good. Thanks!


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Awesome!  I'm glad you tried it.  It is amazing how good the sweet with the heat is!  I made a batch of ABT's on Saturday and they got demolished!  Did you try the cheddar lil smokies yet?  They aren't as much of a magical ingredient as the brown sugar is.

I measured everything when I made my turds on Saturday and took a bunch of pics, so I'll post that cook soon.

[Travis]

Hey @MikeRocksTheRed. I did another batch of Abt's today. I added your brown sugar this time and Wow! That is really good. Thanks!


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Awesome!  I'm glad you tried it.  It is amazing how good the sweet with the heat is!  I made a batch of ABT's on Saturday and they got demolished!  Did you try the cheddar lil smokies yet?  They aren't as much of a magical ingredient as the brown sugar is.

I measured everything when I made my turds on Saturday and took a bunch of pics, so I'll post that cook soon.

I didn't have any little smokies, instead had some sweet Italian breakfast sausage. To be honest, I could just eat em with just the cheesy filling.

Seems like the options would be endless! Looking forward to seeing your pics!

[jkolantern]

Looks good.  Like the tenderloin shots idea.

I've been mixing rub (including brown sugar) in with my cream cheese since I started.  I think it adds something worthwhile.