ABTs at the tailgate?

[unl1mtd]

What's the best way to do ABTs at the tailgate?

Smoke the day before and reheat?

Direct cook at the tailgate?

Or just suck it up and figure out a way to smoke them at the tailgate for the hour/hour half?

Anybody been there done that with some advice?

[kaz]

HNF the bacon is better that way anyway.

450•+ for 30 minutes outta do it. Prep em all ahead of time and have em in a cooler all ready to go.

Moinks are super easy for tailgating because u can fill acouple skewers with them. Let's u turn and baste easy too.

The bacon wrapped tater tots work well with the HNF tailgate method too.

[1buckie]

"Or just suck it up and figure out a way to smoke them at the tailgate for the hour/hour half?"

I went thru a think talking this situation over with Terry Landgraftj.....if you're crunched for time, make them up ahead, do indirect @ a higher heat, smoke or no smoke, either way & you should be fine........

They don't hold all that well after cooking, reheating is something I've done quite a bit of before but they never seem to be near as good (some people will say this way is fine & I've had it be at least pretty good sometimes), but they tend to fall apart, flavors are lessened & they're just generally goofy after transport & handling................

Direct is too much bacon grease to have dripping w/o a fire happening.....

Here's our mails back & forth.....

From Terry :

Turd master, I need your help. Cooking for my daughters HS grad party Saturday and was wondering if I can cook some turds around 350-400F for 1/2 hour or so indirect? Or do you recommend lower temps and longer times?





Howdy, terry !!!

Yes, you can do that.....I would always suggest longer & lower, but a quick cook is possible.........maybe shoot for 325 for 45+, if you can......one other possibility is lite more kettles.....

I have kind of a skewed viewpoint, in that I'm using dampened shread most of the time & it runs different than dry wood blocks.......I've been using those some lately so I can be on the same planet as everyone else, just for questions like this...............
The chunks will work fine, but keep in mind, the hotter the fire, the more indirect  food needs to be on these things......keep it back farther from the burn,. the hotter you run & it should go just fine.....

[iCARRY]

I have done them at 450 on the dome for about 30 minutes indirectly and they were good enough for people to say they were the best appetizer they have ever had. I was very happy with them. I actually will do them like that on my gasser if I don't have any room on the kettle. 

[1buckie]

I guess I'm just too much of a 'high heat whimp' !!!!!

[iCARRY]

Longer and lower the bacon is definitely better.

[unl1mtd]

Alright. I can definitely do the hot and fast indirect. Just worried that if the app part of the meal takes an hour plus it won't go over well with my crew.

Thanks for the tips.

[1buckie]

Alright. I can definitely do the hot and fast indirect. Just worried that if the app part of the meal takes an hour plus it won't go over well with my crew.

Thanjs for the tips.

@unl1mtd
Do MOINKS & CHOINKS as part of the deal.....get frozen meatballs, chix or beef, wrap in bacon, they go quick making, will cook a bit easier at high heat, don't take very long (fully cooked already, you're just doing bacon, basically) & that keeps people happy whilst the 'Turds are finishing.....

I sauce 'em, throw 'em in a pan to steam for a little & they're great !!!

Some of both :

[Troy]

turd master

i LOLed pretty hard seeing that terry addressed you as  that

[BBcue-Z]

Made some ABT's  during my last camping trip. I have several Jalapeno racks, but the openings are never large enough. So I decided to use a clam BBQ rack instead
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I like this rack a lot, since it has so many uses. But I especially prefer it for ABT's. The openings are wide enough for large peppers and there are 30 of them. Buy using a toothpick; the opening can also be adjusted to any size pepper.
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I cored out the inside of each pepper
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Stuffed them with a slices of salami, pepperoni, and pieces of Jack cheese and then plug the opening with loose Italian sausage, and then wrapped them with bacon.
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Cooked them on the Weber indirectly around 325 degrees and used Pecan chunks for smoke flavor. They took about an hour using the this method.
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They were great hit and the rack worked out real well

[rene]

On my 2 do list😎

[unl1mtd]

Alright Alright Alright



Decided to do bacon wrapped tater tots with pickles jalapeños as the pre turd tizer.

[landgraftj]

Buckie is the turd master, turd king, and whatever else you can think of!!!

I did em fast and hot and they turned out great in about 1/2 hour.

[kaz]

Awesome! Looking forward to how it all came out.

[1buckie]

Alright Alright Alright



Decided to do bacon wrapped tater tots with pickles jalapeños as the pre turd tizer.

Ohhhhh......you can see those little green nuggets right in there....Good Show !!!!