ABT - Atomic Buffalo Turds

These little buggers are a nice fingernsack, starter or simply a nice lunch.

These are usually made with jallapeon pepers, but I really love them with chilli pepers instead.

For this litle taste bomb you will need:

- Chilli / Jallapenos
- Coctail sausages
- Cheddar / burger cheese
- Bacon
- and a nice seasoning.

Start by clean out the seads from the chilli / Jallapeno. Cut the cheese in peases that will fit inside the Chilli / allapeo and top with a sausage.

Then the bacon will cover the whole thing in a butifull wrap, finnishing it af with your choice of seasoning.
( Nafle Puled pork rub will be excellent  :)

On indirect heat ( no more than 225* F 110*C) for 15 - 20 min with some smoke. here I used aple wood.

Put the grate with the ABT off the heat and rice the temp - the cheese will get a little firmer before we sears off the bacon for the final touch.

Do NOT do all at the same time the cheese will then melt and make a big mess :)

Ready to serve:

This was a nice lunch - Good warm but still tasty whe they are cold to a ice football with a beer (or two)

Congratulation on forth sidedish and Burgers :)

After what I uderstand as a difficult compettion The result could been better. But all in all not bad at all :)

Congratulation on the sidedish and the burgers.

Two forth places :)

For a sumary here are a video from the competition.

https://www.youtube.com/watch?v=B83NbQLCaYY

Congratulation :) better luck next time :) 

The European Allstar BBQ-team we wish you good luck !!

This weekend the The European Allstar BBQ-team are goingon

Tony Stone Low & Slow BBQ Competitionin  Hoofddorp Haarlemmermeer woods in Amsterdam.

You can follow the competition here:   BBQ TV - Tony Stone Low & Slow competition.

GOOD LUCK TO ALL OF YOU spesially to: the hungry butcher :)

Pork tenderlion - braid

Well then the Rub came from Big Poppa I had to try it :)

So inspired from something Cowgirl did some time back i got myself a pork tenderlion, potatoes, Chinese cabbage and tomatoes.

Splitt the Tenderlion ito three aqual render, and sprinkeled them with the BPS – money rub. Made the braid and sprinkeled a little on top.

When the meat was on the Engenered drum I prepared the potatoes, cut them in halves with springonions and BPS drisseled desert gold on top with a dash of good olive oil.

Then my youngest doughter and I went for a smal bicycle ride just becauce we culd and the eat and potatoes das smoking on 250 – 275*F for that hour.

With a UDS you can do a lot other things than watching the meat or the food all the time. :)

Back home we bacom wraped the corn drisseled it with BPS Sweet money rub.

The Chineese cabbage was cut and had olive oil and a drissle of Chef Paul Prudhomme's Vegetable Magic

The tomatoes was the last thing on to the drum. Just a toutch of BPS dble seacret steak rub made them just perfect.

Litle by litle all came together in the drum, the charcoal basket came on the upper level for the last searsing.

Since the Cheneese cabbage takes the heat well it stay crisp and taks well up flavours. and the olive oil makes the heart of the cabbage very tender.

The tenderlion was tender and tasty.

Perfect dinner and a verry nice first try with BPS - rub's :) I'll recomed this aytime :) 

Babybaks most tender I had

Usually we don't make much babybacks in our home. It is litle and (mostly) dry meat. So when I go 26 lbs og babybacks from my brother in law, I had to try harder.

Went in on BPTV and found the video of babybacks. And since I don't have the magic rub from BP yet I had to modify my on

The babybacks went on for smoke at 250* for 1,5 - 2 hours... then tinfoiled with the magic brown, honney butter and on for another 2 hours.

Made som mashed potatoes ad smoked that for 10 min with tomatoes and some beans from yesterday

And when I opened the foil.. it was like a revelation

Plated andserved on the first first springday that was hot eough to almoust eat out

Thanks for the great video tutorial BP

Pulled Pork Big Poppa style :)

 

I never done Pulled pork this way. First started and prepared for a loooong smoke. started as usual with maet in the drum. two nice pork necks. The butcher cut out the bone for me. 

After 3 hours the  meat was wrapped in foil with some aple juice, and back on the drum on 250* F

After 7,5 hours i got the coretemp I wanted. Wrapped the meat in blacets and in a cooler untillit was ready to serve. 

Bon apetit - and thanks for klikking :) 

Armadillo egg bacon wrapped.

Armadillo eggs are one of my favorites, small and tasty. This time I mad an mild wariety with chilli you may also use jalapeno or hot chilli.

Started by rinsing the seads and stuff the chilli with cheese.

Minched meat with Nafle's taco seasoning was the wrapped around the cheese stuffed chilli. Right there you got a nice armadillon egg.

To ad some taste I rapped them in Bacon and seasoned with Nafle's PP rub

My smoker was heated to 230 - 275*F and Cherry wood added for smoke.

Last 10 minutes of the coock was made with direct heat to get the bacon a bit crisp.

Perfect as a apetiser, main dish or just for snack lots of flavors. Enjoy.

Pulled Pork

Its been a while, I'll have to thank all of you that are klikking on my site. I hope you all get something out of it :)

On wednesday I desided that i wanted to test my new drum all the way with the ultimate pulled pork. usually i have done this on my Weber 22.5" and thougt that was a good solution.

The pork but placed in the refridgerator and the rub ready, for the moment I was using the european allstars pp rub. I got a sample from my brother inlaw, The hungry butcher BBQ pit.

Thursday, the but was trimmed and rubbed. and on friday night at 1900 Big D. was fired up. I used 6 chunks of cherry for the smoke this time. and just before the meat hit the smoke I rubed just one more time.

the temp were stady between 95- 110*C all the time, just had a peak when i flipped the but and added some charcoal after 15 hours :) (I have to tell that it vas no need for that realy)

When I went to sleep I had two wents open and as said stedy 110*- during the night (the 6 hours I slept) it started to snow. And that made the temp drop.. it dropped to 93*C, and from the graf that i had in my Igrill the temp was steady on 95-96*C during that periode. At the same time it started to snow, aprox 20 - 25 cm fell this morning.

so I had to open the went all the way to get it up to 110 again. (Better lo than to high :) )

After 19 hours the core temp hit the spot. then I wraped the pork in aluminium foil three layers with aple juice.

served wit mashed potatoes, slaw, burger buns and Nafles baced beans

Just yummy. :)

Lime fajitas

This is just one of my favorite chicken and its just simple to make. First time I made this I didn't think the kids would like it. It's also making a breath of summer.

I'm so glad that we have a beautiful store with a lot of fresh vegetables and herbs. This is what i uses for this wraps:

The lime, fresh coriander, fresh garlic and extra virgin olive oil made the base in the marinade.  Added cumin and chili just to give a little kick.

The onion and bell peppers cut into chunks got a marinade of olive oil and lime so it wouldn't get burned.

The chicken and vegetables marinated in the fridge overnight.

Lit Big D. for the heat.

After just 8 - 10 minutes it's just the way I like it. Served with tortilla wraps, salad, guacamole, sour cream. Enjoy :)