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-   -   what temp do you cook your abts and how long? (http://www.bbq-brethren.com/forum/showthread.php?t=176883)

jasonjax 12-07-2013 06:42 PM

what temp do you cook your abts and how long?
 
Hey folks,

I continue to try and perfect my ABT's, and I have had mixed results with varying lengths and temps. I'm curious what others folks are doing. I'm pretty happy with the recipe now, but the cooking seems to be a big factor in results.

Thanks!

Muscrat 12-07-2013 07:38 PM

I'll probably be the only one on here that does this but I don't like the "crunchie" pepper so I get them cleaned out and boil'em for about 7-8 minutes the stuff them and wrap the bacon. Then all you have to do is cook the bacon. I put them in my offset as close to the fire on a rack and it takes about 15 minutes. Temp could be around 325° or so. Hope this helps.

ironmanerik 12-07-2013 08:31 PM

I don't think the temp matters just cook until the bacon is done. The only time I struck out they were to close to the charcoal the grease flared and burnt the bottom of the peppers, cut off the burnt and the tops were fine.

jasonjax 12-07-2013 08:34 PM

Hmmm. Not a matter of striking out. More a matter of a base hit versus a homer. :)

Fwismoker 12-07-2013 08:35 PM

Yep go with what you want..quicker cook or slower cook. I prefer the the 300* area but like the others say it's all good!

Kloogee 12-07-2013 09:24 PM

I'm a 300ish cooker as well and just cook until the bacon is done.

K-Barbecue 12-07-2013 11:50 PM

275 for about an hour for me and it will cook the pepper properly. Higher temps will cook the bacon before the pepper is soft.

MeatCandy 12-08-2013 12:59 AM

I'll do a "reverse sear" type cook for the ABT's...I always cook them indirect... Start at 250* for 30-40 min...when the bacon fat starts to render and the pepper's soften, I will open the vents and cook them at 325-375 until I get the bacon crispy...It's a little extra babysitting but I'm okay with that...My .02

NOHENS 12-08-2013 04:38 AM

250 for just under 2 hours. I peek at the bacon starting 1.5 hrs.

on the hook 12-08-2013 08:06 AM

1 Attachment(s)
I clean the peppers and then MICRO for about 3 min till "half" done...I do not like the crispy peppers....This takes care of that...Then about 250/smoke for an hour??...I vary all smoke/grill as time figures in...

jasonjax 12-08-2013 10:14 AM

Thanks for the responses.

I am finding that a little bit of a longer smoke at 250 or so rather than close to 300 produced a slightly better end product imo.

I used the same recipe, but the longer cook time at lower temp seemed to allow the bacon to render into the Jalapeno a little better while keeping the inner filling more intact.

I'll continue to experiment of course!

ButtBurner 12-08-2013 10:17 AM

Quote:

Originally Posted by jasonjax (Post 2722486)
Thanks for the responses.

I am finding that a little bit of a longer smoke at 250 or so rather than close to 300 produced a slightly better end product imo.

I used the same recipe, but the longer cook time at lower temp seemed to allow the bacon to render into the Jalapeno a little better while keeping the inner filling more intact.

I'll continue to experiment of course!

I agree

thats how I did some yesteday

the bacon was done, peppers soft and filling intact

ironmanerik 12-08-2013 04:17 PM

http://www.bbq-brethren.com/forum/at...1&d=1385312677


I never made any until I got the pepper rack it may contribute to the success rate.

J-Rod 12-08-2013 04:50 PM

Usually 250ish until the bacon is rendered and crisp, but I would like to try the pepper rack as I can't stand when that delicious filling oozes out and gets lost to the flame! Such a travesty.


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