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-   -   Another ABT question (http://www.bbq-brethren.com/forum/showthread.php?t=19940)

bbqjoe 08-23-2006 07:22 PM

Another ABT question
 
When using jalapenos, is it necessary to remove the outter skin?
Has anyone tried it? Or is it too much of a pain?
Gonna make some tomorrow using the rangoon style filling I saw in another thread.

G$ 08-23-2006 07:25 PM

Quote:

Originally Posted by bbqjoe
When using jalapenos, is it necessary to remove the outter skin?
Has anyone tried it? Or is it too much of a pain?
Gonna make some tomorrow using the rangoon style filling I saw in another thread.

Joe:

No, do not bother for sure. The skin softens, not hardens. Not at all like a fire roasted anaheim, for example.

And, because you are really smoking them low, and they are covered by bacon, it would not blister or harden in any case.

For the record, soem people here claim they get done in an hour. Mine go for two or longer at least.

bbqjoe 08-23-2006 07:28 PM

Thanks G

Arlin_MacRae 08-24-2006 08:31 AM

Same here, Joe. The only thing I take off is the seeds. Sometimes... :biggrin:

Unless you blister the skins, then they become bitter.

Norcoredneck 08-30-2006 01:51 AM

Types of chilis
 
Can anyone list types of chilis you could use for ABT's and their relative hotness? I want to make different ones but also buy the best to use.

TexasGuppie 08-30-2006 07:04 AM

My wife is a weenie when it comes to anything with a Scoville rating higher than that of watered-down generic ketchup so when I do ABT's for her, I use small sweet peppers stuffed with shrimp, cream cheese, or cheddar.

Seems like it defeats the purpose of an ABT but hey, she eats boiled peanuts too and I have never understood that either.

She turns the ABT into a WBF (Wimpie Buffalo Fart.)

Gup

brdbbq 08-30-2006 08:38 AM

Quote:

Originally Posted by Norcoredneck
Can anyone list types of chilis you could use for ABT's and their relative hotness? I want to make different ones but also buy the best to use.

Below is a table showing the Scoville Heat Rating for various peppers.
Scoville Heat Rating
Peppers
Heat Rating

Bell/Pimento
0
Cherry/Pepperoncini
100 - 500
New Mexico
500 - 1000
Poblano/Ancho/Pasilla
1000 - 1500
Rocotillo/Numex Big Jim
1500 - 2500
Jalapeno/Mirasol
2500 - 5000
Chipotle/Yellow Wax/Serrano
5000 - 15000
Manzano/De Arbol
15000 - 30000
Cayenne/Tabasco
30000 - 50000
Thai/Piquin
50000 - 100,000
Habanero/Scotch Bonnet/Birds Eye
100,000 - 350,000
Red Savina Habanero
350,000 - 600,000
Pure Capsaicin
16 Million

Arlin_MacRae 08-30-2006 08:59 AM

Brian's chart doesn't show Anaheim peppers, which I think are great in ABTs. They're about the same heat level as a Poblano.

Arlin

jt 08-30-2006 09:42 AM

I've done some Poblano, Yellow Wax, and Serrano versions. All were good.

brian j 08-30-2006 09:43 AM

Quote:

Originally Posted by Arlin_MacRae
Brian's chart doesn't show Anaheim peppers, which I think are great in ABTs. They're about the same heat level as a Poblano.

Arlin

poblano abt's??? that sounds more like a meal. :-D

Arlin_MacRae 08-30-2006 09:50 AM

I cut the big peppers into three pieces and stuff 'em separately. You sure COULD do a massive loaf though!

cmcadams 08-30-2006 11:13 AM

Fresno peppers are one of my favorites... Just a bit hotter than a jap, great color and good flavor. I like the flavor or these better than japs, and they lend themselves to more euro type flavors than japs do.

Stachel 08-30-2006 11:24 AM

Quote:

Originally Posted by bbqjoe
When using jalapenos, is it necessary to remove the outter skin?

Had the same question right as I was starting with everything assembled.

Started to wonder if, from the other thread, the phrase "remove the membrane" actually meant to de-skin or peel the outside.

Then, when I tried that and saw what a pain it would be to de-skin each jalapeno, I decided it couldn't possible mean that! :grin: .

Arlin_MacRae 08-30-2006 12:28 PM

"Removing the membrane" applies to the backs of ribs, not pepper skins. :)

rbinms33 08-30-2006 02:23 PM

I've done habanero's just cause I had a couple laying around and while the cooking takes out a lot of the heat, it doesn't take out all of it. The name also changes from ABT's to ADT's....Atomic Dragon Turds.


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