Originally Posted by IronStomach
I find for ABTs, a really small and sharp knife is the best for dexterity. And cutting the peppers in the bomb bay door style (a cut 1/2 way through the pepper at the top and 1/2 way through the pepper at the bottom, then link those two cuts with a cut along the length of the pepper, fold the doors open and trim out the seed cluster.) It's quicker on bigger peppers (poblano) than smaller ones. Poblanos too mild? A whole jalapeno will fit inside a poblano.
I did mostly bomb bay doors (may have been pics from you that I copied the technique) a few I did topless
Thanks for the feedback
UDS, Weber Kettle, #5 Kamado up for refurbishing,
[COLOR=blue]Blue 'like my Smoke' Thermapen
[/COLOR][COLOR=black]IMBAS certified MOINK! baller, KCBS CBJ & CTC
avatar and logo by smilinsantasbbq.com