ABT's (Little Help Here!)

jeffsasmokin · Feb 12, 2005

Thanks to Brother Jay, I'll be breakin' in the new Charcoal Basket and firing up the 'Dera today. Besides the BB's and Spares, my Wife wants me to throw in some ABT's. One problem.........I don't have my Chile Grill yet. Anybody have some substitute ways of of racking them upright in the Chamber? I've got a few ideas, but thought someone might already have a tried and true method they can share?

Bigmista · Feb 12, 2005

I usually run a metal skewer thru them

Neil · Feb 12, 2005

Whats a Chile Grill? I just lay them down on the grate. I picked up a pastry filler at Kitchen Collections a couple of weeks ago and it works great for stuffing those japs. It's basically a small caulk gun with exchangeable tips.

jeffsasmokin · Feb 12, 2005

Neil said:
Whats a Chile Grill? I just lay them down on the grate. I picked up a pastry filler at Kitchen Collections a couple of weeks ago and it works great for stuffing those japs. It's basically a small caulk gun with exchangeable tips.

They're in our "Links" section. Pretty cool little items, but the closest vendor is in Orlando, so I'll have to see if he'll ship 'em.

tommykendall · Feb 12, 2005

Mista smokes acorns

Bigmista · Feb 12, 2005

TK eats acorns. Those are the one I made when you came to my place!

jeffsasmokin · Feb 13, 2005

Well, I ended up using Mista's method for the time being and it worked well. (Thanks Mista!). I can tell you that the Chile Grills in our Links section would make life alot easier when your doing a bunch of 'em! Got to order some soon!

Bigmista · Feb 13, 2005

Woo-Hoo! I'm always excited I could help a brother out! I get so much help from the brothers, it's always nice to be able to give something back.

jeffsasmokin · Feb 13, 2005

Bigmista said:
Woo-Hoo! I'm always excited I could help a brother out! I get so much help from the brothers, it's always nice to be able to give something back.

That you did my friend!

Heimelswine · Feb 13, 2005

Guys, I need to get a digital camera! I do mine a little differently, and it probably costs me a bunch of time. I cut mine about half way through near the top, then I slice it from the top to the bottom on the belly side of the jap. This way I can open it up and take a small knife and cut out the seeds and membrane. Then I fill it and wrap it with bacon which holds it closed. I leave the stems on them and grill em. The bacon seals them up and the stems give you a place to hold on to while you eat them, and I think the stems add "atmosphere", or some french presentation phrase here. :wink: When they cool just a little, they are pretty firm and make a wonderful presentation on a platter.

jeffsasmokin · Feb 13, 2005

Heimelswine said:
Guys, I need to get a digital camera! I do mine a little differently, and it probably costs me a bunch of time. I cut mine about half way through near the top, then I slice it from the top to the bottom on the belly side of the jap. This way I can open it up and take a small knife and cut out the seeds and membrane. Then I fill it and wrap it with bacon which holds it closed. I leave the stems on them and grill em. The bacon seals them up and the stems give you a place to hold on to while you eat them, and I think the stems add "atmosphere", or some french presentation phrase here. :wink: When they cool just a little, they are pretty firm and make a wonderful presentation on a platter.

Porky, that makes sense..........Thanks, I'll have to try it next time. Still want a damm Chile Grill though! :twisted:

Heimelswine · Feb 13, 2005

I forgot to mention why I leave the tops on, it holds the stuffin' in. That's what started it and the stems were a by product. It's what I learned to do.

cabo · Feb 13, 2005

HeHeHeHe!!!!!!!!!!!!

I’m sorry guy,
But reading your post, and seeing your avatar made me think, just for a second, that it was a commercial. “The Pig” (Piggly Wiggly) is big down here in S.C. The only thing missing was

“I forgot to mention FOLKS why I leave the tops on, it holds the stuffin' in. That's what started it and the stems were a by product. It's what I learned to do.”

They have a section in their flyers that give some cooking tips.
Some are pretty good.

ABT's (Little Help Here!)

jeffsasmokin

Guest

Bigmista

somebody shut me the fark up.

Neil

Quintessential Chatty Farker

jeffsasmokin

Guest

tommykendall

Quintessential Chatty Farker

Bigmista

somebody shut me the fark up.

jeffsasmokin

Guest

Bigmista

somebody shut me the fark up.

jeffsasmokin

Guest

Heimelswine

Knows what a fatty is.

jeffsasmokin

Guest

Heimelswine

Knows what a fatty is.

cabo

is Blowin Smoke!

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