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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


View Poll Results: ABT Prep Preferences - you may select more than one choice
Give me the Whole Pepper - Less the top and seeds 32 42.11%
Boat Style - Row Boat Mod - Lose the stem and seeds 46 60.53%
Hold the Cheese - Cheese is just so Cheesy Mod 1 1.32%
Hold the Bacon - Alternate Blanket Mod 0 0%
Hold the Pepper - ABT Fraud Mod 1 1.32%
Whats an ABT - Still Looking for Wood Mod 1 1.32%
Multiple Choice Poll. Voters: 76. You may not vote on this poll

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Unread 06-09-2008, 04:55 AM   #1
Hook_Line_and_Sinker
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Default ABT's - What say yee Brethren? How do you make the lowly picante carrying jalapeño pepper sing?

Quote:
Green, Red, Yellow, or Orange are but a few choices you have to make ABT's from.
Truly a fruit from a different vine, the plants of the genus Capsicum make for some good snacking. yes they are a fruit!

With names like:
Pepperoncini, bell peppers, chili peppers, bell chillies, sweet peppers , hot peppers , cayenne pepper, habanero chili, Thai peppers, piri piri 'African Devil' peppers scotch bonnet, piquin, pimiento, sarono, Anaheim peppers banana peppers and many more.
Which have you used to make ABT's and how was it ?

What style of prep do you prefer and why ?

Have you used a wrap besides bacon?

Give us your twist on a not so common favorite treat around here
.
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Unread 06-09-2008, 05:27 AM   #2
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I add one drop of Satan's Blood to a few for a friendly surprise when I take a batch of them over to the pub.





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Unread 06-09-2008, 05:31 AM   #3
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A Drop? you could maim someone with that stuff - good think the pub has something to wash it down with
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Unread 06-09-2008, 05:37 AM   #4
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Someones obsessed with ABT's lately.
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Unread 06-09-2008, 05:40 AM   #5
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i've used red, yellow, and orange sweet peppers from sam's and stuffed them with chicken & lamb and they were pretty dang good! always and forever bacon though. sometimes i put some minced shallot or garlic in the creamed cheese filling and some rub in the cheese also.



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Unread 06-09-2008, 05:41 AM   #6
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I don't use a full drop, just dip a toothpick in once and drag it over about ten of them so it only add a little sting. Most guys that claim to like curry in the style of a Vindaloo can take it.


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Unread 06-09-2008, 05:46 AM   #7
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I typically use the cream cheese, lil' smoky mod, but have also used chicken, pulled pork, and brisket.
I always use bacon, but ony 1/2 piece per pepper.
I never thought to add a hot sauce like the good Doctor does.
Maybe next time...
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Unread 06-09-2008, 05:51 AM   #8
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I have used all kinds of things in the cream cheese and several kinds of peppers. My favorite is still plain cream cheese, jap with top cut off, seeded, a whole strip of thin sliced bacon and a light dusting of Dizzy Pig Swamp Venom for just a tad more heat!!! Then smoked for close to three hours so the bacon is dark and a little crispy.
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Unread 06-09-2008, 05:56 AM   #9
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Quote:
Originally Posted by Cabntmkr1 View Post
I never thought to add a hot sauce like the good Doctor does.
Maybe next time...
You should try it with the same bottle you sent me it gives a real nice kick.


I would stay away from this little bugger though...


I use about two drops in a pot of chili. I wouldn't go any more than that though simply because I love heat but I enjoy the taste of food beter.
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Unread 06-09-2008, 06:14 AM   #10
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If I can get Ancho's thats just the kick the Doctor ordered!

I'm the "boat" kind of ABT'r. I get kinda methodical about them, I'll slice them so the stem is still intact and the boat is deep for filling and use the other slice as a lid, paste both so it holds together. Have a small bamboo spreader for the cream cheese and a melon baller for seeding. Slice, seed, fill, then bacon wrap.
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Unread 06-09-2008, 07:44 AM   #11
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My favorite has turned out to be whole, minus the seeds and tops and then stuffed with pimento cheese seasoned with dill weed. Wrapped in bacon of course.
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Unread 06-09-2008, 08:22 AM   #12
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At the pool hall we usually do jalapeno halves with cream cheese and little smokies wrapped in thin bacon. Sometimes there will be a sliver of habanero added to a few for people who like 'em hotter.

At home I have made some like above but used andouille sausage instead of smokies or left over pulled pork turns out good.
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Unread 06-09-2008, 08:27 AM   #13
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Boat method for me.
Half the jap, remove all trace of vein and seeds. Soak for 24 hours in Sprite (family enjoyment mod) to remove most of the heat. This cream cheese and a little smoky middle....
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Unread 06-09-2008, 08:31 AM   #14
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Home grown baby poblano boats stuffed with a mix of shredded cheddar & sausage.
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Unread 06-09-2008, 08:52 AM   #15
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OK, its official. I HAVE to try some of these!
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