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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, 03:44 PM   #31
Star-B-Que
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I usually make the boat kind, but occasionally make them whole. It depends on what kind of meat I use. I start with whipped cream cheese and add chives, green onion, salsa and a lil beef smokey. I use Caloro peppers which are yellow and wider than Jalapenos. They have a little bit of a kick, but they wouldn't be good if they didn't. If wrapped tight enough with bacon around the end, the cheese doesn't leak out. I cook them on the Primo Kamado for about 1 1/2 hours at 300 degrees. I will be making 200 of them for the fourth of July and they will be cooked on Denali.

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Unread 06-09-2008, 04:07 PM   #32
N8man
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Quote:
Originally Posted by Hook_Line_and_Sinker View Post
OK I may have to try the pepper boats too

N8man - how do you get them wrapped so nice and tight?
I use thin sliced bacon which tends to stick to itself quite well.
Form a small pocket on one end of bacon strip by pinching and overlapping bacon on the end, think of forming a cone, and slide pointy end of pepper into it, then wrap and stretch, overlapping the bacon as
it encircles pepper and keeping it taut. Once it's at the end of the pepper, fold across to seal cheese in and continue to wrap back down the pepper until bacon ends.
The written word doesn't do the technique justice I realize. But once you do a couple hundred it gets easier.
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Unread 06-09-2008, 04:43 PM   #33
Brian in So Cal
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Boat method for me with top. I guess that would be a submarine. Last time though. I put all the slices together and then realized I could not match the tops with the bottoms. Oh Well, That is what a toothpick is for.

Last time I made them with red Jalepenos.

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Unread 06-09-2008, 04:56 PM   #34
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a couple of weekends ago, i experimented by putting the abt filling in a baby portabella mushroom and putting a few jalapeno slices over the top of the filling. pretty dang good again!

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Unread 06-09-2008, 05:12 PM   #35
Brian in So Cal
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Rick that looks awesome!!
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Unread 06-09-2008, 09:30 PM   #36
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Man those all look good. Hard to go wrong with Peppers, Cheese, Bacon and Sausage.

Since these have a pepper in them are they considered a Vegtable? LOL
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Unread 06-09-2008, 09:46 PM   #37
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Quote:
Originally Posted by 1_T_Scot View Post
Man those all look good. Hard to go wrong with Peppers, Cheese, Bacon and Sausage.

Since these have a pepper in them are they considered a Vegtable? LOL

peppers are considered a fruit - go figure
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Unread 06-09-2008, 10:10 PM   #38
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I use the boat method too, and usually the little smoky and bacon wrap.

I while back I was feeling a little creative. I finely diced a fatty from the last smoke and puree some canned peach slices. Both the fatty and the peach puree were mixed in with the cream cheese along with a little cinnamon to accent the peach flavor. They were pretty tasty. Although the next time I try I might use apricots since their flavor is more assertive than peaches.
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Unread 06-09-2008, 10:17 PM   #39
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I like mine halved, and stuffed with cream cheese w/ a little bit of my sweeter rub, and a small cube of sharp cheddar inside. Put the 2 halves together, wrap in one slice of thin bacon.
Instead of using a tooth pic to hold it together, I use bamboo Skewers. I put about 6 on each skewer, and then put a skewer through the end ABT's (perpendicular), holding bout 3 rows together.

This makes it's own stand, holding the ABT's upright so that none of the cheese leaks out.
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Unread 06-09-2008, 11:06 PM   #40
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OK I need visual aids for these ! please post them if you got them

Also how to warm up / reheat any ABT's that may have survived the first round of eats (besides tossing back on a smoker ) you know midnight snack mod nuking them one minute on high seems to be less than optimum


Quote:
Originally Posted by Smokin J View Post
Instead of using a tooth pic to hold it together, I use bamboo Skewers. I put about 6 on each skewer, and then put a skewer through the end ABT's (perpendicular), holding bout 3 rows together.

This makes it's own stand, holding the ABT's upright so that none of the cheese leaks out.
Quote:
Originally Posted by N8man View Post
I use thin sliced bacon which tends to stick to itself quite well.
Form a small pocket on one end of bacon strip by pinching and overlapping bacon on the end, think of forming a cone, and slide pointy end of pepper into it, then wrap and stretch, overlapping the bacon as
it encircles pepper and keeping it taut. Once it's at the end of the pepper, fold across to seal cheese in and continue to wrap back down the pepper until bacon ends.
The written word doesn't do the technique justice I realize. But once you do a couple hundred it gets easier.
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Unread 06-10-2008, 06:03 AM   #41
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no toothpicks for me... they just get in the way. and nothing leaks out of the boat unless you tip it over!









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Unread 06-10-2008, 06:24 AM   #42
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Them are just too purty Rick! I'm a boat person as well. Cream cheese and usually some of my pulled pork, half a slice of bacon and a sprinkle of rub. Always stash some away some pulled pork for ABT's.
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Unread 06-10-2008, 10:12 AM   #43
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Boat method for me, do them many ways here is the one the family likes the best, got this on here but can't remember from who forgot to add the name and the honey is the secret ingridient
I also do them with Hab's there killers!

About 2lb. fresh jalapenos
2 8oz blocks cream cheese(room temp)
1C shredded sharp cheddar
1 heaping tblsp dry onion
1 tblsp. granulated garlic
some times 1/2 c or more Pulled pork or fine chopped little smokies
2 tblsp. Honey. (secret ingridient)
bbq rub some in some on
2 lb bacon thinner the better
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Unread 06-10-2008, 11:20 AM   #44
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I have yet to make these. They always look so good
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Unread 06-10-2008, 12:31 PM   #45
N8man
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Quote:
Originally Posted by Hook_Line_and_Sinker View Post
OK I need visual aids for these ! please post them if you got them
Quote:
Originally Posted by N8man View Post
I use thin sliced bacon which tends to stick to itself quite well.
Form a small pocket on one end of bacon strip by pinching and overlapping bacon on the end, think of forming a cone, and slide pointy end of pepper into it, then wrap and stretch, overlapping the bacon as
it encircles pepper and keeping it taut. Once it's at the end of the pepper, fold across to seal cheese in and continue to wrap back down the pepper until bacon ends.
The written word doesn't do the technique justice I realize. But once you do a couple hundred it gets easier.
Pepper Boat Wrapping Illustrated:
Attachment 16486
Attached Images
File Type: jpg pepperwrapper.jpg (57.1 KB, 90 views)
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Last edited by N8man; 06-10-2008 at 02:53 PM..
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