ABT's - What say yee Brethren? How do you make the lowly picante carrying jalapeño pepper sing?

Hook_Line_and_Sinker · 06-09-2008, 04:55 AM

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
.

Dr_KY · 06-09-2008, 05:27 AM

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.

Hook_Line_and_Sinker · 06-09-2008, 05:31 AM

A Drop? you could maim someone with that stuff - good think the pub has something to wash it down with

Norcoredneck · 06-09-2008, 05:37 AM

Someones obsessed with ABT's lately.

06-09-2008, 05:40 AM

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.

Dr_KY · 06-09-2008, 05:41 AM

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.

Cabntmkr1 · 06-09-2008, 05:46 AM

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...

Smokin Gator · 06-09-2008, 05:51 AM

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.

Dr_KY · 06-09-2008, 05:56 AM

Quote:

Originally Posted by Cabntmkr1

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.

swamprb · 06-09-2008, 06:14 AM

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.

Pitbull · 06-09-2008, 07:44 AM

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.

SmokinCoyote · 06-09-2008, 08:22 AM

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.

BBQ Grail · 06-09-2008, 08:27 AM

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....

Mark · 06-09-2008, 08:31 AM

Home grown baby poblano boats stuffed with a mix of shredded cheddar & sausage.

ComputerMike · 06-09-2008, 08:52 AM

OK, its official. I HAVE to try some of these!

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

06-09-2008, 05:27 AM	#2
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	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. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

06-09-2008, 05:31 AM	#3
Hook_Line_and_Sinker is One Chatty Farker Join Date: 03-28-08 Location: Downey, California	A Drop? you could maim someone with that stuff - good think the pub has something to wash it down with __________________ Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill

06-09-2008, 05:37 AM	#4
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Someones obsessed with ABT's lately. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

06-09-2008, 05:41 AM	#6
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	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. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

06-09-2008, 05:40 AM	#5
Rick's Tropical Delight Guest	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.

06-09-2008, 05:46 AM	#7
Cabntmkr1 is Blowin Smoke! Join Date: 08-19-07 Location: Wichita, Ks.	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... __________________ [FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT]

06-09-2008, 05:51 AM	#8
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL	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. __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

06-09-2008, 06:14 AM	#10
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	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. __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

06-09-2008, 07:44 AM	#11
Pitbull is one Smokin' Farker Join Date: 02-11-08 Location: Texas	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. __________________ PitBull Lyfe Tyme 20 Old Country Trailer Pit W/Upright Smokey Mountain-Webber Kettle Kamado-Campfire-Rocket Stove I take nothing for granted. I now only have good days and great days.

06-09-2008, 08:22 AM	#12
SmokinCoyote On the road to being a farker Join Date: 10-23-06 Location: Amarillo Texas	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. __________________ It ain't real Q until that precise moment, while watching the sunrise through a wisp of sweet smelling blue smoke, that a tough brisket finally surrenders itself to the gentle heat of an all wood fire and becomes a tender, juicy, smokey masterpiece. Wiley "SmokinCoyote" Mixon Klose 20 X 60 mobile UDS WSM Red Thermapen

06-09-2008, 08:27 AM	#13
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	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.... __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

06-09-2008, 08:31 AM	#14
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	Home grown baby poblano boats stuffed with a mix of shredded cheddar & sausage. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

06-09-2008, 08:52 AM	#15
ComputerMike Take a breath! Join Date: 04-28-08 Location: Carvel, AB Canada	OK, its official. I HAVE to try some of these! __________________ UDS Stumps Clone

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