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

[Star-B-Que]

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.

[N8man]

Originally Posted by Hook_Line_and_Sinker

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.

[Brian in So Cal]

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.

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!

[Brian in So Cal]

Rick that looks awesome!!

[1_T_Scot]

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

[Hook_Line_and_Sinker]

Originally Posted by 1_T_Scot

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

[RevT]

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.

[Smokin J]

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.

[Hook_Line_and_Sinker]

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

Originally Posted by Smokin J

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.

Originally Posted by N8man

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.

no toothpicks for me... they just get in the way. and nothing leaks out of the boat unless you tip it over!

[DaChief]

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.

[smokeyy]

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

[Big George's BBQ]

I have yet to make these. They always look so good

[N8man]

Originally Posted by Hook_Line_and_Sinker

OK I need visual aids for these ! please post them if you got them

Originally Posted by N8man

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