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ABT Question

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Rover24

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I want to try my hand at cooking up some ABT's, but my family really doesn't go for jalapeno's. I assume that the firey taste of jalapeno gets milder after smoking, but I was thinking about using poblano's instead. Would poblanos work, or would I be losing part of the soul of the ABT by getting rid of the kick?
 
I usually use poblanos, and they work really well, mainly because they're bigger than jalapenos and hold more bacon and cheese. :-D Plus the wife doesn't like the heat from jalapenos as much.

EDIT: forgot the other reason I use poblanos and not jalapenos, the tray of jalapeno plants we bought from Menards in the spring grew up to be serranos, so we made jelly and salsa out of those and used the poblanos for ABTs. :smile: Was funny, cause I had never seen a serrano before this summer and kept waiting for our hellapenos to mellow out enough to eat raw. :twisted:
 
Poblano's and Anaheims work great. If you can get whole Wax or Banana peppers, they work as well without as much heat.
 
Thanks for the responses...I will try to get a few of each to find the type I prefer.
 
I have soaked the peppers in diet Sprite and taken out the heat (I think after I cut them open...) No clue if it really worked or I just had really mild peppers but they had no heat to them at all.
The other thing you can do it get some of the small salad peppers - they work great for folks who don't like the spicy stuff - made them for my in-laws (who think pepper is "really" spicy and they ate them up.
They looked like this...
SBTs.jpg
 
Just made 60+ ABT's for an employee night at the golf course - if you get the seeds and ribs out they really are not hot at all - I have also used the mini red, yellow, red sweet peppers and everyone loves those.
 
Soak them in milk for a few hours with no lid on the container. Sucks the heat right out of them to mild.
 
Teleking said:
Soak them in milk for a few hours with no lid on the container. Sucks the heat right out of them to mild.
Click to expand...

Soaking the jalapenos in milk before eating them sounds a lot better than soaking my tongue in milk after biting into a live one!
 
Rover24 said:
Soaking the jalapenos in milk before eating them sounds a lot better than soaking my tongue in milk after biting into a live one!
Click to expand...

It works as long as you get the seeds and membrane cleaned out good. my pansy wife will even eat them:wink: I leave some on the hot side for me with no soak. I put a cover on the container one time and for some reason they stayed pretty hot. I have no scientific reason as to why though. YMMV

Edit: I also like to use the sweet cherry peppers and call them cherry bombs. My young girls will even eat them as the are very mild.
 
I concur with northwestBBQ.
now lets try it with the Dorset Nagas...hehee
 
Remove the seeds and veins and soak them in regular Sprite for 24 hours. That will remove most of the heat. Then make your ABTs as you normally would.

Now...for those that do like a little heat use the Sprite to spritz your pork butts or ribs.

Where is Sacto are you?
 
just remember to wear the latex gloves while handling the jalapenos, not sure about the poblanos.
 
tjv said:
just remember to wear the latex gloves while handling the jalapenos, not sure about the poblanos.
Click to expand...

+1, but poblanos don't get that hot.

That said, different people react differently to capsaicin, between me and my wife we seeded a couple pounds of serranos last month for canning hot pepper jelly.

She thought the gloves were slowing her down so ditched them fairly early on, and I never use gloves for peppers.

She was up all night trying various home remedies to get the burning off her fingers. I was up all night helping her and wondering why I only had a slightly warm feeling.
ymmv.
 
Psyco Realm said:
I concur with northwestBBQ.
now lets try it with the Dorset Nagas...hehee
Click to expand...

"In the summer of 2005, a sample of Dorset Naga was collected and subsequently tested for heat by two laboratories in the USA. The average of the two results, measured in Scoville Heat Units (SHU), was an astounding 923,000 SHU." - http://www.dorsetnaga.com/

I moved to Washington from El Monte, CA. so I know about BBQing Japs. That Dorset Naga sounds off of the charts hot! :p
 
NorthwestBBQ said:
"In the summer of 2005, a sample of Dorset Naga was collected and subsequently tested for heat by two laboratories in the USA. The average of the two results, measured in Scoville Heat Units (SHU), was an astounding 923,000 SHU." - http://www.dorsetnaga.com/

I moved to Washington from El Monte, CA. so I know about BBQing Japs. That Dorset Naga sounds off of the charts hot! :p
Click to expand...

Search youtube for those and Bhut Jolokias. Some fun videos. :)
 
when I make mine I de seed and run a spoon or my thumbnail on the inside to scrape off anything thats left of the membrane or seeds and they arent bad at all. I have a friend who feels that salt is too spicy and he will eat them.
 
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