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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-29-2019, 12:31 PM   #1
rw02kr43
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Default How do you cook ABTs?

I've been cooking them for years and they always fall over, or apart, or burn. I've used pepper holder and also sliced them so they could lay flat. I still eat them either way. Just looking for some suggestions.

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Old 07-29-2019, 01:28 PM   #2
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I take them, assemble them, then put them on a wire cooling rack. The type that fits inside a sheet cake pan. They seem to be happy there. I take the whole rack out to the smoker and just set it on grate.

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Old 07-29-2019, 01:43 PM   #3
W.I.T.W.A.G?
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I usually just lay them right on the cooking grate. I only use half of a pepper for one ABT. They seem to lay pretty flat that way. I usually roll them anywhere around 250-275 for 1.5 hours or so.
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Old 07-29-2019, 02:48 PM   #4
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Mine are half slices stuffed and laid out boat style. I prefer to use two toothpicks on each pepper half to hold the bacon securely and provide outriggers so the pepper stays reasonably level. I too like to cook them around 250*-275* but have extended the cook time to two full hours. This gets the pepper softened to my liking and the bacon fully rendered on the overlapped areas.
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Old 07-29-2019, 03:03 PM   #5
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I always found the keys are:

1. not over stuffing the pepper
2. using thinner sliced bacon
3. wrapping the entire pepper with bacon...as bacon sticks to itself pretty good
4. don't touch them when they are on the grill until you're ready to eat
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Old 07-29-2019, 03:06 PM   #6
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I cook the half-peppers too.

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Old 07-29-2019, 03:48 PM   #7
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ABTs are definitely the best use for that super cheap, super thin bacon!
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Old 07-29-2019, 04:24 PM   #8
Dustin Dorsey
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I cook them indirect high heat with some smoke. Obviously on the smoker is great, too. I wouldn't even attempt to direct grill them.
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Old 07-29-2019, 05:34 PM   #9
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Old 07-29-2019, 07:44 PM   #10
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ABT DIP.Just as tasty and MUCH LESS TROUBLE.
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Old 07-29-2019, 08:15 PM   #11
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Like this.



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Old 07-30-2019, 07:49 AM   #12
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Cut them in half length wise, de-seed, spoon in the filling, wrap with thin cheap bacon. No need to use tooth pick because bacon sticks to itself. Have a Weber Kettle with all vents fully open going with a Vortex placed in the middle, small side up, full of lit charcoal. Place ABT's around the Vortex and put lid on. Rotate lid 1/4 turn every 10 minutes. at 30 minutes look at poppers and judge if they need another 5 or 10 minutes. 45 minutes may be too much time. Usually turn out flawless.



If you do not have a Vortex, dump one chimney of lit charcoal to the side of your Weber Kettle and place the poppers on the grate away from the fire. Works almost as good as the Vortex method in about the same amount of cooking time.



Good luck and happy cooking


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Old 07-30-2019, 08:11 AM   #13
rw02kr43
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I think that might be my problem. I've been doing them over direct heat and they are tasty, but a black mess. I'll try it over indirect or smoked from now on. Thank you
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Old 07-30-2019, 08:18 AM   #14
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I used to cut the end off and put them in a popper rack. Then I just started cutting on half, with the stem on, and filling and wrapping with a 1/3 or 1/2 slice bacon.
Filling is usually cream cheese, cheddar, browned sausage of some kind.
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Old 07-30-2019, 09:38 AM   #15
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I got tired of the stuffing running out so I tool a length of chicken wire and formed a raised platform that fit my smoker grate and was sturdy enough to lift with about 50 turds on it. They all stood up and cooked evenly.
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