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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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07-29-2019, 12:31 PM | #1 |
Full Fledged Farker
Join Date: 09-01-09
Location: Greenwood IN
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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.
Jason |
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07-29-2019, 01:28 PM | #2 |
Full Fledged Farker
Join Date: 07-04-18
Location: Gilbert, Arizona
Name/Nickname : Terry
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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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Yoder YS640 Smoker on an Orange Competition Cart | Large BGE | Thermopro TP20 Dual Probe (Orange) | Thermapen MK4 (in ORANGE, what else?) | |
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07-29-2019, 01:43 PM | #3 |
Full Fledged Farker
Join Date: 08-27-08
Location: Madison WI
Name/Nickname : Jeff
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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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Jeff Why Is The Whiskey Always Gone? [url]http://www.ironsidesmokers.com[/url] |
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07-29-2019, 02:48 PM | #4 |
is one Smokin' Farker
Join Date: 04-28-10
Location: Somewhere, TX
Name/Nickname : ...
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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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My Custom LSG 24x40 - 36" Blackstone - (others-R&O FatGirl, ETSC RK-250, Tejas 1628-all sold) |
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07-29-2019, 03:03 PM | #5 |
Got Wood.
Join Date: 09-06-10
Location: boston, ma
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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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Thanks from:---> |
07-29-2019, 03:06 PM | #6 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I cook the half-peppers too.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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Thanks from: ---> |
07-29-2019, 03:48 PM | #7 |
Take a breath!
Join Date: 08-23-14
Location: in the woods
Name/Nickname : Franklin
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ABTs are definitely the best use for that super cheap, super thin bacon!
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Original PK--rectangular PKGO 22.5" Weber Kettle |
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07-29-2019, 04:24 PM | #8 |
Full Fledged Farker
Join Date: 08-25-14
Location: Burkburnett, Texas
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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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07-29-2019, 05:34 PM | #9 |
is One Chatty Farker
Join Date: 12-15-11
Location: Rockwall, Tx/Lake Fork, Tx
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Custom built offset/Char Griller Akorn/Traeger Timberline 1300 |
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07-29-2019, 07:44 PM | #10 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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ABT DIP.Just as tasty and MUCH LESS TROUBLE.
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07-30-2019, 07:49 AM | #12 |
is One Chatty Farker
Join Date: 09-03-09
Location: Springdale Ar
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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 Robert |
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07-30-2019, 08:11 AM | #13 |
Full Fledged Farker
Join Date: 09-01-09
Location: Greenwood IN
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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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07-30-2019, 08:18 AM | #14 |
Babbling Farker
Join Date: 10-28-14
Location: Mizzory
Name/Nickname : Jeremy
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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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9 out of 10 cannibals agree...vegetarians taste better! |
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07-30-2019, 09:38 AM | #15 |
Full Fledged Farker
Join Date: 01-01-11
Location: Was Gretna NE now Lincoln NE
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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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Thanks from:---> |
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