First attempt at ABT's on my new drum.

rockinshelby · 02-18-2013, 06:22 PM

This was my first attempt at ABT’s on the drum. I didn’t end up using the cheddar or red onion.
[IMG]http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05399_zps4791bf62.jpg[/IMG]
Halved and seeded.
[IMG]http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05401_zpsf1774df0.jpg[/IMG]
Par boiled for just under two minutes.
[IMG]http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05403_zps7cffeaca.jpg[/IMG]
Mixed a little shallot into the cream cheese and added some smoked salmon that I had done previously on the Little Chief.
[IMG]http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05406_zpsf6c3b82d.jpg[/IMG]
[IMG]http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05408_zpsccdac293.jpg[/IMG]
Wrapped in thin cut bacon and hit with home-made rub.
[IMG]http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05413_zps4ec55170.jpg[/IMG]
[IMG]http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05418_zps1da699af.jpg[/IMG]
After 45 minutes on the drum I moved them to the center to crisp up the bacon.
[IMG]http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05434_zps855b3b93.jpg[/IMG]
[IMG]http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05437_zpsd473976b.jpg[/IMG]
[IMG]http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05440_zpsb68e2212.jpg[/IMG]
Everyone loved them. I thought they may have been too spicy for some but par boiling and slow cooking really tamed them down nicely. My brother even suggested that I leave a few seeds in next time. Thanks to Big Poppa and Scooter from drumsmoking.com for all the great tips! I will definitely make these again, and again.
p.s. This is also my first try at posting pics on the Brethren. Let’s hope this works…

rockinshelby · 02-18-2013, 06:25 PM

Well, apparently that didn't work like I thought! Any help / tips would be appreciated. Cheers.

Kloogee · 02-18-2013, 06:39 PM

Quote:

Originally Posted by rockinshelby

Well, apparently that didn't work like I thought! Any help / tips would be appreciated. Cheers.

You've got all kinds of extra font/color/URL tags in there. If I weren't on my iPad, I'd help you out. But a bit too much text editing for a touch screen. I'm sure one of the fine folks will be along soon to assist.

Kloogee · 02-18-2013, 06:40 PM

Never mind, a quick copy/paste worked it out! Here you go...

Halved and seeded.

Par boiled for just under two minutes.

Mixed a little shallot into the cream cheese and added some smoked salmon that I had done previously on the Little Chief.

Wrapped in thin cut bacon and hit with home-made rub.

After 45 minutes on the drum I moved them to the center to crisp up the bacon.

Sammy_Shuford · 02-18-2013, 06:48 PM

OK, I'm drooling!

HeSmellsLikeSmoke · 02-18-2013, 06:51 PM

Well worth the wait to see!

Oldbob · 02-18-2013, 06:53 PM

Excellent Job !!

chriscw81 · 02-18-2013, 07:50 PM

Looks great!

HankB · 02-18-2013, 07:58 PM

How did you like them? They look great!

I didn't know you were supposed to par-boil the peppers first.

Did you find some peppers with heat? I really like my ABTs with some heat but only find that in the occasional pepper.

cowgirl · 02-18-2013, 08:03 PM

Best looking abts that I've seen in a long time!! Nice job!!

GrillsGoneWild · 02-18-2013, 08:22 PM

What's reason behind the par boil?

rockinshelby · 02-18-2013, 09:28 PM

Thanks kloogee! I par boiled them to reduce the heat a bit. I was afraid that they would be too spicy for a couple of my guests. I enjoyed them but they could have been a bit hotter. I'm not sure that it makes a huge difference. Thanks for all the support guys!

DubfromGA · 02-18-2013, 10:53 PM

Quote:

Originally Posted by rockinshelby

Thanks kloogee! I par boiled them to reduce the heat a bit. I was afraid that they would be too spicy for a couple of my guests. I enjoyed them but they could have been a bit hotter. I'm not sure that it makes a huge difference. Thanks for all the support guys!

Skip the boiling mess.....leave more pith and seeds and you'll save time and gain the heat you wanted,

Looked great.

Big M1ke · 02-19-2013, 05:59 AM

Those look good enough to eat

Big George's BBQ · 02-19-2013, 06:04 AM

Now that is what I call a Great ABT

02-18-2013, 06:22 PM	#1
rockinshelby Is lookin for wood to cook with. Join Date: 01-11-13 Location: Surrey, BC	First attempt at ABT's on my new drum. This was my first attempt at ABT’s on the drum. I didn’t end up using the cheddar or red onion. [IMG]http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05399_zps4791bf62.jpg[/IMG] Halved and seeded. [IMG]http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05401_zpsf1774df0.jpg[/IMG] Par boiled for just under two minutes. [IMG]http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05403_zps7cffeaca.jpg[/IMG] Mixed a little shallot into the cream cheese and added some smoked salmon that I had done previously on the Little Chief. [IMG]http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05406_zpsf6c3b82d.jpg[/IMG] [IMG]http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05408_zpsccdac293.jpg[/IMG] Wrapped in thin cut bacon and hit with home-made rub. [IMG]http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05413_zps4ec55170.jpg[/IMG] [IMG]http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05418_zps1da699af.jpg[/IMG] After 45 minutes on the drum I moved them to the center to crisp up the bacon. [IMG]http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05434_zps855b3b93.jpg[/IMG] [IMG]http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05437_zpsd473976b.jpg[/IMG] [IMG]http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05440_zpsb68e2212.jpg[/IMG] Everyone loved them. I thought they may have been too spicy for some but par boiling and slow cooking really tamed them down nicely. My brother even suggested that I leave a few seeds in next time. Thanks to Big Poppa and Scooter from drumsmoking.com for all the great tips! I will definitely make these again, and again. p.s. This is also my first try at posting pics on the Brethren. Let’s hope this works…

02-18-2013, 06:48 PM	#5
Sammy_Shuford is One Chatty Farker Join Date: 05-17-09 Location: Summerville, SC	OK, I'm drooling! __________________ [LEFT][COLOR=black][FONT=Verdana] Yoder YS640 PitBoss Copper top series 7 [I][FONT="Arial Black"][B][I]A Pair of Pellet Poopers[/I][/B][/FONT][/I][/FONT][/COLOR] [/LEFT] [FONT=Verdana][COLOR=black][COLOR=magenta]Purple Thermapen:laugh:[/COLOR][/COLOR][/FONT] MASTER Judge, SCBA Carolina Pit Master [URL]http://patio-q.com/[/URL]

02-18-2013, 06:51 PM	#6
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Well worth the wait to see! __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-18-2013, 06:53 PM	#7
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana	Excellent Job !! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

02-18-2013, 07:50 PM	#8
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	Looks great! __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]

02-18-2013, 06:25 PM	#2
rockinshelby Is lookin for wood to cook with. Join Date: 01-11-13 Location: Surrey, BC	Well, apparently that didn't work like I thought! Any help / tips would be appreciated. Cheers.

02-18-2013, 06:40 PM	#4
Kloogee Full Fledged Farker Join Date: 09-05-12 Location: Midwest	Never mind, a quick copy/paste worked it out! Here you go... Halved and seeded. Par boiled for just under two minutes. Mixed a little shallot into the cream cheese and added some smoked salmon that I had done previously on the Little Chief. Wrapped in thin cut bacon and hit with home-made rub. After 45 minutes on the drum I moved them to the center to crisp up the bacon.

02-18-2013, 07:58 PM	#9
HankB is One Chatty Farker Join Date: 01-16-12 Location: Winfield, IL	How did you like them? They look great! I didn't know you were supposed to par-boil the peppers first. Did you find some peppers with heat? I really like my ABTs with some heat but only find that in the occasional pepper. __________________ Weber Crazy

02-18-2013, 08:03 PM	#10
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Best looking abts that I've seen in a long time!! Nice job!! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

02-18-2013, 08:22 PM	#11
GrillsGoneWild is one Smokin' Farker Join Date: 08-30-10 Location: Rockwall, TX	What's reason behind the par boil? __________________ Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9

02-18-2013, 09:28 PM	#12
rockinshelby Is lookin for wood to cook with. Join Date: 01-11-13 Location: Surrey, BC	Thanks kloogee! I par boiled them to reduce the heat a bit. I was afraid that they would be too spicy for a couple of my guests. I enjoyed them but they could have been a bit hotter. I'm not sure that it makes a huge difference. Thanks for all the support guys!

02-19-2013, 05:59 AM	#14
Big M1ke is one Smokin' Farker Join Date: 02-05-13 Location: North Wales Pa	Those look good enough to eat __________________ PBC---Weber Kettle

02-19-2013, 06:04 AM	#15
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Now that is what I call a Great ABT __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD