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Old 08-10-2006, 05:53 PM   #1
bbqjoe
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Default Step by step ABT pictorial

Has anyone done a good photo pictorial on abts?
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Old 08-10-2006, 07:20 PM   #2
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I'm planning on making some this weekend... and, as I always seem to do anymore, I'll be taking pictures... If not one else ponies up.
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Old 08-10-2006, 07:24 PM   #3
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Cool! Thanks
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Old 08-10-2006, 07:59 PM   #4
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I will be waiting with antisapation. lol

I think I spelled it right. If not boy do I feel dumb
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Old 08-10-2006, 09:33 PM   #5
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Anticipation, isn't that a ketchup commercial???

(Spelled correctly) Boy I feel smart!! LOL

Just noticed the Nebraska, now I undertstand.
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Old 08-10-2006, 10:50 PM   #6
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Default Pics Please!!!!

Would love to see some pics, I made some today from memory and kind of messed them up a bit, but they were still good. Any pics would be greatly appreciated.

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Old 08-11-2006, 08:46 AM   #7
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I'm trying to decide what I'm going to stuff with... I'm doing either cherry or fresno peppers, and japs. I'm going to stuff the first ones with asiago and proscuitto and fresh basil, I think, and I'm thinking monterey jack and pepper bacon for the the japs, though I'm also considering adobo sauce and chihuahua in the japs, with some chorizo.
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Old 08-11-2006, 08:59 AM   #8
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Ours never last long enough to take pictures!! We just made some for our guests last weekend in Laurie, MO and they went VERY fast!
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Old 08-11-2006, 09:31 AM   #9
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http://www.kickassbbq.com/horsdoeurvre.html
Sorry I don't have pics of the finished ABT. I ate tehm sum guns too fast to get a pic.
PARTY!!!!!!!!!!!
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Old 08-11-2006, 01:37 PM   #10
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Quote:
Originally Posted by kickassbbq
http://www.kickassbbq.com/horsdoeurvre.html
Sorry I don't have pics of the finished ABT. I ate tehm sum guns too fast to get a pic.
PARTY!!!!!!!!!!!
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ed
Somehow that doesn't seem right. I would think your filling is just going to run out the end. I thought it was more of a slit, then stuffed and held together with the bacon wrap.
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Old 08-11-2006, 01:51 PM   #11
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One of my few unitaskers is a chile corer that helps take out all the seeds and veins... But I put mine in a chile grill to smoke them.
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Old 08-11-2006, 02:12 PM   #12
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I wrap the bacon around the end so they won't leak out
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Old 08-11-2006, 02:21 PM   #13
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Quote:
Originally Posted by bbqjoe
Somehow that doesn't seem right. I would think your filling is just going to run out the end. I thought it was more of a slit, then stuffed and held together with the bacon wrap.
Joe,
A lot of the guys just cut the stem end off and core them.
Works fine.
My "folks" will not eat any heat, so I am one that cuts off the stem end and then slices one side. I can then get every trace of the membrane (heat) out and everyone is happy

Filling does bubble out some, no problem.
Or wrap longwize as suggested.

Pretty "free style" based on what you want to do.

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Old 08-11-2006, 02:22 PM   #14
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Now that makes a bit more sense.
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Old 08-11-2006, 03:43 PM   #15
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Quote:
Originally Posted by Doorbusters
Anticipation, isn't that a ketchup commercial???

(Spelled correctly) Boy I feel smart!! LOL

Just noticed the Nebraska, now I undertstand.

HEY NOW BE NICE, WE JUST MINT LET YOU BEAT US IN FOOTBALL AGIAN.LOL
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