ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 08-23-2006, 07:22 PM   #1
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Downloads: 0
Uploads: 0
Default Another ABT question

When using jalapenos, is it necessary to remove the outter skin?
Has anyone tried it? Or is it too much of a pain?
Gonna make some tomorrow using the rangoon style filling I saw in another thread.
bbqjoe is offline   Reply With Quote


Unread 08-23-2006, 07:25 PM   #2
G$
is One Chatty Farker
 
G$'s Avatar
 
Join Date: 01-01-05
Location: Southern Arizona
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bbqjoe
When using jalapenos, is it necessary to remove the outter skin?
Has anyone tried it? Or is it too much of a pain?
Gonna make some tomorrow using the rangoon style filling I saw in another thread.
Joe:

No, do not bother for sure. The skin softens, not hardens. Not at all like a fire roasted anaheim, for example.

And, because you are really smoking them low, and they are covered by bacon, it would not blister or harden in any case.

For the record, soem people here claim they get done in an hour. Mine go for two or longer at least.
G$ is offline   Reply With Quote


Unread 08-23-2006, 07:28 PM   #3
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Downloads: 0
Uploads: 0
Default

Thanks G
bbqjoe is offline   Reply With Quote


Unread 08-24-2006, 08:31 AM   #4
Arlin_MacRae
Moderator
 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Downloads: 1
Uploads: 0
Default

Same here, Joe. The only thing I take off is the seeds. Sometimes...

Unless you blister the skins, then they become bitter.
__________________
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote


Unread 08-30-2006, 01:51 AM   #5
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Downloads: 0
Uploads: 0
Default Types of chilis

Can anyone list types of chilis you could use for ABT's and their relative hotness? I want to make different ones but also buy the best to use.
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Unread 08-30-2006, 07:04 AM   #6
TexasGuppie
Full Fledged Farker
 
TexasGuppie's Avatar
 
Join Date: 02-20-06
Location: Marana, AZ.
Downloads: 0
Uploads: 0
Default

My wife is a weenie when it comes to anything with a Scoville rating higher than that of watered-down generic ketchup so when I do ABT's for her, I use small sweet peppers stuffed with shrimp, cream cheese, or cheddar.

Seems like it defeats the purpose of an ABT but hey, she eats boiled peanuts too and I have never understood that either.

She turns the ABT into a WBF (Wimpie Buffalo Fart.)

Gup
__________________
Lucky Dog BBQ
Marana, AZ

[FONT=Comic Sans MS]"You must go through the Valley to stand upon the mountain of God."[/FONT]
[FONT=Comic Sans MS]In Memory of Scott "E" Cook[/FONT]
[FONT=Comic Sans MS]3/29/1965-9/3/2006[/FONT]
TexasGuppie is offline   Reply With Quote


Unread 08-30-2006, 08:38 AM   #7
brdbbq
Quintessential Chatty Farker
 
brdbbq's Avatar
 
Join Date: 12-05-03
Location: Derry NH
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Norcoredneck
Can anyone list types of chilis you could use for ABT's and their relative hotness? I want to make different ones but also buy the best to use.
Below is a table showing the Scoville Heat Rating for various peppers.
Scoville Heat Rating
Peppers
Heat Rating

Bell/Pimento
0
Cherry/Pepperoncini
100 - 500
New Mexico
500 - 1000
Poblano/Ancho/Pasilla
1000 - 1500
Rocotillo/Numex Big Jim
1500 - 2500
Jalapeno/Mirasol
2500 - 5000
Chipotle/Yellow Wax/Serrano
5000 - 15000
Manzano/De Arbol
15000 - 30000
Cayenne/Tabasco
30000 - 50000
Thai/Piquin
50000 - 100,000
Habanero/Scotch Bonnet/Birds Eye
100,000 - 350,000
Red Savina Habanero
350,000 - 600,000
Pure Capsaicin
16 Million
brdbbq is offline   Reply With Quote


Unread 08-30-2006, 08:59 AM   #8
Arlin_MacRae
Moderator
 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Downloads: 1
Uploads: 0
Default

Brian's chart doesn't show Anaheim peppers, which I think are great in ABTs. They're about the same heat level as a Poblano.

Arlin
__________________
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote


Unread 08-30-2006, 09:42 AM   #9
jt
Babbling Farker
 
jt's Avatar
 
Join Date: 02-10-04
Location: BFE
Downloads: 0
Uploads: 0
Default

I've done some Poblano, Yellow Wax, and Serrano versions. All were good.
__________________
I didn't hijack the thread. I just took it in a completely different direction.

Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 10 year old. Moink.

RIP - my NB Bandera

"Sweet Blue to all" - E



jt is offline   Reply With Quote


Unread 08-30-2006, 09:43 AM   #10
brian j
Knows what a fatty is.
 
brian j's Avatar
 
Join Date: 08-29-06
Location: Virginia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Arlin_MacRae
Brian's chart doesn't show Anaheim peppers, which I think are great in ABTs. They're about the same heat level as a Poblano.

Arlin
poblano abt's??? that sounds more like a meal.
__________________
shenandoah q crew/shenandoah bbq
brian j is offline   Reply With Quote


Unread 08-30-2006, 09:50 AM   #11
Arlin_MacRae
Moderator
 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Downloads: 1
Uploads: 0
Default

I cut the big peppers into three pieces and stuff 'em separately. You sure COULD do a massive loaf though!
__________________
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote


Unread 08-30-2006, 11:13 AM   #12
cmcadams
Quintessential Chatty Farker

 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Downloads: 0
Uploads: 0
Default

Fresno peppers are one of my favorites... Just a bit hotter than a jap, great color and good flavor. I like the flavor or these better than japs, and they lend themselves to more euro type flavors than japs do.
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote


Unread 08-30-2006, 11:24 AM   #13
Stachel
Got Wood.
 
Stachel's Avatar
 
Join Date: 08-05-06
Location: USA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bbqjoe
When using jalapenos, is it necessary to remove the outter skin?
Had the same question right as I was starting with everything assembled.

Started to wonder if, from the other thread, the phrase "remove the membrane" actually meant to de-skin or peel the outside.

Then, when I tried that and saw what a pain it would be to de-skin each jalapeno, I decided it couldn't possible mean that! .
__________________
1 Egg
Stachel is offline   Reply With Quote


Unread 08-30-2006, 12:28 PM   #14
Arlin_MacRae
Moderator
 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Downloads: 1
Uploads: 0
Default

"Removing the membrane" applies to the backs of ribs, not pepper skins. :)
__________________
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote


Unread 08-30-2006, 02:23 PM   #15
rbinms33
is One Chatty Farker
 
rbinms33's Avatar
 
Join Date: 08-11-03
Location: Coldwater, MS (just south of Memphis)
Downloads: 0
Uploads: 0
Default

I've done habanero's just cause I had a couple laying around and while the cooking takes out a lot of the heat, it doesn't take out all of it. The name also changes from ABT's to ADT's....Atomic Dragon Turds.
__________________
Richie

Perfect Smoke BBQ Team
Pork Me Baby BBQ Team
Coldwater, MS (just south of Memphis)

KCBS CBJ #7595
NB Bandera Mod E
Custom Drum Smoker
18" Weber Smoky Mountain
Weber Kettle One Touch Silver
rbinms33 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
ABT question grillfella Q-talk 14 02-02-2010 01:36 PM
ABT Question Rover24 Q-talk 17 10-08-2009 01:48 AM
abt question baldbill Catering, Food Handling and Awareness 3 07-07-2009 06:28 AM
Question about some ABT’s ON THE FARM Q-talk 12 05-10-2009 01:09 PM
ABT Question Bossmanbbq Q-talk 17 11-30-2007 12:29 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:58 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts