Another ABT question

bbqjoe · 08-23-2006, 07:22 PM

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.

G$ · 08-23-2006, 07:25 PM

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.

bbqjoe · 08-23-2006, 07:28 PM

Thanks G

Arlin_MacRae · 08-24-2006, 08:31 AM

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

Unless you blister the skins, then they become bitter.

Norcoredneck · 08-30-2006, 01:51 AM

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.

TexasGuppie · 08-30-2006, 07:04 AM

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

brdbbq · 08-30-2006, 08:38 AM

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

Arlin_MacRae · 08-30-2006, 08:59 AM

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

jt · 08-30-2006, 09:42 AM

I've done some Poblano, Yellow Wax, and Serrano versions. All were good.

brian j · 08-30-2006, 09:43 AM

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.

Arlin_MacRae · 08-30-2006, 09:50 AM

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

cmcadams · 08-30-2006, 11:13 AM

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.

Stachel · 08-30-2006, 11:24 AM

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!

.

Arlin_MacRae · 08-30-2006, 12:28 PM

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

rbinms33 · 08-30-2006, 02:23 PM

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.

08-23-2006, 07:22 PM	#1
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona Downloads: 0 Uploads: 0	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.

08-24-2006, 08:31 AM	#4
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	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 (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

08-30-2006, 01:51 AM	#5
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	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!*

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

08-30-2006, 08:59 AM	#8
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	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 (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

08-23-2006, 07:28 PM	#3
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona Downloads: 0 Uploads: 0	Thanks G

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

08-30-2006, 09:50 AM	#11
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	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 (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

08-30-2006, 11:13 AM	#12
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	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! :)

08-30-2006, 12:28 PM	#14
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	"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 (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

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

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