1st ABTs

nonthink · 04-25-2008, 06:31 PM

So I’m going to do my first ABTs. They will be going on the WSM on Saturday around noon time.
My question is this.
Can they be prepared the night before, or should they go on right after being put together?

smokestack · 04-25-2008, 06:40 PM

not a problem making them ahead of time-throw em into the fridge ovenight and cook them tomorrow-the last batch I made I even froze a half dozen to see what would happen to them- they stayed in the freezer for about 3 weeks, took them out and threw them on the cooker frozen- came out good- the only thing about freezing peppers is they are a little soft when they thaw- fresh is always best, but I would make a bunch again and freeze some for a later date- just pop them on the smoker and no prep time involved

Rookie'48 · 04-25-2008, 06:42 PM

I make them the night before most of the time. Lay 'em out on a baking sheet, cover with Saran wrap & put in the fridge.

thillin · 04-25-2008, 08:36 PM

How can you be a full fledged farker, and never made ABTs? Get with it!

bigabyte · 04-25-2008, 09:36 PM

Definitely make a whole bunch the day before, then make more on the day. That way you might just have enough.

Harbormaster · 04-25-2008, 09:44 PM

Quote:

Originally Posted by thillin

How can you be a full fledged farker, and never made ABTs? Get with it!

HeHeHe, that's f'n funny right there.
Yep, make plenty, cuz even folks who claim to not like jalapenos like ABTs.

nonthink · 04-25-2008, 11:34 PM

Quote:

Originally Posted by thillin

How can you be a full fledged farker, and never made ABTs? Get with it!

My most humble apology. ABTs are prepped and ready for a noon time meeting with some smoke.

BBQ Grail · 04-26-2008, 01:05 AM

Quote:

Originally Posted by thillin

How can you be a full fledged farker, and never made ABTs? Get with it!

Yeah what's up with that? Sounds a little strange to me. Can "FFF" status be revoked?

Midnight Smoke · 04-26-2008, 01:43 AM

Quote:

Originally Posted by nonthink

So I’m going to do my first ABTs. They will be going on the WSM on Saturday around noon time.
My question is this.
Can they be prepared the night before, or should they go on right after being put together?

I can relate to that question... You've got to love this place.

thillin · 04-26-2008, 08:53 AM

Be sure to dust the tops with rub. I made the mistake once and didn't add rub to the stuffing mixture. They came out bland. But I really like seasoning the bacon. Remember, if no pics, it didn't happen.

Rick's Tropical Delight · 04-26-2008, 08:59 AM

Quote:

Originally Posted by thillin

Be sure to dust the tops with rub. I made the mistake once and didn't add rub to the stuffing mixture. They came out bland. But I really like seasoning the bacon. Remember, if no pics, it didn't happen.

put a rub in the cheese and on the bacon!

beerguy · 04-26-2008, 09:54 AM

Dam Rick, you can count the individual specks of rub in that first picture. Your photo talnet is only surpassed by your cookin.

Good luck Nonthink on your second WSM smoke.

nonthink · 04-26-2008, 10:01 AM

The rub is already in the cheese.
and
This is actually my 3rd smoke.

thillin · 04-26-2008, 10:11 AM

Quote:

Originally Posted by Rick's Tropical Delight

put a rub in the cheese and on the bacon!

That's what I was trying to get at.

Bride of Roo(BQ'n) · 04-26-2008, 11:07 AM

Quote:

Originally Posted by Rookie'48

I make them the night before most of the time. Lay 'em out on a baking sheet, cover with Saran wrap & put in the fridge.

AHA I knew you withheld important information last week...before you Tom Sawyered me into scooping out all those peppers!

04-25-2008, 06:31 PM	#1
nonthink Full Fledged Farker Join Date: 07-18-06 Location: West Babylon, NY (long Island) Downloads: 0 Uploads: 0	1st ABTs So I’m going to do my first ABTs. They will be going on the WSM on Saturday around noon time. My question is this. Can they be prepared the night before, or should they go on right after being put together? __________________ Killer Of Threads WSM w\ Stoker Char-Broil Silver Smoker Smokey Joe Gold Weber Kettle (18 in.) Kingsford Kettle (it came w\ the house) Kenmore Gasser (I've grown tired of being a charcoal purest)

04-25-2008, 06:40 PM	#2
smokestack Full Fledged Farker Join Date: 08-19-07 Location: northeast pa Downloads: 0 Uploads: 0	not a problem making them ahead of time-throw em into the fridge ovenight and cook them tomorrow-the last batch I made I even froze a half dozen to see what would happen to them- they stayed in the freezer for about 3 weeks, took them out and threw them on the cooker frozen- came out good- the only thing about freezing peppers is they are a little soft when they thaw- fresh is always best, but I would make a bunch again and freeze some for a later date- just pop them on the smoker and no prep time involved __________________ WSM NBBD Lang 84 w/warmer UDS slowly in the works

04-25-2008, 06:42 PM	#3
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	I make them the night before most of the time. Lay 'em out on a baking sheet, cover with Saran wrap & put in the fridge. __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

04-25-2008, 08:36 PM	#4
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas Downloads: 0 Uploads: 0	How can you be a full fledged farker, and never made ABTs? Get with it! __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

04-25-2008, 09:36 PM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Definitely make a whole bunch the day before, then make more on the day. That way you might just have enough. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

04-26-2008, 08:53 AM	#10
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas Downloads: 0 Uploads: 0	Be sure to dust the tops with rub. I made the mistake once and didn't add rub to the stuffing mixture. They came out bland. But I really like seasoning the bacon. Remember, if no pics, it didn't happen. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

04-26-2008, 09:54 AM	#12
beerguy is One Chatty Farker Join Date: 05-05-05 Location: Fredericksburg Va Downloads: 0 Uploads: 0	Dam Rick, you can count the individual specks of rub in that first picture. Your photo talnet is only surpassed by your cookin. Good luck Nonthink on your second WSM smoke. __________________ I support PETA - People Eating Tasty Animals Other half of the Cat Sass BBQ team Traeger BBQ100 18.5 " WSM X2 Weber Gold Kettle 22 1/2" Weber 18 1/2 " Brinkman Gourmet Smoker(retired) Brinkman 2400 Pro (using sideburner as Charcoal starter)

04-26-2008, 10:01 AM	#13
nonthink Full Fledged Farker Join Date: 07-18-06 Location: West Babylon, NY (long Island) Downloads: 0 Uploads: 0	The rub is already in the cheese. and This is actually my 3rd smoke. __________________ Killer Of Threads WSM w\ Stoker Char-Broil Silver Smoker Smokey Joe Gold Weber Kettle (18 in.) Kingsford Kettle (it came w\ the house) Kenmore Gasser (I've grown tired of being a charcoal purest)

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