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bobaftt
09-01-2009, 09:13 PM
I think I want some ABT's that are crispier. What suggestions do you guys have for crisping up the pepper and or bacon to get crispy ABT's with a nice cream cheese filling?

capri man
09-01-2009, 09:15 PM
cook them longer???:biggrin: sorry the devil made me do it!!!:roll:

bigabyte
09-01-2009, 09:17 PM
You probably just need a higher heat. I actually make my ABT's primarily on the kettle offset from half a weber chimney full of coals and a few chunks of wood (lit with the charcoal, use a stronger smoking wood like hickory or even mesquite). Takes about 20 minutes is all, and the difference from the smoker is quite pronounced IMHO.

ljh34465
09-01-2009, 09:20 PM
I saw a comment here on the forum and am really sorry I cannot quote the source - precook the bacon - either nuke it or grill it or smoke it until it is partially cooked and then wrap the peppers and cook to desired doneness - can make the bacon crispier that way w/o the peppers being mushy. Worked for me:-D

bobaftt
09-01-2009, 09:21 PM
DOH! here is my sign. Didn't even think to use higher heat with the peppers. Do you get the smoky flavor still? If you didn't have a kettle would you smoke them for a little while and then move them to a gasser?

bigabyte
09-01-2009, 09:24 PM
If you use a stronger flavored wood, they still get a smokey flavor, although not as strong as from a longer cook on the smoker. Some hickory smoked bacon bridges the gap I think. I just prefer the texture of the bacon and the pepper more off the grill, so the smoke flavor is not AS critical for me on these. The smoke is there though.

Midnight Smoke
09-01-2009, 09:25 PM
My problem with higher heat is boiling the cheese out.

bigabyte
09-01-2009, 09:28 PM
My problem with higher heat is boiling the cheese out.
Definitely watch for that. If they get too hot you can lose most all of your filling!:icon_frow I use K-briqs, half a weber chimney offset on a 22.5" kettle. I find that works best (for me any way, this method may not be for everyone).

gpalasz
09-01-2009, 09:28 PM
cook them longer...for about 1.5 hrs at 245-260 or so...I hate bacon when it is all fat and not cooked long enough. Crispier adds much more flavor...

30786

bobaftt
09-01-2009, 09:29 PM
mmm that looks like what I am going for!

bigabyte
09-01-2009, 09:38 PM
Those do look mighty good! Made me think to dig up a shot of the grilled kind. Peppers are not as mushy this way, but again, personal preference.
http://i219.photobucket.com/albums/cc150/bigabyte/Misc/20090305.jpg

swamprb
09-01-2009, 09:38 PM
I use cheap thin cut bacon and fine ground Dr.BBQ's Sweeter Big Time rub and frequently spritz my ABT's with Apple juice. The bacon doesn't quite get crispy, but you can cut them in half and the bacon keeps it shape around the peppers. I'm with gpalasz-cook them for 90 minutes at @250*.

Smokin Turkey
09-01-2009, 10:27 PM
I keep my machine around 300 when I do ABT's and PIGGLES

It crisps the bacon and the cheese doesnt have time to boil out. You could also whip in an egg to your cheese stuffing. It will keep it all nice and firm.

jrb03
09-01-2009, 10:54 PM
Thinly sliced bacon and higher temps. I only do ABTs in the kettle now, ~300' indirect for an hourish is perfect for us.

cold_smoked_canadian
09-02-2009, 05:50 AM
I did mine last night for almost 2 hours at 220-230 - top grill...on the outside of the screen with the butt in the middle. Nice and crispy.

http://imgur.com/Z3V2Sl.jpg (http://imgur.com/Z3V2S.jpg)

BigJimsBBQ
09-02-2009, 07:24 AM
Thin Bacon and smoke longer and quit peekin :biggrin:

DavidEHickey
09-02-2009, 08:30 AM
Boil your bacon first! : ) Just teasing, I'm sure nuking the bacon would work, I personally buy the precooked bacon. Its still pliable enough to easily wrap and it crisps up quickly. I usually use on shrimp and scallops since they cook far quicker than the bacon.