ABT timing question

[BBQ Grail]

I am feeding 25 - 30 people Saturday for the Las Vegas Bowl. For the most part I'm doing this all solo. I got the meat taken care of. The pulled pork was done yesterday. Brisket will be done Wednesday and Ribs on Saturday.

I'm making a batch of ABTs and my question is how soon can I make them up? Is Wednesday night to early? If I make them and wrapped them tight and in the fridge will they stay until Saturday afternoon when I smoke them?

 

[nascarchuck]

I am feeding 25 - 30 people Saturday for the Las Vegas Bowl. For the most part I'm doing this all solo. I got the meat taken care of. The pulled pork was done yesterday. Brisket will be done Wednesday and Ribs on Saturday.

I'm making a batch of ABTs and my question is how soon can I make them up? Is Wednesday night to early? If I make them and wrapped them tight and in the fridge will they stay until Saturday afternoon when I smoke them?

For what it's worth, I just made 40 for my wifes Christmas luncheon at her work.

I deseeded and deveined the peppers on Monday with the intention of stuffing them the same day, but my wife had different ideas.

So, Tuesday I stuffed with chicken fajita meat, cream cheese and wrapped with the bacon. Then I placed them into the chile grill and loosely wrapped with saran wrap.

Wed I placed them on the grill and cooked them. After they cooled down I placed them into a large foil pan, covered with foil and put in the fridge.

Thursday morning I placed them in the oven for about 30 mins to warm them up. Then I took my wife to work so I could help her carry everything in (I'm such a sweet hubby, huh?:shock and they dove into the ABT's while I was still there.

They loved them! Within 20 minutes they were gone!

I'm doing the same thing this week with my work.

Hope this gives you some sort of an idea of what you can do.

 

[SmokinCoyote]

II'm making a batch of ABTs and my question is how soon can I make them up? Is Wednesday night to early? If I make them and wrapped them tight and in the fridge will they stay until Saturday afternoon when I smoke them?

That shouldn't be a problem. At a local cook-off here once a year we will make over a thousand ABT's to give out to the public. We have a "pepper party" Saturday afternoon/evening to assemble them and drink beer. We don't cook them until Thursday. We'll put them together and put 'em in coolers (no ice) and stack the coolers in a walk in cooler. 5 days and their just fine.

 

[Norcoredneck]

I make mine and place in rack and saran wrap them. I have left in fridge and cooked next day no problem.