ABT's

[clubjoe]

I have never tried a ABT but they look awfully good. I don't know about the next morning :shock: Does anyone or could someone give out a good receipe for ABT's? Many thanks in advance. (I think:icon_blush: )

 

[Jorge]

I have never tried a ABT but they look awfully good. I don't know about the next morning :shock: Does anyone or could someone give out a good receipe for ABT's? Many thanks in advance. (I think:icon_blush: )

This isn't a go look for it yourself deal. Do a search and see what you find. You'll find some variety that might make it a little easier to figure out what suits you and yours, or those you plan to serve them to. Bacon, jalapeno, and cheese are the basics and everthing else is optional

 

[Bigmista]

Here is a great place to start:

http://www.bbq-brethren.com/forum/showthread.php?t=10703

 

[shadetreebbq]

I have had some with cream cheese and cocktail sausage wrapped in bacon.
A cajun friend made some up that had a mixture of crawfish,andulle sausage.and cheese with turkey bacon wrapped around it that was really good.

I don't think you can mess these things up.

 

[clubjoe]

Sorry Jorge didn't know all the rules about asking questions in this forum. I hope know one else was affended by me asking for suggestions.

 

[BBQ Grail]

There's no real rule for what goes in an ABT. I like cream cheese and bratwurst stuffed and then wrapped in bacon.

Don't worry, I doubt you offended anyone!

 

[Mr. Bo]

I'm really farkin upset over this question.

NOT!

I've asked many questions here and as far as I know, have yet to offend anyone.

As far as the morning after, clubjoe, seed and de-vein the buggers before use and you should be fine later on. At least that's the case with me and mine.

 

[Jorge]

Sorry Jorge didn't know all the rules about asking questions in this forum. I hope know one else was affended by me asking for suggestions.

No offense taken, and no rules broken:mrgreen: It's just one of those things where there are a thousand different ways to do it. Mista provided a great link. Play with the variations and make your own recipe

Personally, the last time I made them I used the Cuisinart and tossed in the cream cheese, added some cilantro, garlic powder, and a pinch of Lowery's hot salt. Then I blended in some Jack and sharp Cheddar. I added some Q that didn't quite work and it was one of the best appetizers I ever made.

 

[qman]

Sorry Jorge didn't know all the rules about asking questions in this forum. I hope know one else was affended by me asking for suggestions.

Joe, no one here is offended by the question. It is just that a topic like ABT is so big on the forum, and is discussed so often, that there is a huge data base already out there, that is low hanging fruit [as they say] for easy pickings. So we sometimes will suggest you start by doing a search on the previous threads.
No one minds answering specific questions. The fact that we suggest going to the roadmapped stuff, or doing a search is to make it faster for you to get what you want, and get up to speed on whatever you are looking for.
Does this make sense?

 

[qman]

Ok, Jorge, so you type faster than me.:-D

 

[CrimsonSmoke]

Fair Warning

I cooked up a batch of these last weekend for the 1st time. I can't wait to make more they were awesome. They are very addictive.8)

 

[clubjoe]

Ok...Good I am new to this forum and I don't want to ruffle feathers. I want to be able to contribute to this forum. Thanks for the info everyone.

 

[Jorge]

Ok...Good I am new to this forum and I don't want to ruffle feathers. I want to be able to contribute to this forum. Thanks for the info everyone.

That's what the forum is here for Joe. Just come back and tell us what your results were:grin:

 

[BBQ Grail]

Just remember you're not official until you post some pictures.

 

[Westexbbq]

ABTs are really fun.
I start with a cut off the top stem section, not too deep, core 'em a bit with a potato peeler, scrape out most of the seeds, rinse em off a bit in cold water, pat dry, stuff with slim slices of jack cheese or jap jack, smoosh it all in with a gloved thumb, then dust some bacon slices with brown sugar, cut a few bacon slices in half, wrap em around and poke a couple of toothpics in the stuffed japs to hold it all together.
Lay em in a pan, kinda standing/leaning up if you can.
(you can make a rack by turning over a foil pan and poking holes in strategic places to hold them upright with the toothpics acting as braces.)
Smoke these bad boys til the bacon gets a bit crisp and you got em!.
Let your imagination run wild with other ingredients to stuff 'em with.
Smoked gouda is one place to start.
Enjoy.

 

[Norcoredneck]

If not said I think Kick ass BBQ website has pictorial. Do yourself a favor and get a correr if you don't plan on splitting them. I don't like hot stuff and if you are carefull and get the veins you will be ok. I always tell people to start eating by holding the tip and toss last bite if they cant handle the heat. Seems that is where the problem lies for me. Oh yeah wear gloves when cleaning or your hands will sting if you do a lot.

 

[Ron_L]

Ok...Good I am new to this forum and I don't want to ruffle feathers

Hey Randy... There's only a few ways to ruffle feather around here... In no particular order...

1. Tell everyone to boil their ribs
2. Put beans in your chili and sand in your water pan
3. Put water in your water pan and don't put beans in your chili
4. Don't post pictures

and...

5. Hijack a thread in Q-Talk, D&R or Competition.

Oh wait... This is Q-Talk, isn't it. Oops

I love ABTs! Mine are rarely the same twice. The general formula is a cheese base, some meat, possibly some veggies, some more meat, and seasoning. I normally cap the jalapenos, take out the seeds and veins with an apple corer, stuff them and then top with a 1/4 slice of bacon. I usually take the caps (minus the stems) and chop them and put them in the stuffing mix. Leftover Q works great for the meat. Little Smokies, crab, shrimp and crumbled fatty are also good choices.

My last batch used cream cheese, fatty, chopped bacon (already cooked), the jap caps, some chopped onion, some shredded colby-jack cheese mix and some of the rub I was using for the ribs. They came out great.

 

[Harbormaster]

Joe,
The first (and, to date, only) ones I made were stuffed with cubed smoked string cheese and chopped fresh cherrires. I cut the top off, slit the pepper top to bottom on one side, took out the seeds and veins, and stuffed. I cut pieces of bacon to cover the missing cap, and wrapped the pepper with whole strips of bacon. I cooked them indirect on the kettle. They were really tasty. I think next time I will try raspberries and cream cheese.

 

[motley que]

i typically use the real soft "laughing cow" cheese mixed with pineapple habenero jelly as my stuffing. the friends and family all seem to prefer that to ones stuffed with meat, but i still like to add some pork to them

 

[Puppyboy]

There's no real rule for what goes in an ABT.....

I'll second that. I would be willing to bet everyone here has their own little twist on them to make them "the best". I know I do. :wink:

For mine, I crumble a fatty and mix with a honey nut cream cheese for the filling.