When making the ABT's, do you parboil the cleaned out jalapeno peppers or just wash them with water before filling. Somehow I would think that parboiling would make the pepper softer when finished.
Working now in preparing a batch so someone let me know ASAP what you think.
Aggie
I have never parboiled them and I can't recall hearing anybody else doing it either to my knowledge.
Hopefully some others will chime in too.
Mike
I'm HOOKED on ABT'S! I made a batch of 18 that I was going to split in half and take to a Sunday School social tomorrow morning and after I sat and ate 10 of them I ended up going back to store and buying 20 more jalapenos and made a second batch.
Man.....are those things addictive!!!! Second batch I put some of the seeds in a grinder and pulverized them and then added back to the mixture of hamburger meat and cream cheese. Hopefully they will have a little more FIRE than the first batch that I cleaned out and washed thoroughly!
BTW, did NOT parpoil peppers first.
I never boil them either, would probably remove too much heat, not that penos have much heat to begin with. ;D
Check out my pictures in the meat topic under "boys weekend" and check out my ABT's and other goodies.
I do not preboil anything that goes into the smoker. IMHO, it would take out the good taste.
Lumpy
Here's a dumb question.....what are "ABT's"?
Atomic Buffalo Turds also known as stuffed jalepenos
Lumpy
Oooooohhhhhh.....I'm gonna make some of those chicken, ham, cheese, and bacon rolls tommorrow ;D ;D :D
If you want some heat with the stuffed peppers, make some ADT's, Atomic Dragon Turds. Make them the same way but use habeneros instead of jalapenos. Or you can chop up a hab and mix some in with the cheese/meat stuffing in the peno.
Quote from: pensrock on April 06, 2009, 11:12:31 AM
If you want some heat with the stuffed peppers, make some ADT's, Atomic Dragon Turds. Make them the same way but use habeneros instead of jalapenos. Or you can chop up a hab and mix some in with the cheese/meat stuffing in the peno.
Seriously. That's just nuts.
How do you all normally get the bacon to crisp up? Mine came out and the bacon wasn't nearly as crisp as i wanted it.
Quote from: DrunkenMick on April 06, 2009, 11:41:00 AM
Quote from: pensrock on April 06, 2009, 11:12:31 AM
If you want some heat with the stuffed peppers, make some ADT's, Atomic Dragon Turds. Make them the same way but use habeneros instead of jalapenos. Or you can chop up a hab and mix some in with the cheese/meat stuffing in the peno.
Seriously. That's just nuts.
How do you all normally get the bacon to crisp up? Mine came out and the bacon wasn't nearly as crisp as i wanted it.
Not nuts it's and adrenaline rush. Mine are usually in there for 2-3 hours bacon never gets real crispy but I like soft bacon. Some finish in the Big easy or put under a broiler for a couple of minutes and last but not least you can finish on the grill with indirect heat.
Quote from: DrunkenMick on April 06, 2009, 11:41:00 AMHow do you all normally get the bacon to crisp up?
I use Char Broil's The Big Easy (TBE). It's like a stationary, high temp rotisserie. Lots of threads and info both here and on their website (http://www.charbroil.com/Consumer/ProductSeriesPromo.aspx?ProductSeriesID=95) and forum (http://sizzleonthegrill.com/user-forums/).
QuoteHow do you all normally get the bacon to crisp up?
I pull mine out of the smoker when they hit around 150deg IT. Then I put them on a wire rack that fits inside a sheet pan and into a 300-350deg oven they go until IT hits 165deg ;D
Quote from: pfowl01 on April 06, 2009, 10:39:27 AM
Here's a dumb question.....what are "ABT's"?
Try this Link.http://forum.bradleysmoker.com/index.php?topic=9730.0 (http://forum.bradleysmoker.com/index.php?topic=9730.0)
Quote from: pensrock on April 06, 2009, 11:12:31 AM
If you want some heat with the stuffed peppers, make some ADT's, Atomic Dragon Turds. Make them the same way but use habeneros instead of jalapenos. Or you can chop up a hab and mix some in with the cheese/meat stuffing in the peno.
For the other side of the temperature range...how 'bout some Pablanos. You got to try these. I make a small "T" cut and gently clean them out so not to tear the pepper...then cram them full with what ever. To eat six of is nothing.
(http://img.villagephotos.com/p/2004-2/642943/Papblanos.JPG)
Nice look'n ABT's! I will try this next time. My last bunch were entirely wrapped in bacon. They tasted great but as much as I'm a bacon addict, I found it too "bacony" taste ful.
Lumpy
Lookin' good, MW, but I think I'd want to use more bacon (sorry, lumpy). Come to think of it, I always want to use more bacon.
EVERYTHING GOES BETTER WITH MORE BACON......
YOu really need the bacon to hold the slot closed...needles to say the flavor.
Quote from: MallardWacker on April 09, 2009, 12:38:09 PMYOu really need the bacon to hold the slot closed...
Bacon - for when duct tape just won't work!
Ok, you guys are right............more bacon.
I agree that you need bacon to close all the holes/gaps other wise by the time your done smoking, there will be nothing left.
Bacon tasting duct tape perhaps?
Lumpy
Pablanos are a good pepper, I normally stuff them with a mixture of cheese and hot italian sausage and grill them. I do the same with Hungarian Hot Wax peppers. I made a tray to hold my ABT's and ADT's so I just cut the tops off, stuff and cover the top with a 1/2 slice of bacon. They do not need sealed completely because they are cooked standing upright.
Here are a few stuffing suggestions for either ABT's or ADT's:
1) Three cheese, name says it all, cream cheese, cheddar cheese and hot pepper cheese. Or any cheeses you prefer. Top with bacon slice.
2) Taco, Make up a batch of taco meat filling, after cool mix in cream cheese and stuff the peppers.
3) Sausage & cheese, bulk sausage with any cheeses mixed in.
4) Cheese and bacon, cream cheese and any other cheese you like, mixed in with fried chopped bacon.
5) Cheese, bacon and leek, like above but mix in chopped wild leeks. MMmmmm
Filling ideas are endless. Enjoy. ;D
My pepper pan:
Click pic to enlarge
(http://i253.photobucket.com/albums/hh46/pensrock/th_pepper_grill.jpg) (http://i253.photobucket.com/albums/hh46/pensrock/pepper_grill.jpg)
This is a pic from the internet but you can see how the peppers sit in the pan to cook
(http://i253.photobucket.com/albums/hh46/pensrock/th_peppergrill02.jpg) (http://i253.photobucket.com/albums/hh46/pensrock/peppergrill02.jpg)
EDIT:
I forgot to add, if you have any left over brisket or pulled pork, chop it up and mix in some cheese, top with bacon and your in heaven!
The batch I smoked last weekend where stuffed with cooked ground turkey, cream cheese and old cheese.
Yummmmmmmmmmmy!
(http://)
(http://i246.photobucket.com/albums/gg110/lumpysphotos/Picture017.jpg)
Lumpy
Lumpy,
I agree, sometimes just a little bacon is all ya need. Here's how I get away with only half a strip of bacon each... I cut mine across, just below the stem, instead of the vertical slit (I don't de-membrane or de-seed). I knead my cream cheese n fixins in a ziplock baggy 'til pretty soft, then cut a snip off the corner of the baggy and pipe it in like frosting. I wrap a half a slice of bacon around 'em and shove 'em into the squares of the Bradley racks. No complaints here...
Laura
Typically I just use about a third of piece of bacon and make a CAP for the pepper.
I do use cream cheese, shredded cheddar and real bacon bits from the bag THEN I put in a good helping of my favorite rub. The bacon pieces I use are the ones from Hormell, you can get them at Sam's. For stuff like that they are really good. I after well mixing it I put the mixture in a piping bag to fill the little boogers.