Today I am going to try the "ABT" but change it up some. Ok, well, alot.
Instead of the hot peppers, I am going to use a green bell pepper (holds more and not hot) I mixed the shredded Boston Butt with a little of Smoke and Spice's bbq sauce and then will do the bacon, cream cheese thing and smoke.
When you say, smoke on high, is that 300 degrees? I don't think I will be able to get that temp (40's today) so I think I will have to go 225-250 and cook it slower. How long would you think at those temps.?
Moe,
If you are going that direction, try some Pablanos, you won't get the bitterness. Truly this is my favorite pepper, this is the same pepper used in Chile Releno's and I think it is the same as Ancho when it dried.
I usually choose my peppers so they can lay flat. Make a "T" or cross in the pepper then clean out the seeds. Then I fill it with chunks of super sharp white cheddar AND BACON[:p] bits (the pre-cooked kind, I get the Hormel big bag from Sams). Get some CHEAP bacon[:p] and wrap them up so the "good stuff" doesn't ooze out and hold with a tooth pick. This is where I really like Hickory.
This is so good that it is just another reason why BBQ is great for breakfast.
Smoke at a temp of 225 and you will be fine. Just open from time to time to check on the your degree of doness. I have cooked mine from 2-3 hours. Depends on how much you want the pepper done. One thing try and keep the peppers from the back of racks, the temp from the bulb is hotter and kind of scorches the peppers that are on the far back of the rack if they are too close.
Have fun and let us know.
(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
I used Alder (don't ask me why) and I started them out on 250 (which I was able to achieve easily) and then after an hour, turned it back down to 200 degrees. It has been in since 2:30 (now 4:30) and I am going out to check on them. They look good and I am sure hungry. Had to call the husband and tell him to get home early or it would be cold!! LOL He is on his way!!
Ok, here are the results.
They were great. Very rich tasting. I just cut the tops off the bell pepper and salted the bottom of it, put half of the boston butt with bbq sauce in it, then the cream cheese with bacon topping it off.
In my opinion, it needed some crunch. So, the next time, I might add some finely chopped pecans or ramon noodles (but I think that would absorb the liquid from the cream cheese too much)
I am not done here, I may be on to something, but I will have to experiment the next time.
What are anyone's suggestions to help with the crunchy thing?
Moe, it does sound like you are on to something, keep us informed.
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SmokinMoe</i>
<br />Had to call the husband and tell him to get home early or it would be cold!!<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">I've gotten that call before, but it had nothin' to do with ABT's![:D][:D][:D]
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br />Moe,
If you are going that direction, try some Pablanos, you won't get the bitterness. Truly this is my favorite pepper, this is the same pepper used in Chile Releno's and I think it is the same as Ancho when it dried.
I usually choose my peppers so they can lay flat. Make a "T" or cross in the pepper then clean out the seeds. Then I fill it with chunks of super sharp white cheddar AND BACON[:p] bits (the pre-cooked kind, I get the Hormel big bag from Sams). Get some CHEAP bacon[:p] and wrap them up so the "good stuff" doesn't ooze out and hold with a tooth pick. This is where I really like Hickory.
This is so good that it is just another reason why BBQ is great for breakfast.
Smoke at a temp of 225 and you will be fine. Just open from time to time to check on the your degree of doness. I have cooked mine from 2-3 hours. Depends on how much you want the pepper done. One thing try and keep the peppers from the back of racks, the temp from the bulb is hotter and kind of scorches the peppers that are on the far back of the rack if they are too close.
Have fun and let us know.
(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
. . . my pimentos exactly [:)]
John
Newton MA
Now, boys, play nice. I realize I am playing on a man's message board, but there are ladies present and you made me blush.
LOL
Now, back to business.
I tried the finely broken ramon noodles in the last pepper and mixed it in after I reheated it. It was ok. I was thinking about crushing up some vinegar chips, I think I need a more sour taste or maybe, I will leave out the cream cheese.
I want to try a green pepper dish with rice and ground beef. I wondered if that would make it better.
What do you think I could add to make this a little better?
Please forgive me here, Pile on the Crisp Bacon[:p].
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
For a little crunch have you thought of water chestnuts or jicama. Both are fairly neutral and will absorb surrounding flavors. My preference would be diced jicama.
See how it is. You come to the site seeking instructions, and now you are breaking new ground!
The BS is so forgiving, and lends itself to expirementation.
Bill
The water chestnuts could work since it wouldn't really absorb moisture to make it soggy like the chips or the ramon noodles would.
I want to come up with a great recipe to add to the forum (I would be the guinnea pig here first) and then to enter it in a contest or something just to say I did.
Of course, it would be the Bradley group's recipe since I had multiple participation!!
Bill, you were right about wearing gloves. I didn't have any and just went at it anyway. I can say that I now know there are many cracks in my fingers that I just cannot see, but boy, I sure was aware of them after cutting into two of those peppers (which, by the way, were not jalepenos like I requested. My husband said, they are peppers, what is the difference? About a 1000 degrees different according to my fingers!) It burned for days, but, I figured if I touched anything to get a virus or cold bug, it would be insurance against catching anything. LOL
I love ABT's[:D]. Among my favorite of snacks. I have stuffed them with just about anything and everything but some of my favorites were just last night. I used one of the peppers(Cubanelle) Olds posted a pic of in the ABT pepper options. I had some left over Pork Mexicali(pork loin stuffed with chorizo, shrimp, onions, garlic, cilantro, cumin, japs and S&P). I made little canoes out of the peppers and removed all the inards. I put a slice of cream cheese in the bottom of each pepper, chopped pork mex. packed on top of that, then salsa mixed with shreaded Mexican cheese on top of that and finally wrapped with 2 slices of bacon. Used some pecan for smoke and boy were they good. More like part of the main course since they were much bigger peppers. Abt's gotta love 'em[:D].
Jeff
//www.bbqshopping.com
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Because I like to cook, I get a lot of really great cooking magazines. One of the most recent <u>Cuisine at Home</u> or <u>Cook's</u> (can't remember which one) described the use of the end of a standard potato peeler to clean out the peppers. Although I will use gloves too the next time I do ABT's, I will use the peeler to clean out the peppers instead of the end of knife. Thought you ABT'ers might be able to use the tip(No pun intended)!
Bill
All you guys and ladies are making me thing twice about doing another batch of ABTs- these were great until....
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Cold Smoke
Advanced Member
Canada
206 Posts
Posted - 06 Aug 2004 : 22:08:59
--------------------------------------------------------------------------------
I made a batch of ABTs using large jalapenos recently- wrapped in my very own bacon to boot. Now, I've made these in the past and they were very tasty but I thought they lacked a bit of heat. I like heat and I think I can tolerate a fair dose- I can eat a can/jar of those little sliced pickled 'penos, no problemo. I can suck them back like a python in a bunny cage without having to reach for a napkin to wipe my brow. However this time these little babies caught me off guard. Big time. After the first big bite I was doing the George Jefferson while my wife ran to call 911 -"Get me the fire department". HOT !! Like Africa hot! I'm not sure if I just got a batch of mutant jalapenos or what but they acted alot like habaneros.
"Ola! Senorita, dos (2)cerveza por favor!! And keep them coming".
In the past I noticed that if the peppers weren't completely cooked they retained some good heat but were kinda mild if completely cooked. This last batch was completely cooked through yet still made my knees buckle. Anyone else have this happen?
That was a week ago- my speech is just starting to come back and the swelling has gone down some....
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A little gun-shy I guess. I think I now know how a lobster might feel except from the inside out...."Git back on the horse you sorry lookin', yellow bellied so and so...."
Cold Smoke
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SmokinMoe</i>
<br />The water chestnuts could work since it wouldn't really absorb moisture to make it soggy like the chips or the ramon noodles would.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Looks like you are on to something. I don't want to sound pushy [:D], but don't overlook jicama. I often use it in place of water chestnuts. It has a mild flavor that tastes like a cross between an apple and potato, but it always stays crisp whether it is raw, roasted, sautéed or boiled.
Now I'm getting hungry. I'm going to have to locate my recipe of pineapple and jicama salad.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><font color="red"><i>Originally posted by BigSmoker</i>
<br />I love ABT's[:D].......I had some left over Pork Mexicali(pork loin stuffed with chorizo, shrimp, onions, garlic, cilantro, cumin, japs and S&P). I made little canoes out of the peppers and removed all the inards. I put a slice of cream cheese in the bottom of each pepper, chopped pork mex. packed on top of that, then salsa mixed with shreaded Mexican cheese on top of that and finally wrapped with 2 slices of bacon.....Abt's gotta love 'em[:D].</font id="red">
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Man Jeff, I bet it's even fun being your dog....You can really frustrate a guy, can't smoke this weekend, darn it.
(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Moe, Jeff and Folks,
I know this is not ABT's but close, since we were going down the road of variations. Just an idea, I saw this on Iron Chef a couple of nights ago. The guy cut asparagus, then wrapped in Bacon[:p] then deep fried it, ya deep fried in a wok. Well being a lover of Bacon[:p] and asparagus, the wheel started turning, you know where I am going here. Thinking of getting fresh asparagus, then peeling the lower shaft, cutting in half then, you know, wrap the two pieces it in Bacon[:p] then smoke along side my ABT's. I think this should work, I am sure it would be better than my Yellow Squash[xx(][xx(] experiment. Any ideas OR am I having a brain fart here. Smoked~~Bacon[:p] flavored asparagus. Would you add anything??
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
I've grilled asparagas with good success. I don't see any reason adding some yummy bacon and maybe some maple pucks could hurt a thing[:D] Let us know what you find out.
Jeff
//www.bbqshopping.com
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Mallard,
Are you thinking of shoving anything between the asparagus halves?
If not, why cut in half?
I have to re-read this thread and some others...I'm obviously missing something...never having made ABT's yet.
My newest whitetail turns one at the end of the month. I think maybe I'll cook supper and make it Chicken Cordon Olds, and ABT's
(http://img.photobucket.com/albums/v433/whitetailfan/whitetailfan.gif)
"Nice Rack"
Lethbridge, AB
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Are you thinking of shoving anything between the asparagus halves?
If not, why cut in half?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">My thought was because of the flower(?) part of the sprig gets a little limp and can get a bit soft.(holster it kirk) This would help support it. Also I think if I wanted to put something else in the wrap, this would help also... Any Ideas on what I could put in with them?... Ahh you too have been looking at Olds creation. Now that "The Sacred Season" is over AND I do't have any BB games. I was going to do the same, Olds Chicken Rolls, ABT's and asparagus. The Jalapenos that have been coming into the stores lately have been quite mild, I think it's time.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">My newest whitetail turns one at the end of the month<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Are you with Child White(your wife)????Man CONGRATS!!!THAT IS WONDERUL NEWS....(Just keep him away from the Mesqite(The devil"s[}:)] wood).
Jeff: I tried out the beef ribs with cherry wood, they did turn out great. Never tried cherry before, it's a bit stronger than I thought it would be. Very dark smoke on the meat. I'm still loving that apple though...I'm sure I will go back to my old gilfriend, maple~soon.
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
MW,
Glad you liked the ribs[:D]. I used maple on some smoked chicken breasts(for smoked chicken salad) and the wing recipe I posted today. I like the maple as well. Good stuff.
Jeff
//www.bbqshopping.com
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
I am trying it again on Wednesday.
I smoked some chicken breast and put it in the frig to give the smoke time to really get in the chicken. I am going to really cut it up fine, add some onion, some montarey jack cheese, some vinegar chips crushed and put it all in a green bell pepper to smoke.
I hope it works, because it really sounds good to me right now.
I will post my results.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br /><blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">My newest whitetail <font color="red">turns one</font id="red"> at the end of the month<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"><font color="red">Are you with Child White(your wife)????</font id="red">Man CONGRATS!!!THAT IS WONDERUL NEWS....(Just keep him away from the Mesqite(The devil"s[}:)] wood).
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Mallard,
First - thank you for your support, and for the interest in my life other than smoking.
Second - have you been been keeping your nose a little too close to the smoke generator lately? I'm not sure about the gestational requirements of all mammals, but...
(http://img.photobucket.com/albums/v433/whitetailfan/whitetailfan.gif)
"Nice Rack"
Lethbridge, AB
OK,
Tell me what I did wrong, or am I just a goof?
Tried ABT's for the first time this weekend. I didn't feel like sifting through all the threads here so I went to Olds' Best of the Best site & kind of followed those directions.
I don't care for cream cheese with jalapenos so I subbed out cheddar. I didn't have any reserved pulled pork so opted for chopped up, twice smoked andouille sausage. I had thought that you sliced off the top of the chile & gutted it before stuffing, not split them lengthwise. However, splitting them lengthwise seemed to make sense with the bacon wrap. So, I tried some both ways.
The lengthwise ones tasted like rich bacon, very tasty mind you, but no cheese or jalapeno or andouille flavors. The top-chopped ones were better in flavor infusion, but still, bacon was the predominant flavor. All of you know I am a big fan of bacon, but this was overwhelming.
It was to the point where my body said "NO!" to more fats & I couldn't finish the main course, a wimpy-size, boneless ribeye. This coming from someone who can scarf down a 32oz, no questions asked.
The bacon was nice & crisp, the peppers cooked well & the cheese was melted. What'd I do wrong?[B)]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Chez,
I'm going to take a guess on this based on my last bacon wrapped chicken,
This last time my wife picked up the bacon and got a name brand. Well it was over powering in bacon flavoring. The time before I used an off-brand that offer no "flavoring" like "hickory smoked" etc.. That was much better. It was not over powering. Hope this helps.
Olds
http://rminor.com
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by whitetailfan</i>
<br />Mallard,
First - thank you for your support, and for the interest in my life other than smoking.
Second - have you been been keeping your nose a little too close to the smoke generator lately? I'm not sure about the gestational requirements of all mammals, but...
(http://img.photobucket.com/albums/v433/whitetailfan/whitetailfan.gif)
"Nice Rack"
Lethbridge, AB
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<b><font color="blue">Tell me the many ways you can spell</font id="blue"></b> <font size="2"><b><font color="red"><u>DORK</u></font id="red"></b></font id="size2">
<i>But what ever you do, you STILL need to keep him away fromy that devil wood.</i>
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Kirk,
I'm with Olds. Use the cheap thin bacon. It has less flavor and it usually stretches around the pepper good. I always use cream cheese in combo with the meat, a little fresh rub and sometimes other cheeses. As far as your technique you may prefer to cut the top off the pepper, clean out the guts, stuff the pepper then drape 1/2 piece or even 1/4 piece of bacon over the top just to hold the stuffing in. I've done sausage ABT's before but have found brisket is best IMHO. Give it another try and see. I also think ABT's are one of those things that you either really love or just go Uhh..
Happy Smokin'.
Jeff
//www.bbqshopping.com
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Hi Kirk,
I agree with Olds and Jeff. I think cream cheese is a key ingredient, along with thin, unflavored bacon. I also found that I had to spice up the meat I used to stuff with with a rub--even chopped pulled pork didn't stand up to the pepper without some help [:)]
John
Newton MA
Great minds think alike, WORD to the smoke boss' above. I do think cream cheese is the key AND i do use cheap Bacon[:p] for the project.
Kirk, when you do use the creeme cheese. Make sure you let it set out till it's nice and soft. I place mine in a bowl, add some grated cheese, couple dashes of my favorite rub, plenty of bacon bits then use the blender to really soften it up. I then use a disposable piping bag to fill the little gems. I use a metal scewer instead of tooth picks. I cut the bacon slices into 3rds and cap them, then run them through. Then I lay whole pieces of Bacon[:p]over the top.
I have very seriously considered in buying one of these called a "Super Shooter", dawg gone thing is battery operated and it's only 19.95
(http://www.irondesert.com/images/chilegrill/SuperShooter.jpg)
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...