I've done my share of abt's in the Bradley, but it's down and out right now and I have to cook some tomorrow. Thoughts from those who've done them in the oven? Any tips/tricks? How are they compared to in the Bradley?
Kevin
I have not done ABTs in the oven but if it is smoke flavor you are worried about you can always use a drop of LS in your filling when mixing.
I like to make mine in my SRG, sorry. You could try to use the broil feature to crisp them up nice.
Look something like this
(http://img.tapatalk.com/a6934898-4ad9-7320.jpg)
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You might want to precook the bacon about half- or two thirds done - it takes much longer than the pepper and stuffing..
Use a heavy smoked bacon, and a oven temperature of 375°F. You need to watch them closely. I would say it should take 15 - 20 minutes.
Below is a tip on how to parcook bacon, that I got from one of the Cook's Illustrated grilling books.
Place strips of bacon on a microwave proof heavy plate, and place another heavy plate on top. Place in microwave and microwave on high for 1 to 3 minutes. The bacon should have rendered about some of its fat and have shrunk a little, but still pliable to wrap around the food. (The plate on top of the bacon helps prevent the bacon for shriveling too much). Start with one minute and then use 30 second intervals, but do not cook over 3 minutes. You don't want to over cook the bacon. Allow bacon to cool, before handling.
If you want to kick things up; when bacon is cool enough to handle, dredge one side of each piece of bacon through a sugar and ground black pepper mixture.
Mikecorn them look good. So good that I think I will make a few for supper. I will note that I have to put toothpicks in them to keep the bacon wrapped (homemade bacon, have to keep slices under 7" because of slicer).
Habs
I like the dredge in sugar and black pepper idea! ;)
I'll have to give that try next time.
Mike
Mike;
I can't take credit for that, that also came from CI. Sometimes when I am wrapping medallions, I will also add some dry herbs in with the sugar a pepper, such as thyme or ground rosemary.
Hab's, the pre- cook in the microwave is a great idea, I will try that one, goes with KH's suggestion.
(http://i805.photobucket.com/albums/yy339/ratherbboating/abt/abtbefore.jpg)
(http://i805.photobucket.com/albums/yy339/ratherbboating/abt/abtgrill.jpg)
(http://i805.photobucket.com/albums/yy339/ratherbboating/abt/abtmoneyshot.jpg)
A few pictures from grilling last night.
Abts look good! :)