ABT's - Gilligan's way

[Gilligan]

Listed below is the method I like to use to make ABT's.  If you haven't tried them before, you're really missing out on something.  I've used trial and error to create the process (mostly error).  Unfortunately my camera's down so no pictures with this post, but man they smell great!


Ingredients:
3 dozen large Jalapeno
package of chorizo  
2 eight oz pkgs creamcheese
handful of cheese
1/2 large onion - minced
Bacon, cheap thin sliced (one slice for each pepper)
sliced ham (1/4 slice per pepper)
Maker's Mark
water
ice

Note on ingredients:  
Jalapenos:  I like to use the large sized peppers because they're easier to clean out using the apple corer.  They also hold more of the stuffing.

Chorizo:  I've tried a whole bunch of different sausages and meats, but by far the chorizo seems to add the right mix of flavor.  

Equipment:
Lazy-Q smoker (Bradley digital)
fork or spoon with flat handle
jerky gun with 'meat stick' attachment
apple corer (I like to use one with a serrated circular end).
Latex or nitrile gloves

Note:  The jerky gun isn't necessary but man does it help make the process go a lot faster.  Also, use the gloves throughout.  If you want to test the result of pepper spray, don't use the gloves.  One quick rub to the eyes later in the day, and you'll see how well pepper spray must work.

Preparation:
Brown the chorizo and onion, then drain the grease.  Mix in the cream cheese and cheese.  I'll let the mix sit on the side while I prepare the peppers.  When I'm done with the peppers, it'll mix up pretty easily.  It's also a good time to get the bacon out.  I like to let it stand open while I get everything prepared.  It'll be pretty stretchy by the time you use it (and that's a good thing).

Rinse the Jalapeños then cut the stems down to about an inch.  Too long of a stem and they get caught up in the corer.  Too short a stem and the core is more difficult to pull out.  Use the apple corer with more of a twisting motion than a pushing motion.  It's really easy to push all the way through the pepper and create an 'extra' opening.  You should be able to get to the bottom of the pepper pretty easily, then pull the corner out and twist the core out.  This should remove most of the center membrane and the seeds.

Pontification #1:   You wouldn't pull the tenderloin out of a roast and toss it away.  The membrane is the tenderloin of the pepper.  Most of the flavor and heat are wrapped in this little morsel.  Use a finger and the seeds push right out.  

I like to use all of the membranes in a batch (unfortunately they burn twice, the first one being pleasant the second one....not so much).  You can adjust the heat by how many you use, but save whatever you don't use.  It's the tenderloin of the pepper!  Chop up the membranes and put them in the creamcheese and chorizo mix.

Using a Bradley tray as a dish rack, I put the rack across the sink and rinse out the middle to remove whatever seeds are still floating around.  I'll also use the back end of the spoon or fork to scrape whatever remaining membrane is holding the seeds.  Once I'm done rinsing everything I'll shake the rack a bit and try to set the peppers on their end to let the remaining water drip out.  

Great time for a break.....Maker's Mark, water, ice, apply liberally.

Next, put the creamcheese/chorizo stuffing into the jerky gun and fill each pepper about 3/8" shy of the end.  Stuff a ¼ slice of ham in the remaining opening of the peppers.

Pontification #2:  Have you ever had an ice cream treat called a Sundae cone by some or a drumstick by others.  The really good ones have a drop of hard chocolate at the bottom.  That's the ham in these ATB's.  It's a little treat at the end.

Now I like to take the bacon and wrap around the pepper.  I like to start just shy of the closed end of the pepper, wrapping it up the length of the pepper, back around the open end, then all the way around the closed end again.  With whatever is left of the bacon slice, wrap it around the sides.  I'll get gaps here and there and the bacon some times splits, but that's ok.  

Put loose end of the bacon down on the rack, trapping it in place.  Leave a little space between the peppers.

Put the finished product in a preheated (230F) smoker for about 1.5-2hrs with whatever bisquettes you like.  Make sure you leave the vent wide open.  I like to use just a little water in the pan.  The peppers seem to keep the chamber sufficiently moist while allowing the bacon to cook and not steam.  

Request to fellow forum contributers:   Please list the vent and water pan instructions with any posting.  The first time I tried the ABT's I kept the vent closed thinking it would keep the smoke on the food longer (more smoke being a good thing).  Unfortunately I ended up with steamed bacon, which isn't that good.

When the ABT's are done, I set them out to cool.  Once cool, I leave them right on the rack and put them in the freezer for the night.  The next day, they're easy to pick up and put into bags to store in the freezer.  A little microwave or toaster oven time and they're good any time you need one (which are days starting with T... Tuesday, Thursday, today, tomorrow....)

[classicrockgriller]

ABT's with meat in them, I poke a hole in the bottom of the jala to allow the grease to drip out.

Write up sounds good!

[Quarlow]

Well I don't know who this guy is(welcome to the forum) but he has his priorites all wrong. The procedure is:

1) Mix strong glass of Maker's Mark, water and ice.
2)Proceed with afew of the instructions.
3)Mix another strong glass of Maker's Mark,water and ice.
Then proceed thusly as you see fit making sure to finish all instructions while making sure you have at least 1/4 bottle of Maker's Mark for washing down ABT's.


Sounds real tasty Gilligan.

[classicrockgriller]

You wrote that up like a pro and did not see that was your first post.

Welcome to the Forum!

[DTAggie]

I really need to try ABTs.  Have read a few posts on them.  Preparation seems a bit tome consuming, but I am sure they are well worth it.

[hal4uk]

Did someone say Maker's Mark?   8)

[classicrockgriller]

Did someone say Maker's Mark?   8)

NO, you are Dreamin' again!

[hal4uk]

Did someone say Maker's Mark?   8)

NO, you are Dreamin' again!

Ohhh.  Ok. 
Come to think of it - hey there's another rea$on I can't fill my smoker up like you do!

[ArnieM]

Nice write up Gilligan and welcome to the forum. 

Pretty similar to the way I do 'em but haven't used the chorizo.  You have to keep the vent wide open and do 'em at about 250 if you can hit it.  Thanks for the recipe.  I usually forget what I've done after the MM  ;D

[Caneyscud]

Gilligan - welcome to the forum. 
Wonderful first post.  I concur, chorizo is great in ABT's.  Instead of ham, sometimes I use a piece of one of those little smoked cocktail sausages for the bottom surprise. 

Membranes = tenderloin   Never heard it put that way before, but I like the way you think!

Maker Mark -  Ky Koolaid  -  everybody knows that the best whiskey IS Tennessee Sippin'   ;D ;D ;D ;D ;D

[hal4uk]

Maker Mark -  Ky Koolaid  -  everybody knows that the best whiskey IS Tennessee Sippin'   ;D ;D ;D ;D ;D

Dang CS...  We might have to step outside on that one  ;D

[Caneyscud]

But I'm a 6'-1" 265 pound wimp!

               or

Instead of mano-y-mano maybe

        Stumps-y-Bandera

[hal4uk]

        Stumps-y-Bandera

LOL!

[ArnieM]

Gee, Caney, sorry you're a skinny kid.  I'm 6'3" and weigh in at 280.  Wanna play some football  ??? ;D ;D

[Caneyscud]

If not football - maybe softball.