ABTs - A First Course

[Habanero Smoker]

I haven't read the recipe in a while, and just reviewed it. You are right, his calls for splitting and stuffing. I used to core the peppers prior to stuffing, but now I cut mine fully in half, and stuff half peppers to smoke/cook.

[Ka Honu]

Kev, don't be fooled by all the Miller Lite in my fridge..
I'll drink a Bud with ya!

Hal, have you no pride?  I can understand being a beer slut (having been called one myself on occasion) but at least be a discriminating one!

[KevinG]

Kev, don't be fooled by all the Miller Lite in my fridge..
I'll drink a Bud with ya!

Come on down, I'll buy the beer.

[hal4uk]

Hal, have you no pride?  I can understand being a beer slut (having been called one myself on occasion) but at least be a discriminating one!

Nawwww...  I'm a dog.  I'm ashamed.  I'm truly a beer dog.
But, I'm a BOURBON CAT.   8)

However...  I do know a beer slut!  (Why do you think I keep ML in the fridge?)

[Redneckinthecity]

I made my first attempt at ABT's recently.  I split the peppers, mixed cream cheese, cheddar and a little Jan's rub, piped into the split peppers, laid a cocktail frank in and wrapped with bacon.  Put in the Bradley for about 1.5 hours of hickory at 250 degrees. 

I planned to take them with us to the beach, so I was planning to finish them under the broiler in the oven. But I was disappointed in the outcome - the bacon was brown on the outside, but a little rubbery.

Any advice how to get the bacon crisper?  Should I run in the Bradley at a higher temp?  Cook the peppers a little before getting started so they don't release as much moisture?

Appreciate the advice.

RITC

[KevinG]

Higher temps will help, but I wouldn't expect them to get really crunchy. The only way I've been able to do that is pan frying then soaking up the grease on some paper towels.

[FLBentRider]

Maybe a quick trip under the broiler when they're almost done?

It works for Mooink balls.

[KevinG]

Maybe a quick trip under the broiler when they're almost done?

It works for Mooink balls.

That's a good idea, that might work. Just have to make sure the cheese doesn't boil out.

[squirtthecat]

Creme Brulee torch?

[KevinG]

Creme Brulee torch?

There ya go, hadn't even crossed my mind to use a flame thrower.

[KyNola]

RITC,
I think you were definitely on the right track when you said you had intended to finish them up under the broiler.  Just a couple of minutes is all that would be necessary.

[Uncle Pigfat]

if the bacon is too crunchy/crispy, won't it fall off the pepper and be a pain to eat unless you're doing it in one bite?   I'm making these today so I guess I'll find out...

[Tenpoint5]

Gentleman it is basically a personal choice. Some like hard burnt crispy bacon and some like soft chewy bacon. I myself am somewhere in between. I usually go three hours at 225º and roll smoke the whole time. The outside of the bacon gets crispy and the inside stays chewy so I get the best of both worlds. Like this

[NePaSmoKer]

Thats what I'm talkin about.......Looks good Chris

Pics prove the smoke  ;D

[KyNola]

Heck yeah Chris, those look incredible!