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ABT's Direct or Indirect

EggcellentEggcellent Posts: 69
edited 11:07PM in EggHead Forum
While I am no expert, I would not have thought of myself as a newbie either but how is it that I've just heard about ABT's. They sound great and I can't wait to try some soon. I have researched this and other sites for more information and have only one question remaining. Direct or Indirect?

That's what I love about this site......always learning something new.

Comments

  • egretegret Posts: 4,083
    I always do mine indirect. A lot of obnoxious smoke is created when the bacon fat hits the coals! They can be done either way, however........
  • Doesnt' matter that much...When cooking w/bacon though I usually do indirect and avoid the grease on the coals.....but you cook faster and can get crispier quicker w/Direct. Here is a pic of indirect:

    20080831%20ABT.jpg
  • MickeyMickey Posts: 18,172
    I like direct and high on the adj rig....
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • O.K. I'll own that I'm a newbie.It looks great;
    What is it and how is it prerared?
  • I mix equal parts cream cheese and leftover pork butt and shove it into de-veined/de-seeded jalapeños and surround with applewood bacon...cook until bacon is crispy ~325... I'm sure others do it different.
  • Count me in.Thanks for the heads-up.
  • eagineagin Posts: 15
    I like to do a mix of equal parts cream cheese and cheddar cheese... usually about 8 oz of each. Then cook up a 9 oz tube of chorizo, let the grease drain off, then add that to the cheese mix and fill the jalapenos. Cover the end that you filled with a strip of bacon. I usually do indirect as well. Planning for some tomorrow after my pork butts are finished.
  • ForniaFornia Posts: 451
    I've done mine at 350-375 indirect always. Love the way they turn out!

    IMG_1937.jpg
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    IMG_1993.jpg


    Actually....I'm gonna go wrap some RIGHT NOW! :woohoo:
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