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Dangerous ABT's

smokesniffersmokesniffer Posts: 2,016
edited July 2012 in EggHead Forum
Doing burgers for supper, the Mrs, wanted ABT's for an appy. No problem, Left a few to many of those little seeds in there. Well when she bit into her first ABT, she was gasping and ran for milk. I gotta admit they were a little on the warm side. Had me going a bit. She wasn't impressed to say the least. Burgers turned out good though. A few posts back I wanted to play with Haberero's. That might have to be when she is away for a meal.
Lesson Learned. It was kind of fun to watch 
:D
Large, small, and a mini

Comments

  • JohnMcJohnMc Posts: 76
    When I'm making ABTs or salsa my wife makes me sleep in the spare bedroom...Bought a $10 corer doodad from Williams Sonoma that really does a good job on ripping out the middle of the japalenos without having to slice them in two.  Still need to wash out the seeds though.  Found that a ziploc bag with the tip cut off makes it a lot more easy to fill the little suckers.
  • BYS1981BYS1981 Posts: 2,492
    I plan on sneaking a harberno in a few for tailgates lol
  • smokesniffersmokesniffer Posts: 2,016
    Love your Plan BYS1981. Be sure you know which killer ABT to hand to your buddy ;)
    Large, small, and a mini
  • Most of the heat comes from the ribs or veins of the peppers not the seeds. If you don't want to much heat be sure to completely remove them and you should be ok
  • When I'm making ABTs or salsa my wife makes me sleep in the spare bedroom...Bought a $10 corer doodad from Williams Sonoma that really does a good job on ripping out the middle of the japalenos without having to slice them in two.  Still need to wash out the seeds though.  Found that a ziploc bag with the tip cut off makes it a lot more easy to fill the little suckers.
    Too funny!
  • nolaeggheadnolaegghead Posts: 22,331
    "Wer'e here to prep the atomic buffalo turds...."

    http://upload.wikimedia.org/wikipedia/commons/b/b3/Tyvek_Suits.jpg
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • KristinnnKristinnn Posts: 133
    i grow jalapenos and those mofos were way too hot this year.  i soaked them in mellow yellow to take out the heat (supposed to use sprite but i didnt have any lol )
  • Austin  EggheadAustin Egghead Posts: 3,696
    smokesniffer, the jalapenos have been hit and miss this year.  One batch I buy will be mild and the next batch will be hotter than a firecracker.  
    Large, small and mini SW Austin
  • Z_EggineerZ_Eggineer Posts: 576
    I wish jalapenos were more consistent in heat.  I am on a big serrano kick right now for some reason.
  • LoggerLogger Posts: 268
    @ nolaegghead:

    I've had to wear a mask when doing a couple of hundred jalapenos for canning...that link is too funny.
    OKC area  XL - Medium
  • smokesniffersmokesniffer Posts: 2,016
    @ Ottawa Eggman I didn't realize that the veins or ribs carry more heat than the seeds. Thanks, that does make sense, this time I didn't core out all the rib. I did leave more seeds than normal though. Maybe a mixture of both eh? And as Austin said  hit and miss with the heat.
    Large, small, and a mini
  • nolaeggheadnolaegghead Posts: 22,331
    San Marcos brand jalapenos - they're canned.  Pickled.  UNBELIEVABLE.  My brother and I would open a can like a jar of fine caviar when one or the other would visit, and we'd OD on them.  Damn capsicum - pepper spraying the GI tract isn't wise, one finds out the day after.  I think I need to try to make them atomic....hmmmm.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

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