How to make ABT`S

Ktim

I have done a search for ABT`S and from what I can see I cut the pepper in half lengthwise, put cream cheese in each half then wrap with bacon. Then cook at 350 indirect for 45 mins. Is that correct?  Thanks in advance

Eggcelsior

Sounds about right. You can mix stuff into the cream cheese as well(spices, herbs, etc.). I actually leave the peppers whole and just cut the top off. 

500

I like them halved; less heat per popper.  I add shredded cheddar, Worcestershire, garlic, and black pepper to the cream cheese, and then top with a Lil' Smokey sausage before wrapping with 1/2 slice of thin bacon, and a small dusting of BBQ rub on top.  Indirect at 300* until crispy, about 45 min. to an hour.  May not be the best way, but that's how we like them.

ShadowNick

i do half cream cheese half browned chorizo, and mix in some Dizzy Dust as well

DMW

I like to chop up some leftover pulled pork and mix it with cream cheese and rub for the filling.

jhl192

I fill the Jalepenos with cream cheese and Lil Smokey cocktail sausages pulsed up in a food processor.  I also Sprinkle some of my favorite rob on the outside.  

ADVICE:  You can decide how hot you want them to be.  There are two factors I am aware of that effects that:

1) How many seeds you leave in the pepper. -  I have left none and still had hot ABT's.

2)How long you cook them for. -  For the first try,  cook some for as long as you think they need to cook for.  (i.e. until the bacon crisps up) and then cook some of them for a while longer.  I have found that the more cooked they are the milder and sweeter they taste. 

Good luck, when you get them right they are awesome.   

saluki2007

You have the main part down.  I prefer to them whole, with most of the seeds and vain out.  After that, it's up to you to put what you want in it.

DominicMagestic

Third factor in heat is how much of the vein you leave

There are as many ways to do ABTs as there are eggheads

Philly cheese is the primary cheese of choice but other cheeses can be substituted
Mixing rub into the cheese works
Additions on top of the cheese can be any kind of meat or you can go sweet for a sweet, savory, and salty ABT - try some pineapple crushed pineapple
Finally the bacon and some more rub

Egg direct or indirect until the bacon is done

tarheelmatt

I have wanted to stuff mine with pimento cheese.. that would be awesome. 

Little Steven

I do a pineapple, gruyere, cream cheese and shrimp one that always disappears fast

berndcrisp

Substitute shrimp for the little smokies.

Ktim

 Thanks to everybody! I am going to try some tomorrow along with ribs. :-h

RRP

You already have a load of good advice. Here's a twist I made recently - I had some left over anchovies and laid a strip down two before the bacon wrap. They made for an interesting taste change up! They were the two in the middle with the brown racing stripes!

Ktim

Your right RRP I have gotten a lot of good advice but I love anchovies so I am going to put some on half of the peppers I do tomorrow.One more question, should I put these on a rack on a baking sheet or right on the grid?

tarheelmatt

On the grid

Ktim

Thanks matthew!

henapple

I halve mine. Try the Mexican panty droppers. Dark chocolate on the ends and a maraschino cherry in the middle. Wrap really well to keep the goodies in.

RRP

Ktim said:

Your right RRP I have gotten a lot of good advice but I love anchovies so I am going to put some on half of the peppers I do tomorrow.One more question, should I put these on a rack on a baking sheet or right on the grid?

Again there are many ways, but personally I put them on the grate, but indirect using my foil covered PS. 40-45 min at 350 works for me.

RRP

Since you plan on the boat then rather than just lop off the whole end and then watch the filling run out or try to stop it some way I just slip my knife under the "doily" on the stem and remove it - that keeps the boat when you cut it down lengthwise!

GeorgeS

+1 on the shrimp stuffed!

GeorgeS

Oh and if you have folks that don't eat heat, use red or green peppers. Just try to get ones that have deep ridges and cut them so you have a u shaped cup to stuff.

Skiddymarker

Split lengthwise, cream cheese, chorizo sausage, bacon wrap. If you room temp the bacon, keep it thin, and stretch like wrapping a hockey stick (if you are a Canuck) or a baseball bat (if you are American) you do not need toothpicks. Dust with rub if you like. The bacon will shrink and seal itself. 

Mickey

Tip: I like is to use a grapefruit spoon to de-seed and pull the vain out after cutting into boats.

xiphoid007

A mellon baller also is a great tool for scraping out the seeds/ribs. There is still a ton of heat in the ribs of the pepper, so remove or not based on your taste.

GeorgeS

I put on gloves, slice open and scrape out with a spoon.

Hibby

Limitless ways you can do it. I find that mixing cream cheese with your favorite rub (spicy or not) and adding some honey makes for a great combination. Top with a halved (lengthwise) lil' smokie and wrap in cheap bacon.

NPHuskerFL

DMW said:

I like to chop up some leftover pulled pork and mix it with cream cheese and rub for the filling.

Aw snap! I'm finally outta PP (was eating it for a week and a half straight). Oh well next time. ;-)

SteveWPBFL

I fill the jap with a little cream cheese some egg and cut a piece of bacon to cover.

RRP

I agree, Mickey and I used a grapefruit spoon for years until Santa gave me this tool in my stocking one year! The pointed end is great for jalepeno peppers and the round end for finish cleaning out mushroom caps for stuffing.

JRWhitee

You can get one of these, they work great. They were a in the goodie bag at one of the Eggtoberfests.

Ktim

You people on this forum are incredible,what a wealth of knowledge. I thank you all for the help and now I am sure this cook is going to be awesome! ^:)^