ABT Method

Matt

Hi, All --[p]I'm having guests for dinner. I plan to make London broil salad with grilled cabbage and galangal (the steak has been soaking in fatalli puree since last night). I'd like to put out some ABTs and a fatty with crackers in front of dinner.[p]I have always done ABTs indirect -- typically, on an offset smoker since I am a new Egg owner. However, I want to grill the cabbage and steak over direct heat. Can I do the ABTs over direct heat at low dome temps (say, 250 or so) to avoid reconfiguring the Egg part way through the cook? If so, I can do the ABTs first, get the cabbage taken care of on the way up, and then finish at highest heat with the steak.[p]Thanks.[p]Matt

Spring Chicken

Matt,
See, already you need another Egg LOL.[p]I do ABT's direct all the time and if I don't have enough heat under 'em they turn out bad. About 375° is good, maybe even 400° if you cook them on a raised grill. I think in this instance I would cook the ABT's first to almost done, set 'em aside until you are ready for them. Then throw them back on the Egg for a few minutes to warm them up for serving.[p]Just my 4.877 cents (adjusted for inflation) worth.[p]Spring "ABT Eater" Chicken
Spring Texas USA

Cabdriver

Matt,
I also do them direct at about 350-375 dome for about an hour. Bacon gets crisp and the pepper is nice and soft.

Unknown

<p />Spring Chicken,
direct, regular or raised grid here.[p]Rick's Tropical Delight
*can't stand a thread without a photo*

Spring Chicken

Rick's Tropical Delight,
I know what you mean...[p][p]Spring "Fix'n To Make Some Sawdust" Chicken