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Best setup for ABT's?

DeetwoodDeetwood Posts: 70
edited 2:19PM in EggHead Forum
Thanks in advance.


  • BajaTomBajaTom Posts: 1,269
    I go direct with a raised grid with a temp about 325. Good luck, Tom

  • Spring ChickenSpring Chicken Posts: 10,094
    I've tried it direct-lower grid, direct-upper grid, indirect and most recently, in a skillet. I can't say one is better than the other but I usually do them direct and they turn out great. Spring Hen likes 'em direct. Here they are in the skillet.[p]ABTsintheskillet24-15-07.jpg[p]I think it depends on my mood at the time. Direct gives me something to do - turning them frequently, while indirect forces me to just sit around and wait. I hate waiting. The skillet batch was just to help season the skillet but the ABT's were so good I may do it again.[p]Spring "ABT's For Breakfast, Snack, Lunch, Snack, Dinner and Snack" Chicken
    Spring Texas USA

  • egretegret Posts: 4,066
    I never do them direct......All that bacon fat dripping in the fire creates a foul-smelling smoke that affects the taste of the ABT's. I've done thousands of these in my life and indirect is the way to go. Either put a drip pan under them or aluminum foil. And cook them at 350 degrees with some smoke, either from hickory or apple, or both.

  • Spring Chicken,
    thats an idea! the abts will still be getting
    smoke, and ceramics -heat, and the bonus will
    be --frying in the bacon fat. must try it :-)
    best regards
    thorsten denmark

  • SouthOfI10SouthOfI10 Posts: 213
    <p />egret,
    Ditto the indirect method. I use foil on the plate setter to catch the drippings. Dang, now I want some ABTs....

  • GolfnutGolfnut Posts: 144
    We do them direct on a raised grid at about 325-350 with the cheese side down for about 20 minutes then turn for the remainder of time.
    We love the smoke flavor the bacon drippings give off.

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