ABTs tasted good, but...

Unknown

I had my 2nd try at ABT's tonight. They tasted good, great even! But how in the world do you keep the cheese from melting or falling out? I've tried them whole (on direct) and split (with indirect) so far, stuffed with cream cheese mix, wrapped around with bacon and tooth-picked. But I have to turn them to get the bacon done on both sides and when I do the cheese oozes out all over the grid. What am I missing about the procedure? You know I like to keep things tidy for serving.

AZRP

alb,
I do my ABTs as half peppers filled with cream cheese and a shrimp then wrapped in bacon. I cook them indirect over the plate setter and on a raised grid. All that is required to get even cooking on the bacon is musical chairs with positioning as they cook. When they are that high up in the dome you don't have to turn them over. -RP

Unknown

AZRP,
Ahhhhhhh, OK. Thanks, I'll try that next time!

Car Wash Mike

<p />alb,
I agree with Randy. Indirect about 350 cooks up great with no flipping.
Never tried shrimp, I use Little Smokies.[p]Mike

AZRP

<p />alb,
Like this. -RP

dhuffjr

AZRP,
Also try parboiling the bacon. I do that and the ABTs get done much faster.[p]H

AZRP

<p />AZRP,
Don't know why the pic didn't post. -RP

AZRP

AZRP,

Maybe this will work. -RP

Unknown

<p />alb,
see?

Unknown

Rick's Tropical Delight,
So you split the pepper, put the cheese in, and then put the halves back together?

Unknown

AZRP,
Now that a lot of "T's"! ;-)

Unknown

<p />alb,
sometime. other times a quarter of a sausage on top...[p]

Spring Chicken

alb,
I make my ABT's the original way: cut the pepper in half lingthways, fill each half with cream cheese and a frozen Little Smokie sausage, place halves back together, wrap in thin sliced bacon and toothpick in two to three places for cutting into smaller bite-size pieces when done.[p]Keep in mind the only thing that needs to cook is the bacon. Thin sliced bacon cooks faster and does not overwhelm the other flavors like thick sliced bacon does. Meanwhile, the frozen Little Smokie will help keep the cream cheese cool longer. All the sausage needs to do is warm up and that usually happens about the time the bacon is done.[p]Works for me.[p]Spring "Currently Working On Chapter Fourteen Of A Two Chapter Book" Chicken
Spring Texas USA

Popsicle

AZRP,
I do shrimp all the time. Use 26-30 count and indirect at 350 for about 45 min. Never need to turn and the cheese never runs out. Popsicle

galoot

alb,
I've had good luck recently with the ooze issue; I don't split them, just cut the stem off. Then use a curved veggie peeler and hollow them out by twisting it around a few times. The insides just fall right out. Then stuff 'em. I found this easier to assemble and by wraping the bacon around the only open end, they don't ooze a whole lot, if at all.