Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here

My method of doing ABT's

SSN686SSN686 Posts: 2,947
edited November -1 in EggHead Forum
Morning All:

The past few days I have seen quite a few different ways of prepping ABT's and thought I would add my way (which I haven't seen).

Here is everything ready to start assembling...
PC310007.jpg
The peppers cleaned and split lengthwise...the meat filling (in this case, pulled pork with my BBQ sauce), cream cheese (I mix in a few tablespoons of a rub with the cream cheese, tonight one was DP Shaking the Tree and the other was Ken Stone's Red Rooster) and the bacon.

I seem to do mine different than what I have seen most people talk about...I first put in a batch of the meat...
PC310009.jpg

then cover the meat with the spiced cream cheese...
PC310010.jpg

then of course wrap in bacon (I like bacon too much, such that for me the pepper is just something to hold the bacon :laugh: )...
PC310011.jpg

I don't add any rub to the outside since it is in the cream cheese (nothing against yours Egret, but I like to have the rub enhance the ABT not dominate it).

They are then usually done indirect at about 325 to 350 until the bacon is done (did I mention somewhere that I love cherry for smoke :whistle: )

So that's my story and I'm sticking to it :lol:

Have a GREAT day!

   Jay

Brandon, FL

website ---  http://mysite.verizon.net/respulq1/index.html

 

Comments

Sign In or Register to comment.