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My method of doing ABT's

SSN686SSN686 Posts: 3,072
edited 7:03AM 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...
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...

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

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: )...

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!


Brandon, FL



  • JPFJPF Posts: 591
    I like to mix the rub into my cream cheese and not on the bacon too. I think my favorite part of the abt is the bacon! My wife doesn't care for the bacon and pulls it off and I usually just double wrap mine so there is no waste. But I am a bacon fanatic and a long standing bacon of the month club member. I will have to give cherry a try on my next batch.
  • Lawn RangerLawn Ranger Posts: 5,466
    Nice presentation. Happy New Year, My Friend!

  • EggtuckyEggtucky Posts: 2,746
    To each their own SSN! Would like to have seen the finished product ;) Look great though.
  • KMO_QKMO_Q Posts: 150
    Thanks...great pics and straight forward...I appreciate it
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