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ABT Advice

BrianBrian Posts: 73
edited 10:49PM in EggHead Forum
Temp? Time? Raised grid or direct grid? Direct or indirect? Wood or no wood?[p]Thanks.

Comments

  • Rich GRich G Posts: 103
    Brian,[p]250-275 would work
    Raised grid, or main+raised depending on how many
    I have done mine indirect
    Wood for sure -- have used oak, hickory, cherry, plum
    Probably take about an hour or so, whenever the bacon is done[p]NOTE: Try adding a Tbsp of honey to the cream cheese.[p]Rich G.

  • Brian,
    I do them direct on a raised grid at 350 degrees for 30 minutes, turning them over halfway through.[p]TNW

    The Naked Whiz
  • Dang, I thought I could answer all your questions in one sentence, but I forget about the wood. I'm a smoke slut, er, afficiado, er, lover, er...I like smoke. So I do use a wood chunk on the fire. I think I used hickory last time.[p]TNW

    The Naked Whiz
  • JethroJethro Posts: 495
    Brian,[p]Temp - 350[p]Time - about 40-50 minutes (when the bacon is crisp enough for your tastes they are done)[p]Raised grill direct.[p]Wood - I've used JD chips and hickory, tried one each time I've cooked them. I am not sure how important the wood is or how much flavor it adds particularly at a 350 dome.[p]You'll enjoy them and they are pretty adicting.[p]Keep em Smokin,
    Jethro

  • nikkignikkig Posts: 514
    AtomicTurdsongrill.jpg
    <p />Brian,
    See the link for all the info.[p]~nikki

    [ul][li]ABT's[/ul]
  • PakakPakak Posts: 523
    Brian,[p]I found I like using an ABT grill, so I use the "sno-cone" method of preparation. I personally think the prep is faster. So far, I’ve always used direct cooking with the ABT grill on top of the regular grill, but most of the people I cook for prefer the chilies to be more well-done, i.e., less spicy heat. To do this, I cook about 50-60 minutes at 350°. What happens though is they’ve turned out a bit blackened on the ends closest to coals. Next time I think I’ll try putting my pizza stone (covered with foil) on top of the grill, then the ABT grill on top of the pizza stone. This should eliminate the blackened ends.
  • 338664%3A723232%7Ffp6%3A%3Dot%3E2327%3D8%3A4%3D933%3Dxroqdf%3E232335%3A85%3B666ot1lsi
    <p />Brian,
    350° 30-to-35 minutes direct mesquite turn/rotate as needed Had some tonight Perfect[p]This is an old photo but they all look and taste about the same now that I have it down pat.[p]Spring Chicken
    Spring Texas USA

  • glennglenn Posts: 151
    Brian,
    I have done them both direct and indirect either works fine
    but I kick up the cheese a little
    I use 1- 8 ounce package of sofened cream cheese
    and I grate 8 ounces of pepper jack and combine in a bowl with 1/2 teaspoon of cumin and 1/2 teaspoon of cayenne
    so far I have used pulled pork, barbqued pulled pork, and little smokies sausages for the meat, and the pulled pork so far is definatly the best choice that I have found .
    And just another observation, the thinner the bacon slices the easer it is to stretch it as you wrap the ABT's, I wrap them like I'm applying an ace bandage and I never need toothpicks to hold the bacon on.
    By the way the cheese concoction is enough for about 50 ABT's (25 Jalipeno's cut in half)
    The cheese idea came from a jalepeno popper recipie from an Emril show that I watched one night and it is realy good.

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