Abt\'s and Chicken

'Q Bruddah

The weather here in Seattle turned out kinda nice and I was going to egg anyway so I am pleased that the sun is out.

Chicken is old hat and cheap today but I wanted a little adventure so I put together some ABT's. I don't have a grill extender or an A/R or even a drip pan. They didn't have any of that in the caves either so....
I am flying with what I got and having a good time.







Sorry, the plated picture is a little fuzzy. I just tasted my first ABT. I understand what all the fuss is about. Now, THAT, is a mouthful of goodness. I am jumping up and down, I made it myself, I made it myself. WOW.

Hoss

It all looks MITEEFINE to me.

'Q Bruddah

I edited and added the "after" shot of plated pleasure.

osbeavs

Looks tasty!

Greetings from Kitsap. Question: what's your ABT recipe? Been wanting to try them.

Thanks in advance.

osbeavs

Looks tasty!

Greetings from Kitsap. Question: what's your ABT recipe? Been wanting to try them.

Thanks in advance.

'Q Bruddah

Beav, Glad you are out tonight. The recipe is the standard. Jalapenos stuffed with cream cheese and a little smoky, wrapped in bacon. Pull the top off the pepper don't cut the end off. Take the seeds and veins out unless you want it hotter. Grill raised for 45 minutes at 350°. Turn and crisp the bottom for 15 minutes. Let 'em cool a bit before you attack. I did them indirect at 4-450° because I don't have raised grill capabilities yet. But, Hey, it worked and you won't be the same after.

osbeavs

Q- thanks for the info. I have a platesetter, but I just ordered a Woo3 and wok tonight from Ceramic Grill. I'll try the ABTs like you suggested. Ok, follow-up question: what does ABT stand for? I searched to no avail.

Up next on my menu of BGE 'firsts': pizza, ABTs, fish, stuffed tenderloins, stir fry. Only had my BGE for 2 months now.

'Q Bruddah

abt's drip to high heaven so if you want to keep things clean use a foil drip pan indirect.

reelgem

Nice job on the chicken and the ABT's. Watch out, ABT's are very addicting. I just never get tired of them. One of my favorite ways to do them is to cut the jalapeno in half lengthwise, remove the seeds, spread a little cream cheese on each 1/2, put some pulled pork on top of that and then cut a strip of bacon to fit the length of the jalapeno. Cook them on a raised grid. Cook at 350 till the bacon is done to your desired crispness, it usually takes around 25 mins. Watch closely near the end so the bacon doesn't burn.
You can do a raised grid without buying an adjustable rig or a grid extender. If you do a search here I'm sure you'll find some clever ideas.
I highly reccomend doing the ABT's raised though.

Car Wash Mike

ABTs are a fun cook, but a little time consuming for the prep.
Nice cook.
Mike

'Q Bruddah

Thanks Anne. The addictive quality was apparent immediately. My son asked me to save him some. I only made six. I had to put the last two in the fridge out of sight. There was an excellent thread last night that was all about ABT's and adding a sweet component. I have learned that hot and sweet is my kind of heat.
A grid extender is in my future and now that I have tried these it will be sooner rather than later.

'Q Bruddah

I agree there is some prep but the end results is so worth it. I can definitely see making these a party or pot luck regular. I have a restaurant background so a little prep seems normal to me. I played around with a variation on a rub for the chicken and had fun with that, too.