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ABT's Prep in Advance

wdanwdan Posts: 261
edited 6:55AM in EggHead Forum
Where's Spring Chicken when you need him? I pray his surgery will go well. In deference to him and the fact I had company tonight, I made ABT's. Great as usual. But they took too long to make; mostly because of the prep time. A query to the seasoned ABT veterans: In what form do ABT's keep best before grilling?

Option 1: Split and cleaned Jalapenos in zip locks for how long?, stuffing in similar environment (I'm sure this would keep for very long time relative to the peppers.[p]Option 2: Stuffed pepper halves in zip-locks for days. Wrap with bacon just before grilling.[p]Option 3: Same as Option 2 plus wrap in bacon and then store in zip-locks in the frig.[p]Option 4: Same as Option 3 but freeze for indefinite period of time.

Comments

  • GrillMeisterGrillMeister Posts: 1,611
    wdan,[p]I've probably made over a thousand ABT's so far between 2 Eggtoberfests and other events. I would try only 1 and 3 as far as options go.[p]#1. I would guess a couple of days, but they may go soft.[p]#3. I have put completed ABT's in a large bowl and covered with saran wrap for several hours without any issues. I bet I could do them the night before (and will try it for the Eggtoberfest in Atlanta).[p]I've never tried freezing.
  • BuzzyBuzzy Posts: 29
    GrillMeister,[p]I have made ABT's complete with the bacon and stuffing up to two days ahead of time and could tell no difference in texture or taste. I would suggest removing from the refrig to come toward room temp before cooking (kind of like steaks).[p]Kent
  • Chef ArnoldiChef Arnoldi Posts: 974
    wdan, don't freeze ABTs - the pepper does not freeze well, when defrosted they get soggy/muhsy

  • fishlessmanfishlessman Posts: 19,619
    wdan,
    i think the night before or the morning of would be fine for abts stored in a tupperware or something. ive gotten pretty fast with making them. used to split one side only and clean, now cut in half for 2 abts. use a small spoon with a sharpened tip for a quick scrape. use wet disposable gloves when adding the filling, the cheese etc doesnt stick when the goves are wet. stretch and wrap the bacon, no more toothpicks. maybe takes a little over a minute each to make them and im not real fussy when scraping the insides, like to leave a little heat in there

  • cuppycuppy Posts: 12
    GrillMeister,
    hey, you all abt makers , anyone ever make these using another kind of cheese.(rather than cream cheese). appreciate any comments on this. thanx

  • Essex CountyEssex County Posts: 991
    wdan,
    Just one small thing to add. Someone (Mollyshark, I think) suggested the use of a grapefruit knife to clean the peppers. It really makes a difference in production speed![p]Paul

  • RRPRRP Posts: 19,331
    Essex County, I don't mean to split hairs, but a grapefruit spoon works better for me with it's serrated edge to scrape than a grapefruit knife.

    L, M, S, Mini
    Ron
    Dunlap, IL
  • Mr BeerMr Beer Posts: 121
    Chef Arnoldi,[p]They freeze pretty well AFTER you cook them. I made up a large batch of them for a party that last minute got cancelled. Due to the fact I was on a strict diet I couldn't eat them all (although I really wanted to) I froze them. Brought them reheated in the BGE to the rescheduled party a couple of weeks later and they were every bit as good as ones freshly cooked.[p]I agree that they probably would not freeze well BEFORE you cook them.[p]Mr Beer
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