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ABT'S Question
Charlesmaneri
Posts: 1,295
I made my 1st batch last night and they were great but I made them in a tin pan ,not sure if that is the right approach how do you guys do them in pan or direct on the grill ?
2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
Long Island N.Y.
Comments
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I do them raised indirect with a spaced drip pan.
Steve
Caledon, ON
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I do mine indirect using my foil covered PS inverted and then the ABTs resting on the grate. That way the smoke gets to them 360 degrees!Re-gasketing America one yard at a time.
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I usually do them indirect as well.I have thought about trying them in a pan because it is certainly easier. I would think they might not turn out as crispy because the grease can't drip away.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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raised indirect 350 drip pan
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
I actually low & slow mine for about 2 hrs at 250 dome on the grate w/ a drip pan. They turn out great. I would think a pan would keep the bottom of the bacon from crisping as well since theyed be sitting in their own grease.
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+3 raised, indirect, drip pan but 325 for me
In the Hinterlands between Cumming and Gainesville, GA
Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating -
I did mine indirect as well but like the photo shows I did in a pan and yes they were swiming in the bacon fat about 1/2 way thru I took off egg and drained out the bacon fat but still I think next time I will go direct on the grill with the plate setter as I did before but no tin pan2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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Raised indirect for me as well with spaced drip pan._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I have gone back and forth between raised direct and indirect (not in a pan). Lately, I am in the indirect camp, placing the ABT's right on the grate. Takes around 50-60 mins at about 350*F on the dome for the bacon to be cooked. YMMV-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Charlesmaneri said:I did mine indirect as well but like the photo shows I did in a pan and yes they were swiming in the bacon fat about 1/2 way thru I took off egg and drained out the bacon fat but still I think next time I will go direct on the grill with the plate setter as I did before but no tin pan
Use the pan but put it on the platesetter on some spacers. It'll get pretty smoky if you don'tSteve
Caledon, ON
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Little Steven thank you I will do that like I said it was my1st go around with ABT'S I wasn't disappointed but I thought that they could come better going to try again direct on grill with pan on plate setter2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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I have done them both ways but i use a wire cooling rack so the grease drips away...
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both ways work, give them both a shot and see what you think, they are delicious.Large, small, and a mini
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I do mine raised direct about 375-400.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I keep them whole and core them then stuff them and drape a piece of bacon over top. I use a pepper rack. Have done them raised direct at 375*, indirect at 250*, basically however I have it setup for the main course. They all turn out great, just keep them on til the bacon is crispy.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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