Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
ABT's--need a little help
c tredwell
Posts: 575
I wondered for a while what ABT's were as I was going through the forums. I just picked up the BGE cookbook and saw atomic buffalo turds. Got all my stuff, but I was wondering, do I put the other half of the jalapeno back on the turd, or just wrap 1 half? I feel like if i flip it without the other side, my cheese will melt out. How "bout a little help for a newbie?!!
Thanks y'all
ctredwell
go dawgs
Thanks y'all
ctredwell
go dawgs
Comments
-
I've only made them twice so far but have not used both halves. Just wrap in a full piece of bacon and put "cheese side" down first to crisp then flip to the back after the cheese side is done. Hasn't been a problem from my experience.
-
I put them back together but you can't go wrong either way.
Pat -
Thanks guys
rekon I'll try it both ways, wish me luck
they look GREAT!
ctredwell
go dawgs -
I make 'em 'on the half shell' and sprinkle with a hot rub if I dont think they'll have enough 'kick'...
Oh..and I don't turn em..sometimes I 'tilt em' a lil bit -
I've seen them done three ways. I like to do 1/2 jalapeno stuffed with the mixture and then wrapped with bacon. The cheese mix does puff up some, but doesn't spill out too much. Like this:
I've also seen people put the top of the pepper back on the cheese stuffed bottom half (reassembling the pepper, sort of) and then wrap with bacon.
Finally, I've seen them cut the blunt end off, clean out the pepper whole and then stuff it like an ice cream cone like this:
So I guess there is no "wrong" way to make them! Good luck and enjoy!Knoxville, TN
Nibble Me This -
If that's my recipe in the cookbook, you'll want to put the two halves back together. Don't do those little girly-man half of a jalapeno jobs :laugh: :woohoo:
-
I cut them in ½ and make 2 ABTs per Jalapeno. A couple of tips: A # of thin sliced bacon generally contains 12 slices. 8 oz. of cream cheese will make 24 ABTs. The straighter the Jalapeno the easer they are to work with. Shrimp is a great ingredient. 24 will fit on a lg. grid. Cook them at 350 indirect on a raised grid. Never need to turn them. Don’t be shy about using your favorite rub. If you use a toothpick to hold you bacon in place, either remove before serving or tell the folks to watch out for them. Good luck. PopsicleWillis Tx.
-
alright,
I've gottem put together..Wish I Icould figure out this damn computer to post pics...But they look good.
Thanks for all the advice!
Ctredwell
go dawgs -
hahaha... :laugh: no 'foo foo' abts for you eh? :P
-
I try and slice them from the tip to the stem and stuff them without breaking off the stem. I usually mix half cream cheese and half pepperjack with dehydrated onions. I put a little bit of pulled pork in the stuffing.
Steve
Caledon, ON
-
Neat tray where did you get that? But I think most of us want more bacon.As Emeril says Pork Fat Rules!
-
When doing ABT'S it's usually me that tilts. :laugh: :laugh: :silly: :silly:
Pat -
pretty good tips on this thread.
here's a couple more:
wear gloves when handling the peppers
wear eye protection when cleaning the peppers
use shallot and a bbq rub in the cream cheese
always dry rub on the bacon
no toothpicks, don't need em
half pepper
no turning
when you think they are done, let them go 5 more minutes
no jalapenos? no problem, use sweet peppers.
no pulled pork or sausage? no problem, use leftover smoked chicken breast or lamb.
-
If you are talking about the stainles vertical tray you can get them at Academy Sports stores for about $12.
-
I think u cook for a living
you do a great job ^ 5 -
Man do those things look good! I need to make some more. Thanks for the pix.
-
Of course!! You wouldn't go topless would you John??? :laugh: :laugh:
Pat (your helper/observer ) poolman -
Yo Rick.
I am not sure if I have said this before, but even though you have never competed, I would be extremely concerned if we had to cook against you in your first contest. Tell me again when that is? I want to be watching for the results!
Sheesh dat looks shweet.
Chris -
I cut mine and leave the top on so the person eating it has place to hold on
Wrap in bacon
There you have it.
Ross -
You can also slit the jalapeno, take out the seeds and membrane, stuff them and leave them whole not halfs. Don't go as far though.
-
no way! thanks for that, but we'll see how it goes.
my first is july 18-19 in kettering, ohio. too bad abt's aren't a competition category! -
I learned the hard way about wearing gloves!
I did my last batch outside and that also really helped. I just brought my ingredients and cutting board outside while my fire was settling in...
I also agree about the let them go 5 more minutes. The more they cook, the less hot the jap seems to get. I love hot food but cooking them a little longer just adds to the flavor while reducing the heat.
I do them on the half shell... -
Don't forget you can stuff them with cheese grits & pieces of fatties...then wrap in bacon...
ABT's the new breakfast food...... :P
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum