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What's your fav ABT recipe?

JeevesJeeves Posts: 461
edited November -1 in EggHead Forum
Curious as I'm FINALLY doing ABTs... I see all the versatile recipes out there....

Just curious what ya'll favorites ones may be...
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Comments

  • HitchHitch Posts: 402
    Tried and true - Cream cheese and Lil' Smokies. We like to dice up the lil' smokies and mix them into the softened (not melted) cream cheese. Keep a little bit of the seeds in on at least a few of them. If you want almost no heat, devein/deseed/and wash throughly before stuffing. Some would say to wear gloves when working with Jalapenos. Cheap thin bacon for the wrap. 2 toothpicks...

    Have fun...they are a blast!
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  • StanleyStanley Posts: 623
    I've only done them once, but they were killer. I used Neufchatel (much like cream cheese) and Mexican-style pork chorizo. Removed the sausage from the casing and fried it up in ABT-sized chunks - let them cool. Pressed the chorizo nuggets into the cheese loaded boats. Sprinkled with Dizzy Dust before and after wrapping in apple-smoked bacon. 400° high in the dome on a grid extender over a drip pan - about 45 min.
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  • GatorEggGatorEgg Posts: 36
    I'm with you on those Lil'Smokies. They're the best and easy to prepare.
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  • East Cobb EggyEast Cobb Eggy Posts: 1,162
    Are you able to find jalapenos for this?

    Greg
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  • opodopod Posts: 41
    i've been doing them with cream cheese, a little fresh garlic mixed in, a slice of country ham and of course the cheap/thin bacon wrap. Also, for my wife who hates hot stuff, i've put them on small poblano peppers--just enough for a touch of spice without being too "hot."
    klk
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  • Big Easy EggBig Easy Egg Posts: 191
    I like using pickled jalapenos with different combos of a local smoked sausage or andouille, shrimp, smoked greuyer, cream cheese, smoked gouda. Name you can put it on.

    Jimmy
    Come visit NOLA
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  • My only recommendation is to forgo the toothpicks. I LOVE those little suckers.

    Meat
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  • vidalia1vidalia1 Posts: 7,091
    2 Favorites

    1. cream cheese mixed with paul Newman's mango salsa..stuff the jalapenos and put pulled pork or l'il
    smokey on top and wrap in bacon...indirect with a drip pan at 375 for 30-40 minutes

    2. Leftover cheese grits stuffed in the jalapeno with a small piece of country ham or L'il smokey wrapped in bacon...cooked the same way as above... :P
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  • GunnarGunnar Posts: 2,010
    Your second suggestion sounds great. It could be the side at breaskfast with a couple of eggs and toast. I'm liking this one....
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  • vidalia1vidalia1 Posts: 7,091
    Yep we did the cheese grits ABT's for bkfast while camping...it really gets your day started right...
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  • JeevesJeeves Posts: 461
    No problem in Austin - there are more sources than McAllen/Agricola.
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  • JeevesJeeves Posts: 461
    I stand corrected... They recalled them ALL OVER, so the ones I have are in question...

    I'll start another thread
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  • I mix cream cheese and jalapeno jack cheese (chopped up) and stuff 'em with that ..then the bacon on the outside...I prefer Oscar Meyer ...just seems to get crispier. ...then .. a little sprinkle of any one of a number of rubs (lately I've bene using the Lotta Bull brand) and my guests always go wild !!
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  • Little StevenLittle Steven Posts: 26,948
    Jeeves,

    Haven't seen you for a while. Everything good? My abt's are ricotta, thyme, Monterrey Jack, pulled pork or chorizo. Slit them from bottom to stem and wrap with thin, streched bacon. A little beer and chipoltle sauce and thats it.

    Steve

    Steve 

    Caledon, ON

     

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  • TNmikeTNmike Posts: 643
    No japalo's available here!! Now that local tomato's are available it has changed to japalo's. I think the source of this new outbreak must be Charmin'. Please use caution. :unsure: TNmike
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  • WileECoyoteWileECoyote Posts: 516
    Ground sirloin browned in a skillet with your choice of taco seasoning, Mrs. Dash Extra Spicy, or Mrs. Dash Chipotle. Stuff the jalapenos with the beef, add a stick of hot pepper smoked cheese on top, wrap with bacon, smoke with mesquite at 250-300 for 90 minutes. Pure heaven, plain and simple.
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  • ILL--EGGERILL--EGGER Posts: 478
    First year I've ever decided to grow my own and boy am I glad i did. Already picked 8 of em' lastnight and will clean and stuff them today. Find a local farm market or start asking around and I bet you find plenty of locally grown for sale. Just a thought.
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