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Can you assemble ABTs the night before



  • NC-CDNNC-CDN Posts: 703
    I haven't tried it, but can't see why not. As long as they are kept cold. Not sure how that would affect their smoking though.

    I'm sure 10 others here have done it. I think I may make some tomorrow myself.
  • RRPRRP Posts: 22,058
    I frequently make them a day or two in advance. Just keep them refrigerated until the time to put on the egg - can even bring them to room temp before as well. OTOH were you asking about cooking them in advance? That can be done as well, and then nuke them - but after cooked and cooled they are not as good as hot and fresh!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • thirdeyethirdeye Posts: 7,428

    Sure you can. Keep them in the coldest part of the fridge and I don't cover mine with plastic don't want any condensation to moisten the bacon. A paper towel laid on top would be okay.
    Happy Trails

    Barbecue is not rocket surgery
  • SSN686SSN686 Posts: 3,220

    Of it all the time...just keep them in the fridge overnight.

    Have a GREAT day!


    Brandon, FL


  • I also have done them in advance with no issues.
    However, I froze some (uncooked)that I had left over from a big get-together. They didn't turn out as well when I cooked them up and I won't do that again, unless I learn some trick in doing so....
  • bubba timbubba tim Posts: 3,216
    Wayne, do me a favor. Make about 60 of those and overnight them to us.....Please!.. :woohoo: :woohoo: :woohoo:
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
  • dhuffjrdhuffjr Posts: 3,182
    That is a thing of beauty. Makes me kinda tear up.
  • Boy, they look interesting,I keep hearing about em, Where do you find the reipe
  • Thanks for the help
  • bobbybbobbyb Posts: 1,349
    Here's some:
    Kurt Oehlschlaeger
    Redwood City, CA

    - 20 large Jalepenos
    - 16 oz Philly Cream Cheese
    - 1 16oz package of Hillshire Farms Little Smokies
    - 1 16 oz package of Oscar Meyer bacon (regular, not the thick stuff), 20 slices
    - Some BBQ Rub
    - Toothpicks

    Halve the peppers by slicing lengthwise (Tip to stem). Use a pairing knife or spoon to de-vein the pepper and remove the seeds. Make sure you don't cut off the cap (where the stem is). You want to create a "boat" for the cream cheese. I like to leave the faucet running while I'm working on these to help with the cleaning. Respect the peppers, it's not good when the hot pepper juice gets in your eyes.

    Pad dry the peppers. Fill each of the pepper boats with cream cheese. Put one Little smokie in the pepper boat. Sprinkle with some rub.

    For the bacon, slice each one in half. Wrap the half-length bacon around the pepper/cream cheese sausage combo, securing with a toothpick through the bacon, sausage, and pepper. Sprinkle on some more rub.

    For the cook, setup for indirect at 350 for about an hour, rotating if needed. I prefer to also use a raised grid. To make it even easier, I use a veggie tray sprayed with PAM.
    Put the ABT's on that tray, then transfer to the egg. Check after 30 minutes. Let the bacon get to your desired doneness, (everything else is pre-cooked).

    This will make 40 ABTs.
    9 Fillings To Stuff A Jalapeno Poppper With
    Categories: Chilies, Appetizers
    Servings: 1


    Mushrooms mixed with goat cheese, smoked paprika and chile oil

    Pepper jelly and cream cheese

    Cheddar cheese and cooked ground beef; then wrapped in crescent roll

    Chorizo and grated potatoes (cooking in the leftover chorizo oil)
    combined with shredded Mexican cheese blend

    Pimento cheese (this is also good layered into raw jalapenos too.)

    Canadian bacon, diced pineapple, mozzarella cheese and Parmesan

    Crabmeat, mayo and chopped green chiles

    Sundried tomatoes mixed with cream cheese and wrapped in bacon

    Refried beans and salsa

    Andrea Lynn, Chile Pepper magazine

    From: Serious Eats

    Many stuff with pulled pork, shrimp,you can use anything really.
  • thirdeyethirdeye Posts: 7,428

    Start off with some seasoned cream cheese


    Add it to some jalapeno boats that have the seeds and veins removed


    Using some really thin bacon, stretch it onto a cutting board or tray, then wrap the pepper. If you want, you can put some cooked barbecue meat, sausage, or even a lil' smokey on the pepper before wrapping.


    Then they go on the cooker around 300° or so, until the bacon is crispy. An indirect cook is the best, but you can cook them very raised direct.




    Heck, I may have to go and make some to have with dinner....
    Happy Trails

    Barbecue is not rocket surgery
  • Man do these things look great!! I can't wait to try some. I love that you can be creative. Too bad I'm on diet.
  • thirdeyethirdeye Posts: 7,428

    I can appreciate that, and I try to practice moderation myself while watching sugars and carbs.

    Look, you don't really need the bacon, ^^ these just have seasoned cream cheese and are topped with sun dried tomatoes. I cook them with a lower pit temp since the cheese is un-protected so to speak. Toppings are endless. Slivers of garlic or even a 1/4" strip of ham or pepperoni strips are a great way to avoid the bacon. Just keep saying "the pepper is good for me", and it really is. Heheee.
    Happy Trails

    Barbecue is not rocket surgery
  • elzbthelzbth Posts: 2,075
    We'd like to have some too.... :woohoo: Actually, you could start a monthly delivery (like the fruit of the month) - would that be sweet, or what? :laugh:
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