Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

ABT's Direct or Indirect

EggcellentEggcellent Posts: 69
edited 10:42PM in EggHead Forum
While I am no expert, I would not have thought of myself as a newbie either but how is it that I've just heard about ABT's. They sound great and I can't wait to try some soon. I have researched this and other sites for more information and have only one question remaining. Direct or Indirect?

That's what I love about this site......always learning something new.


  • egretegret Posts: 4,110
    I always do mine indirect. A lot of obnoxious smoke is created when the bacon fat hits the coals! They can be done either way, however........
  • Doesnt' matter that much...When cooking w/bacon though I usually do indirect and avoid the grease on the coals.....but you cook faster and can get crispier quicker w/Direct. Here is a pic of indirect:

  • MickeyMickey Posts: 18,745
    I like direct and high on the adj rig....
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • O.K. I'll own that I'm a newbie.It looks great;
    What is it and how is it prerared?
  • I mix equal parts cream cheese and leftover pork butt and shove it into de-veined/de-seeded jalapeños and surround with applewood bacon...cook until bacon is crispy ~325... I'm sure others do it different.
  • Count me in.Thanks for the heads-up.
  • eagineagin Posts: 15
    I like to do a mix of equal parts cream cheese and cheddar cheese... usually about 8 oz of each. Then cook up a 9 oz tube of chorizo, let the grease drain off, then add that to the cheese mix and fill the jalapenos. Cover the end that you filled with a strip of bacon. I usually do indirect as well. Planning for some tomorrow after my pork butts are finished.
  • ForniaFornia Posts: 451
    I've done mine at 350-375 indirect always. Love the way they turn out!


    Actually....I'm gonna go wrap some RIGHT NOW! :woohoo:
Sign In or Register to comment.
Click here for Forum Use Guidelines.