ABT flame-up - How to prevent

KevinH

My first attempt at ABT's was a little less than a resounding success. I cooked them on my large BGE, direct on a raised grid at about 325, using a metal veggie tray (with holes in it). The bacon fat caused lots of flame-ups, which wound up scorching the ABT's, burning the bacon. I didn't cook them too long, because the peppers were just getting tender and the bacon fully cooked when I pulled them off the egg.[p]I know that some people cook them indirect, but most prefer them direct. I'm wondering if the bacon I used wasn't lean enough (which I find hard to believe)? Or if maybe my temperature was just a little high? Or do I need to pre-cook the bacon a bit?[p]I would apprectiate any suggestions.[p]Thanks,
Kevin

Pakak

KevinH,[p]Try them indirect, above a platesetter. Anyway, that's the way I do them AND at a little lower temp, maybe 300. OR you can babysit them!

The Naked Whiz

KevinH,
Did you keep the lid closed? I wouldn't expect flare ups with the lid closed. [p]TNW

Car Wash Mike

<p />KevinH,[p]Indirect at 400 for about 45 minutes.[p]CWM

KevinH

The Naked Whiz,[p]I did keep the lid closed, except to rotate the veggie tray once after 20 minutes "to avoid hot spots". Whenever I try something new, like these ABT's, I tend to peer down through the daisy wheel down into the egg to see how things are going.[p]I spatchcock a chicken on average about once a week. The chicken fat causes some white smoke, but I never have flare-ups even at a temp of 375. I never raise the lid on the chickens until an hour has passed (or longer depending on weight) -- I just cook them skin side up the entire time. I really do enjoy that recipe of yours. Thanks!

chuckls

KevinH,[p]I put a drip pan under the grid extender when I cook ABTs, at about 350-375. That's all that's needed to catch the grease, no other plate setter or ceramic..[p]You can see my cook towards the end of this avi (2 meg download)[p]Chuck
[ul][li]makin' abt's - the movie[/ul]

Retired RailRoader

KevinH,
I have to ask as they look so good,what is a ABT? They look like a jalapeno peppers stuffed with someting and then wrapped with bacon. Could you post a link as to where I could get the receipe? Once they are made can they be reheated as I have a party to go to on Sat. and I would like to bring something from the egg. From the look of your ABT's I think this receipe might just fit the bill. The drive is about 30 min. from my house so bringing them hot off of the grill would not work.[p]Thanks,
John

Trouble

Retired Railroader,
ABT's are Atomic Buffalo Turds. There is a good pictorial essay on wessb's site (wessb.com) in the recipe section under Others. ABT's are jalapeno peppers cut in half lengthwise, stuffed with some meat of your choice. That is covered with cream cheese. Finally they are wrapped in raw bacon. [p]But be sure to check a recipe, which will have all kinds of important details like removing the membranes and seeds from the pepper (leaving the wonderful grilled pepper flavor, but not so much heat) and wearing gloves. Very important, those gloves. [p]To chime in on the nature of this thread, I cook them indirect (over a drip pan) at 400 for 45 min to an hour. I never flip them. I also often forego the meat, especially if time is limited. They are wonderful just stuffed with cream cheese and wrapped. They are too hot to eat initially, and you would be okay putting them directly into a baking dish of some kind then covering them with foil. If they need to be warmed when you get to your party, they'll be okay if you have to pop them in the oven for 5 minutes or so. Uncovered, I would think.[p]Good luck, RR. But if you take these to a party, be aware that folks will ask you to bring them to all future events.

Retired RailRoader

Trouble,
Any recommendation as to what meat to put in the ABT. WessB's calls for pulled pork and seeing that I currently have not cooked any pulled pork yet what other meat filling would you suggest?

SSN686

Retired Railroader,[p]I see Trouble gave you their "real" name. click on the link below to see the batch I did for Super Bowl munching.[p]Have a GREAT day!
Jay[p]
[ul][li]ABTs[/ul]

Trouble

Retired Railroader,
I have never done any of these, so maybe others will chime in...but I will report what I've seen here recently.
Shrimp (looked like it was cooked)
Little weenie sausages (cut in half or quarters lengthwise if need be)[p]
I have cooked Italian sausage, then put pieces of it in the jalapenos.
One time I had one leftover hamburger cooked on the egg. Crumbled it and used that.[p]Whatever you want to try, when you wrap pepper, cream cheese and bacon around it you can't really go wrong.[p]

The Naked Whiz

Retired Railroader,
You can pretty much put any kind of meat in them that you like. I've used andouille sausage cut into strips, for example.
TNW

The Naked Whiz

Retired Railroader,
Here's a link:
TNW
[ul][li]What is an ABT?[/ul]