ABT Lesson Learned

BlueSmoke

We're making ABT's for an open house. To accomodate reheating, I parboiled the bacon before wrapping the stuffed jalapenos. (My partner's excellent suggestion.)[p]I dropped chunks of bacon slices, 3 or 4 slices per chunk, in a pot of boiling water. When the slices began to separate after a minute or two, I removed and drained them. Then I separated and flattened the individual slices. Okay: it's an extra step in handling, and an extra pot to clean up, but the bacon firmed up and was Much Easier to work with. It's an extra step I'll be taking from now on.[p]Ken

Spring Chicken

BlueSmoke,
One whould think that making ABT's is just about as simple 'a process as you could get, but there's always someone coming up with a better way. I had the same problem pulling off the cold bacon but I just started letting it sit a spell to come up closer to room temperature. If I'm ever in a hurry I'll sure keep your idea in mind. Thanks.[p]Spring Chicken
Spring Texas USA

chuckls

BlueSmoke,[p]I've used the microwave sometimes to render some of the fat out before wrapping the pepper..[p]Chuck

fishlessman

<p />BlueSmoke,
something that i recently learned was streching the bacon befor wraping. seems to hold together without the use of toothpicks better.

Steve-B

BlueSmoke,[p]Maybe ABTs could be the BBQing application Pakak was wondering about for "meat glue". You could use a little "glue" to hold the bacon in place instead of toothpicks. [p]Steve-B
[ul][li]Pakak's Meat Glue article post[/ul]

QBabe

BlueSmoke,[p]Thanks for the tip! There's a fine line between pre-cooking and cooking too much (and making it too crispy to wrap), and this sounds like an excellent method.[p]It would also probably be good for bacon wrapped shrimp, or scallops...MMMMMMmmmmmmm![p]See you REAL soon at the Florida Eggfest!
Tonia
:~)