bacon, ABT's,AND A NEW TOOL

eggor

<p />well I forgot who posted about the potato soup, but there was a link to a thread on how to smoke bacon, so after a little searching and reading I decided to give it a shot. I used an indirect setup with a drip pan to keep the grease from burning in the fire. I used some JD chips for the smoke.[p][p]if you haven’t tried this YOU SHOULD!!!! It was almost impossible to keep from eating it before using it for the ABT’s[p][p]there are 20 ABTS in the rack and I used the pizza stone to keep them warm for a bout 45 minutes while on the counter. 10 of the ABT’s using 4 ounces of cream cheese, 5 strips of the chopped bacon, and 2 tsp of the Grilla Shaker. The other 10 got the same but using 2 tsp of the Cajun Shaker. The great part about the bacon being precooked is then you cook the peppers to your liking rather than the bacon. I prefer the fresh crispy peppers that are just starting to warm up rather than the soft cooked ones[p]I’ve never made this many ABT’s before and really didn’t know how much work it takes to put this together, but a fellow egger posted back a while to put the concoction in a plastic bag and clip off the corner and use it lick a pastry bag. That worked GREAT!! Made it a whole lot easier[p][p]but the one thing that I didn’t have a plan of attack was this little baby. After about 5 minutes using a knife trying to seed the peppers I started rummaging looking for an apple corer, grapefruit spoon, anything that would make this process faster. Well I did find an old unmatched spoon in one of the drawers so I headed off into the lab for the operation. Just a little work with a grinder. And tadaaa !!! completely deseeded and veined the peppers in about 20 second each. A Pepper Scooper, oh, wait a minute these are Atomic Buffalo Turds so that would make this a Pooper Scooper?

ChrisC

eggor,[p]Great pics and new tool. Do you think that you will be doing a production run on the new grill extender / pepper holder?[p]Thanks,
Chris

eggor

ChrisC,[p]I've gotten quite a few emails asking the same question. I have sent out requests for qoutes, it's just not feasable for me to do this in my garage. For everyone that is interested the price will depend on how many i have made. if your interested please email me by the end of the day tomorrow on what you are interested in, and how many. [p]When i get the quotes back i will let those interested know the price. [p]The shipping costs will vary but its about 10 to 15 bucks, if anyone knows a way to reduce this i would love to hear some ideas.[p]Scott

Clay Q

eggor,
Your bacon looks excellent. What was your dome temp and how did you build your fire?

Sigmore

eggor, I found some little measuring scoops marked pinch, dash, and smidgen at Wally World. They work really good to clean out the peppers also. I like using the whole pepper as you do because you can really pack it full and just put a cap of bacon on it.

eggor

<p />Clay Q,[p]I guess i've mentioned this before but never posted a pic on how i light with the propane. just using the elcheapo bernzomatic torch head with some 5/8 soft copper tubing slid over the torch head. i can light from the top or the bottom and the flame won't go out. its a LOT cheaper to buy the propane than Mapp and the torch head is only 10 bucks compared to 40 for the mapp torch head. the copper is a buck or two for a couple feet.[p]As for the bacon, once the dome temp got to 200 tossed on the chips for smoke, added the setup with the the bacon. Let the temp get up to 275-300 and coast there. Took about an hour for the bacon to get done. Something you can try before cooking a meal. I understand that it freezes well according to... CWM, i believe?