whats an ABT? tell me lots

Eggstatic

Please flood me with ideas and discriptions of ABT,S.. they look good but sometimes i dont know what im seeing. thanks from a new egger/ eggstatic

Salmon

eggstatic,[p]is to wear gloves while prepping your japapeno.[p]Basically it's a jalapeno stuffed with cream cheese and then all that wrapped in bacon. Cook till the bacon is crisp. [p]Having said that, you can stick about anything in the world in the jap with your cream cheese. You can sason them or not. The sky's the limit.......just wear them gloves when prepping your japs.[p]Rick

Sigmore

Salmon, If you cool it the bacon will never get crisp. Pulled pork is real good for stuffing also. ;^

Salmon

sigmore,[p]You are right as rain, can't imagine how long they would have to cool to get that bacon crisp. Putting the L and K right next to one another can sure cause some problems some times, specially if you're an old geezer like myself. [p]Rick

Spring Chicken

<p />eggstatic,
Here's what one of mine looks like inside. I prefer using the Litt'l Smoky cocktail sausages, cream cheese and thin-sliced bacon. Medium size jalapenos tend to be the best. Just half from end to end, scrape out the seeds and veins and fill will cream cheese, meat and wrap with bacon. Pin with a toothpick. Cook direct at 350° for about 30 to 40 minutes, rotating and turning them every now and then and waalaa, they will be great. I like to cut mine into smaller bite-size pieces and pin each piece with a toothpick. Makes for easier and cleaner eating.[p]Make plenty.[p]Spring Chicken
Spring Texas USA[p]

Yazoo

eggstatic,[p]If you clean out the seeds and membrane well they are not hot at all (or even warm for that matter). If you want them hot, leave a little membrane. If you stuff them with pork and cream cheese then wrap with bacon, they will be rich.

WessB

eggstatic,
You can see the complete picumentary of how I make them on my website in the "cooks" section..HTH[p]Wess
[ul][li]WessB`s[/ul]