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ABT suggestions

bigphilbigphil Posts: 1,390
edited June 2012 in EGG Table Forum
i would like yo try doing some ABT'S this weekend i've never done them before so any suggestions on how and what type would be greatly appreciated. or anything else similar to them ,
Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.


  • SqueezySqueezy Posts: 1,102

    I just split the chilis lengthwise, scoop out the seeds and fill with seasoned cream cheese ( I like a bit of garlic and cajun seasoning) and I cover with a half slice of bacon. I prep them the day before or hours before cooking to firm them up. Lower temps yield a smokier flavor (250° - 275°) When the bacon looks done to your liking, they're ready. Indirect legs up and foil covering the plate setter saves a messy cleanup.

    Hope that is useful to you ...

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • tazcrashtazcrash Posts: 1,852
    I pretty much do the same as squeezy, but wrap the bacon (half slice), and hold several together with a bamboo skewer.

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • Cookbook_ChipCookbook_Chip Posts: 1,234
    I followed @griffin ABT post:

    Came out great!  The temp ran from 250F-325F for about an hour.  Just waited for crispy bacon.  Yum!  Here is a pic from last week
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • MickeyMickey Posts: 18,738
    edited June 2012

    400 direct and raised. Mix half cream cheese with goat cheese and if you use maple bacon it is a plus. This is a Mini full


    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • GriffinGriffin Posts: 7,673

    Ain't no wrong way to do an ABT. Get creative. You can use chorizo, shrimp, pulled pork, whatever protein you have on hand. You can mix up the cheeses, but I find that its best to have a majority of cream cheese, otherwise might just all leak out.

    @Cookbook_Chip - those look like they turned out wonderful. Great job.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • bigphilbigphil Posts: 1,390
    Thanks for all the input . I'll post pics if I get to do some this weekend
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • xraypat23xraypat23 Posts: 421
    i like my abt's meaty! If i don't have any pulled pork or chopped brisket lying around I usually brown us some ground beef in taco seasoning and drain well....Than I mix room temp cream cheese, shredded cheddar, the meat and some good bbq rub and put it in a big ziploc freezer bag, push it all down to the bottom and cut the bottom corner off to use it as a piping bag. I split the jalepenos and de seed WELL, most people don't like the sudden surprise of burning heat! To really get the heat out, i've been told you can soak in sprite for a few hours to overnight, but have never done it myself. I don't go with that half strip of bacon nonsense. 2 of my abt's are a meal!!  Full strip of fairly thick meaty bacon wrapped around it so its fully covered, keeps all the cheese in!  Cook 350 indirect, or raised direct till the bacon's crispy!
  • NecessaryIndulgNecessaryIndulg Posts: 1,296

    400 direct and raised. Mix half cream cheese with goat cheese and if you use maple bacon it is a plus. This is a Mini full


    I love the idea of using goat cheese!  I need to make ABTs soon -- in all my years egging, I've never made them.  
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
    You can also find me on FacebookInstagram, and Twitter.
  • fishlessmanfishlessman Posts: 23,002
    raised grid direct or inderect, either works

    what ever you think would taste good in a hot pepper will work, theses were fresh peaches and blueberries with a dusting of sugar


    you dont even have to wrap them, these were part fried and laid on top of boats filled with pulled pork asiago and cream cheese


  • DevDaveDevDave Posts: 40
    Here's what I did on the last batch:

  • rustypottsrustypotts Posts: 265
    Last night I tried them for the first time.  I split the peppers in half stuffed them with a shrimp, boudin, cream cheese concoction, wrapped them with BEEF bacon.  They were excellent! 
  • rustypottsrustypotts Posts: 265
    Oh.......and I put the two halves back together so I would have a lot of pepper...
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