First Timer ABT's

Bwill

is this a good recipe to follow-

http://www.theblackpeppercorn.com/2012/03/atomic-buffalo-turd-jalapeno-poppers-aka-a-b-t/

2 hours to cook??

dstearn

I use Chorizo sausage in place of the smokies, with Onion and Chive Cream Cheese. Just make sure you braise the sausage and drain off the grease before mixing with the cheese. I also add a some shredded cheddar. I prefer a full strip of thin bacon so that you do not need to use toothpicks.

Bwill

I was going to ask about toothe picks.  Does the 2 hours sound about right?

henapple

Depends on the temp. I'd definitely par cook the chorizo... 

dstearn

At 350 plan on 1.5 hrs until the bacon is crispy.

Bwill

I already have the smokies.  Is this going to be a problem?

bcsnave

henapple said:

Depends on the temp. I'd definitely par cook the chorizo... 

@henapple ...Hennie...aw come on  man.....that Avatar is just so wrong dude

Bwill

Bwill said:

I already have the smokies.  Is this going to be a problem?

Anyone?  I could save the smokies for another time if Chorizo is the way to go.

Durangler

The smokies are fine, I use them all the time. Never tried chorizo, but I will in the future. 
You'll be doing ABT's again, trust me on that! So use what you please & try the other on your next batch! 

pgprescott

I like to let the bacon warm up a bit towards room temp. this makes it easier to ply/wrap around the peppers.

saluki2007

There really isn't a wrong way to do ABTs.  I personally have never tried doing them with lil smokies but I might in the future now.  The nice thing about ABTs is you can mix and match just about anything you want as long as you use jalapenos and bacon you are good to go.

chadpsualum

When I use smokies I actually dice them up pretty small and mix them in the cream cheese mixture.  That way I have more even dispersion of the sausage (and yes I know how that sounds).

Durangler

stv8r

mmm so glad I'm off next week! Looking forward to making some of these and other favorites!

Bwill

One more question-How do I braise the smokies?  Just brown them in a frying pan?  High heat for the outsides?

Mikee

I buy the big jalapeno peppers. That allows for using a full bacon strip. Small peppers mean you have to trim the bacon. Leave the stem on the pepper and slice thru it when cutting it. How it's stuffed is up to the cook. I like to season the cream cheese and add a hard cheese to it; I don't want the inner cheese to melt and drip away. I cook mine in the 260*-275* range. It takes about 3 hours; just don't burn the bacon.

I will be cooking these for Christmas as an appetizer.

Bwill

Bwill said:

One more question-How do I braise the smokies?  Just brown them in a frying pan?  High heat for the outsides?

Anyone?

pgprescott

Bwill said:

Bwill said:

One more question-How do I braise the smokies?  Just brown them in a frying pan?  High heat for the outsides?

Anyone?

I just cut the smokie in half length wise and place it on the cream cheese. Basically just heating it up with the cook. They are already cooked. 

stompbox

I use ground pork.

Durangler

+1 ^^^^
No need to braise. I use the whole lil smokie, unless I have tiny peppers.
Picked up a few peppers the other day that were huge! They may hold 1 1/2 or 2 smokies!!
I'll try to get a pic and post it.

Durangler

Big Jalapeños