My first crack at ABTs

hvhunter

Disclosure: cooked them in my Bradley Smoker at 235 for 2:30. Since this was an experimental run, and my wife doesn't like anything hot, I soaked the de-seeded and de-veined halved jalapeno in water for an hour. It was very mild.  Filled it with a little pulled pork, topped with onion and chive sour cream, grated parm, sprinkled taco seasoning, then wrapped.  Made it so the end of the wrap was on the bottom; toothpick required. Cooked on frog mats. Was most delicious. I should have flipped them  over towards the end to crisp up the bottoms. Having the boys over tomm night for a little get together, and will do a large batch. Thanks for looking. 

WeberWho

Picture perfect!

lkapigian

Those look spot on 

Carolina Q

Those look great!

I've never made ABTs, but I understand they can be labor intensive. About 10 years ago, Mainegg from the old forum (Julie) posted this about an ABT dip that sounded like it tasted the same and was much easier to make. It also stretches the ingredients to serve more people. Haven't tried this either, but it looks and sounds great. One of these days I'll get around to it.

https://eggheadforum.com/discussion/856824/abt-dip

fishlessman

Carolina Q said:

Those look great!

I've never made ABTs, but I understand they can be labor intensive. About 10 years ago, Mainegg from the old forum (Julie) posted this about an ABT dip that sounded like it tasted the same and was much easier to make. It also stretches the ingredients to serve more people. Haven't tried this either, but it looks and sounds great. One of these days I'll get around to it.

https://eggheadforum.com/discussion/856824/abt-dip

labor intensive the first few attempts. cut all the peppers in half leaving the stems. scrape with a spoon and rinse, dont be too concerned with cleaning them. wear gloves, wet the gloves and keep them wet, wet gloves dont stick to the cheese. fill them all with the wet gloves, easier than with a knife or spoon. cut thin bacon in half thats been warmed to room temp, it stretches easier, prestretch it and wrap tight, it shrinks back and theres no need for toothpicks. start them upside down to set and brown the cheese then flip to finish up the bacon.

RyanStl

Ok, I have to ask what does ABT stand for? Guessing the B is bacon.  Looks great.

fishlessman

RyanStl said:

Ok, I have to ask what does ABT stand for? Guessing the B is bacon.  Looks great.

lousubcap

I have to admit that ABT's loaded with a chorizo and habanero cheese mix are my favorite breakfast food.  Great even when nuked.  

CigarCityEgger

Love me some ABTs, yours look awesome! 

RyanStl

fishlessman said:

RyanStl said:

Ok, I have to ask what does ABT stand for? Guessing the B is bacon.  Looks great.

I never would have guessed. Thanks.

loco_engr

How to take the heat out of chilis:
https://www.epicurious.com/expert-advice/how-to-take-the-heat-out-of-any-chile-pepper-article
HTH

stv8r

I grow jalapeños just for this lol.  Awesome on the egg and pretty forgiving.  If I'm lazy my air fryer makes quick work for a decent popper too. 

500

Money!

Matt86m

Gonna have to make some now!!!

YukonRon

Dude.
Amazing.

hvhunter

Made 24 halves last night; better than the test batch. Mixed the room temperature onion and chive cream cheese, finely chopped pulled pork, sharp cheddar/asiago, and taco seasoning together for the filling. Then topped with a sprinke of the cheddar/asiago before wrapping. Two very good tips were given above; dip your gloves in water when filling, and having the bacon at room temp so it can be stretched. Everyone loved them. Even my wife and best friend that hate hot food, ate them. With the seeds and veins removed, they weren't hot at all. I cooked this batch at 240. My next batch will be done on the egg at 300 or so, raised indirect. I think they'll crisp up better in the egg than my Bradley. No post pictures, as I had these being served while cooking wings and picanha, but here is one when I put them in the smoker a couple hours beforehand. 

lousubcap

@hvhunter- nice cook right there.  What's the rig?

hvhunter

lousubcap said:

@hvhunter- nice cook right there.  What's the rig?

It is a Bradley Original Smoker. Since I bought my egg, it is sued primarily for making smoked sausage. The concept of the Bradley is great, but in reality they are 'ok' at best. To make this device shine, you need to buy a digital controller for it; another $200. The heating element is a small 500w bulb. A lot of folks (including myself) modify theirs with a second element. My biggest complaint, is the recovery times. They claim you can smoke 20lbs of meat in it. Reality is if you put 20lb of meat in there, you'll be cooking for long time. If you preheat to 250 (the max), and put a 7 lb butt in there, it takes hours to recover back to 250. Yes, I've made great ribs, butts, etc in there, along with many pounds of smoked sausage. But I wouldn't recommend it. They are also known for the self feeding smoker which is a nice feature. Until you have to buy the smoking pucks, which are ridiculously priced. I modified mine so it uses an amazin tube instead. Also, the material used is very flimsy. If Bradely made them beefier, with a decent heating element, they'd have a winner. 

A couple pics of the sausage I make with venison. 70% venison 30% jowl. 

lousubcap

@hvhunter - thanks for the follow-up.  Looks like you are maximizing that smoker.  Great sausage right there.