ABT's -your "go to" filling recipe? Need to move off bottom dead-center.

lousubcap

I cranked out a few dozen ABT's to celebrate my miss in today's Kentucky Derby.  I saw where a forum member also offered them up for a party. That got me to ask (lightly fogged evening) about the fillings everyone uses for this very popular appetizer.

I am partial to chorizo and pepper jack cheese (prefer habanero cheese but that has become hard to find around here).  I will adjust the filling to accommodate the intended audience even going down to straight cream cheese with nothing else. 

Looking for your favorites.

P.S. MPD's for the dessert win-(a search teaser right there.)

RRP

Hey, buddy, I have tried this and that fillings but always go back to (perhaps boring to some folks) as follows:

I always slice my ABT's lengthwise into "boats" Then I place 1/2 of a "Little Smokey" also sliced lengthwise. Bury them in Phily cheese, wrap with bacon and hit with some Dizzy Pig rub.

Buckwoody Egger

Just cream cheese and shredded cheddar blended with the same rub that goes on the bacon once wrapped.  

To expand the population that raids the platter around here I have been using sweet peppers, turkey bacon and included mild or no rub options. 

Admittedly that is sacrilege to previous decades but in pursuit of easier senior decades. 

Thanks for the chorizo idea. Trader Joe’s has a great soy chorizo which will get in my next batch for at least half of the platter. 

Also, we are growing these this year (first attempt)
https://bonnieplants.com/products/coolapeno-heatless-jalapeno-pepper

ksmyrl

Pimento cheese and crumbled bacon spread into a sliced pepper. Or wrap in bacon but I find mixing cheese and crumbled bacon easier. 

Ozzie_Isaac

Cream cheese and my favorite sweet bbq rub.  A lot of rub in the cream cheese and thin cut bacon, smaller piece.  I don't like thick bacon completely cocooning the pepper.

My peace de restaurant is soy sauce and small diced onions towards the end.  I move them to a tray and add the soy sauce/onion mix.

Legume

Buckwoody Egger said:

Just cream cheese and shredded cheddar blended with the same rub that goes on the bacon once wrapped.  

To expand the population that raids the platter around here I have been using sweet peppers, turkey bacon and included mild or no rub options. 

Admittedly that is sacrilege to previous decades but in pursuit of easier senior decades. 

Thanks for the chorizo idea. Trader Joe’s has a great soy chorizo which will get in my next batch for at least half of the platter. 

Also, we are growing these this year (first attempt)
https://bonnieplants.com/products/coolapeno-heatless-jalapeno-pepper

Totally agree re TJ soyrizo. I stopped buying the real stuff.

Langner91

Many times, I do straight cream cheese.  It is just the simplicity that I enjoy.

However, sometimes I make stuffed mushrooms at the same time.  When I do, I use the same filling for both.

I sauté the finely diced mushroom stems, minced garlic, and bacon (finely cut up).  Once that is cooked to my liking, I let it cool, then mix it in the cream cheese along with freshly grated parmesan and any other grated cheese (pepper jack and cheddar are my go-to's).  

That's right, a three cheese blend, with bacon, garlic and mushroom pieces!  

That filling is great in the mushroom caps, and takes ABT's up a notch.  People gobble them up, so it must work.

JohnInCarolina

I normally go with a mix of chorizo, sharp cheddar, and cream cheese, but for the ones I made yesterday I tried something different.  I used crushed pineapple, brown sugar, and cream cheese.

I wrapped them in bacon which I brushed with a honey-Sriracha glaze, then coated in a sweet heat rub I have.   

Rave reviews at the party.  There were zero left by the end of the night, which is always a win in my book.  I don’t know if this will become my go-to, but they were awfully good.  Nice balance of heat and sweet overall.  

TechsasJim

I am usually basic with just cream cheese and dust with a MC rub as that is how my family prefers.  I have gone off piste and added leftover pulled pork, brisket and boudin still adding cream cheese.   

Wolfpack

I use a local sausage, the Hot Neeces version, combined with cheese and cheddar cheese. Hit the stuffed boat with a little swamp venom or similar and then wrap to cover with bacon. 

Foghorn

Previously cooked and shredded competition brisket mixed 2:1 with cream cheese.  Wrapped in thin bacon.  Cooked on grill grates on medium heat and rotated every few minutes until the bacon is crisp all around.  Then glazed with raspberry chipotle glaze.  

These win BBQ contests when they have an appetizer category.

JohnInCarolina

Foghorn said:

Previously cooked and shredded competition brisket mixed 2:1 with cream cheese.  Wrapped in thin bacon.  Cooked on grill grates on medium heat and rotated every few minutes until the bacon is crisp all around.  Then glazed with raspberry chipotle glaze.  

These win BBQ contests when they have an appetizer category.

That does sound like a pretty awesome combination of fillings and treatment.  

My only issue is that whenever I make brisket, there's never any leftover...

lkapigian

Super Simple and definitely Different 

TechsasJim

lkapigian said:

Super Simple and definitely Different 

Are those Takis?    If not apologies, daughter asked if I’d pick some up for her today and that’s what they look like.  

lkapigian

TechsasJim said:

lkapigian said:

Super Simple and definitely Different 

Are those Takis?    If not apologies, daughter asked if I’d pick some up for her today and that’s what they look like.  

Yes sir.  Takis Cream Cheese and a Fresno , no cooking , great texture offset , thanks to @texaswig for this one 

Foghorn

JohnInCarolina said:

Foghorn said:

Previously cooked and shredded competition brisket mixed 2:1 with cream cheese.  Wrapped in thin bacon.  Cooked on grill grates on medium heat and rotated every few minutes until the bacon is crisp all around.  Then glazed with raspberry chipotle glaze.  

These win BBQ contests when they have an appetizer category.

That does sound like a pretty awesome combination of fillings and treatment.  

My only issue is that whenever I make brisket, there's never any leftover...

Yeah, the competition guys cook 2 briskets and only turn in 9 slices.  They vacuum seal some for future use (for these ABTs) and then slice the rest of it for us for us fans who are hanging out with them.  At some competitions they don't have any/many fans so they can save a lot more of it.

lousubcap

Foghorn said:

Previously cooked and shredded competition brisket mixed 2:1 with cream cheese.  Wrapped in thin bacon.  Cooked on grill grates on medium heat and rotated every few minutes until the bacon is crisp all around.  Then glazed with raspberry chipotle glaze.  

These win BBQ contests when they have an appetizer category.

I am intentionally gonna withhold the brisket and roll with that.  Time to toss the container and roll nekked! 

loco_engr

slice into boats, clean out the seeds and white membrane, grill polish sausage,
cut into quarts to length, mix minced garlic into cream cheese, wrap with bacon,Squeal Rub 

dmourati

Rib meat or pulled pork, with 50/50 mix of cream cheese with shredded cheddar.

BUFFALOMOOSE

I do 1/2 cream cheese and 1/2 feta cheese with chopped sun dried tomatoes in oil, lots of garlic and your favorite rub. 

fishlessman

if you want to break rules, the ones in back are fresh peach and blueberries with cream cheese mixed with a little powdered sugar. they are actually good, the juice of the jalapeno mixes with the peach nicely.  my standard is cooked sliced portuguese chourico sauage with cream cheese and cheddar.