ABTs: they Burned me, so I Burned 'em back! (advice needed)

VaDave

I did my first batch of ABT's last night...with a few glitches along the way.[p]First, I disregarded the advice on this forum about using rubber gloves. I figured that I've chopped many jalapeno peppers before, so it wouldn't be a problem. Well, I was wrong. I guess I hadn't chopped 24 peppers at a time. Anway, they ended up giving me some nice (and quite painful) chemical burns on my hands. My hands were throbbing for about the next 4 hours![p]Not wanting to take this insult lying down, I got my revenge: I gave the ABT's a dose of their own medicine. Yep, that's right....I burned 'em. Well, not all of them, but a few got incinerated. Here's what happened: every time I opened the egg to turn them, the rendered grease burst in to flame due to the availability of oxygen. By the time I finished turning a few of them, the grease was burning so hot that it was charring the ABT's. I tried turning them a few times, but it wasn't getting any better.[p]So finally, I put down a double layer of heavy duty foil, and put all the ABT's on that. At this point, they were basically baking instead of grilling, but they finished without further combustion. In the end, only about 10% of them were incinerated, and the rest were pretty tasty. (A great prelude to 6 2pound lobsters in fact.)[p]So my question is: was there anything I could have done differently to cook the ABT's direct, but to avoid the charring caused by grease flare-ups?[p]For the record, the setup was direct on the lower grate of a large BGE, dome temp at 325.[p]Thanks! VaDave

YB

<p />VaDave,
This pan makes it easy to cook anything wrapped in bacon.
Larry
[ul][li]Nordic Ware[/ul]

Smokey Bob

VaDave, Did you use extra thick bacon? That would introduce a lot of extra fuel to your fire. I did a half dozen last night to try them out and had no problems, but I did us Gwaltney (sp?) 40% lean bacon. Smoked them for 50 min @ 350.....Fantastic [p]SB

Boccie

VaDave,[p]I always use a raised grid when I do mine. If you are going to do them direct on the lower grid try cooking them at 250 or so.

The Naked Whiz

VaDave,
I did my last batch on a raised grid at 350 degrees. I used thinly sliced bacon. I didn't have the least bit of flareup. Hope this helps...[p]TNW

Spin

VaDave,[p]Replacing the bacon wrap with prosciutto will stop the flare ups and is healthier and quite delicious.[p]Spin

RRP

YB, makes me wonder if they are trying to sell the seafood instead of the utensil! I couldn't make out what the thing looks like...does it have holes or something?

YB

RRP,
Here is a better picture...I was making bacon wrapped pickled watermelon rine at last years Eggtoberfest.
Larry
[ul][li]Nordic Ware Pan[/ul]

YB

RRP,
Here is a picture of the finished product...We cooked these last weekend at Mr.Toads...This picture is on Spin's site.
Larry
[ul][li]Bacon Wrapped Pickled Watermelon Rind[/ul]

nikkig

VaDave,
We put ours on a fish/veggie grid and cook it on a raised rack. We do not turn ours either. Also try and find bacon that has more meat than fat.[p]~nikki

nikkig

<p />opps..forgot the links...As you can tell by the pictures, we have two different types of veggie grids, both work okay, I prefer the rectangle one though.[p]~nikki

[ul][li]ABT page[/ul]

RRP

nikkig, the pix shows your ABTs like I make mine, except your recipe called for the cheese in first and then the meat. I find the meat works better if it goes in first then topped with the cheese so that it melts and surrounds the meat - but like I say your pix showes you do them in that order also.

VaDave

Thanks to everyone for their ideas. I'll try again this week, with the following changes:[p]- I'll put the ABT's in a grill-top wok or other containment
- I'll cook them on a raised grid
- I'll use thinner and less fatty bacon
and most important...
- I'll wear a pair of fashionable yellow gloves when i'm slicing and seeding the peppers.[p]Thanks again for all your help and insight.

J Appledog

YB, I drove home from the Lake this morning and my pan was waiting for me at the front door. I'm excited! Heres's one to try on it:
Marinate some peeled shrimp in Mrs. Dog's Jamaican Jerk Marinade, orange juice concentrate and perhaps a splash of dark rum for a half hour to 45 minutes. Wrap in bacon (cut in half) & cook on that pan at whatever temperature you did the watermelon.[p]What temp was that, Larry? JCA

Unknown

im new to barbque so what is an abt?

Unknown

Barbeque-Weasel,
Check the link.[p]rj
[ul][li]ABT recipe[/ul]

Unknown

Thanks rj