Chile Grill vs. ABT's

Unknown

If I remember, Spring Chicken got a Chile Grill for vertically doing jalapenos. Would he or anyone else like to compare satisfaction of using it or which cooking methodolgy they prefer? ABT's vs. stuffed otherwise. I have been thinking of getting one of those grills myself....sounds like a hot idea. Thanks for the feedback all!

Pakak

I’ve only made ABTs once, but the method I used was coring the inside out. Personally, I think the prep time was faster than if I had split the chiles. The drawback to using this method was - I had filled some with ONLY the pimiento cheese bigmikej had suggested. Since I didn’t have a chile grill, the ABTs were laid on their sides. This resulted in losing some of the cheese as it melted. A chile grill would have prevented this from happening.[p]One more thing – I really didn’t care for the grease from the bacon. Yes, I like bacon, but it seemed overpowering. One thing the bacon did do was help keep the cheese in the pepper. With a chile grill, I wouldn’t have to have the bacon. Maybe I’ll determine, through experimenting, just to make the bacon pieces smaller.[p]I wanted to do a test run first, but now I’m fairly certain I’ll go ahead and spring for a chile grill.

Unknown

Pakak,
Interesting point, thanks for responding.

Unknown

Pakak, I split mine length wise - like little boats - and use a serrated-edged grapefruit spoon to quickly skoop out the seeds and the membranes. really, that toothed edge makes quick work of it!

Pakak

I've seen the pics posted by others who split them too. I had the apple corer (which has a serated edge on one side similar to a grapefruit spoon) onhand and decided to try doing it that way. For me it worked perfectly. The seeds and membrane came out all at once and ya end up with a whole jalapeño, not a half. Anyway, to each his own, hunh?[p]BTW - I just ordered my chile grill, so I'll let everyone know what I think after I get it.

Spring Chicken

<p />Mark in MSP,
My wife gave me a Chile Grill (stainless steel one) and I used it once so far. The concept is good I suppose but I actually prefer doing my ABT's the old fashioned way: halved, veins and seeds scooped out, filled with cream cheese and cocktail sausage, wrapped in bacon and cooked directly on the grill at 350° with the bottom vent closed. When I used the Chile Grill the bacon stuck to the metal and some tore apart when I tried to get them out. Plus, I had trouble getting enough cream cheese in them along with the cocktail sausage. Finally, they just didn't look or taste as good. I may try them again but not this week.[p]Spring Chicken
Spring Texas USA

Unknown

Spring Chicken,
Thanks for the response. That's kinda what I figured was going to happed with the bacon.

Bordello

Pakak,
You could nuke the bacon and then crumple it up and mix it in the cheese rather then wrap the pepper if you find it to be a problem.[p]cheers,
New Bob

Puj

Mark in MSP,[p]My wife prefers to use the Chile Grill method for ABTs ... and I concur.[p]Puj