request abt help..

smokeypete

hey.. anyone out there who has abt experience...i'm doing a butt and abt's tomorrow... please tell me... abt's, direct or indirect? (seems like all that bacon fat would cause a burnout) understand the temp to be 350 for 30-45 min. is this accurate?

The Naked Whiz

smokeypete,
The last time I did them, I did them direct at 350 on a raised grid for 30 minutes with a turn halfway through. They were superb.[p]TNW

ChefRD

smokeypete,
I always do them indirect, to prevent the bacon flare-ups.
I normally just use a foiled lined cake pan (or whatever its called) and put another grill on top of it. Then just place the abt's on the second grill. I normally turn them and move them around a few times at about 10 minute intervals to prevent charring of the pepper skins.
Your temp sounds OK to me, just keep an eye on the peppers and when they look done, grab one an test it. (cooks treat)
Your time sounds about right too.
HTH.
ChefRD.

Spring Chicken

<p />smokeypete,
As you can see here, I cook mine direct at about 350° and rotate them every now and then for about 30 - 35 minutes. I keep the bottom vent closed or almost closed throughout the cook. Works like a champ every time. I prefer thin-slice bacon. There are no flare-ups at all. [p]Spring Chicken
Spring Texas USA

Pakak

smokeypete,[p]I'm one who likes to do them on an ABT grill, so prep them like a "snocone". Doing them direct, I've found the tips get a little blackened by the time the bacon is crisp. So, I've started to use a plate setter with the ABT grill on top.[p]I also did mine at a lower temp (probably 250) for a little over an hour the last time I made them. They were still crunchy, even though the bacon was crisp. I've been using homemade pimiento cheese to stuff them with, which everyone likes a LOT better than cream cheese. A higher temp boils the cheese completely out of the cone. Next time I'll probably boost the temp up a little more ... 275 to 300.[p][p] Pimiento Cheese - submitted by bigmikej[/p]

chuckls

<p />smokeypete,[p]Well I always cook indirect - with just a drip pan under the grid extender. Keeps the bacon grease from dripping on the coals and causing off-taste...[p]Pakak's post about pimento cheese looks really intriguing, I'm going to try that one. What I have done that I like is to mix some grated pepper jack cheese in with chive and onion cream cheese, that makes pretty good stuffing. Top the cream cheese with whatever you have, like some cooked sausage, chorizo, pulled pork, or maybe nothing.[p]I cook at 350, like I said indirect (just the drip pan, no firebrick or other ceramic mass) for an hour or a bit more. I always make enough to take to work the next day.[p]Chuck[p]

GaDawg

smokeypete,
Let's try this again. The last batch I made, I cooked
the bacon first then mixed it with the cream cheese.
I cooked direct on a raised grid. It worked pretty well.
Chuck

smokeypete

ok.. thanks to all who responded. the five and a half pound butt has been on since 8:00... it's at 235-240 and holding. plan to take it off by 6:00 (depending on the temp). then toast the abt's at 350 with a foil drip pan until they look ready. if the taste test proves them edible they will get eaten. while all the while the pork rests in the cooler. cosmopolitans will be consummed while the vegetables are being cooked, when the guests are properly oiled the pork will be pulled, i'll post the results. i feel like an actor must feel on stage for the first time!

Unknown

smokeypete,
I use a veggie pan on the grill so the fat drips away with the direct method.