First ABT and comments

Judy Mayberry

After making my first pulled pork, I finally made the famous ABTs. I have a Chile Grill, which is a plus because it only takes half the time to fill the jalapenos (they aren't halved). I used a drip pan under a raised grid and they took 1 hour at 325¼ for the bacon to get crisp.[p]I used a zucchini corer to clean out the peppers. It is a wood-handled tool I got at an international market, with a pointed 6-inch half-circle blade. I think coring out the zucchini and stuffing it is a popular Middle Eastern dish. It was the perfect tool for ABTs. I stuffed in a layer of shredded cheddar, then a blob of cream cheese, then a layer of chopped pulled pork mixed with Scott's BBQ Sauce from North Carolina. After a while I just mixed those three things together and shoved it into the peppers. The verdict after they were cooked--I like the layered fillings better, because each bite (remember, these are whole big peppers) had a different taste, all good![p]By the way, the Scott's BBQ Sauce (vinegar-y) is terrific on eggs for breakfast.

BobinFla

Judy Mayberry,[p]THANK YOU!![p]For the idea of the zucchini corer. I have the 2 dozen Chile Grill and have only used it twice because it's such a pain to clean out the jalapeños. I'd rather clean and stuff 48 halves than core 24 peppers. Now off to Google or froogle to find the corer...[p]Thanks again, and several drinks of *your* choice.[p]BOB

Judy Mayberry

BobinFla,
Anything with bubbles, thanks. LOVE that 2-dozen Chile Grill. I have the one with the green finish and it cleans up in a flash. And no tending or turning the halves, for us lazy types.[p]If there's an international market in town, with Middle Eastern, Indian, maybe Mediterranean products, that is really the easiest way to go. No shipping charges for a $2 item!

RRP

BobinFla,
I use a serrated edged grapefruit spoon makes a great and quick cleaner of the peppers when doing them "boat style".

Unknown

BobinFla,[p]I found one on the net. Another tool to buy...
[ul][li]zuchini corer link[/ul]

rose

BobinFla,
have you ever done armadillo eggs on the green egg they are great and I also just cut them lenghth wise.
[p]
Title: Armadillo Eggs
Categories: Appetizer,Appetizer
Yield: Servings

1/2 lb Cheddar Cheese,Grated
1/2 lb Monterey Jack Cheese,Grated
1 pk Pork Shake And Bake
1/2 lb Ground Pork Sausage
1 1/2 c Bisquick
Jalapeno Peppers,Seeded &
-Sliced Length Wise[p][Note: These can be made up and frozen and cooked when ever your
ready. You need a little longer cooing time if frozen.]
Remove seeds from peppers. stuff with finely grated monterey jack
cheese. Make dough with cheddar cheese, bisquick and sausage. Pinch
enough dough to wrap each stuffed pepper. roll in the shake & bake and
place on cookie sheet. Put in refrigerator for a few hours or overnight.
bake at 450 degrees for 20 minutes.
Makes about 24 peppers if they are small peppers.
If you are cooking on the green egg get the dome up to temp. and bake just like you would in the oven.[p]

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