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ABTs

Unknown
Unknown
edited November -1 in EggHead Forum
Alright, I have read enough about these ABTs. I have to try and make some, but I want to know what is the 'recommended' recipe. Jalapeno peppers, bacon, what else? I have seen references to cocktail sausages. Is there anything else that I am missing? What temp to cook at? How long? [p]My wife will probably not eat any (doesn't like jalapenos), so that's more for me!![p]Been cooking on my egg for a year, and haven't yet made anything that I didn't like.
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Comments

  • FatDog
    FatDog Posts: 164
    abts.jpg
    <p />RetAF (Springfield, MO),
    I did this small bunch of ABTs for lunch (they are Atkins friendly). I simply split the peppers, removed the seeds and membranes - stuffed with a bit of cream cheese that had been mixed with a sprinkle of garlic powder - topped with a piece of summer sausage I received for Christmas - wrapped in bacon and pinned with a toothpick. Cooked at 325 - 350 for about 40 minutes, flipping at the half-way mark.[p]By the way, if you use cocktail toothpicks, the dye tends to bleed off into the cream cheese. Freaks out some folks but that just leaves more for me![p]Doc
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  • nikkig
    nikkig Posts: 514
    RetAF (Springfield, MO),
    Hubby prefers pulled pork with his. We have also used sausages and hamburger (cooked and drained). I am in the same boat as your wife. I do not like jalapenos, but I do like to eat just the filling and bacon. Makes hubby mad that I am wasting perfectly good jalapenos.[p]~nikki
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  • Spring Chicken
    Spring Chicken Posts: 10,255
    FatDog,
    I also make up small batches like that for lunch or a snack for myself from time to time. They sure hit the spot.[p]I use both the colored and plain toothpicks and never noticed any of the color running into the cream cheese. It must be a particular brand of toothpick. However, I will keep that in mind when I buy my next ones.[p]Spring Chicken
    Spring Texas USA
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  • BlueSmoke
    BlueSmoke Posts: 1,678
    RetAF (Springfield, MO),[p]I made both batches (so far) with softened cream cheese and half-links of maple-flavor breakfast sausage. 250° for an hour, rotating the grill every quarter-hour. A little mild wood (apple, peach, etc.) lends a nice flavor.[p]For my second batch, I added lime honey and lime juice to the cream cheese and really liked the sweet, tart, hot combination.[p]Ken
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  • ranger ray
    ranger ray Posts: 812
    BlueSmoke,
    don't make any abt's....my counselor says that i have an addiction....once you start on 'em....there's no comin' back...it gets worse the more you experiment!!!!save yourself!.....don't even think about smoked almonds! LOL...ray
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  • Bordello
    Bordello Posts: 5,926
    BlueSmoke,
    I love the maple flavored breakfast sausages, I assumed you cooked the sausage first and then used small pieces???[p]Cheers,
    New Bob
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  • BlueSmoke
    BlueSmoke Posts: 1,678
    New Bob,[p]Nope, just cut each link in half and put 'em on top. They were beautifully done when I took em off.[p]Ken
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  • Bordello
    Bordello Posts: 5,926
    BlueSmoke,
    Ken, did you cut the lengthwise (making a thinner link) or short cut across the center??? also, no bacon, right??? LOL[p]Cheers,
    New Bob
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