Burning ABT's...my specialty

mollyshark

I'm getting so much flare up when I do ABT's (cream cheese/sausage stuffed..bacon wrapped) that the bottoms are always coming out charred. The bacon drips, the cream cheese melts. I'm doing them direct about 350 and try not to have lump all the way to the top, but still having problems. Are most of you doing these indirect or on a raised grate? That could help, but does the bacon get crispy. Limpy bacon is a real turnoff to me.[p]Just occurred to me describing the ingredients of these honeys that this is probably the MOST non-kosher food you could ever concoct! LOL. Good thing I'm not an extremist!

YB

MollyShark,
This pan from NordicWare will solve that problem.
Larry
[ul][li]NordicWare Pan[/ul]

mad max beyond eggdome

MollyShark,
gee, maybe its a message from g-d!!!. . .if you are doing those things at eggfest, maybe i should stand at least 10 feet away from you so i don't get zapped when He hits you with that big bolt of lightening. . ..LOL

Spring Chicken

MollyShark,
I've done some crunchy bottom ABT's myself but practice has made me a better ABT'er. As I posted below: [p]"I prefer to use the little cocktail sausages. You can usually find the regular ones and some hot ones if you look hard. I freeze the leftovers and when I just want four or five I put them in the jalapeno frozen along with the cream cheese. Wrap in bacon and cook direct at 350° for about 30 to 40 minutes. I actually believe the frozen sausage helps keep the cream cheese from melting out of the pepper while the bacon and pepper cooks."[p]What I failed to mention is that I turn and adjust them as needed three or four times during the cook. And I do all of this on the lower grill. My secret is that I close the bottom vent to help cut down the draft. The Egg will hold the 350° pretty well with the frequent opening of the top. [p]Spring Chicken
Spring Texas USA[p][p]

JSlot

Larry's pan works well, Molly. I use a stainless steel grill wok, 10" diameter, I think, that I purchased from Amazon.com for about $11. I have three of them now. I used to cook mine direct and they would char and stick terribly to the pan. Now, I cook my ABT's at 350° indirect using a plate setter. No turning necessary and they come out perfect every time. They do take a little longer, however.[p]I also use a more kosher filling. I take one container of onion & chive Philly Cream Cheese and 8 cloves of roasted garlic in a food processor and mix it up well. That's all I put in the pepper. Then, just sprinkle with your favorite rub (I use DP's Ragin' River), wrap in bacon, and cook away![p]Frosty Ones!
Jim

mollyshark

JSlot,[p]We were good up until the "wrap in bacon." LOL. Doesn't matter. With Mia, the pig, in the backyard..we've kinda blown it anyway.[p]Max, not to worry. I have a fireproof kippah for these occasions. I set my hair on fire so many times lighting sabbath candles that my family thought it was in my (and their) best interest![p]Gonna order the pan. It looks like a winner for a lot of things.[p]Thanks!![p]mShark

mollyshark

YB,[p]Looked on Amazon and don't see the pan. Does it have a name? (do NOT say yes, in your house it is called George)[p]mShark

YB

MollyShark,
It's called a Seafood Steamer.
Larry
[ul][li]NoedicWare Steamer[/ul]

YB

<p />JSlot,
Remember eating these Jim.
Larry

Hamm

JSlot, Do you place the ABT's directly on the plate setter?

Gretl

MollyShark,
I just do them on a raised grid over a drip pan with a little water in it. I don't turn them, and just let them go at about 350-375 until the bacon's crispy. It takes perhaps 30-40 minutes, but they're worth the wait. That Nordic Ware pan does look cool, though...
Cheers,
G.

Unknown

MollyShark,[p]Try them indirect at about 250 degrees and then just cook them till the bacon is right for you. There is no need to turn them of even touch them and it will take longer but the results will please you.[p]Dave

Smokey Bob

MollyShark, You may want to try pre-cooking the bacon to render some of the fat out. You could also use a thinner sliced bacon...Gwaltley 40% Lean (?sp) comes to mind.[p]SB

JSlot

I sure do, Larry. They didn't last long at all. But then, they never do!!! Wonder if that event is taking place again this year. I need to talk to da' man![p]Jim

JSlot

No, Hamm. I have a pan that I set on the cooking grid on top of the plate setter. See the link below.[p]Jim
[ul][li]Wok Topper[/ul]

Pakak

I was having the same problem when I decided to switch to cooking indirect using my plate setter. Works great.

fishlessman

MollyShark, i use a carbon steel paella pan , no holes. precook the bacon partially so that when they crisp up on the egg, the peppers still have a little crunch. inderect on a raised grill, 300 til done. dont flip and serve in the pan. i have never done them direct, so i dont know if it makes a difference

Love Handles

MollyShark,
I make mine on a Chile Grille. Just cut off the top of the peppers, fill them up, top with bacon and cook indirect over the plate setter for about 45min @ about 350. They're pretty tasty this way. See-Yaa

Hamm

JSlot,
so you use the plate setter, then the grid, then the pan? I made a few trial peppers today, and I had the plate setter in the upright position, like for pizza, then I put the ABT's on a vegetable tray directly on top of the setter. They were a little crisp on the bottom, maybe I should turn the setter the other way.

JSlot

Yes, the plate setter is inverted, or with the legs up. You can put a drip pan in if you like, but I don't.[p]Jim

Hamm

JSlot, Thanks man, I'm cookin about 40 peppers tonight and I hope the tips you gave me help out.