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Thanks Spring Chicken

TRex
TRex Posts: 2,714
edited November -1 in EggHead Forum
abts2.JPG
<p />Memorial Day ABTs were a big hit, thanks to your detailed instructions. Freezing the Little Smokies was key.[p]Cheers,[p]TRex
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Comments

  • StubbyQ
    StubbyQ Posts: 156
    What detailed instructions? Maybe you repost for those of us who missed it. You freeze your weiners?
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  • Angie2B
    Angie2B Posts: 543
    StubbyQ, Scroll down it's still on this page near the bottom. :-)

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  • Spring Chicken
    Spring Chicken Posts: 10,255
    TRex,
    Looks like a professional job to me. They look great. It appears that you used a mesh grid and drip pan. How long did it take?[p]Spring Chicken
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  • TRex
    TRex Posts: 2,714
    Spring Chicken,[p]No drip pan - just a pizza screen. The tin foil you see is where I set these out on the counter after pulling them off the Egg.[p]I cooked them at 350 direct for about 45 minutes. They were great.[p]Thanks again,[p]TRex

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  • Spring Chicken
    Spring Chicken Posts: 10,255
    StubbyQ,
    Yes, I prefer to freeze the little cocktail sausages I use to make ABT's. The thought being the frozen sausage helps to keep the cream cheese from boiling out while the bacon crisps. After all, the only thing that needs cooking is the bacon. I suppose you could freeze any other kind of meat and achieve the same results.[p]Here's what I posted below:[p]"Fresh jalapenos (2" to 3" long). Cut stem-end off. Slice jalapeno in half from end to end. Use spoon to scrape out the seeds and veins on both halves. Fill each half with regular cream cheese. Place a frozen (thawed will also do) cocktail sausage or any other kind of meat in one half and cover with the other half. Wrap the entire jalapeno in bacon and pin with a toothpick about half way. Cook direct while turning and flipping over 350° for about 30 minutes until the bacon is done. Slice into three smaller bite-sice pieces and pin each with a toothpick to make eating easier."[p]Thin sliced bacon seems to be easier to use and it does not overwhelm the flavor of the ABT as much as thick sliced. It also crisps faster.[p]The best idea I had was to cut the ABT into smaller pieces to make them easier to eat. So far, everybody prefers the toothpick size over the whole ABT. And they tend to go further when you have lots of people.[p]As for cooking them, everybody has a different method. I suspect they all work just as well as my direct method but I'm sticking with what works for me.[p]Spring Chicken
    Spring Texas USA[p]
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