ABT's

SingleMalt

Help please! I'm wanting to share the wonders of ABT's with a friend but, I can't find the receipe.

haywyre

Single Malt,
Here is one of GrillMeisters[p]Eggtoberfest 2003 ABTs on the half shell. [p]Ingredients:
30 Jalapeno's - fresh 2 -3 inches each
2 8 ounce pack of Cream Cheese
1 lb Bacon (may not use all)
60 Hillshire Farm’s Smokie Links
1 Jar of pre-minced garlic (fresh works great too)
1 bottle of Dizzy Pig Jamaican Firewalk rub [p]Preparation Directions:
Wash, remove stems and half jalapeno's lengthwise. Remove seeds and veins (leave veins in if you would like a hotter ABT).
Cut lengths of bacon strips just long enough to cover the jalapeno.
Fill jalapeno halfs with cream cheese.
Slather minced garlic on the cream cheese
Sprinkle liberally with Dizzy Pig’s Jamaican Firewalk rub
Press a Smokie Link onto the cheese
Top it off with a piece of bacon. Use a round toothpick to hold it all together. [p]Cooking Directions:
Get cooker at 325 to 350 degrees and toss on a couple handfuls of soaked hickory chips and smoke direct for 30 to 45 minutes on raised grid. A smoker basket or pizza screen will help in putting a whole batch on the egg at one time. No turning is necessary, but you do want to look for hot spots. [p]Special Instructions: [p]When done, let sit for a few minutes. To remove, press down on the toothpick first before picking it up. That will make sure you get all the parts. It’s best to use your right hand to pick one up to eat while your left hand holds a cold beer.

JSlot

Here's what I do. I cut my jalapenos in half and remove the seeds and membrane. Then, I fill them with my roasted garlic/cream cheese mixture (one tub of Philly Onion & Chive cream cheese mixed with 8 cloves roasted garlic in food processor), sprinkle with whatever rub strikes my fancy, usually DP's Tsunami Spin, wrap with bacon and secure with toothpick. I cook mine indirect in a grill wok at 350° dome temp. Usually takes and hour or so. Lots of folks like to put some pulled pork, or salmon, or cocktail weenies in the jalapeno after adding the cream cheese. This is good, too, but my gang prefers just my cheese mixture. YOu can really stuff 'em with whatever you want. Enjoy!!![p]Frosty Ones!
Jim

BucsFanJim

Single Malt,
WessB really helped me with the pictorial on his website. here's the link.

BucsFanJim

Single Malt,
Lemme try that one again. If it doesnt work. Go to: wessb dot com

[ul][li]WessB's site[/ul]

BlueSmoke

haywyre,[p]One of the beauties of ABT's is they work so well with so many fillings. [p]I like to divide my cream cheese into four parts. First part: as is, ready for topping with a Lil Smokey. Second part, soften and add a small can (drained) of cocktail shrimp. Third part: soften and stir in 3 to 4 ounces of well-drained salsa. Fourth part: soften and stir in 2 to 3 ounces of orange (or lime, grapefruit, etc.) marmalade. [p]Ken

Jethro

BlueSmoke,[p]The cream cheese and cocktail shrimp made me think right away of using leftovers from a smoked salmon.[p]I am not sure how it would work with jalopenos, but salmon and cream cheese is a nice combo.[p]Keep em Smokin,
Jethro

Smoked Signals

Single Malt,
Has anyone tried goat cheese instead of cream cheese?[p]I have found the flavor to be outstanding.

Smokin Joe

Single Malt,
I did a version using left-over butt meat, queso blanco (a Mexican white cheese), the kraft 4 cheese Mexican blend and a can of Rotelle. Blended it all together and stuffed poblano peppers instead of jalapenos, wrapped in bacon and fired them on the egg direct for 30 mins or so at 350* (enough to cook tha bacon, char the pepper and warm the meat & cheese mix through until molten hot). Served with rice & beans and some ranchero sauce on the side - magnificent![p]I created my own version of chile rellenos. Give it a try. Joe