Abt direct?

Bordello

Plan on doing more ABT's, usually do them around 375 indirect.

For those of you doing them direct (Raised Grid) at what temp and do you get much smoke from the bacon grease dripping on the hot lump???


Thanks,
Bordello

Big Green Andy

I have tried them direct at about 325 ish...did not like the results. Bottom of the bacon burns before pepper is cooked. Indirect is the way to go if you ask me.

Bordello

Thanks, did you have them on a raised grid???



Cheers,
Bordello

rsmdale

I usually have them on a raised grid w/ a drip pan underneath.



GOOD EATS AND GOOD FRIENDS


DALE

Bordello

Another vote for indirect, thanks for your input.

Regards,
Bordello

2Fategghead

I don't do them much Bob. Sorry :(

I pray you are hanging in there my friend.

Eggscriber

Raised grid, indirect, with a generous drip pan to catch the uhhh....drippings.

Bordello

Thanks,
Doing fine for right now, trying hard. Pretty bad when they took me out of detox and stuck me in the hospital for 5 days, even then I told em I was going to sign myself out AMA so they let me go.

I'm a tough old bird, like a weed.

Thanks for the thoughts,
Bordello

Bordello

Hmmmm,
Where are all the direct people I used to see??? I was always worried about the bacon grease smoke.

Thanks for you input also.

Regards,
Bordello

Rezen73

The trick to doing them direct is "semi" pre-cooking the bacon so most of the fat renders off before you put them on the grill. The same goes for bacon wrapped shrimp embrochette.

What I've done is nuke a thick slice of bacon in the microwave oven for about 1-1.5 minutes, just enough for it to soften and a lot of the bacon fat has rendered off.

Then you can wrap the bacon around whatever it is you want to cook, and worry much less about flareups.

The other trick with cooking ABT's direct is to use a cast iron grate. Make sure it's nice a preheated before hand... pop the ABT's on there (after "semi" pre-cooking the bacon) and they will sear up and cook everything inside in no time.

Indirect they take like 40-50 minutes. Last weekend I did a couple direct and they only took like 10 minutes total. Totally different flavor dynamic, and both are excellent! I think I prefer the direct method though because the bacon gets crispier and the peppers get crispier too (because of the residual rendered bacon fat raises the surface temperature of the jalapeno much faster).

I also experimented last weekend (on memorial day) with a stuffed PabJalaSerrano. Think turducken, but with a serrano stuffed inside a jalapeno stuffed inside a poblano, and each of them stuffed with other stuff. Said other stuffing was extra sharp cheddar cheese and ground italian sausage. That was really interesting. I'll change it up a wee bit next time I do it, but rest assured, my taste buds were extremely happy

Bordello

Dang,
Yer really working at it, good for you. I have Oscar Mayer bacon so it's pretty thin, not sure if the pre nuking thing would be good with that or not. Do you let the bacon cool before wrapping the peppers???

Thanks for the info,
Bordello

crghc98

nuke it for 30-40 seconds and you will be ok....

I always precook, even indirect becasue I like the bacon extra crispy, and my peppers still to have some snap to them....

I've only done abt's direct when doing one or two to go with some chicken or something, so I kind of mickey mouse them, moving them around to cool spots etc...

Bordello

Where's there's a will there's a way. Glad it's working for ya. Guess i'll stick with indirect as it's been working for me.

Cheers,
Bordello

deepsouth

i did some direct last week with fantastic results. temps were near 400 degrees and i tried to do minimal turning...











probably my best looking abt's...


stuffed witih 50/50 pork/beef and cream cheese. bacon was thick-ish (not thin for sure).

i waited until the coals were white hot and i got very little flame-up from the coals. i *did* move them around a bit, but only flipped them maybe three times. grid was not even raised.

Bordello

Thanks for the input, glad it worked out so well for you. The bacon grease smoke is my worry.

Thanks,
Bordello