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Eggtoberfest ABT’s on the half shell Recipe (Smoked Stuffed Jalapeños)

GrillMeisterGrillMeister Posts: 1,611
edited 1:56PM in EggHead Forum
<p />Eggtoberfest ABT’s on the half shell (Smoked Stuffed Jalapeños)[p]40 Jalapeño Peppers
2 packages of smoky links
2 1lb. packages of bacon
2 packages of cream cheese
Dizzy Pig Jamaican Firewalk
1 jar of minced garlic[p]Start soaking some hickory chunks in water and get a good fire going stabilized at 325 degrees. [p]Next, put on some rubber food service gloves. Don’t rub your eyes and be sure to take off your gloves before doing anything else (like using the restroom) after you are done.[p]Get a large bowl and fill it with water. Put all the Jalapenos in the water. Cut the stem off and slice lengthwise in half. Clean out the seeds and veins and put this stuff back in the bowl of water. The bowl of water will help keep the fumes down so they won’t irritate your eyes, nose & throat.[p]As you are cleaning the Jalapeños, let the cream cheese soften at room temperature.[p]After you have cleaned all Jalapeños, start filling them with cream cheese.[p]Next, slather some minced garlic on the cheese and then sprinkle some Dizzy Pig’s Jamaican Firewalk rub on it.[p]Put a Smoky Link on and wrap ½ a slice of bacon around it and secure it with a toothpick.[p]Take a pizza screen or grill topper and spray with PAM. Place the ABT’s on it and smoke them direct on a raised grid at 325 degrees with Hickory chunks for about 45 minutes. You will want to monitor the cook to look for hot spots [p]Yields 80 ABT’s


  • GrillMeister,
    Silly question, but I'm asking anyway. Since you use a pizza screen and the raised grid is it necessary to flip/turn the ABT's?[p]Thanks for the recipe!

  • GrillMeisterGrillMeister Posts: 1,611
    Eggsellent,[p]Nope. I never have turned them and they turn out great!

  • 10441044 Posts: 93
    GrillMeister, I ain't Egg literate. It looks like you are going direct, a good ways above the fire. Correct?[p]I always do abt's hot-n-fast, indirect on my kettle. The bacon crisps up fine, but stays more "white" than browned like yours. [p]Do you think it is the indirect/direct difference?

  • GrillMeisterGrillMeister Posts: 1,611
    1044,[p]I've always done mine direct and they take 45 minutes. That amount of time makes sure the pepper is cooked and the bacon crisps up. The hickory smoke helps alot too.[p]Cheers,[p]Ed

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