ABTs Using a Chile Grill (5-pics)

Pakak

Every time the subject of ABTs comes up, it seems as though I'm the only one who uses a chile grill. I really lie making them this way and finally took some pics of how I do them.[p]First off, I use two different corers. I'm not even sure what this first one is supposed to be used for but it works great for the first cut. It take the end off, including the stem.[p][p][p]This next corer is an old-fashioned apple corer, I believe. The diameter is almost exactly that of the previous corer. Havin a serated edge works great to remove as much of the membrane as you want.[p][p][p]This is a shot of what I like to fill my ABTs with. It's homemade pimiento cheese (with lotsa ground chipotle) and pulled pork. I mixed the cheese with about the same volume of pork. It doesn't look too tasty does it? LOL[p][p][p]Here are the cooked ABTs in the grill. A couple are missing already. My daughter snatched them before the bacon was as crispy as I wanted. (She needed to get someplace - typical teen.)[p][p][p]Finally, here's one I sliced open to show what they look like when cooked. Course this is a view I've never seen before! I was just curious.[p]

Unknown

Pakak,[p]I've been using a Chile Grill for the last couple of years and love it.
FYI: I'm not associated with Chile Grill in any way, just like using it.
I cut the top of the chiles off with a knife then use a corer similar to
yours to clean them out. I've used cream cheese and chipotes en adobe,
or cream cheese and diced shrimp with diced chiles or cream cheese,
chipotles and little smokies. I've used Jalapenos, Fresno Reds,
Hungarian Yellow Wax and Hab's. Great way to make ABT's. I found that
thin bacon works best. These are always a hit with folks and they
seem to go first of all the appetizers.[p]K_sqrd

eggor

Pakak,[p]good lookin abt's, what size of hole is in the chile grill and how high does it sit above the grill?[p]Scott[p]

Spring Chicken

<p />eggor,
Here's a picture of mine that should allow you to see enough to figure it out. This shot is of my first experiment with it. Kinda messy so I went back to old fashioned ABT's.[p]Spring Chicken
Spring Texas USA

Smoke 'n Things

Pakak,
If anybody is thinking about getting a Chile Grill. You can contact them and get them to put "legs" on the dutch oven models. I got the large dutch oven model with "legs" and their green coating which can hold 36 peppers. I believe they only charged me the regular price, too. It is not as cute as their other styles, but it holds a lot of peppers and fits the BGE with no problem.[p]Smoke 'n Things

Pakak

eggor,[p]Have any venison jerky yet?[p]The holes are 1" diameter and the legs are 2" high. Hmm .. now, what did you want to know that for? LOL Actually, at 1" diameter, the holes take fairly good sized jalapeños. I get mine a the super Wal-mart where they usually have a couple bushels onhand. The ones at "regular" groceries tend to be much smaller.

eggor

Pakak,[p]ya gettin creative again. no venison jerky yet, just polished off the 4 lbs of buffalo jerky left over from the hunting trip and kind of burned out on jerky for a while. Did do one of the tenderloins last night,just salt and cracked pepper cooked direct to about medium rare and it was goooowwwwooood!
Scott

thirdeye

Pakak,
To see if you like the upright jalapenos, take a disposable roasting pan with tall sides, invert it, cut X's in the bottom (and fold down) making little holders for the jalapenos. Use a drip pan below. Poke a little hole in the bottom of the pepper to let excess juice drip out. The toothpick should be at mid level so the pepper does not fall through the hole as is shrinks. If you like these, you can make about 100 ahead of time in separate pans. I don't plate them, just serve from the alumunum pan while the next one goes on the EGG. Clean up is super easy.

Pakak

thirdeye,[p]Good suggestion.[p]I like the "snocone" style because I think the prep time is a lot less. The corers I've shown make it a snap.