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living the life of Riley...with ABT's on the way!
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RRP
Posts: 25,911
Nothing like sippin a cold one while waiting for 27 ABT's to cook.
Comments
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Ron, if I had just half of your money, I would be living the life of Riley as well
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I hope you don't have food in there that egg isn't burning clean.
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Nice job! Don't forget the Tums!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Who is "Riley"?
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Between the Raging River rub and the apple chunks the bacon got a little darker than usual, but man-o-man are these tasty! 3 of them didn't even survive the trip in from the deck!
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XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Foghorn said:
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I will say that football season is the time for cranking out ABT's. I use them as my entry into the tailgates or neighborhood watch parties (college-not the No Fun League til playoffs). Pain in the a$$ to prepare but definitely crowd pleasers.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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RRP said:Between the Raging River rub and the apple chunks the bacon got a little darker than usual, but man-o-man are these tasty! 3 of them didn't even survive the trip in from the deck!
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Nice Job @RRP they look so good. I love your Sig statement "Re-gasketing AMERICA one yard at a time..." So true.
XLBGE, LBGE
Fernandina Beach, FL
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Awesome cook! I've found that I don't need to toothpick them anymore... the bacon 'sticks' as is. May save you a little time in prep work - AND EATING!!Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
vb4677 said:Awesome cook! I've found that I don't need to toothpick them anymore... the bacon 'sticks' as is. May save you a little time in prep work - AND EATING!!
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I haven't made ABTs in ages, but I, too, use half a strip of bacon, and I'm positive the bacon would unravel if I didn't. I love those things. Someone here suggested pimento cheese instead of the cream cheese, and that sounds even better to me. Gotta try it one of these days.
Ron, your ABTs look scrumptious! -
@Theophan - I adjust the filling for the expected crowd. For the football tailgate I will cook up hot sausage or chorizo, then mix in habanero cheese for the filling. Pulled pork with the right cheese for the heat is also a great win as is freezer recovered brisket flat.
In truth, you can't mess up ABT's. Just tailor for the masses.
This time of year I crank out around 40-50 per week (average) til the end of the football season.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
lousubcap said:... This time of year I crank out around 40-50 per week (average) til the end of the football season.
I don't know why I find them kind of a pain. I don't know that I spend a lot more time fiddling with them than most other cooks, but cutting in half and scraping out the jalapeños, putting in a dab of cheese, add a lil' smoky, cover it with the top half, wrap it in half a piece of bacon, stab it with a toothpick, and then repeat that a whole BUNCH of times... it just seems like a pain, and I don't do it often. But I really love those things. Gotta make them again.
Your variations on the theme all sound good! I've only done the cream cheese and lil' smoky sausages, and they're so good I haven't messed with success. But I gotta say, pimento cheese sounds a lot better to me than the cream cheese, and I'm gonna try that for sure. I might try some of your other ideas, too. Maybe next time I smoke a pork butt I'll try the pulled pork in them.
Thanks! -
RRP said:Between the Raging River rub and the apple chunks the bacon got a little darker than usual, but man-o-man are these tasty! 3 of them didn't even survive the trip in from the deck!Have:
XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
Had:
LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby
Fat Willies BBQ
Ola, Ga -
@Theophan - your process is much more complicated than mine. I cut off the stem/part of the pepper (see below), split and then use a gloved hand and scrape out the seeds and veins. Load with the blended filler, wrap with half a slice of bacon (no tooth-pick) and away we go. BTW- I down-size the jala such that the half-strip of bacon does the coverage job.
I pre-cook any meat to be used such that I know all is good when the bacon is crisped up. Indirect at around 350-375*F. (Sometimes cook over a pan of mac & cheese). FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Those look great @RRP
I do them with pimento cheese - ohhhhhh so good.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Theophan said:lousubcap said:... This time of year I crank out around 40-50 per week (average) til the end of the football season.
I don't know why I find them kind of a pain. I don't know that I spend a lot more time fiddling with them than most other cooks, but cutting in half and scraping out the jalapeños, putting in a dab of cheese, add a lil' smoky, cover it with the top half, wrap it in half a piece of bacon, stab it with a toothpick, and then repeat that a whole BUNCH of times... it just seems like a pain, and I don't do it often. But I really love those things. Gotta make them again.
Your variations on the theme all sound good! I've only done the cream cheese and lil' smoky sausages, and they're so good I haven't messed with success. But I gotta say, pimento cheese sounds a lot better to me than the cream cheese, and I'm gonna try that for sure. I might try some of your other ideas, too. Maybe next time I smoke a pork butt I'll try the pulled pork in them.
Thanks!
fukahwee maineyou can lead a fish to water but you can not make him drink it -
PSA: First time I made them I wrapped the bacon too tight. When is crisped it shrank and squeezed all/most of the cheese filling out.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
First place I ever had one (probably 6 or 7) was in the wine ghetto in Lompoc CA. Highly recommended for anyone doing the central coast. http://www.lompoctrail.com/index.php/info/maps/lompoc-wine-ghetto
They look awesome. -
lousubcap said:@Theophan - your process is much more complicated than mine....fishlessman said:wet gloved hands and spoon, nothing sticks and time improves drastically, ...
I've never tried only using half a jalapeño, but I like the jalapeño, so I worry that if they had half as much jalapeño I might like them less. Dunno, never tried it. I always use both halves of the jalapeno.
Using a pre-made combo to just spoon in, instead of a cheese step plus a meat step sounds handy, but I like the little smoky sausages. I don't know. I may have to experiment, some. There's little point in insisting on doing them "my" way if I hardly ever do them at all...
Thanks again! -
RRP said:Nothing like sippin a cold one while waiting for 27 ABT's to cook.
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ABT's may be my favorite thing off the egg, and yours look amazing!
Im sure there will be no survivors off that plate. -
RRP said:vb4677 said:Awesome cook! I've found that I don't need to toothpick them anymore... the bacon 'sticks' as is. May save you a little time in prep work - AND EATING!!
does. Maybe I just tug on my meat harder than you do...
Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
RRP said:vb4677 said:Awesome cook! I've found that I don't need to toothpick them anymore... the bacon 'sticks' as is. May save you a little time in prep work - AND EATING!!New Albany, Ohio
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