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ABT's--need a little help

c tredwellc tredwell Posts: 575
edited 8:18PM in EggHead Forum
I wondered for a while what ABT's were as I was going through the forums. I just picked up the BGE cookbook and saw atomic buffalo turds. Got all my stuff, but I was wondering, do I put the other half of the jalapeno back on the turd, or just wrap 1 half? I feel like if i flip it without the other side, my cheese will melt out. How "bout a little help for a newbie?!!

Thanks y'all
ctredwell
go dawgs

Comments

  • ILL--EGGERILL--EGGER Posts: 478
    I've only made them twice so far but have not used both halves. Just wrap in a full piece of bacon and put "cheese side" down first to crisp then flip to the back after the cheese side is done. Hasn't been a problem from my experience.
    DSCN2209.jpg
    DSCN2210.jpg
  • FlaPoolmanFlaPoolman Posts: 11,675
    I put them back together but you can't go wrong either way.

    100_1633.jpg

    Pat
  • c tredwellc tredwell Posts: 575
    Thanks guys
    rekon I'll try it both ways, wish me luck
    they look GREAT!

    ctredwell
    go dawgs
  • EggtuckyEggtucky Posts: 2,746
    I make 'em 'on the half shell' and sprinkle with a hot rub if I dont think they'll have enough 'kick'...
    SuperBowlCook08005.jpg

    Oh..and I don't turn em..sometimes I 'tilt em' a lil bit ;)
  • NibbleMeThisNibbleMeThis Posts: 2,295
    I've seen them done three ways. I like to do 1/2 jalapeno stuffed with the mixture and then wrapped with bacon. The cheese mix does puff up some, but doesn't spill out too much. Like this:
    100_8052Medium.jpg

    I've also seen people put the top of the pepper back on the cheese stuffed bottom half (reassembling the pepper, sort of) and then wrap with bacon.

    Finally, I've seen them cut the blunt end off, clean out the pepper whole and then stuff it like an ice cream cone like this:

    pepperpopperholder.jpg

    So I guess there is no "wrong" way to make them! Good luck and enjoy!
    Knoxville, TN
    Nibble Me This
  • egretegret Posts: 4,114
    If that's my recipe in the cookbook, you'll want to put the two halves back together. Don't do those little girly-man half of a jalapeno jobs :laugh: :woohoo:
  • PopsiclePopsicle Posts: 522
    I cut them in ½ and make 2 ABTs per Jalapeno. A couple of tips: A # of thin sliced bacon generally contains 12 slices. 8 oz. of cream cheese will make 24 ABTs. The straighter the Jalapeno the easer they are to work with. Shrimp is a great ingredient. 24 will fit on a lg. grid. Cook them at 350 indirect on a raised grid. Never need to turn them. Don’t be shy about using your favorite rub. If you use a toothpick to hold you bacon in place, either remove before serving or tell the folks to watch out for them. Good luck. Popsicle
    Willis Tx.
  • c tredwellc tredwell Posts: 575
    alright,
    I've gottem put together..Wish I Icould figure out this damn computer to post pics...But they look good.

    Thanks for all the advice! :)

    Ctredwell
    go dawgs
  • EggtuckyEggtucky Posts: 2,746
    hahaha... :lol: :laugh: no 'foo foo' abts for you eh? :P ;)
  • Little StevenLittle Steven Posts: 28,817
    I try and slice them from the tip to the stem and stuff them without breaking off the stem. I usually mix half cream cheese and half pepperjack with dehydrated onions. I put a little bit of pulled pork in the stuffing.



    100_0291.jpg

    Steve 

    Caledon, ON

     

  • TomM24TomM24 Posts: 1,364
    Neat tray where did you get that? But I think most of us want more bacon.As Emeril says Pork Fat Rules!
  • FlaPoolmanFlaPoolman Posts: 11,675
    When doing ABT'S it's usually me that tilts. :laugh: :laugh: :silly: :silly: :blush:
    Pat
  • Rick's Tropical DelightRick's Tropical Delight Posts: 1,564
    pretty good tips on this thread.

    here's a couple more:
    wear gloves when handling the peppers
    wear eye protection when cleaning the peppers
    use shallot and a bbq rub in the cream cheese
    always dry rub on the bacon
    no toothpicks, don't need em
    half pepper
    no turning
    when you think they are done, let them go 5 more minutes

    no jalapenos? no problem, use sweet peppers.
    no pulled pork or sausage? no problem, use leftover smoked chicken breast or lamb.

    abtnirvanaII-006.jpg

    abtnirvanaII-014.jpg

    sweetbuffaloturds-028.jpg
  • bbqmywaybbqmyway Posts: 64
    If you are talking about the stainles vertical tray you can get them at Academy Sports stores for about $12.
  • metryleemetrylee Posts: 94
    I think u cook for a living
    you do a great job ^ 5
  • Egg PirateEgg Pirate Posts: 114
    Man do those things look good! I need to make some more. Thanks for the pix.
  • FlaPoolmanFlaPoolman Posts: 11,675
    Of course!! You wouldn't go topless would you John??? :laugh: :laugh:

    Pat (your helper/observer ) poolman
  • Nature BoyNature Boy Posts: 8,575
    Yo Rick.
    I am not sure if I have said this before, but even though you have never competed, I would be extremely concerned if we had to cook against you in your first contest. Tell me again when that is? I want to be watching for the results!
    Sheesh dat looks shweet.
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • Ross in VenturaRoss in Ventura Posts: 7,234
    DSCN2152.jpg
    I cut mine and leave the top on so the person eating it has place to hold on
    DSCN2155.jpg
    Wrap in bacon
    DSCN2180.jpg
    There you have it.
    Ross
  • Old SaltOld Salt Posts: 357
    You can also slit the jalapeno, take out the seeds and membrane, stuff them and leave them whole not halfs. Don't go as far though.
  • Rick's Tropical DelightRick's Tropical Delight Posts: 1,564
    no way! thanks for that, but we'll see how it goes.

    my first is july 18-19 in kettering, ohio. too bad abt's aren't a competition category!
  • Big Hairy DawgBig Hairy Dawg Posts: 75
    I learned the hard way about wearing gloves!

    I did my last batch outside and that also really helped. I just brought my ingredients and cutting board outside while my fire was settling in...

    I also agree about the let them go 5 more minutes. The more they cook, the less hot the jap seems to get. I love hot food but cooking them a little longer just adds to the flavor while reducing the heat.

    I do them on the half shell...
  • vidalia1vidalia1 Posts: 7,092
    Don't forget you can stuff them with cheese grits & pieces of fatties...then wrap in bacon...

    ABT's the new breakfast food...... :P
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