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What's your fav ABT recipe?

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Jeeves
Jeeves Posts: 461
edited November -1 in EggHead Forum
Curious as I'm FINALLY doing ABTs... I see all the versatile recipes out there....

Just curious what ya'll favorites ones may be...
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Comments

  • Hitch
    Hitch Posts: 402
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    Tried and true - Cream cheese and Lil' Smokies. We like to dice up the lil' smokies and mix them into the softened (not melted) cream cheese. Keep a little bit of the seeds in on at least a few of them. If you want almost no heat, devein/deseed/and wash throughly before stuffing. Some would say to wear gloves when working with Jalapenos. Cheap thin bacon for the wrap. 2 toothpicks...

    Have fun...they are a blast!
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  • Stanley
    Stanley Posts: 623
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    I've only done them once, but they were killer. I used Neufchatel (much like cream cheese) and Mexican-style pork chorizo. Removed the sausage from the casing and fried it up in ABT-sized chunks - let them cool. Pressed the chorizo nuggets into the cheese loaded boats. Sprinkled with Dizzy Dust before and after wrapping in apple-smoked bacon. 400° high in the dome on a grid extender over a drip pan - about 45 min.
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  • GatorEgg
    GatorEgg Posts: 36
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    I'm with you on those Lil'Smokies. They're the best and easy to prepare.
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  • East Cobb Eggy
    East Cobb Eggy Posts: 1,162
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    Are you able to find jalapenos for this?

    Greg
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  • opod
    opod Posts: 41
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    i've been doing them with cream cheese, a little fresh garlic mixed in, a slice of country ham and of course the cheap/thin bacon wrap. Also, for my wife who hates hot stuff, i've put them on small poblano peppers--just enough for a touch of spice without being too "hot."
    klk
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  • Big Easy Egg
    Big Easy Egg Posts: 191
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    I like using pickled jalapenos with different combos of a local smoked sausage or andouille, shrimp, smoked greuyer, cream cheese, smoked gouda. Name you can put it on.

    Jimmy
    Come visit NOLA
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  • Meatatarian
    Meatatarian Posts: 69
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    My only recommendation is to forgo the toothpicks. I LOVE those little suckers.

    Meat
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  • vidalia1
    vidalia1 Posts: 7,092
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    2 Favorites

    1. cream cheese mixed with paul Newman's mango salsa..stuff the jalapenos and put pulled pork or l'il
    smokey on top and wrap in bacon...indirect with a drip pan at 375 for 30-40 minutes

    2. Leftover cheese grits stuffed in the jalapeno with a small piece of country ham or L'il smokey wrapped in bacon...cooked the same way as above... :P
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  • Gunnar
    Gunnar Posts: 2,307
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    Your second suggestion sounds great. It could be the side at breaskfast with a couple of eggs and toast. I'm liking this one....
    LBGE      Katy (Houston) TX
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  • vidalia1
    vidalia1 Posts: 7,092
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    Yep we did the cheese grits ABT's for bkfast while camping...it really gets your day started right...
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  • Jeeves
    Jeeves Posts: 461
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    No problem in Austin - there are more sources than McAllen/Agricola.
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  • Jeeves
    Jeeves Posts: 461
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    I stand corrected... They recalled them ALL OVER, so the ones I have are in question...

    I'll start another thread
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  • SmokinGuitarPlayer
    SmokinGuitarPlayer Posts: 698
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    I mix cream cheese and jalapeno jack cheese (chopped up) and stuff 'em with that ..then the bacon on the outside...I prefer Oscar Meyer ...just seems to get crispier. ...then .. a little sprinkle of any one of a number of rubs (lately I've bene using the Lotta Bull brand) and my guests always go wild !!
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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  • Little Steven
    Little Steven Posts: 28,817
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    Jeeves,

    Haven't seen you for a while. Everything good? My abt's are ricotta, thyme, Monterrey Jack, pulled pork or chorizo. Slit them from bottom to stem and wrap with thin, streched bacon. A little beer and chipoltle sauce and thats it.

    Steve

    Steve 

    Caledon, ON

     

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  • TNmike
    TNmike Posts: 643
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    No japalo's available here!! Now that local tomato's are available it has changed to japalo's. I think the source of this new outbreak must be Charmin'. Please use caution. :unsure: TNmike
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  • WileECoyote
    WileECoyote Posts: 516
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    Ground sirloin browned in a skillet with your choice of taco seasoning, Mrs. Dash Extra Spicy, or Mrs. Dash Chipotle. Stuff the jalapenos with the beef, add a stick of hot pepper smoked cheese on top, wrap with bacon, smoke with mesquite at 250-300 for 90 minutes. Pure heaven, plain and simple.
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  • ILL--EGGER
    ILL--EGGER Posts: 478
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    First year I've ever decided to grow my own and boy am I glad i did. Already picked 8 of em' lastnight and will clean and stuff them today. Find a local farm market or start asking around and I bet you find plenty of locally grown for sale. Just a thought.
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