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ABT's & Wings?

Bordello
Bordello Posts: 5,926
edited November -0001 in EggHead Forum
My girls tend to like ABT's done boat style rather then whole,how about a vote from y'all???

Are wings done a day ahead of time as good if nuked the next day??? Need to make both for my other ladies at my coffee shop.

93 at 10:35 pm outside, 96 in side so I have the ceiling fan on.

Cheers,
Bordello
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Comments

  • Rezen73
    Rezen73 Posts: 356
    Personally I prefer "whole" ABTs. Here's my effort from Sunday:

    IMG_2348.jpg

    IMG_2349.jpg

    IMG_2351.jpg

    IMG_2353.jpg

    IMG_2358.jpg

    As for the wings... I find that next day wings work best if you can reheat them in a toaster oven. If you have one of those available, they work really good! Nuking them tends to make the chicken a bit rubbery. Although I guess if you didn't do it at 100% power and rehydrated them with some extra wet sauce right before nuking them, they'd probably be fine.

    Good luck!
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  • Bordello
    Bordello Posts: 5,926
    Your ABT's look great, did you use a bag to fill em or fork/spoon????

    Not sure if they have a toaster oven or not.

    Thanks,
    Bordello
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  • Egghead-Sooner
    Egghead-Sooner Posts: 134
    I have cooked a big batch of wings (8 lbs) with the purpose of saving some for later use. My main rule of thumb is to sauce the ones im going to eat right then and refrigerate the rest and apply sauce when I reheat. I have used microwave on low power as well as high and can't tell much difference.
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  • Bordello
    Bordello Posts: 5,926
    Ya,
    I always worry about nuking any meat as the texture seems to change but I'll plug along and get their thoughts as the try em.

    Thanks,
    Bordello
    Eggin for my ladies :woohoo:
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  • Rezen73
    Rezen73 Posts: 356
    I used the tool I carry with me at all times... my hands ;)

    I sprinkled a wee bit of cheese and seasoned the sausage with some very hot spices (ghost pepper flakes, habanero pepper flakes, and ground habaneros), then just started stuffing the jalapenos :D After they were slightly overflowing, I used a butter knife to scrape off the excess and make them flush so the "lid" would fit nice and snug. Add a toothpick and wrap in bacon. All there is to it :D
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  • Little Chef
    Little Chef Posts: 4,725
    Rezen....WOW!! 3 or 4 ABT's and you are an expert now??? Tread lightly. ;) You have overstepped your bounds already in pizza. Please...participate....but make sure the advice you are giving is correct!!!
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  • Mainegg
    Mainegg Posts: 7,787
    Hey Bob, :) we have been doing it as a dip and it is very good. also makes it go a lot further with less work ;0
    001-1.jpg
    016-3.jpg

    http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1158
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  • Bordello
    Bordello Posts: 5,926
    Hi to my favorite Hooker. :silly:
    Well thank you, that is an interesting way around all the work of ABT's and I agree they are a bit of a hassel. :laugh:

    Thanks for this.

    Regards,
    Bordllo
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  • Bordello
    Bordello Posts: 5,926
    Rezen,

    L.C. is a long time respected Chef and Egger, please heed her advice as she was respectfully trying to help you to fit in very well with the Egg family. Believe me it's nice when your fellow Egger's are looking forward to reading your post and as time goes by they like to know that things are going well for you.



    You can ignore her advice if you like but in my opinion, not a good idea as it was meant to help, not criticize you. Be thankful for those that help to keep us in good standing on our forum.



    Glad to have you posting, keep doing so.



    Regards,

    Bordello
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  • Mickey
    Mickey Posts: 19,782
    Bob my vote is boat, seems you get more bacon that way.
    I did try cream cheese mixed 50/50 with goat cheese and was very good.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. 

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  • Clam
    Clam Posts: 117
    Hi All,

    I have found my group at the cabin prefers the "boat" ABT over the "whole" ABT. They eat noticeably more of them too. I also prefer this method as they are easier to handle (not as big).

    I will try the Mainegg dip- and see how they go for that.
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  • Bordello
    Bordello Posts: 5,926
    That goes with what my girls at the pub say, for some reason they tell me they taste better. Maybe because it one piece of bacon per 1/2 pepper rather then one piece to a whole pepper.

    Thanks,
    Bordello
    Always trying to improve :)
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  • Bordello
    Bordello Posts: 5,926
    That seems to go with what most are telling me so I will stay with them. Thanks for your input along with all the others.

    Have a great week,
    Bordello
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  • Isolated01
    Isolated01 Posts: 157
    I vote for Boat style as well.
    I don't like nuked ABT's, They are good cold the next day.
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  • Rezen73
    Rezen73 Posts: 356
    Rezen....WOW!! 3 or 4 ABT's and you are an expert now??? Tread lightly. You have overstepped your bounds already in pizza. Please...participate....but make sure the advice you are giving is correct!!!

    Woah, hang on there!

    I had to go back and look to see what I did and how I "overstepped my bounds" in the pizza thread, and honestly, I have no clue what you're on about. I don't understand how anything I said (opinion or otherwise) could possibly be construed as a "diss" to anyone else that posted. As I mentioned in that thread, if it was, it certainly wasn't intentional.

    Additionally, my posts in this thread were strictly opinion based on my 20 years of cooking stuffed jalapenos on the grill. Just because I only have 30 posts doesn't mean I've only cooked the 4 ABT's you see pictured in my original response to Bordello.

    Finally, post count does NOT denote expertise. It ONLY denotes the amount of time spent on a message board.

    Best regards,

    -Rezen
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  • Rezen73
    Rezen73 Posts: 356
    Hi Bordello,

    Thanks, but I still fail to see what I did wrong, as I don't see how me answering your request for opinion with my opinion somehow renders me an expert giving absolute advice.

    Reading your response to Little Chef makes it seem like I have to tread lightly when posting. If you wouldn't mind, would you go read that pizza thread (about the burned crusts) and see whether and to what extent my comments to the OP could possibly be construed as offensive or "dissing"? Perhaps send me a private message, and we'll keep the discussion off the boards, as it really is off topic.

    Cheers,

    -Rezen
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  • Isolated01
    Isolated01 Posts: 157
    Rezen,
    I agree
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  • eenie meenie
    eenie meenie Posts: 4,394
    Julie, you are so smart!!!!!! B) That's a great way of serving ABTs. Sure hope I remember to give that a try.
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