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Tonight's lessons

haiku
haiku Posts: 39
edited November -0001 in EggHead Forum
First lesson learned -- y'all can have the ABT's, I'm done with them :huh:
I obviously didn't do something right because all I made and some a rather mediocre snack.

Second lesson learned -- even if your pizza starts out looking like this
4921731561_7b088017eb_b.jpg


and cooks up nice and pretty like this :P
4922326256_bc1cf16ab5_b.jpg

The pizza isn't gonna be worth eating if there was residual ABT crap on your grill when it was cooked :( Pizza toppings were Canadian bacon, Black Olive, Mushroom and cheeses ...
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Comments

  • elzbth
    elzbth Posts: 2,075
    It looks really, really good. I can just see myself doing exactly the same thing!!! And really, there's no way to recover - gotta love life.
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  • TN TIGER
    TN TIGER Posts: 10
    How did you make your ABT's? I love them, but the girls in my house don't, so I make them on College football saturday's, or any time I'm Bachin'.
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  • haiku
    haiku Posts: 39
    I stuffed the japs with cream cheese and ground up smoked sausage links before wrapping in bacon. My mess really got out of control when I tried to baste the ABT's with thinned down jelly -- I probably should have watered down and warmed up the jelly more.

    Husband said: Next time we make ABT's we'll cook them on aluminum foil.
    My response: Next time we eat ABT's will be at our first Eggfest when somebody else is making them :side:
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    Leave the jelly off next time - probably made a sticky mess.

    Also, I have found that pieces of a hard cheese like asiago or Parmesan work great in ABTs without gooing out like cream cheese does.

    We love them here and they are requested often.

    Just a little practice and experimentation to reach your own style. Hey, that's all the fun anyway :laugh:
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  • Eggducator
    Eggducator Posts: 16
    Hmmm, I have to go searching for what ABTs are...
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  • eenie meenie
    eenie meenie Posts: 4,394
    Margie, your pizza is perfect! :)

    What recipe did you use for the crust?
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  • haiku
    haiku Posts: 39
    We used dough from a local restaurant. After reading about No-Knead dough I decided I no-knead to mess with that ;) But I am gonna break out my old bread machine and try using it for a dough. If that doesn't work out I'll be seriously considering stocking up on the $1.29 packages of Betty Crocker pizza dough dry mix -- the pizza's we made using it weren't beautifully shaped but the dough was just great (and simple and fast!).

    I woke up this morning thinking about ABT's -- firmer cheese worth considering. Eating them when someone else makes them on their grill still sounds best ;)
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  • Shirlegger
    Shirlegger Posts: 11
    Margie, didn't you learn anything from those Pasta House days.. An old friend from those days is also the owner of a BGE.... and ABTS are NOT that hard.
    Shirlene
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  • haiku
    haiku Posts: 39
    Shirlene, I learned ALOT back in those days -- but I specialized my education in the category of WINE :ohmy: I had all the chefs, cooks and dishwashers at my disposal .... I could just sit back and enjoy!

    ABT's can't be that hard ... but you can sure make a stinky mess of them trying to figure out how to get the job done right.

    I'm SO happy to find you ... I like egging even more now than I already was!
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  • Shirlegger
    Shirlegger Posts: 11
    Margie I sent you email did you get it this morning, I found you on the picture thread, almost fell out of my chair, but only one of you... And yes those were the days of wine, especially in coffee cups......
    Let me know if you got the mail
    S
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  • haiku
    haiku Posts: 39
    I did get your email and replied? I'm not used to egghead mail so I will try again.
    My email is margie @ hillcountryhaiku.com (in case my retry doesn't work).
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  • Mike in Abita
    Mike in Abita Posts: 3,302
    Mix the jelly with the cream cheese. Adds just the right amount of sweet to them.
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  • Hoss
    Hoss Posts: 14,600
    Use COLD goat cheese! Mix the other stuff with it at room temp then re-refriggerate before stuffing. B) Nuke the bacon til half done before wrapping and cooking.It will crisp up before the cheese oozes! B)
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  • Hoss
    Hoss Posts: 14,600
    Atomic Buffalo Turds!!! Hot/mild peppers stuffed with stuff then wrapped in bacon and grilled. :)
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  • haiku
    haiku Posts: 39
    Thanks Hoss! I woke up this morning thinking about damned ABT's ... I'm glad to go to bed with your advice (I was thinking maybe 'chilled cheese' was the missing key).

    I'll get fresh goat cheese next time I work at Farmers Market and get it COLD before trying again!
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  • Hoss
    Hoss Posts: 14,600
    ;) It'll work.GAR-ON-TEED! :)
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