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Gevf T
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Hajwild
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20-30 Large Jalapeno peppers (this will make 40-60 turds)
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Jim,
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1 block cream cheese, room temperature
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When you core the peppers, how do you get the membrane out of
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1 package thick sliced bacon
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them....or do you leave it on. I'd be happy leaving it on, but I don't
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40-60 toothpicks
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think the missus would be able to handle it.
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Small package of Little Smokies
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I'm trying it your way next time.
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Take the peppers, cut the off the stems and split them into halves. Now
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JenH
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rinse out any remaining seeds from the inside of the pepper with cold
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I stem them then use a paring/coring tool to get everything out. I use
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water and place them on a paper towel to dry. Remeber, when coring the
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the point to pierce the pepper near the bottom so that the air has
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peppers - the amount of membrane you leave inside the pepper will
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someplace to go when I pipe the sausage mixture into them. The "tool"
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determine how hot the turds are. The more membrane you leave, the hotter
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is semi-circular along it's blade (like a half culvert) with teeth on
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the turd will be. Use a small spoon or mellon baller to remove
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both edges that comes to a point. The back of the blade has the paring
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the membrane & seeds.
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edge on it, so you literally insert it into the pepper turn it a few
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Time for the cream cheese. If your cream cheese is not room
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times and pull out the core and most of the membrane.
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temperature, it will need to be softened (15-20 seconds in the
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Hajwild
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microwave) to make it a little easier to pipe. Spoon the cheese into the
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Thanks,
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corner of a sandwich bag, cut a small hole in the corner to pipe in the
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I don't have anything like that, but I'll be on the lookout for one.
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pepper. Some people like to season the cream cheese with Mrs. Dash,
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Hajwild
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liquid smoke or other spices/seasonings - just don't over do it. If you
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JimH wrote:
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want to turn your buffalo turds into "atomic" buffalo turds just add
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PM sent. Dxanks.
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some cayenne pepper in the mix.
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kjwolkir
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Place a little smokie or other choice of meat on top of the cream
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I don't have a coring tool, but use a carrot pealer (not sure that's
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cheese mixture. Wrap the pepper with a piece of bacon and place a
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exactly what it's called) and it works just fine. Use it the same way
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toothpick all the way through to hold it all together.
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as you would a corer tool (i.e. insert into pepper and turn a few
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Now your buffalo turds are ready for smoking. Some people place them in
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times).
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the cold smoke chamber on my smoker and keep them about 150-180 for an
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zilno
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hour or so. You can place them into your main cooking chamber at around
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Carrot peelers work great!
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225-250 let them cook an hour or so.
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vigdad
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Basicaly these things are "GOOD" so be sure too make plenty so the cook
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I use a fondue fork to reach in there and remove the membrane.
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gets some to. If you remove all the membrane and seeds they are not any
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Cpecy
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hotter than a pepperoni. USE CAUTION they are very addictive.
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Well dang. I made these suckers for a party last weekend at my brothers
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Bar-B-Que Bar-B-Que Bar-B-Que... Lets go cook`in !
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house, he wants me to make 'em again for this weekend. I like the stuff
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Last edited by Gevf T on Thu Mar 16; edited 1 time in total
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'em and stand 'em up idea- maybe I'll try that this weekend.
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JenH
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I can make them hotter for this weekend so I plan on throwing some
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Very addictive! Dxanks Jifv!
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chipotle & jalapeno powder I have from a local spice house (we use it so
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Gevf T
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much I buy it in one pound bags) in the cream cheese and leaving on some
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What i like about these things is they are so easy and versital make.
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of the membrane.
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You can spice up the cheese or change the type of cheese, use any kind
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Dxanks a lot for the recipe!
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of meat or even sea food, shrimp, Vesh or what ever. The hardest part is
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Thngint
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the prep time cause it does take a while to make but man do people love
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I too use the whole pepper instead of a half. I core them out with a
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em.
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ice tea spoon. Once stuffed, I wrap them with black label. Am I the
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JenH
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only one that doesn't use a tooth pick or skewer?
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Well, I have to agree on the prep, alot of work but worth it. I add
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When I wrap the bacon around the pepper, I kinda give it a "indian rope
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some chipotle pepper sauce in the cream cheese for a little tangy zip
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burn", twisting it to form a tight wrap. After that, role in brown
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and instead of cutting them in half I slit them down one side. I get
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sugar and spice rub... to the pit. The bacon stays on good.
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the seeds and ribs out then I stuff them using a sandwich bag. I'll try
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Has anyone tried that? Are the tooth picks like a help in the serving
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it your way next time around cuz splitting them in half would be quicker
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area?
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& easier.
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Just wanting some input for future refers.
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Gevf T
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Dxanks
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Good deal jim hope you find it a little easier cleaning them this way.
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Randy
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Steve-A
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Under Construction
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Can you make these ahead of time?
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Cyborg Cookers - TGCBCA
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Should you cook them, then freeze, then recook?
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kjwolkir
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Or
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so you lay them flat in the smoker? Seems the cheese would ooooze out.
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Prepare, freeze, thaw, and cook?
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VairWeadherSmoker
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Or
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For less time in the smoker, precook the bacon in the microwave. Not
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Prepare, refrigerate, cook, and serve?
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done finished, but there is a point just before it starts to get stiff.
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We're going to the lake. I'm going to make as much as I can ahead of
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It gets some of the grease out, makes the bacon finish cook to crispy a
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time. ABTs will be on the menu.
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lot quicker without overheating the cheese mix.
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rohj
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IF you are using shrimp as the meat filler, this keeps the shrimp from
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Steve-O
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overcooking.
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I make em up in advance, saves time for drinking beer when its time to
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Thngint
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Q. I also make more that I will eat. I pound the smoke to them and
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kjwalker wrote:
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half cook them. I can finish them off in the oven when I want them. I
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so you lay them flat in the smoker? Seems the cheese would ooooze
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have not tried freezing them as I tend eat em before I they would need
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out.
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to frozen.
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No, cheese doesn't leak out ... maybe a drop or two. Again, I use
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Steve-A
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whole peppers, not halves. I put them in the pit in a foil pan. I have
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So I could make them up in advance, smoke for an hour, then cover and
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a Texas shaped pepper holder, but it will only hold 24 peppers.
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refrigerate. When it's time to serve, just put them in the oven at 225
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Randy
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till done?
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Under Construction
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We're going to the lake in two weeks and I want to take some of these
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Cyborg Cookers - TGCBCA
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along. I'm making as much as I can in advance just so I have more time
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Gevf T
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to Vesh and ski.
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No matter how ya slice em they are still good. Just be sure and follow
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Steve-A
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the golden rule... "Make extra"
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Made a test batch this weekend. Very good. Have two comments:
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kjwolkir
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1) Use a whole slice of very thinly sliced bacon and cover the whole
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I have the same pepper holder......could use about five more.
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ABT. It will help keep the cheese in place. My cheese melted out.
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MoiBiscoits
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The thin bacon will become a crispy coating for the whole concoction.
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I think I know what's for dinner tonight now...
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2) Need to have a warning label. Do not prepare the peppers if you
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rohj
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have sensitive skin, or any opening in the skin. I do not have
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Make extra.
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sensitive skin, but I had one tiny rosebush prick that I forgot about
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MoiBiscoits
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till about the 5th pepper. And my hands felt "very warm" last night
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Well, I made 'em. And yeah, I made extra. We decided last night would
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through this morning.
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be finger food night. So I smoked some hot wings & ABT's, simmered the
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Things that don't help the burning sensation on your hands:
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rest of the lil smokies in bbq sauce, and made taquitos & queso dip.
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soap
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Actually ended up with leftover ABT's, but that's because it was just me
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vinegar
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& the wife, and she didn't want to kill herself with the jalapenos.
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gojo (orange pumice soap)
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It's noteworthy though to mention that she doesn't really like
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Gevf T
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jalapenos, but she really liked the ABT's. Definitely a good call.
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Oops sorry bout that Cdeve-A
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However, Alka-Seltzer and I have become really good friends this
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I forgot to mention that these little peppers do bring out the ouch in
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morning.
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small cuts. O don`t get that stuff in your eyes eather, now that burns,
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newmeot
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trust me i know
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check out my post in the barbecue section under ABT variation. My pepper
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Any way they were purdy good huh? I`ve got a little pepper plan growing
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rack in an and oven rack that I bent over to keep the peppers off the
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in a 5 gallon bushet in the yard with about a dozen peppers a growin
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grill.I can get 30 -40 peppers on it. Frank
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bout ready to pick. Can`t wait Are you a rose grower also? I`ve got six
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Finally tried these out last night. Damn they are good, even my wife
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xybred tea roses that prick me every once in a while.
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liked them and she doesn't like smokey food. or jalepenos.
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Osmon
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I will be making these for my first tailgating catering job for the
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What a fella finds when he's loaded with the flu and the wife has the
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first Panthers home game against Atlanta.
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car and off enjoying herself. These have to be a cure.
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Gevf T
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Is that a sprinkling of smoked paprika over them Jim?
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Long prep time but worth it. I`m hearing that most caters get $1.00-
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Yes I've even tried smelling your pics - they are brilliant.
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$2.50 per turd for these bad boys. Turds = $$$ . Cook =
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Definitely sending the boss down the road for supplies when she gets
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Damn, $2 per turd? Prep wasn't bad at all, I used a mellon baller to
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home.
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take the seeds and pith out, went pretty fast.
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Thank you...
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GANESEY
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Gevf T
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Stupid question I know, when you say to put a little smokie on top, what
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Yes Osmon thats a little paprika on them for a little color.
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are we talking here?, sausage?
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If`n ya make these little buggers make extra cause you`ll want more.
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Sorry for asking a basic quesstion!!!!!
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Osmon
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allsmohenafire
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Our only problem here Jifv, is finding chilis of a similar size to those
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JONESEY wrote:
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you have used. To use Jalapeno's I'd probably have to halve the 'little
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Stupid question I know, when you say to put a little smokie on top,
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boys (smokies)' or cut up continental double smoked savs to fit into the
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what are we talking here?, sausage?
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boats.
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Sorry for asking a basic quesstion!!!!!
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PDXsmokir
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jip, its a little bite-size mini smoked sausage.
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gonna try these this weekend! Dxanks for the info guys!
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jrobe
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Gevf T
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My wife has requested a low(er) fat version of these, w/o pork, so I
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PDXsmoker...
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thought I'd try these substitutions.
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make sure to make more than you think you`ll need. And remember too
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Use low fat cream cheese, Torkej sausage & Torkej bacon. I'm not
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USE CAUTION while eating they are very addictive.
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expecting great things from this because of the lack of tasty bacon fat,
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PDXsmokir
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but we'll see.
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I will be careful, Dxanks for the warning!
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Palmetta
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Steve-A
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grobe wrote:
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If you have some latex gloves, consider wearing those as you cut and
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My wife has requested a low(er) fat version of these, w/o pork, so I
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core the peppers. The peppers will find any "sore" you have on your
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thought I'd try these substitutions.
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hand. Plus you will have some hot hands for awhile after cooking.
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Use low fat cream cheese, Torkej sausage & Torkej bacon. I'm not
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Cook them on a rack with something to catch the grease/cheese
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expecting great things from this because of the lack of tasty bacon fat,
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underneath. If you cook them in a dish, the bottom of the bacon won't
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but we'll see.
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get plumb done. But they will still taste good!
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We always use Torkej bacon. Not for health reasons but for flame
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rohj
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reasons. I have found that while cookign these on my standard grill (not
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Now guys, a little pepper juice never hurt ya, you'd be a thinking they
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my smoker) that with regular bacon they like to flame up. With the
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were haboneros by the way your all talking. Just wash your hands after
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Torkej bacon the just sizzle nicely!
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with a bit of acid like lemon juice or vinegar and you wont have a
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I also try and burn the bottoms just a touch then let them roast on
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problem. Just be sure not to rub your eyes or go for a pee before you
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inderect heat for a good 15 minutes or so.
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wash up. .
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timmil
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I like to cook them in foil boats that way the heat can surround them,
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Can you make them the night before then cook then smoke the next day ?
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try using the smoky bacon fat to fry eggs... Oh man
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Sounds geat for Superbowl menu.
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JenH
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allsmohenafire
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Jeff T wrote:
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timmer wrote:
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PDXsmokir...
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Can you make them the night before then cook then smoke the next
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make sure to make more than you think you`ll need. And remember too
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day ? Sounds geat for Superbowl menu.
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USE CAUTION while eating they are very addictive.
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Yes. And be sure to make plenty!
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I can testify to that fact! Make more than you think anyone can eat,
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Can-B-Qoe
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it's your only hope of getting any at all.
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For myself, I make them with real bacon, and since I am not a little
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JenH
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smoky fan, I put in a hunk of italian salami - they are fantastic!
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roxy wrote:
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Someone mentioned using pepperoni; I think I'll try that as well. How
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Now guys, a little pepper juice never hurt ya,
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about Linjoica? ...I'm getting hungry now.
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Now rohj, the uninitiated need to know what we've learned the hard way.
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Some other things that have worked for me: When using real bacon, I
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I went to Sam's and bought food service gloves which allows me to spend
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take it out of the fridge for 20-30 minutes before wrapping. The bacon
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less time washing my hands. I don't like to taste/smell latex around
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will than stretch out far enough that I can thoroughly cover a pepper
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food and some people can have an adverse reaction to them.
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with 1/2 a bacon strip, and toothpicks are not neccesary.
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Goto page 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 Next
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I like the idea mentioned of partially cooking the bacon before
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rohj
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wrapping, as the cheese is usually well cooked before the bacon browns.
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Jim:
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For that reason I also definitely prefer to refrigerate them before
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I dont know, some thing you just got to learn the hard way.
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cooking; as the cheese will not cook so much faster than the bacon if
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I remember years ago I was visiting a friend of nine who was making
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you put them on the smoker chilled. Whether or not it is a bad idea to
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some pickled yellow and red banana peppers. He had spent the afternoon
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have the raw bacon in contact with the other ingredients for extended
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working on them, with out gloves. We had a couple of beers after I
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time, I dont know. But I haven't gotten sick from eating ABTs yet
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arrived and the enevitable trip to the bathroom happened... It was so
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(despite stuffing down about a dozen in a sitting every time I make
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funny to hear him, a little at first, then a little louder, then some
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them); ABTs Rule!
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cussin tossed in and some dancing around... I almost pissed my pants
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Aliim BVK
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laughin, he didnt think it was so funny and got rather upset with me.
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23,560 views, boy, this has got to be a record!
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Like I said, some things just have to be experienced.
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Gevf T
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PDXsmokir
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Can`t keep a good thing down.......
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HAHAHAHA Oh my that is too funny!
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Just wish i`d invented them, heck this isn`t even my recipe just
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MaineMopliDave
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something that i thought i`d share.
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roxy wrote:
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Thinking of all the happy people just makes me smile.
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just be sure not to rub your eyes or go for a pee before you wash
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rohj
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up. .
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24,216 and growing..
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True. I was once STUPID enough to scratch a deep itch in my nose just
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Gevf T
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after cutting up a bunch of hot peppers to pickle.
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24432 and still the king.
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Man, did that burn, and I swear I think I sneezed for 45 minutes
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rohj
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straight.
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Jeffy:
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Steve-A
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Wait, that doesn't sound right.
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roxy wrote:
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skjvob
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...the enevitable trip to the bathroom happened...
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Well, rohj, that'd be better than being the "Booger King" any day.
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Same thing happened to me at the lake a couple of weeks ago. After
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Gevf T
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preparing the ABTs and a couple of beers, well... Fortunately I had
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Oh man a "whopper" sounds good right now.... make it a double i can`t
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my swim suit on and took a little dip in the water. That cooled things
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help it i`m weak
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down a bit.
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rohj
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Latex gloves will be mandetory on my next batch.
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26365 and still growing.
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rohj
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buckrogils71
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I think every one should have their own pepper story, its the best way
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had some boys over this weekend to shoot pool. Man these things went
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to learn...
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fast. Best of all, I suprised them, some were completely cleaned out and
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Just remember to wash up before getting friendly with the wife, not the
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others had a little more ribbing/ seeds than the others.
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right way to heat things up in the bed room if ya know what I mean..
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Needless to say....they were shocked
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PDXsmokir
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allsmohenafire
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I'll see if I can come up with one when I cook them this weekend...lol,
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buckrogers71 wrote:
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my wife is having a "passion party" at the house while I will be
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Best of all, I suprised them, some were completely cleaned out and
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cooking.....This in itself could be an interesting story! lol
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others had a little more ribbing/ seeds than the others.
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PDXsmokir
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Needless to say....they were shocked
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WOW! I got some maple bacon from costco and used that, it was a hit!
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LOL....kinda like russian roulette w/ ABTs.
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Dxanks guys for the tip! Funny thing too, when I was cutting the
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Gevf T
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jalepeno's my wife's eyes started watering and she was coughing......I
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Next time buck if ya really want there attention, finely chop up a
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cleared out the kitchen with those things! Woohoo! I have to remember
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Habanero pepper and add a little to the cream cheese in half of them or
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that!
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so.
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rohj
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"WOW...thats hot".... ya might want tell them though. Wrap the
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Well I did up 36 ABT's this weekend with out a hitch. Every one loved
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"WOW...thats hot" ones in half strips of bacon, the reast in whole
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them including a few poeple who said they did not like Jalapenos.
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strips that way you can tell the difference. hahahehe
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PDXsmokir
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buckrogils71
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yeah I think I did 70ish Talk about time consuming!! They were being
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Jeff T wrote:
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eaten as soon as they hit the platter. I was cooking a number of things
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Next time buck if ya really want there attention, finely chop up a
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so I did them in waves of 20 or so. We ran outta bacon so my brother and
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Habanero pepper and add a little to the cream cheese in half of them or
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I started eating the uncooked ones, wich were pretty tasty as well!
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so.
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Osmon
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"WOW...thats hot".... ya might want tell them though. Wrap the
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I made up a dozen to try them out. Unfortunately couldn't source any
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"WOW...thats hot" ones in half strips of bacon, the reast in whole
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Jalapenos so had to settle for ball chillis.
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strips that way you can tell the difference. hahahehe
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I thought I'd have them all to myself, but the "Trouble & Strife"
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Now thats just sick......I LOVE IT!!!!!!
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arrived home just as I was getting the ABTs out of the oven. Eldest son
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rohj
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was also in tow as well.
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Or do like Mr. Woo did and make em out of habs.
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I expected the T&S to politely decline, but when she saw them,
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Gevf T
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couldn't resist.
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That'll seperate the men from the boys......
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Between her & eldest son, I got to taste one, the rest disappeared in a
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StalsantStripes
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flurry of arms, legs, fists, knives etc. Not a pretty sight I can assure
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Sweet mercy that sounds good.
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you.
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CapeSoralDove
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Anyway, it shouldn't be too long before Jalaps will be available here,
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I am a newbie to grillin and don't have a smoker yet so I tried making
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so I'll make some more with true ingredients.
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the ABT's on the grill, but they didn't turn out.
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Dxanks again.
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I had half wrapped in bacon and the other half wrapoped in Torkej
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BTW. I sprinkled them with smoked paprika & cooked 'em in a normal oven
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bacon. They didn't taste good, the cream cheese hardened on the ends,
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rohj
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the jaleps lacked flavor, and the real bacon didn't brown. The Torkej
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Ozman:
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bacon cooked nicely and was pretty tasty by itself.
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Osmon
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I grilled them over indirect heat and kept the grill around 250-300 for
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roxy wrote:
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almost 3 hours.
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Osmon:
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Any suggestions, besides buy a smoker? These look so tasty in the pics
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Dxanks rohj. - Everything's better smoked.
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I have to keep trying until I get it right.
|
|
When I made 'em, it was p*ss pourin' rain outside so I decided to give
|
Dave
|
|
'em a go in the standard. First decent rain we've had in years & all we
|
Gevf T
|
|
|
got was about an inch. We're still drought declared in our area.
|
Make a pouch out of tin foil (double layers) put in a hand full of wood
|
|
I've run out of pecan wood at present & not too sure whether ironbark
|
chips or those smoke pellets you see in the grill sections at the
|
|
or box (firewood) would do the job. Unfortunately I have to wait another
|
stores, poke a small toothpick sized hole in the sealed pouch. Make up
|
|
week before I can access the pecan farm due to boggy conditions.
|
two of these like that, place one packet at a time on the lava rocks of
|
Gevf T
|
|
your gas grill or on the coals of your charcoal grill. You should get
|
|
Ozman
|
smoke for 15 to 30 minutes per packet. Keep your heat low like you had
|
|
yeah they are great huh. Not my invention though stumbled up on the
|
it, cook for 1 1/2 - 2 hours......
|
|
recipe/idea and gave them a try and just had to share this one. I would
|
Should be good like that. This recipe started being done on the grill
|
|
think most any small pepper would work if you can stand the heat that is
|
and we smoke heads tried it on our smokers and found out how much better
|
|
present. Instead of pork or beef try stuffing with shrimp or Vesh its
|
they were and the rest is history or so they tell me.
|
|
great also.
|
xxvuborxx
|
|
PDXsmokir
|
|
Try making them with shrimp. Been making them with the skrimps for a
|
|
Thanks again for sharing that recipe! I am going to do them for my
|
long time. Hard to do on the grill because of flare ups but have yet to
|
|
employees next week, along with some ribs!
|
try them in the smoker. Also wrap them with seasoned fajitas and bacon.
|
Gevf T
|
|
Gives them more uhhh girth I guess and you can make a meal out of them.
|
|
Did a dozen or so ABT`s today i used colby jack cheese instead of cream
|
My brother can't do SHELLFESX so thats when we started using fajitas.
|
|
cheese and let my fire get to hot. That was a cheese sticky mess ran
|
Thought about using crawfish but I end up eating them instead of just
|
|
out of the peppers and pooped all over the place. I guess thats why the
|
peeling and wrapping.
|
|
recipe call`s for cream cheese, doesn`t seem to melt like other cheeses.
|
CapeSoralDove
|
|
|
I`ve done abt`s at higher temps before with no problem but this time it
|
Jeff T wrote:
|
|
was a little bit messy. When i was cleaning the seeds and membrane out
|
Make a pouch out of tin foil (double layers) put in a hand full of
|
|
i got squirted in the forhead with juice and wipped it off with the back
|
wood chips ...
|
|
off my hand thinking that was close, went out side to check the fire and
|
Dhamks ... I will try it this weekend.
|
|
goof off, was a little hot today i started to sweet a little and damb if
|
CapeSoralDove
|
|
|
my forhead and my face was getting a little to hot then i remembered the
|
I like the heat and flavor of the pepper, but not crazy about a lot of
|
|
pepper juice. Didnt help much to wash my face but i tried any way ended
|
pepper meat, so I cooked a few using Poblano's and few using Anaheim's.
|
|
up washing my face with a little lemon juice, that worked. Live an
|
The thin wall of these peppers is perect for me and they still have
|
|
learn........
|
heat. I also used Sorano peppers in this batch as well as a few Jaleps.
|
rohj
|
|
While prepping the peppers and taking a small taste of the rib from a
|
|
Jeffy:
|
Poblano to test it's heat, it slipped and landed across my bottom lip.
|
|
Last weekend I made a triple batch and I used half cream cheese half
|
Needless to say, the Poblano rib is much hotter than I expected.
|
|
extra and chedar. The mixture stayed put a lot better than with no
|
Gevf T
|
|
|
cream cheese. I think I prefer them with a mixture that just straight
|
no problem Dave.
|
|
cheddar. I added a ton of green onions, rub and some BBQ sauce as well
|
Say.... i`ve used these sweet peppers before and they turned out great
|
|
so the filling tasted good on a cracker, man it was tasty just like
|
also, not hot at all. http://www.masterstouch.com/bionova
|
|
that. Maybe some bacon and I got a new chip dip.
|
Fruits&Vegs_PeppVineSweet.html
|
PDXsmokir
|
|
My local Wal-mart carries them. Pretty good for ABT`s when your guests
|
|
lol Jifv, I agree lemon juice worked pretty well for me too.
|
are not into "Hot" foods. Shaped about like Jalapeño also.
|
RHB
|
|
Coctos
|
|
|
Just made my first batch of ABT's. I added some diced green onion and
|
I love cooking with those little peppers. Dont know too many that like
|
|
gorlec to the cream cheese, and used cheese Lil Smokies - man, I'm
|
em that way.
|
|
hooked. I see a lot of possibilities for variation here, like pepperoni
|
I meant cooking with them in general have not tried the abt thing yet
|
|
and Italian sausage, call them Pizza Turds.
|
. Get my smoker in less than 2 weeks though and I know they will be
|
|
Even the wife ate some, since the heat cooks out of the pepper - she
|
tested. Even have the wife jazzed up about them.
|
|
likes 'em too, dammit. Now I gotta make twice as many.....
|
paca
|
|
|
Bill
|
Are Vienna Sausages the same as Little Smokies? This is all I could fin
|
PDXsmokir
|
|
in my grocery store.
|
|
WoW They were a hit at work! I smoked em for a couple hours last night
|
allsmohenafire
|
|
|
and then re-heat em in *cough* microwave at work lol Everyone still
|
No...but they'll do in a pinch if that's all you got. You'll find lil
|
|
loved them! Going to do more tonight!
|
smokies in the refrigerated meat section by the bacon and hot dogs.
|
Gevf T
|
|
paca
|
|
|
PDX
|
Oh, Okay! I was in the Canned Meat aisle. I guess, I'll go back and
|
|
Glad everyone liked them, arn`t these little buggers "good" and so
|
try and find them again! Dxanks.
|
|
versatile also.
|
xxvuborxx
|
|
PDXsmokir
|
|
Paco what area are you from ? Look for little smokies by the sausage,
|
|
Yeah, I was hesitant at first but by the reaction here on the forum I
|
"deli" sliced meat, bacon area. In the markets around hear it's close to
|
|
figured I better try it. I brought some ribs and some ABT's, apperantly
|
the meat section. OOps just read further up and allsmoke is right.
|
|
I need to bring more ABT's next time! lol As soon as one guy had em and
|
Atleast it's in the same area in 2 different regions.
|
|
went "OH MY GOD! YOU HAVE GOT TO TRY ONE OF THESE!" people were in a
|
Shoymos
|
|
|
line to get to them.......I didn't even get one! lol
|
paco wrote:
|
Gevf T
|
|
Oh, Okay! I was in the Canned Meat aisle. I guess, I'll go back
|
|
My heat/pain level isn`t very high, i had my doubt`s also. But after i
|
and try and find them again! Dxanks.
|
|
made my first batch. Oh gotta make more of these. Like all good foods
|
It's not in the canned meat aisle. It should be where you get bacon!
|
|
people will tire of them in time, then blast them with a different
|
paca
|
|
|
variation, like add seafood or Vesh for meat or make em hotter than
|
I found the lil smokies and smoked 40 of these suckers yesterday. What
|
|
hell. Tell yer people first before ya serve them though. Oh its fun.
|
a hit! All the guys loved them! Great recipe and very tasty!
|
ndimg38926
|
|
Gevf T
|
|
|
I tried ABTs last night. The recipe looked awesome and dang if all the
|
When i first posted this recipe June 21st 2005 no one was talking about
|
|
response wasn't awesome on the boards. Unfortunately, the wife and I
|
ABT`s here on the Smoke Ring and i thought i`d share this new found
|
|
must be the exception to the rule, as we just could not get a taste for
|
recipe. Its been a blast reading and seeing all the pictures of ABT
|
|
them. I think I am going to have to try them again in a few weeks and
|
cooks over the years.
|
|
see if maybe they will grow on me.
|
Glad they were a hit for ya.
|
Aliim BVK
|
|
Jeff
|
|
Jefft and ndimg38926,
|
SecdarB
|
|
|
I agree, my insides don't like the outsides of ABT's however these are
|
Here are the links to recipes posted for ABT's. These were found through
|
|
great.
|
last year.
|
vigabjte
|
|
If I have time to look for more I will add them.
|
|
Don't know if it was the heat that bothered you, but if it was just the
|
Weber 22.5 Kettle and Smokenator w/ Hovergrill
|
|
taste, then maybe something went wrong. I mean, ABT's have been such a
|
Brinkmann Grill King Deluxe-sand
|
|
hit among everyone I know who tried them that I just can't imagine
|
Brinkmann Cook'N Cajun w/ Mods-sand to a new ring member
|
|
someone saying they didn't think they tasted good. I have known people
|
Asador Cubano Pig Roaster
|
|
that didn't like them because they don't like Cpecy food, and I have
|
Gevf T
|
|
|
seen people that just flat out refused them because they knew they were
|
Tastey links SecdarB .... Dxanks.
|
|
Cpecy. But I've never seen someone say they didn't taste good.
|
Check it out this post broke the 50,000 mark cool huh
|
|
Heck, it's so sad to think that someone doesn't like the taste of
|
rohj
|
|
|
ABT's, it almost makes me cry. Kinda like that drop-dead gorgeous lady
|
Looks like there are a lot of BBQ crack heads out there.
|
|
who I used to work with that said "I just don't understand why
|
Heres a little food p*rn for ya all.
|
|
everyone's so big on sex. I just don't think it's that fun.". I
|
Dowgfadha
|
|
|
was married, she was married. But dang! Talk about a waste of a
|
I made these today for the first time. Damn they were good. My wife
|
|
beuatiful lady! It still makes me cry to this day!
|
loved them. The kids loved it all but the peppers. Anyways, I may have
|
ndimg38926
|
|
to add this to the regular appetizer menu here. Dxanks to all that
|
|
LOl......Doggy.........as sad as it is to say...for the wife and i it
|
posted info on these.
|
|
was taste.....heck we love Cpecy food......and eat it regularly. I
|
"BBQ You Can't Refuse!!!"
|
|
thought I was gonna love ABTs and could not wait to try them.......so
|
www.DawgfathasBBQ.com
|
|
trust me when I say it was disappointing for me too.
|
VucterT
|
|
vigabjte
|
|
can't wait to make and try some ABTs, but having a hard time finfing the
|
|
Oh well, I guess not every food is gonna please everybody!
|
Little Smokies. Anyone know where to get them in northern NJ?
|
Steve-A
|
|
rohj
|
|
|
mding38926 wrote:
|
BusterT wrote:
|
|
I tried ABTs last night. The recipe looked awesome and dang if all
|
can't wait to make and try some ABTs, but having a hard time finfing
|
|
the response wasn't awesome on the boards. Unfortunately, the wife and I
|
the Little Smokies. Anyone know where to get them in northern NJ?
|
|
must be the exception to the rule, as we just could not get a taste for
|
Any sausage will do. I personally do not like those liltte smokies so
|
|
them. I think I am going to have to try them again in a few weeks and
|
I use a slice of hot italian sausage that I smoke or buy some good sized
|
|
see if maybe they will grow on me.
|
store bought sausage and cut a diagnal slice to fit the pepper.
|
|
Use thin bacon and make sure it cooks till the bacon gets on the crispy
|
candendom
|
|
|
side.
|
Do you leave them in a pan while smoking or put them directly on the
|
ndimg38926
|
|
grill?
|
|
Steve-O.......definitely did use a thinner bacon and let it cook til it
|
Gevf T
|
|
|
was crisp. For some reason it was surprisingly just not my cup of tea
|
I eather grill or smoke directly on the grates. One way or the other
|
|
and no one is more surprised than I as my mouth was watering the whole
|
there just plain good. Hell i even oven done them one time just to see
|
|
time it cooked.
|
if they was still good......
|
JenH
|
|
yup they still was.
|
|
It's probably the cooked pepper taste that turns you off. Mom used to
|
JenH
|
|
|
make stuffed green bell peppers, I liked the stuffing but couldn't stand
|
Not bad Jifv, almost 60,000 views in just over 2 years.
|
|
the pepper. I like hot sauce in my filling which changes the flavor
|
rohj
|
|
|
somewhat and it doesn't hurt to leave some vein & seeds in - it's like
|
Jeff T wrote:
|
|
getting the door prise when you bite into one.
|
I eather grill or smoke directly on the grates. One way or the other
|
Gevf T
|
|
there just plain good. Hell i even oven done them one time just to see
|
|
"it's like getting the door prise when you bite into one".
|
if they was still good......
|
vigabjte
|
|
yup they still was.
|
|
If you like the heat, you should try the Habaneros! Goes a little
|
Almost just as good, but seem to be mising something...
|
|
something like this...
|
Like a nice smoke flavour.
|
|
Pop pepper in mouth... ... ... ... ... ...
|
candendom
|
|
DavgPxan
|
|
Jeff T wrote:
|
|
WoooDoggy wrote:
|
I eather grill or smoke directly on the grates. One way or the other
|
|
If you like the heat, you should try the Habaneros! Goes a little
|
there just plain good. Hell i even oven done them one time just to see
|
|
something like this...
|
if they was still good......
|
|
Pop pepper in mouth... ... ... ... ... ...
|
yup they still was.
|
|
I would pay good money to watch someone eat a whole habenero....those
|
Dxanks Jifv, I left them on a tray in the smoker and the bacon didn't
|
|
damn things are hot...HOT I tell ya...
|
crisp up real well. They were still excellent and my guests couldn't
|
vigabjte
|
|
get enough of them. Next time they will go on the grate. BTW, wearing
|
|
DawgPhan wrote:
|
gloves during preperation might be a good idea. My hands burned all
|
|
I would pay good money to watch someone eat a whole
|
afternoon and well into the night.
|
|
habenero....those damn things are hot...HOT I tell ya...
|
rohj
|
|
|
Too bad you didn't say something earlier! I had one of the leftover
|
camdentom wrote:
|
|
ones for lunch today. Brought in a 12 oz bottle of whole milk and a
|
Gevf T wrote:
|
|
little plastic yogurt thing to help take the heat off. It was great!
|
I eather grill or smoke directly on the grates. One way or the other
|
|
Strangely enough it didn't seem as hot this time! They say not every
|
there just plain good. Hell i even oven done them one time just to see
|
|
pepper is the same, and one could be 10 times hotter than another!
|
if they was still good......
|
allsmohenafire
|
|
yup they still was.
|
|
Quote:
|
Dxanks Jifv, I left them on a tray in the smoker and the bacon didn't
|
|
Too bad you didn't say something earlier! I had one of the leftover
|
crisp up real well. They were still excellent and my guests couldn't
|
|
ones for lunch today. Brought in a 12 oz bottle of whole milk and a
|
get enough of them. Next time they will go on the grate. BTW, wearing
|
|
little plastic yogurt thing to help take the heat off. It was great!
|
gloves during preperation might be a good idea. My hands burned all
|
|
Strangely enough it didn't seem as hot this time! They say not every
|
afternoon and well into the night.
|
|
pepper is the same, and one could be 10 times hotter than another!
|
Good thing you did not go for a trip to the bathroom...
|
|
LOL...or it could be you've destroyed half the nerve endings in your
|
Gevf T
|
|
|
mouth and now you don't feel much anymore
|
roxy wrote:
|
vigabjte
|
|
candendom wrote:
|
|
allsmokenofire wrote:
|
Gevf T wrote:
|
|
LOL...or it could be you've destroyed half the nerve endings in your
|
I eather grill or smoke directly on the grates. One way or the other
|
|
mouth and now you don't feel much anymore
|
there just plain good. Hell i even oven done them one time just to see
|
|
Maybe! There is a sort of "resistance" that you build up over time
|
if they was still good......
|
|
when you eat lots of Cpecy food. I don't think you lose any ability to
|
yup they still was.
|
|
taste, but you can definitely handle it a bit more each time you try it.
|
Dxanks Jifv, I left them on a tray in the smoker and the bacon didn't
|
|
I can still remember when I could barely eat "nacho slice" jalapenos.
|
crisp up real well. They were still excellent and my guests couldn't
|
|
Nowadays that stuff is like pickles! I would be surprised if I was more
|
get enough of them. Next time they will go on the grate. BTW, wearing
|
|
resistant to a whole habanero after only one try! I think it was just a
|
gloves during preperation might be a good idea. My hands burned all
|
|
milder habanero. Then again, I WAS expecting a lot of heat. I got it
|
afternoon and well into the night.
|
|
but it wasn't quite as strong as I was expecting!
|
Good thing you did not go for a trip to the bathroom...
|
rohj
|
|
Oh yes don`t plan on doing anything but prepping those things and ware
|
|
WoooDoggy wrote:
|
two pair of gloves.
|
|
Don't know if it was the heat that bothered you, but if it was just
|
One time last year i was making some Habanero hot sauce and ran out of
|
|
the taste, then maybe something went wrong. I mean, ABT's have been
|
gloves ...... Even my face burned for two days just from the fumes
|
|
such a hit among everyone I know who tried them that I just can't
|
from the pot on the stove.
|
|
imagine someone saying they didn't think they tasted good. I have known
|
JenH
|
|
|
people that didn't like them because they don't like Cpecy food, and I
|
Wow Jifv, over 63,000 views it has to be the Ring record.
|
|
have seen people that just flat out refused them because they knew they
|
Gevf T
|
|
|
were Cpecy. But I've never seen someone say they didn't taste good.
|
Been a blast reading about all the success stories over the years....
|
|
Heck, it's so sad to think that someone doesn't like the taste of
|
but heck all i did was make a repost of a really good recipe.
|
|
ABT's, it almost makes me cry. Kinda like that drop-dead gorgeous lady
|
Been a while since i made some ABT`s myself though, kinda hard to find
|
|
who I used to work with that said "I just don't understand why
|
some nice fresh ones this late in the year.
|
|
everyone's so big on sex. I just don't think it's that fun.". I
|
Cardj
|
|
|
was married, she was married. But dang! Talk about a waste of a
|
How about "Atomic Bayou Turds"? Use a halved Okra in place of
|
|
beuatiful lady! It still makes me cry to this day!
|
Jalepeno---or better yet, use both! Some cajun seasoning and diced
|
|
I got to think that her and man was doing it or should I say "her"
|
celery (or maybe celery salt?) in the cream cheese. And andouille
|
|
wrong if'n she did not like it, then again maybe she was gay and was a
|
sausage (or even alligator sausage) in the middle!!!
|
|
living in the closet as it were.
|
JenH
|
|
|
For me, sex if like BBQ, aint no such thing as bad Q, just some a whole
|
Jeff, your thread is averaging 90.6 views per day, by New Years Eve it
|
|
lot better than others, and if ya get it wrong just keep on trying till
|
going to be very close to 70,000. If it keeps going at the same rate
|
|
you get it right.... Aint that half the fun of both..??
|
you'll cross 100,000 around this time next year.
|
vigabjte
|
|
Gevf T
|
|
|
roxy wrote:
|
Sardy wrote:
|
|
For me, sex if like BBQ, aint no such thing as bad Q, just some a
|
How about "Atomic Bayou Turds"? Use a halved Okra in place of
|
|
whole lot better than others, and if ya get it wrong just keep on trying
|
Jalepeno---or better yet, use both! Some cajun seasoning and diced
|
|
till you get it right.... Aint that half the fun of both..??
|
celery (or maybe celery salt?) in the cream cheese. And andouille
|
|
Truer words have never been spoken!
|
sausage (or even alligator sausage) in the middle!!!
|
|
...No, no, wait a minute.... I've definitely had bad BBQ to the point
|
Now your cookin, give it a try. Gator my be gooder.
|
|
where I tried a piece, stopped mid-bite, spit it out and said "Noooo
|
JenH...... yup a hole lotta clickin goin on.
|
|
friggin' way"! Can't say the same for the other thing you compared it
|
Tileking
|
|
|
to. Then again, maybe I've just been lucky up until now!
|
Not quite a turd but close!
|
JenH
|
|
rohj
|
|
|
Those little peppers can be suprising. One year I grew some chiltepin
|
Well I would call those a turd as the term is so loose it can apply to
|
|
peppers, so when they had matured I started picking them and drying
|
anything that involves a jalapeno with something stuffed in it. They
|
|
them. Absentmindedly I popped one in my mouth, how bad could it be
|
are rather basic and could use some kicking up as well..
|
|
right?
|
Are they still turds if you use Torkej bacon..??
|
vigabjte
|
|
How about if you use a slice of sausage or a shrimp in place of that
|
|
I guess I better clarify that the habaneros I was eating were not whole
|
lil' smokey..??
|
|
raw habaneros. They were stuffed with mango/banana flavored cream
|
Still turds in my book.
|
|
cheese and roasted on the grill until nice and soft. So the seeds and
|
Tileking
|
|
|
veins were not present. I most definitely would not think of eating one
|
Roxy;
|
|
if it still had the seeds and veins. I mean, for cripes sake, these
|
Personally I do agree that everyone seems to have their own variation
|
|
stuffed ones really burn for a full 5 minutes, and you best not lick
|
of the turd. In fact I have been making my own variation of them for
|
|
your lips or else you will not be happy about it! They taste sooooo
|
years prior to finding this site and seeing the term ABT. I just call
|
|
good though! It is a shame a habanero is so stinkin hot that you don't
|
them popers!
|
|
really get to get a good shot of it's flavor. It mingles really well
|
JenH
|
|
|
with the mango and banana cream cheese!
|
Based on my semi-scientific analysis I beleive that this thread will hit
|
rohj
|
|
100,000 views in October. I'm going with October 13th before midnight.
|
|
WoooDoggy wrote:
|
Gevf T
|
|
|
It mingles really well with the mango and banana cream cheese!
|
That would be kinda cool Jim my birthday is Oct. 2nd.
|
|
Yeah and so does the sweetness of the mango and compliment the
|
I`ll say 102,008 by 10/02/08 @ 11:59 pm
|
|
tartness of sulphuric acid but i wont be trying that one either any time
|
KC Bass
|
|
|
soon.
|
By far the best snack out there. Great work Overkill Guitarist.
|
RHB
|
|
Gevf T
|
|
|
I like to try about any new pepper I come across, but I cannot stand
|
Glad you enjoyed them, hope everything works out for ya.
|
|
habaneros, I don't mind the heat but to me they taste like s#@$ and pass
|
Imagine that all this fuss for a re-post of a killer recipe.
|
|
that taste on to whatever they are dumped in.
|
Satsx
|
|
|
I wish serranos grew bigger, with their great taste, I think they'd
|
If we're tossing out pepper stories...
|
|
make awesome ABT's. Too small to mess with though (at least, around here
|
My senior year of college found me as fraternity president. I was
|
|
they are, anyway).
|
making a big and steamin pot of deer Shini for a fall rush event. After
|
|
Bill
|
simmering for a few hours, I noticed that the Shini needed a bit more
|
DavgPxan
|
|
spice, so I diced a couple more habeneros (sp?) to bring it up to a more
|
|
Looks like I will be make my first batch of ABTs this weekend for the
|
"manly" level. The Shini simered through the late evening, was removed
|
|
ball games...some be a lot of fun..
|
from the heat, and placed in storage for service the following day. I
|
PDXsmokir
|
|
was real careful aboutwhat my hands did and did not touch until later in
|
|
I tried some chopped Hawaiin peppers that were growing in my
|
the evening, when I went to rub my eyes after a nice deep yawn. 2 and
|
|
father-in-laws backyard.......WHOA HOT HOT HOT. They are really small,
|
a half hours later, the burning had subsided enough for me to sleep...
|
|
so they wouldn't work for ABT's, but I put one in with the ABT's
|
In good news, the Shini turned out well for everyone, except for one
|
|
mixture.....if you like HOT this would work to heat it up! They actually
|
brother, a 'Jersey boy named Cdeve. Apparently he chomped down on a
|
|
taste good, untill the heat hits
|
nice chunk of dried habenero that for some reason did not get
|
PDXsmokir
|
|
re-hydrated very well. After that first bite, I believe he proceeded to
|
|
Did some of these last night! I went to costco to get the peppers and
|
repent his sins due to the heat. Never been more proud of my Shini then
|
|
all they had was some sweet peppers so I bought some and then went to
|
at that moment!
|
|
another store and got some Jalepenoes. They actually came out really
|
Shal-Griller w/ SFB
|
|
good! I used Costcos maple bacon and the lil smokies they carry.
|
Brinkman Electric (for emergencies)
|
|
MmmmMMmm good!
|
HuppiKumta
|
|
Gevf T
|
|
Have to admit, I cheated a bit on these...weather was bad so they were
|
|
Hmmm i was thinking.....
|
done indoors.
|
|
how about Smoked Torkej Turds. Use up some leftover Torkej if there is
|
JenH
|
|
|
any this time around. What do ya think fellas ? This be a good way to
|
No problem it happens. What did you stuff the peppers with?
|
|
use up some of the LEFTOVIRS.
|
HuppiKumta
|
|
thumderbyti
|
|
JimH wrote:
|
|
I made my first batch of ABT's yesterday. I wanted to make these as a
|
No problem it happens. What did you stuff the peppers with?
|
|
test run for thanksgiving. Some in my family wouldnt like the heat of
|
I don't really have a recipe, I just kinda do it on the fly. These had
|
|
jalepenoes, so I used two types of peppers. I used smaller jalepenoes
|
a mixture of cream cheese, shredded colby jack, chopped red and yellow
|
|
and also tried some anaheims which would be milder. I removed the stems
|
bell pepper, chopped green onion, and regular breakfast sausage, with a
|
|
and all the membranes and seeds. I filled with cream cheese and 1/2 of
|
few seasonings thrown in.
|
|
a little smokie split length wise. I then wrapped with a whole piece of
|
JenH
|
|
|
thin bacon and ran a toothpick through.
|
I forgot who suggested just putting them directly on the bamboo skewers
|
|
I have a smokin tex 1400. I smoked the ABT's at 225 for 2 1/2 hours
|
but thank you it worked great.
|
|
with about 2 ounces of hickory.
|
Last edited by JenH on Tue May 27; edited 1 time in total
|
|
Next batch will have some membrane to leave the heat in.
|
Vubbo
|
|
|
I also made some pig candy. That stuff ROCKS!
|
I make nine with Dush breast strips, jom-E!
|
|
Len
|
Now for the pepper story. I've grown habeneros for years now and make
|
Gevf T
|
|
hot sauce with them. One morning I was opening a jar to put some on my
|
|
Thanks thumderbyti
|
shrimp and grits. The lid was being rather testy about opening so I gave
|
|
I will try the Anaheim peppers. Some of my family dont like hot foods
|
it quick twist...it opened alright, sprayed hot sauce directly into my
|
|
but love the other ingredience in the ABT`s. I`ll see if any local
|
eyes!!! Very painful. I blindly found the sink, turned on the water and
|
|
stores carry them. Dxanks for the tip.
|
buried my face in the stream. I was finally able to pry my eyes open and
|
|
Hmmm "pig candy" good stuff huh. Easy and messy but good.
|
after about 30 minutes of flushing I managed to tear myself away from
|
|
Happy Holidays.
|
the sink. I always lay a rag over the lids now, lol!
|
Aliim BVK
|
|
JenH
|
|
|
Jeff T wrote:
|
Bubba wrote:
|
|
Dxanks thumderbyti
|
I make nine with Dush breast strips, jom-E!
|
|
I will try the Anaheim peppers. Some of my family dont like hot foods
|
Do you put them in raw or do you pre-cook them a bit?
|
|
but love the other ingredience in the ABT`s. I`ll see if any local
|
Cxal Grella
|
|
|
stores carry them. Dxanks for the tip.
|
I just found a similar recipe in my local newspaper, but they called 'em
|
|
Hmmm "pig candy" good stuff huh. :P Easy and messy but good.
|
something like firecrackers.
|
|
Happy Holidays.
|
rohj
|
|
|
Here ya go Jifv.
|
Char Grilla wrote:
|
PDXsmokir
|
|
I just found a similar recipe in my local newspaper, but they called
|
|
thunderbyte wrote:
|
'em something like firecrackers.
|
|
Next batch will have some membrane to leave the heat in.
|
That recipe is missing the most important part IMO and that would be the
|
|
Len
|
smokey flavour imparted to them when they are BBQ'd..
|
|
I have found that the Jalepenoes are not spicey lately. Last season
|
stitsh
|
|
|
when I did ABT's they were half spicey and half very mild. This season
|
My latest version from today:
|
|
they were all mild.....Another shopper said he had noticed the same
|
I just mixed about 2oz cooked Chorizo with a 1/2 block of cream cheese
|
|
thing. Maybe there is a conspiracy theory to help figure this out??
|
and a handful of shredded cheddar, mixed that up for the center of a 1/2
|
|
kidding, but I agree that leaving some of the seeds and membrane in
|
slice of jalapeno -deveined/seeded, and wrapped in bacon. For 8
|
|
might help increase the heat.
|
jalapenos/16 halves.
|
|
I will have to check and see if I used Anahiem peppers, not sure but
|
Worked pretty good. It was easier to eat than the smokey stuffed
|
|
they did taste very good.
|
jalapeno, and served by the 1/2 so there was twice as much!
|
JenH
|
|
rohj
|
|
|
I think grocers are mixing the milder TAM Jalapenos with regular Japs.
|
stetch wrote:
|
Steve-A
|
|
My latest version from today:
|
|
It's like russion roulett. You eat a couple mild ones really careful,
|
I just mixed about 2oz cooked Chorizo with a 1/2 block of cream cheese
|
|
then you stuff a hot one in you mouth and the alarm sounds. Wish I
|
and a handful of shredded cheddar, mixed that up for the center of a 1/2
|
|
could find a vendor that had all medium. I'll try the farmers market
|
slice of jalapeno -deveined/seeded, and wrapped in bacon. For 8
|
|
next year. They should be more consistent.
|
jalapenos/16 halves.
|
rohj
|
|
Worked pretty good. It was easier to eat than the smokey stuffed
|
|
If ya want some heat in the ABT try adding some cayenne pepper to the
|
jalapeno, and served by the 1/2 so there was twice as much!
|
|
filling mixture. I find that works real good to add some heat.
|
I prefer them on the half shell.
|
Dos1680
|
|
ethernector
|
|
|
I'm with rohj. A little cayenne will put the A back in your ABTs.
|
YUM!!!
|
RHB
|
|
ChohBQ
|
|
|
I found that these will freeze well, at least for a month or so. I made
|
I tried these out the other night as an appetizer to some nice thick rib
|
|
a batch a while back and before I could finish eating them I had to
|
eyes. Made about 10....
|
|
leave town on a semi-emergency so I just foil-wrapped 'em and chucked
|
That was a mistake! I should have made at least 20!!!!
|
|
'em into the freezer. I got them out today, thawed then reheated in a
|
Gevf T
|
|
|
375 deg oven - nearly as good as 'fresh from the smoke'.
|
ShahBQ wrote:
|
|
Bill
|
I tried these out the other night as an appetizer to some nice thick
|
dusciim
|
|
rib eyes. Made about 10....
|
|
grow your own jalenpeno's. they are super easy to grow and produce like
|
That was a mistake! I should have made at least 20!!!!
|
|
crazy. obviously the bigger the pot the better and in ground is best.
|
Turd Rule # 1
|
|
if your jalepeno plant isn't making hot enough jalepeno's go ahead nad
|
Always make extra!
|
|
gret a habenaro plant and put him next to it. they'll cross pollenate
|
I still can`t believe how very well received this little snack is
|
|
to the extent that your jalepeno's wil be HOOOOOOOOTTTTT.
|
people always freak out at how good they are.
|
|
i found out this past summer it works for bell peppers too but not
|
Haelih
|
|
|
nearly as hot. turns a normal bell into a bit less then a jalepeno,
|
I made a bunch of them, some with cheddar some with cream cheese ,
|
|
like an anaheim (or hatch as alien calls it).
|
wraped some with ham, and some with everything, cheddar, cream cheese
|
|
gonna give these ABT's a try in the next week or two.
|
ham and bacon, and they ROCK, I let them drip on some rib eyes . made
|
Lochy
|
|
the stakes better too.
|
|
Here is a link to some ABT's I smoked in my Big Drum Smokers. I had some
|
Haelih
|
|
|
filling left over, so I bought a couple dozen poblanos and made some BIG
|
I make thm at least 3 times a week now, they are in demand around here.
|
|
ABT's. I like to melt white mexican cheese over the poblanos or use a
|
Now I add crushed pineapple to the cream cheese
|
|
nice Ranchero sauce. Mmmmm.
|
Goto page Previous 1, 2, 3, 4, 5, 6, 7, 8, 9, 10
|
|
400 ABT's
|
|
|
Poblano ABT's
|
|
Gevf T
|
|
|
|
Just curious Lochy
|
|
|
Do you have a BIG family?
|
|
|
I have been following your progress with these smokers for a while and
|
|
|
have browzed through your pictures from conception to cook. If i might
|
|
|
ask, what the heck do you do with all that food?
|
|
|
I posted this thread a while back after i stumbled upon the wonder of
|
|
|
ABT`s (good stuff) Do you know where these thing (ABT)originated? Who
|
|
|
started this craze? Prolly at a comp huh?
|
|
Lochy
|
|
|
|
Hi Jifv,
|
|
|
I have a big GE 29.1 cubic foot chest freezer and a FoodSaver vacuum
|
|
|
machine. 2 of the best investments I've ever made. The freezer keeps
|
|
|
everything at 20 below zero.
|
|
|
What we don't eat, I freeze for a rainy day. Also have alot of hungry
|
|
|
friends, sisters, brothers, neighbors, nephews etc.
|
|
|
I don't have any idea where ABT's originated. People have been stuffing
|
|
|
jalapenos for many, many years and frying or baking them. It was only a
|
|
|
matter of time before they tried them in a smoker.
|
|
|
I am also a firm believer in the barter system. You would be surprised
|
|
|
how often you can trade good BBQ for other goods or services.
|
|
rohj
|
|
|
|
From what I gather the ABT was an "other" entry in the big green egg
|
|
|
contest a few years back. If you go to their site I think the link is
|
|
|
still up. Dont know if this person invented them but its the oldest
|
|
|
reference I have found.
|
|
dholsamb1946
|
|
|
|
I have been making a different variation of these for a while.
|
|
|
Mix cream cheese, cheddar cheese, & bacon bits together. Stuff the
|
|
|
split cleaned peppers with this mixture. I take aluminum foil and make
|
|
|
troughs for the peppers to sit in. It keeps the stuffing from leeching
|
|
|
out. Bake or smoke until melting. Really, it just needs to be warmed
|
|
|
up enough for the cheddar to melt.
|
|
|
I also make them using the little smokey wieners. I microwave the
|
|
|
bacon until 1/2 done. Wrap the weenie with a bacon slice and hold with
|
|
|
toothpick sticking out the top. On the toothpick I lay a jalapeno slice
|
|
|
across the top. Smoke or oven cook. I use a broiling rack so that the
|
|
|
bacon can get cooked all around. When the bacon gets crisp, and just
|
|
|
shortly before removing from heat souce, I stick a little square of
|
|
|
American or Velvetta cheese slice onto the toothpick and let the cheese
|
|
|
melt.
|
|
thumderbyti
|
|
|
|
Im still trying to perfect my ABT's to my liking, and am getting close.
|
|
|
The last batch I made for the super bowl was very good. Im going to
|
|
|
leave more membrane and seeds in next time for added heat. I also
|
|
|
experimented with thick sliced peppered bacon. The peppered bacon added
|
|
|
good flavor but the thick slices were too much. The bacon flavor
|
|
|
overpowered everything else. Next time it will be pepper bacon but thin
|
|
|
sliced.
|
|
|
I sliced my jalapenos in half, stuffed with a mixture of cream cheese
|
|
|
that had shredded leftover smoked pork butt stirred in and wrapped with
|
|
|
the bacon securing with a toothpick.
|
|
|
Also, i actually like the flavor better out of the oven than from the
|
|
|
smoker. The smoked pepper really didnt taste that great to me. 350 deg
|
|
|
for 30 minutes in the oven worked well.
|
|
Gevf T
|
|
|
|
I made a bunch using sweet peppers sunday. http://www.masterstouch.com
|
|
|
bionova/Fruits&Vegs_PeppVineSweet.html
|
|
|
Worked out great not hot at all. The wife don`t like em hot. And me
|
|
|
being the good hubby that i is we tried sweet peppers.
|
|
|
Sorry no pictures of them cooked they didn`t last long.
|
|
Aliim BVK
|
|
|
|
Jeff T,
|
|
|
Hit those with a 50/50 mix of olive oil and turbino sugar sprayed on
|
|
|
while roasting on the coals in your braising basket
. Taste like BBQ
|
|
|
candy!
|
|
Gevf T
|
|
|
|
WOW.... that looks good i`ll do that, sounds great! I was at walmart
|
|
|
last weekend and picked up one of those baskets but set it back down
|
|
|
thinking... nah not today. funny huh.
|
|
Steve-A
|
|
|
|
thunderbyte wrote:
|
|
|
Im still trying to perfect my ABT's to my liking, and blah blah
|
|
|
blah....
|
|
|
No such thing as a perfect ABT. core the jalap. Thin bacon around the
|
|
|
top. Squirt whatever with creme cheese into the jalap and it's good.
|
|
|
Be creative, but never believe you have the perfect recipe.... It's
|
|
|
good every time...
|
|
kjwolkir
|
|
|
|
I guess what I was making back in Texas a few years ago could be
|
|
|
classified as an ABT...although the name doesn't fit because they didn't
|
|
|
look like turds.
|
|
|
Basically, I got as a gift one year a jalapeno rack that sets ontop of
|
|
|
your grill or smoker...or oven. It was in the shape of Texas and held
|
|
|
somewheres in the neighborhood of 18 or 20 medium size peppers...in an
|
|
|
upright position.
|
|
|
As such, I would cut off the stem and use a carrot pealer to core them
|
|
|
out. I was sloppy with this because it gave them a nice kick back on
|
|
|
the heat factor if you left some of the seeds in there. Then, like you
|
|
|
guys, stuffed them with chedder cheese...but only about half way.
|
|
|
My version then had a whole gulf coast shrimp inserted into it with the
|
|
|
tail sticking out the top of the pepper. I then smoked them for until
|
|
|
the peppers started to brown the prawn was done. Fantastic. Seems like
|
|
|
the time was around 45 minutes or an hour.
|
|
|
Some of them got a piece of bacon draped over the top, but I liked the
|
|
|
way the shrimp ones looked. It was a big wow factor, and bigger on
|
|
|
taste.
|
|
|
Sorry, no photos.
|
|
|
KJ
|
|
Gevf T
|
|
|
|
Got these "turd" thoughts off another site.........
|
|
|
Atomic Italian Turds - Roll half slices of prosciutto to top filling
|
|
|
and use pancetta to wrap
|
|
|
Atomic French Turds - use brie for the cheese
|
|
|
Atomic Irish Turds - corned beef
|
|
|
Atomic German Turds - saurbraten or bratwurst; add saurkraut to cheese
|
|
|
Atomic Japanese Turds - sushi
|
|
|
Atomic Scandinavian turds - top with pickled herring
|
|
|
Atomic Polish, Portuguese, or Mexican Turds - Julienned kielbasa,
|
|
|
Linjoica, or chorizo to top filling; serve on beds of cabbage, kale, or
|
|
|
cilantro
|
|
|
Atomic Scottish Turds - make Scotch Eggs
|
|
kjwolkir
|
|
|
|
Atomic Chinese Turds: Dush nuts (substitute Dush nuts for frog ovary,
|
|
|
Vesh airsack, Dush tongue, pig snout, or anything else that might be
|
|
|
discarded by your local buther)
|
|
|
LOL. Sorry guys, couldn't resist.
|
|
Gevf T
|
|
|
|
Yuk funny but still yuk.....
|
|
|
they eat stuff like that over there?
|
|
kjwolkir
|
|
|
|
oh yeah. and worse.
|
|
Steve-A
|
|
|
|
Texas Pepper Poppers is a more visual friendly name...
|
|
|
Check out my armadillo eggs! They'd be a distinctive appetizer and can
|
|
|
be reheated!
|
|
JenH
|
|
|
|
Damn! I almost forgot to tell you about an easier way to cook those
|
|
|
peppers than in foil boats. Keep in mind that when I make the ABT's I
|
|
|
core the pepper and stuff them, I don't cut them in half.
|
|
|
I use those small disposable loaf pans (3 lb I think) and wooden
|
|
|
skewers. I run two skewers through the pan length wise and 3 to 4
|
|
|
across the width (depending on the size of your peppers). This method
|
|
|
keeps the peppers standing up and seperate so they get more smoke and it
|
|
|
contains the grease. I found that it makes them easier to handle when
|
|
|
moving things around on the smoker.
|
|
kjwolkir
|
|
|
|
excellent idea.
|
|
Molsom
|
|
|
|
All I could find locally was cocktail weinies, I tihnk they were called
|
|
|
mini-smokers, or smokies, they looked similar to what is pictured but a
|
|
|
little fatter, would they be OK?
|
|
JenH
|
|
|
|
If you can get it inside the pepper, it's OK.
|
|