AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => BBQ Appetizers => Topic started by: richoso12 on May 15, 2011, 11:56:42 am
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I know that everyone has a certain way of preparing peppers for ABT's. I slice them in half, and only remove the seeds. How do you prepare peppers?
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I cut off the small end and then take out the seed and lining. Stuffed with flavored cream cheese and a cold yellow or american cheese. I wrap it all with a thick bacon to cover the end used for stuffing. Throw a little rub on it and your good.
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Sliced in half(seeds removed), filled with cream chees, add a lil smokie sausage and wrap in bacon...Dust with a sweet rub then smoke for about an hour = Delicious
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I have made these several ways, but by far, the easiest is cutting off the top, slicing them in half, clearing out all the seeds & membrane, then stuffing it with whatever mix you like and wrapping it with bacon.
Then put some BBQ Rub on it and smoke it for about an hour.
Awesome appetizers..
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nice thread rich.....
i remove the top and seed pod, fill 3/4 way with cream chz, then plug the top wth menonita or oaxaca chz, then wrap with bacon and dust with some of my rub.
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I like two ways, sliced in half when in a hurry with sausage and provalone cheese wrapped in bacon. Or when I have time top cut off and cream cheese mixed with whatever I can find and bacon wrapped of course...
Quiggs
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remove the stem. remove seeds and membrane. from here find your favorite ingredients and stuff them. take a slice of bacon and lay it over the hole where the stem was cut off. put a toothpick through the pepper and bacon. cook to desired doneness. i use a pepper grill to cook them on.
(http://i801.photobucket.com/albums/yy291/n2dabluebbq/th_Chile-Grill-Texas-Longhorn-20-lg.jpg) (http://s801.photobucket.com/albums/yy291/n2dabluebbq/?action=view¤t=Chile-Grill-Texas-Longhorn-20-lg.jpg)
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I usually cut off the top and slice in half. If I do 20 peppers, I keep the seeds from 1 of them and throw them in while I am browing some hot Italian sausage. Drain and crumble the sausage and let cool then mix with cream cheese. Stuff the peppers and wrap with bacon, usually thin sliced. A tooth pick to hold it all together and smoke for about an hour. Tried the little smokies once but it didn't go over as well. That Texas shaped pepper rack looks sweet, I got to get me one of those!
Jim
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I have been making these for a few years now and have found that smoking them for 3 hours at 220deg make a better product.
Just saying!!!
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Hi Millie, and thanks for your reply. Can you tell us what is different by smoking them for three hours, as opposed to less than three hours?
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don't know about dave, but the longer i cook mine, the less heat they seem to have. also not s crisp when bitten in to. i normally cook mine for 45-1 hour.
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I just think the flavors meld together better over time.
And I have not had any trouble with them not being crisby.
I have entered them in a few contest and won 1st place every time.
A few years ago I served them at the race at PIR and had a couple of mexican chicks try to kidnape me.
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I like the stem to remain on the pepper so I slit the side of the pepper, remove the seeds and stuff with cream cheese mixed with rub then close the pepper tightly with bacon tightly wrapped around the pepper and put in smoker at 250 until the bacon is done. I present the ABT on a piece of flowered kale and a dipping cup of Ranch dressing.
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sounds good bill and thx for bringing a thread to the top started from someone who is missed dearly......
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Yeah, cool thread. I just made some for the second time. These were really good! I removed the seeds and membrane and sliced in half lengthwise. Stuffed with cream cheese and wrapped with bacon. Used some Mad Hunky rub on them and slathered with Sweet Baby Rays. I like the idea of holding back some seeds and using it in a mix with sausage and such. Might try something liike that next time.
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I made some ABT's tonight for the family. So good.
Enjoy!!!
(http://i174.photobucket.com/albums/w88/AZBarbeque/ABT%204_zps4yi4wpox.jpg) (http://s174.photobucket.com/user/AZBarbeque/media/ABT%204_zps4yi4wpox.jpg.html)
(http://i174.photobucket.com/albums/w88/AZBarbeque/Abt%201_zpsmk9hccsc.jpg) (http://s174.photobucket.com/user/AZBarbeque/media/Abt%201_zpsmk9hccsc.jpg.html)
(http://i174.photobucket.com/albums/w88/AZBarbeque/ABT%202_zps6tzh5owo.jpg) (http://s174.photobucket.com/user/AZBarbeque/media/ABT%202_zps6tzh5owo.jpg.html)
(http://i174.photobucket.com/albums/w88/AZBarbeque/ABT%203_zpstd9w1a4h.jpg) (http://s174.photobucket.com/user/AZBarbeque/media/ABT%203_zpstd9w1a4h.jpg.html)
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Your ABT's look terrific, Michael! :P
I cut the tops off and then ream 'em out with a potato peeler. I have a couple of vertical racks to hold the peppers upright, but if they get too hot, the cream cheese filling poops out of 'em. I'm only successful about half the time. I gotta try stuffing them with ground meat. I have used pulled pork on occasion.
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Try mixing some cream cheese w/chives in Italian sausage then stuff your peppers. I've done that and they turned out real good.
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Sounds good. :P
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Making up lots of ABT's for this Saturday's event we are out at in Queen Creek.
It's the Bacon, Blues & Brews event.
https://www.facebook.com/Bacon-Blues-and-Brews-Fest-525091010978432/
If you are in the area, come on out & see us & enjoy some of these amazing treats.