Muttman's ABT or rather ABTBs


 

*Matt*

TVWBB Fan
I have have seen so many different way to prepare ABT and have tried them all but I have stopped looking and finally figured out what works best for me. I thought I would share my secrets and hopefully help others out -

First - I start with Round Tooth Picks, 4-5 hand fulls of Japs - and regular Cream Cheese (2 boxes) - (low fat doesn't hold its form as well) and the secret - OSCAR Myer's Regular Bacon (2 packages) - not center cut, not thick cut but regular bacon - I know its on the pricy side but its worth it. Also you can get 3lbs at Sams for $9 so but I find it to be a bit thinner than what you find at or normal Retail Stores -

Here goes -
Large Cutting board, Japs and a knife -
IMAGE_3E5D1C14-D14E-43A6-90A2-2533B89CB555.JPG




I cut them in half and seed them - no running water - Key is to keep a dry work surface and water puts to much moister in the air and it will kill you during this process!

IMAGE_A828F84A-2746-4A27-AFCF-DD8B25268DED.JPG


Next Regular butter knife and Regular Cream Cheese - Yes, I have tried all the mixtures, taco mixs, ranch mix, you name it I have tried it and I always return to regular cream cheese - each to their own here!

IMAGE_F578013F-6839-4F75-A0F7-11EB9EAE0F5E.JPG


Once you have the cheese filled halves - pull your bacon out of the fridge - not before this step you want your bacon cold not room temp!

I cut the bacon in half - right through the package, this keeps it form! I then cut the peppers in half - hmm - why the ABTB (or bits)as we like to call them - they are poppers after all.

IMAGE_5D7D4645-30F4-4573-986B-CF8D00484B2B.JPG


Quick Roll -

IMAGE_8A43FB86-79B4-408E-8713-0A67F52635F0.JPG


IMAGE_BB114300-5710-40D7-A6DB-705D3352B03D.JPG



Next Secret - back to the fridge -


IMAGE_52E81BE3-E397-4642-AFAC-C19E5EED942D.JPG


And for those of you that like be prepared - I acutally make a few extras and freeze them.
IMAGE_AE185ACA-A5D0-4D77-B380-669262A63146.JPG


Indirect Heat for 40 mins or so and they come out perfect!


IMAGE_FF5F9B96-CB51-4D29-91F5-7623E2B42843.JPG


Hope you enjoy!
 
40 minutes? --Just realized you're doing them on the barbie so times and methods will vary.

I've had them in the WSM (albeit at smoking temps--225--on the barbie the temps will be hotter so be aware) for 2 hours and all I get are shrivelled japs and basically raw bacon. The method suggested to me (using the WSM) is:

I ended up cooking the bacon on the stove (frying pan) for a couple minutes/side prior to their addition to the jap (the bacon is still "wiggly") and then putting it on the jap (either half a semi-cooked slice just on top with a toothpick or a whole semi-cooked slice wrapped around the jap with a tooth pick).

Then into the smoker for an hour (again, still at 225) and they're done perfectly. The jap still resembles a jap, the bacon finishes cooking and all has a nice smokey flavour.

chacun à son goût! (each to his own taste).
 
Last edited:
Thanks for the demo, Matt. Going to have a marathon ABT wrapping party,how long they stay good in the freezer?
 
We haven't had any last longer than 2-3 months in the freezer before someone says "hey you got any poppers ?" (ABTs get called poppers around here, not sure why) but they seemed fine at that point.

Works better if you freeze them on a cookie sheet or similar first and then bag them after they're frozen.
 

 

Back
Top