ABT Question


 
Michael G. (Canada Mike)

Michael G. (Canada Mike)

TVWBB All-Star
I've been researching ABT's in the forum, and I have two questions. In all the recipes there's a call for thin sliced bacon. Am I correct i assuming that the bacon is fried before being wrapped around the chiles? Otherwise, since most recipes call for a half hour of smoking the bacon would be raw, right?

Also, I'm making these for a dinner party, and I really need a better name than Atomic Buffalo Turds. I mean, Atomic Buffalo Tasties? Terrifics? Tamales? I mean, I need some help here!

Cheers,
Canada Mike
 
Michael,

You can use any bacon you like. Obviously if you use thinner bacon, they will be done sooner. I prefer thinner bacon as opposed to thick cut, because they finish faster and give enough flavor and texture without taking over the cheese, sausage and pepper. I have never heard of frying the bacon prior. It would be kind of hard to wrap the peppers with fried bacon.

You can smoke/grill them as long as you want. Longer you leave them on...crispier the bacon will get.

As far as names go...unless it's a church potluck or formal occasion...I'd go with Turds

Make some for me!!!
 
Thinner bacon will hold together best, stay uniform and render much of the fat, making them less greasy.

I cook mine in the 245º-260º range and it generally takes around an hour and a half to render and crisp the bacon. I would shy away from prefrying, blanching, etc.....it's not necessary and will make it harder to wrap and keep them wrapped. I use Oscar Mayer bacon, fairly inexpensive, thin and consistent slices.

You can call them anything you want.....Poppers, Stuff Jalapenos, Bacon Wrapped Stuffed Peppers, use your imagination/judgement if 'turd' is not acceptible! But I will say 'Atomic Buffalo Turd' is a great conversation starter.

Here's a few from a recent cook.

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Alright...been a while since I've made these and now, after seeing Larry's pics, I'm going to have to throw some on this weekend.

Michael - There's no room for "uptightness" around the grill. Call them "ABTs". If someone asks what A.B.T. stands for, tell them. If they take offense, you'll know to avoid them in the future
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...Or call them stuffed, smoked jalapeno poppers.
 
I agree, thin bacon for 1.5 hrs or so. I have seen many where people do not cook them nearly long enough and the bacon is still real fatty. The pepper and bacon can take it, so let them cook. I am bringing my kettle to work friday to make a batch for our pot luck. I make my moms cheeseball recipe and add some chopped brisket to the cheese. I like lil smokies but nothing beats brisket in an ABT.
 
Thanks, everyone, and, really, the turd thing was tongue in cheek...

It sounds like it would be perfect to put them on while the ribs are resting.

Cheers,
Michael
 
Larry, your turds look awesome!!!
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Now my mouth is watering.

I used to tell my wife that I love bacon so much that you could wrap a turd in bacon and I would eat it.....now I can say that and actually mean it!
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Weldon
 
Hey Larry, it looks like you use a full piece of bacon? I have always just cut the bacon package in half, then kind of tugged on the piece to stretch it out. I may have to try a full piece.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary Michael:
Hey Larry, it looks like you use a full piece of bacon? I have always just cut the bacon package in half, then kind of tugged on the piece to stretch it out. I may have to try a full piece. </div></BLOCKQUOTE>

Yes, one whole piece per pepper half! I hate and try to avoid the 'squeeze cheese' you see oozing out!!! I want to keep all of the cheese in!! LOL
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Marc:
Hey Larry, Your doing "pepper halves" (pepper boats) not whole? </div></BLOCKQUOTE>

Yep, just the halves!
 
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