ABT

[Tom Fischer]

I have had my WSM for about a month and I am enjoying using it. To date, I have cooked back ribs (BRITU) two times, and a beef brisket using the recipes on the website. I am eager to try other recipes as well. I have the seen the acronym ABT referenced several times but have been unable to find what it is. Can someone please tell me what it is?

Regards,
Tom

 

[Doug D]

Cream cheese and pork-stuffed, smoke-cooked jalapenos. (Atomic Buffalo Turds) Search on ABT and you'll find some recipes.

 

[Guest]

look in the forum for appetizers, i know there is an open forum about them. And by the way they are awesome!

 

[Dave Lewis]

I made a batch of 48 (on the half shell) this weekend for a neighbor bbq party we were hosting, and the jalapeno's were much hotter than previous jalaps I had purchased. I've been disappointed in the heat of the store bought jalaps I purchased in the spring, (little hotter than green peppers) but these late summer ones (from the same store) had fire in them. Little beads of sweat on your brow and upper lip level of fire. Yeah Baby!! /infopop/emoticons/icon_cool.gif

 

[Scott Miller]

Question about the ABT's. Does the bacon get crispy enough? How long do you smoke them and at what temp?

 

[John Mason]

If you want just a little smoke flavor, use one chunk of smoke wood for an hour, maybe 90 minutes. Then put 'em in the oven for a couple of minutes til the bacon crisps up.

You want more smoky flavor use another chunk or two and leave 'em in the WSM for 2-3 hours 'til the bacon gets crispy. I run the grate temp at about 260.

 

[Dave Lewis]

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> Does the bacon get crispy enough? <HR></BLOCKQUOTE>Depends on how you like bacon. I'm not particular. I usually throw the ABTs on while I'm cooking other meats or after the other meats come off. So, if I've been cooking chicken, the ABTs cook at 325-350 degrees for about 30-40 minutes and the bacon gets sort of crispy, but not frying pan crispy. Last Sunday, they went on after a 19 hour butt and brisket cook so my lid temps were only 210-225 with all the vents wide open. An hour and a half later the bacon was cooked, but not crispy. Either way the ABTs were excellent and my guests devoured them.