first time abt's


 
S

Sandy B

TVWBB Super Fan
I'm okay with capscasin but the first time I made abt's they were all over the place, the first one I had was really good, the second was really bland and the third was insanely hot. In all cases the cream cheese and the bacon were good and consistent. But when people ask if ant's are spicy or not, what do people say ? If people like the heat and they get a mild one they are dissapounted, if they like the mild and they are screaming, no one leaves happy.

This is the one thing where ( unless I am mistaken) you have zero control over the end product and it ends up being a complete crap shoot.
 
Sandy, the jalapeños can be all over the place. My ABTs yesterday were really spicy, which I like. You can always use a different pepper such as green peppers so they are not really spicy. I have also heard that if you soak jalapenos in sprite that they will mellow, I have never tried this because I don't want mellow. I will mix some left over rub into my cream cheese to give it a little more bite. I believe that you can have total control over the ABTs.
 
I did. In fact I went to great lengths to scrape out all of the seeds and the membranes. Even so individual 1/2 peppers were ALL over the place, some with the great smoky slow burn, some had no heat and some were insanely hot. I know the truism the smaller the pepper, the hotter it is but within the same size jalapeños, some were unnoticeable some were WAY to hot, and I'm a fan of the heat.
 
James Lake said:
Sandy, the jalapeños can be all over the place. My ABTs yesterday were really spicy, which I like. You can always use a different pepper such as green peppers so they are not really spicy. I have also heard that if you soak jalapenos in sprite that they will mellow, I have never tried this because I don't want mellow. I will mix some left over rub into my cream cheese to give it a little more bite. I believe that you can have total control over the ABTs.
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I've been sampling them for a little while now, they are still all over the place. This is my problem, if I try pulled pork or ribs I know immediately if they are to my liking or not. With the ABT's, the first one is no indication if the next one will be good bad or indifferent.
 
Sandy I tried them once with cream cheese and wrapped with bacon then did them whole with the internals still in them and liked them so much better. I like to taste the actual pepper and have a little heat. I find them more consistant doing them whole. I like them soft and blackened. Good luck with them.
 
Here's a tipwhen buying (I can only get green ones so YMMV):

Japs with somewhat wrinkly skins AND white striations (lines) are HOT. They will still be hot even without seeds and veins.

No lines and they will be milder.
 
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Sometimes a store's allotment is consistent, but often not. The only thing I have found is to taste a small piece from each one, which is tedious.
 
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