First time for ABT's


 
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Ryan Ko

TVWBB Super Fan
I tried some ABT's for the first time this past Sat. They turned out great and were a big hit at the party I took them to. I ended up using spicy breakfast sausage instead of pulled pork, because I didn't have any left.
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I went by a couple of recipes I have seen on here. Thanks to all. I think I should maybe put more bacon on them next time or wrap them differently. I didn't use toothpicks and some of them unraveled a little. They still tasted awesome, just didn't present as well.

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Didn't turn out looking too bad. I ended up holding them in the oven for a while and they did get a little more done, which was good.
 
Nice.

That's almost the same way I do them .

Try adding the rub to the filling too.

As you found, just about any meat will do. Even no meat tastes great.
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They look fine to me.
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From a tip on this board I let the bacon get to almost room temp and the wrap 'em. While some may disagree I find Oscar Meyer thick cut works best for mine. Just seems to wrap better and holds everything inside. Who knows....
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I refrigerate them for at least a few hours after assembly. The bacon sticks to itself pretty well once they are cold.
 
Thanks for the good comments. I did actually put some rub in the filling, it tasted great. I also let the bacon come to room temp before wraping. That did help. I think I need to have the ends of the bacon on the bottom instead of the top. I think they would stay together better. Once they were assembled I let them hang out in the fridge over night. They were on the smoker for about an hour and really could have been on longer.
 
I find that thin bacon works best - definitely at room temp, which allows the surfaces to stick to each other more effectively. I prefer them made with ripe jalapeños if they're at hand, and I much prefer them very well cooked, so the bacon is dark and flavorful. I often finish with a light glaze for another flavor layer and deep color.

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Note one trick you can use if short of time: Bring small pot of water to a boil then add your bacon strips. Cook a minute or two if thin, two to three minutes if thicker. This will shorten cooking time and also make the bacon come out crisper.
 
I did ABT's for the first time on Sunday, but yours look much better. I was disappointed that only one of the jalapenos I used was hot at all - the others may as well have been bell peppers. That didn't stop us from eating them, though. I used homemade Italian sausage in the filling.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry D.:
I was disappointed that only one of the jalapenos I used was hot at all </div></BLOCKQUOTE>

Shame about japs these days. I have the same feelings. I usually just up the heat in the rub if the peppers are too mild. I plan on trying a few habs or scotch bonnets next time to give them a try.
 
You never forget your first. Those look delicious to me. Last time I made them with uncured pork belly slices, cream cheese and goat cheese feta mix inside (the goat feta has a very creamy and clean finish), and a honey glaze. I love all the different variations of these.

Next time, I should put some sausage inside. Awesome.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Graz:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry D.:
I was disappointed that only one of the jalapenos I used was hot at all </div></BLOCKQUOTE>

Shame about japs these days. I have the same feelings. I usually just up the heat in the rub if the peppers are too mild. I plan on trying a few habs or scotch bonnets next time to give them a try. </div></BLOCKQUOTE>

If you want hot jalapenos you have to grow them yourself. Plant a few jalapeno plants next to on habanero plant and they will cross pollinate. Same goes for bell and any other pepper.
 
They look good to me? On another note, any benefit to a blanch to the peppers as well to help things cook up faster or more even?

I like the idea of the short trip to the hot water for the bacon.

Sometimes when I make them the bacon is done ahead of the pepper. I tend to like the pepper less firm. Think I'll five them a blanch or maybe even a bit of roast first before stuffing next time I make some. Think I like the idea of a pre-roasting better.....
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Think I like the idea of a pre-roasting better..... </div></BLOCKQUOTE>
This works better than blanching. (Peppers don't blanch all that well.)

One reason I prefer ripe peppers is that they cook better in ABTs - though the main reason is that they taste so much better, imo. Unripe jals are much firmer - often significantly so if they were picked very early, as is often the case.
 
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