My First ABT's!


 
It looks beautiful up there. And, those ABT's do look wonderful.

Here's a suggestion for a twist on the recipe. Next time, try mixing in some refried beans (50/50 or a little less with the cream cheese), a little left over chicken, cheddar cheese, chopped green onion and a sprinkle of cumin.
 
Brian Dahl said:
Great lookin' ABTs, Derek. My experience has been you'll make them more often than you ever thought you would, everybody will love 'em, and there could always be a few more. Thankfully, they're not hard to make.
Click to expand...

Hear, hear!! I've made them several times, and each time is a treat, not only because they are (obviously) very tasty, but because I find a slightly different way to make 'em!

Thanks for sharing!

Barret
 
OK, I definitely need some advice on these. The idea and flavor profile of these is genius. I love everything about it, but the texture of the pepper could be better. The place I tried them at was on Diners-DriveIns-and-Dives, and everyone raves about them. I tried duplicating them at home, but still not wild about them.

Do you put them together "raw" and smoke them entirely? How hot, how long?

Or do you partially cook the bacon, then wrap and smoke?

Bacon grease is normally a reallllllly good thing. But the couple of times I've tried these, the bacon grease and pepper-flesh just get funky. The peppers get a rubbery-soggy-greasy bite to them. This makes me think it would be best to get the bacon cooked some before you wrap them?

Do you slice them lengthwise and make a boat/bowl with the pepper? Or chop just he top off, scrape the seeds and stuff the cream cheese mixture inside?

I really think my family would love these, I guess I need to just practice making them til I get it right. Any tips or suggestions wold be much appreciated.
 
Last edited:
Jeff Jones said:
OK, I definitely need some advice on these. The idea and flavor profile of these is genius. I love everything about it, but the texture of the pepper could be better. The place I tried them at was on Diners-DriveIns-and-Dives, and everyone raves about them. I tried duplicating them at home, but still not wild about them.

Do you put them together "raw" and smoke them entirely? How hot, how long?

Or do you partially cook the bacon, then wrap and smoke?

Bacon grease is normally a reallllllly good thing. But the couple of times I've tried these, the bacon grease and pepper-flesh just get funky. The peppers get a rubbery-soggy-greasy bite to them. This makes me think it would be best to get the bacon cooked some before you wrap them?

Do you slice them lengthwise and make a boat/bowl with the pepper? Or chop just he top off, scrape the seeds and stuff the cream cheese mixture inside?

I really think my family would love these, I guess I need to just practice making them til I get it right. Any tips or suggestions wold be much appreciated.
Click to expand...

Cut the peppers in half and remove the seeds, fill them with your filling of choice and season them. Wrap them in raw bacon and then place on the wsm at around 275. Cook for about an hour or until the bacon is crispy. I've never experienced the rubbery texture when making them.
 
Jeff Jones said:
OK, I definitely need some advice on these. The idea and flavor profile of these is genius. I love everything about it, but the texture of the pepper could be better. The place I tried them at was on Diners-DriveIns-and-Dives, and everyone raves about them. I tried duplicating them at home, but still not wild about them.

Do you put them together "raw" and smoke them entirely? How hot, how long?

Or do you partially cook the bacon, then wrap and smoke?

Bacon grease is normally a reallllllly good thing. But the couple of times I've tried these, the bacon grease and pepper-flesh just get funky. The peppers get a rubbery-soggy-greasy bite to them. This makes me think it would be best to get the bacon cooked some before you wrap them?

Do you slice them lengthwise and make a boat/bowl with the pepper? Or chop just he top off, scrape the seeds and stuff the cream cheese mixture inside?

I really think my family would love these, I guess I need to just practice making them til I get it right. Any tips or suggestions wold be much appreciated.
Click to expand...

Here's what I do.

My mix consists of 50/50 cream cheese to refried beans. Then, I add some left over meat if I have it (like some chicken breast meat). Throw in some chopped green onion, salt, pepper and cumin to taste. Add some graded cheese and Parmesan cheese until it looks cheesy enough to me.

I cut the peppers length-wise and remove the seeds. I throw those on the kettle indirect for about 15 minutes. They get soft. I bring them into the house and pile my mix onto them as well as possible. Then, I wrap a piece of bacon around and try to do it so that the ends of the bacon land on the bottom. I don't stick a toothpick in them.

At this point, everything is cooked except for the bacon. So, I throw them back on the grill until the bacon is crispy.
 
Last edited:
Thanks Darren and Matt for the details. Hope to give it a go in a couple of weekends. Refried beans version sounds awesome. I'll take pic's and try to post them on here too. Need to do some ribs too.
 
Jeff Jones said:
Thanks Darren and Matt for the details. Hope to give it a go in a couple of weekends. Refried beans version sounds awesome. I'll take pic's and try to post them on here too. Need to do some ribs too.
Click to expand...
Jeff,

Sorry for the poor grammar in my previous post. I typed that on my iPad mini. Maybe it's just me, but I have a hard time keeping things in context when typing in the narrow windows on small devices. Anyway, I edited the post in hopes that it will be a little more coherent. If you have any questions, let me know. I'll be glad to clarify. FWIW, I made my recipe up as I went. I've done it twice. And, I was very happy with how they turned out both times. After combining the mix, my family could just stand there and eat it out of the bowl with a spoon. I think it would make a good party dip. It's that good. Be sure to sprinkle a little cumin in it. I think that's the secret ingredient.

And, what I meant about "torn up chicken" was that I would take left over chicken breast and pull it apart with my hands into small pieces. If I didn't have any left over chicken, I would have tried heating up a little precooked ground sausage that my wife buys. I think it's Jimmy Dean's.

Anyway, good luck and post some pics.

Darren
 
You must log in or register to reply here.

 

Back
Top