My First ABT's!

[Jeff Jones]

Thanks again Darren... Original post was plenty coherent for me. . I know what you mean on the iPad. I do OK if I use both hands, but half the time I've got a sleeping kid on one arm and another kid or two on the other side.

I will definitely hook these up with a healthy dose of cumin. I love that stuff. Don't even think about making a pot of chili without it. That earthy essence is understated, but really vital. Only other advice my pops passed down on making chili is with the meat. Get your friendly neighborhood butcher to make you some "single-ground-beef". Same meat they'd use for hamburger/ground-beef, but just ran through the grinder once, instead of twice or thrice. I've played around with chili and used all kinds of different meat, but that single-ground-beef is my favorite.

Anyway, I do have one question..you do these on the kettle, more of a higher heat grill? Direct or indirect? How hot? I was under the impression people did these on the WSM? I'm sure there's a million ways to skin a cat, but only one way to eat it... Grilled with teriyaki sauce. I have a feeling I'm going to try both methods and a ton of different combos. could even do exact duplicate recipes, but grill some and smoke some... Have a head to head taste test. Thanks again for all the thoughtful advice.

 

[Matt Gard]

Anyway, I do have one question..you do these on the kettle, more of a higher heat grill? Direct or indirect? How hot? I was under the impression people did these on the WSM? I'm sure there's a million ways to skin a cat, but only one way to eat it... Grilled with teriyaki sauce. I have a feeling I'm going to try both methods and a ton of different combos. could even do exact duplicate recipes, but grill some and smoke some... Have a head to head taste test. Thanks again for all the thoughtful advice.

You can do them quite successfully on the kettle as well as the WSM. You can even do them in your oven if you'd like. On the kettle just cook them indirect until the bacon is crisp. Will probably get done a bit faster than they will on the WSM. Depending on your temps of course.

 

[R. Hutchins]

I second Matt's statement about the kettle. I've done many on mine.

But, gonna be the odd man out on preparation. I like the taste of jalapeños; so I take off the stem cap and scrape out the seeds and ribs. I then stuff the pepper with a mixture of cream cheese, sour cream (or plain yogurt) and a piece of extra sharp cheddar cheese. Sometimes I nuke the bacon a little before I wrap; sometimes I just use the uncooked bacon. I cook them in a rack like this one (it even comes with the coring tool):

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[R. Hutchins]

I second Matt's statement about the kettle. I've done many on mine.

But, gonna be the odd man out on preparation. I like the taste of jalapeños; so I take off the stem cap and scrape out the seeds and ribs. I then stuff the pepper with a mixture of cream cheese, sour cream (or plain yogurt) and a piece of extra sharp cheddar cheese. Sometimes I nuke the bacon a little before I wrap; sometimes I just use the uncooked bacon. I cook them in a rack like this one (it even comes with the coring tool - Check Amazon):

 

[Darren C.]

Thanks again Darren... Original post was plenty coherent for me. . I know what you mean on the iPad. I do OK if I use both hands, but half the time I've got a sleeping kid on one arm and another kid or two on the other side.

I will definitely hook these up with a healthy dose of cumin. I love that stuff. Don't even think about making a pot of chili without it. That earthy essence is understated, but really vital. Only other advice my pops passed down on making chili is with the meat. Get your friendly neighborhood butcher to make you some "single-ground-beef". Same meat they'd use for hamburger/ground-beef, but just ran through the grinder once, instead of twice or thrice. I've played around with chili and used all kinds of different meat, but that single-ground-beef is my favorite.

Anyway, I do have one question..you do these on the kettle, more of a higher heat grill? Direct or indirect? How hot? I was under the impression people did these on the WSM? I'm sure there's a million ways to skin a cat, but only one way to eat it... Grilled with teriyaki sauce. I have a feeling I'm going to try both methods and a ton of different combos. could even do exact duplicate recipes, but grill some and smoke some... Have a head to head taste test. Thanks again for all the thoughtful advice.

Thanks for the "single-ground-beef" tip.

I do cook these on the kettle. I'm not sure what the WSM would bring to the table. I pretty much ignore temps on my kettle. I just dump a chimney of hot coals on one side and roll with it. My ABT's were done all indirect. Good luck. I'll be looking for the pics.