My first try at ABT's

[James Guillot]

Let me know what you think.

ABT's on a Weber Kettle

 

[Joe InJersey]

Nice job. What's the stuffing? How long? How hot? Are there any left?

 

[James Guillot]

I carved out the insides of each pepper. Sweat 1/2 onion and 4 cloves of garlic, mixed with 8 oz. of cream cheese. One Little Smokie is stuffed into each pepper. Smoked with pecan and apple wood at 250 for an hour and a half.

 

[Joe InJersey]

I take it there were none left.
Thanks for the info.

 

[Clint]

better than my first & only shot... I think you used too thick of bacon though, next time look for the thinnest stuff you can find. I used pieces some of which were 3/8" thick & I had no toothpics

 

[James Guillot]

Based on my experience with other foods, thick bacon works better.

 

[Charles Howse]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">thick bacon works better </div></BLOCKQUOTE>
Howcum?
Was the bacon crispy, or chewy?

 

[Wolgast]

James those abt´s looks delish.

I have to get me some pepper!

Bless

 

[Sean S.]

those really look perfect. how'd you keep the filling from oozing out on the ones that were lying down?

 

[Derek L.]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Sean S.:
those really look perfect. how'd you keep the filling from oozing out on the ones that were lying down? </div></BLOCKQUOTE>

The key is not wrapping the bacon too tight. If wrapped too tight the bacon squeezes the pepper.

I think thick bacon is the way to go also, I find it much better than the thin cut, as previously stated on the board, let the bacon come to room temp and it will set up nicely without toothpicks.

I would wash them down with this