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Abt Recipes

Describe 'ABT Recipes' here, using the EDIT icon to add your favorite recipe. Please tell us how you prepared the mix, and include any pics if possible. Below are just some sample recipes.


Basic recipe:

30 or so Jalapenos

8oz Cream cheese

8oz Cheddar cheese

Bacon bits or bacon slices (optional, but highly recommended)


Blend Cream and Cheddar cheese until the entire mixture has no chunks and is all cream cheese consistency. Cut and core your jalapenos to allow for stuffing, length wise or top off. Stuff with mixture. Smoke for around 2 hours at 200-250. Can use bacon bits in mixture, or what is highly recommended is wrapping the ABT with bacon, using a toothpick to hold it together. Bacon should be crispy at end.


Spicy recipe:

Cream cheese

smoked hot paprika

ground shrimp






Figured I would contribute my ABT recipe to the wiki... This is a crowd favorite and has become mandatory at all public gatherings.



  • 12 jalapenos split and "canoed"
  • 8oz onion & chive cream cheese
  • 4oz sour cream
  • 1/2 cup shredded colby & cheddar cheese
  • liberal black pepper
  • pinch of kosher salt
  • garlic powder
  • jalapenos
  • bacon (I've found that thinner is better here)



First, mix all ingredients together (well, except for the peppers and bacon) and place into a freezer bag or piping bag of your choice. I usually do this the night before and allow time for everything to marry together.



Split and de-seed/de-vein the peppers


Pipe the filling into the peppers and then lay a slice of bacon across the top. You can wrap and toothpick full slices, but I prefer to cut the strips of bacon and then lay it over the peppers like a blanket.


One hour (or so) at 275 (or so) with a few hunks of hickory and you're good to go.







I'll have to get pics later, but here's a slight modification that I like.


As in the first recipe, cut tops off jalapenos and core them.


Stuff with your choice of stuffing. (shrimp, cocktail weenies, cream cheese blended with seasoning and condiment of your choice)


So here's where the twist comes in.


Take a mushroom and stick the stem down in the top of the jalapeno.


Wrap a slice of bacon around the jalapeno, start at the bottom and overlap the end of the bacon,

then wrap to the top and end with a complete wrap around the top just below the mushroom.


Take a toothpick and stick through the bacon, jalapeno, and the stem of the mushroom to hold it all together.


Dust with your favorite rub and cook 'em!



Comments (1)

I like to keep the Jalepenos whole, fill halfway, put a water chestnut in, then fill to the top. The water chestnut adds a nice crunch without doing anything to the flavors.
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