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need ABT help - Page 2

post #21 of 32

I just tried doin them with cream cheese, extra sharp new york cheddar, and some bratwursts I had smoked and they are my favorite abts I've ever made.

post #22 of 32
Quote:
Originally Posted by TheBarbeQueen View Post



Quote:
Originally Posted by 8sumpok View Post

BarbeQueen, Thanks for the recipe. I don't have any info. on the goat cheese except that it's a soft cheese with a mild flavor. Soaking the jap's in milk is something that I hadn't heard before. Does milk effect capsaicin chemically or wash it away?


The capsacin bonds with fats in the milk, there's lot of scientific explanations on the web, and info here on the forum. I didn't have milk one day and soaked in cold water with a few tablespoons of sugar added, that worked pretty well, too, but the milk is better. I'm pretty picky about getting all the ribs and seeds I can out, too.   Some people like to get their fillings smooth enough to use a pastry bag/ziploc, and squeeze the filling in, I use my little offset spatula, or just use my (gloved) fingers to stuff them. I usually use Princess' 1/3 piece of bacon, but I had kind of wonky bacon this time and had to go with 1/2's. 


I have also heard (and used) a Diet Sprite soak to decrease the hotness of the pepper. I have no clue why it works, but it seemed to. I like a little heat, but don't like it so hot that I can't taste what I am eating.

If I am using cream cheese I use the zip-lock bag method. If using shreeded cheese I just stuff them with a gloved hand.

Try cream cheese and peach preserves - salty from the bacon, hot from the pepper and sweet from the peaches - pretty tasty.
 

post #23 of 32

8, heres a few

 

ABT's

post #24 of 32

That soaking idea is interesting! I'll have to try that next time I make ABT's. I'll do half soaked and half not.

post #25 of 32

Soak the japs to remove the HEAT confused.gif

 

Shoot, we try leaving more seeds in the jap to create more heat. PDT_Armataz_01_28.gif

post #26 of 32

OOPs! I missed the bit about soaking to remove the heat. Ain't gonna do it!!! I find that smoking alone removes enough heat from the ABT's. Mind you, it's probably the cheese filling that does it.

post #27 of 32

I do mine with cream cheese but I mix in a bit of montry jack, fetta and carmalized onions with it.  wrap it up with bacon and smoke away. 

 

I don't find japs that hot especialy when mixes with cream cheese or smoked so I don't soak them.

 

and while were on this why did they get called ABT's when there just a smoked version of a popper?

 

Steve

post #28 of 32

I wouldn't say they are named ABT's because of Poppers. Poppers that I have seened are fried, with cheese with jalapeno. No bacon, no Lil Smokey, no anything else. Once an ABT is smoked well, you got to admit, it does kinda look like a turd. icon_mrgreen.gif

post #29 of 32

ABTs beat the heck out of a popper any day, and they have a much cooler name. I like the carmelized onion idea. Steves are smart.PDT_Armataz_01_36.gif

 

Quote:
Originally Posted by stircrazy View Post

I do mine with cream cheese but I mix in a bit of montry jack, fetta and carmalized onions with it.  wrap it up with bacon and smoke away. 

 

I don't find japs that hot especialy when mixes with cream cheese or smoked so I don't soak them.

 

and while were on this why did they get called ABT's when there just a smoked version of a popper?

 

Steve

post #30 of 32

DaveOmak

 

 

what does OT mean?

 

 

;)

post #31 of 32


Mo, you made me laugh. That bible verse you've got on your profile is awsome.
 

Quote:
Originally Posted by Smokey Mo View Post

DaveOmak

 

 

what does OT mean?

 

 

;)

post #32 of 32

Steveo- it keeps me going. the OT thing just had to happen... 

 

icon_mrgreen.gif

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