Pepper prep Poll for ABT's

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How do you prep your ABT's?

  • I remove only the seeds.

    Votes: 0 0.0%
  • I remove the seeds and membrane.

    Votes: 0 0.0%
  • I don't remove seeds or membranes.

    Votes: 0 0.0%
  • I remove the stems.

    Votes: 0 0.0%
  • I don't remove the stems.

    Votes: 0 0.0%

  • Total voters
    0
  • Poll closed .
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richoso1

Gone but not forgotten. RIP
Original poster
OTBS Member
SMF Premier Member
Jun 21, 2007
8,432
41
I know everyone has a certain way of prepping peppers for use as ABT's. How do you like to prep them? Perssonally, I'll remove the seeds, but I try to keep the membrane intack as much as possible..

Thanks,

Ruch
 
I remove the seeds and some of the membrane.   

Craig
 
I remove the seeds & the membrane, then mix them in with the cheese. I like to have a large area to fill up, and I also like the heat.
 
I take my handy old school potato peeler and rout out the seeds and stems. Darn good multipurpose tool
biggrin.gif
,then stuff with what is on hand at the time.

havs fun,
 
I take my handy old school potato peeler and rout out the seeds and stems. Darn good multipurpose tool
biggrin.gif
,then stuff with what is on hand at the time.

havs fun,
I have a few old school potato peelers, and I prefer them to any new school peeler. Long live old school.,,
 
I am right there with the seeds only and sometimes I do like Al does and put them in the cream cheese. I do add some tapatio or other hot sauce to my mix.  Love the heat
 
I prefer to remove the membrane and seeds.  I usually use a small 1/8 tsp stainless steel measuring spoon for the removal process.  It's small size works well and the edges of the spoon are fairly sharp...so it cuts well.  I haven't thought about a tater peeler? Hummm....  I like a moderate amount of heat...but most of our guests prefer less.  I usually try to offset the heat by adding pineapple chunks to my stuffing mixture.  Works well.
 
Being a person who always looks for the easiest and most efficient way of doing things, I use a pepper corer. Cut off the top and quickly remove seeds and membrane in one step. Bingo! The seeds are secretly added to my sauce and then strained. This way I can deny adding chilis when then start mopping the sweat of their brows when saucing.
 
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