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Pepper prep Poll for ABT's

Poll Results: How do you prep your ABT's?

Poll expired: Jun 13, 2011  
  • 31% (6)
    I remove only the seeds.
  • 68% (13)
    I remove the seeds and membrane.
  • 0% (0)
    I don't remove seeds or membranes.
  • 0% (0)
    I remove the stems.
  • 0% (0)
    I don't remove the stems.
19 Total Votes  
post #1 of 12
Thread Starter 

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

post #2 of 12

I remove the seeds and some of the membrane.  

 

Craig

post #3 of 12

Only the seeds, I want them hot as possible...

post #4 of 12
Thread Starter 
Quote:
Originally Posted by Beer-B-Q View Post

Only the seeds, I want them hot as possible...



My kind of ABT...

 

 

post #5 of 12

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.

post #6 of 12

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

havs fun,

post #7 of 12

Seeds and stems and fill them up. :)

post #8 of 12
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

I take my handy old school potato peeler and rout out the seeds and stems. Darn good multipurpose toolbiggrin.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.,,

 

 

post #9 of 12

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

post #10 of 12

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.

post #11 of 12

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.

post #12 of 12

Only the seeds. Love the heat!

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