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First ABT's review & Qview

post #1 of 9
Thread Starter 

Hey all,

            Made my first ATB's this weekend:

 

 Soaked Jalapenos in milk to lower heat, Jack / Colby shredded mix,  Cream Cheese, Adobo seasoning, Emeril's essence, onion powder, low fat bacon. Used Apple wood chips this time round.

 

 

First ATB Ing

 

All wrapped and ready to go:

 

005.jpg

 

All smoked up! :

 

020.jpg

 

Honey water mopping sauce dripped through from salmon smoking on above rack.

Hubby loved these, ....BUT I would make some changes::

 

Use regular bacon, that low fat stuff was practically transparent thin, I wouldn't soak the peppers - toned down the heat way to much!  Lastly, next time I'd use sharp cheddar I think the sharp would compliment the smoke flavor much better.

 

One question, has anyone tried using one of these type of racks to do peppers?

 

517d8DhVbuL._SL500_AA300_.jpg

I'm thinking omitting the bacon wrap to lesson the calories.....I know, I know......... sacrilege right?

 

 

 

post #2 of 9

Sounds like you are dialing in on the flavor combo you want. They certainly look good from here. I personally love chorizo in mine.

Chef Rob has one of the pepper stands maybe he will chime in here

post #3 of 9

They Look Great... Love them ABTs...

post #4 of 9

Nice lookin' ABT's for your 1st time and not your last. 

post #5 of 9
Quote:
Originally Posted by Young One View Post

Hey all,

            Made my first ATB's this weekend: 

 

I'm thinking omitting the bacon wrap to lesson the calories.....I know, I know......... sacrilege right?

 

They look real good from here!!!!


You could try the way my Son makes them.

Instead of wrapping them, he just lays a piece of Bacon over the filled opening, and smokes them Bacon side up.

 

Probably use about 1/3 as much Bacon that way, but you still get the great Bacon flavor.

 

Bear

 

post #6 of 9

The Abt's look great!   bravo.png

post #7 of 9

Looks wonderful, nice job...

 

Rixch

post #8 of 9

Welll done!!!

 

 

We love ABTs!!!

 

 

  Craig

post #9 of 9

I have a pepper rack like the one pictured but I find that the holes arent large enough to accomodate the pepper once it's wrapped in the bacon, but that could be because I leave my peppers whole and core out the inside with a tool that came with the pepper rack. I also stick toothpicks through em and end up with a bulky abt.

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