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Pics of first ABT's

post #1 of 19
Thread Starter 
Used a mix of whipped cream cheese, shredded pepper jack cheese, cooked bacon, diced jalapeno all for the stuffing then wrapped in bacon and delicious!su2e7ugy.jpg

sent from my Galaxy S3
post #2 of 19

Those look great!

post #3 of 19

:drool:

 

Looks very great and good job keeping all the cheesy goodness inside!!

post #4 of 19
Wow those look great!!!!!
post #5 of 19

Diced Japs, in the cream cheese, inside of a Jap?? Your a crazy person!! LOL. Looks Great!

post #6 of 19

fire.gifTriple pepper double bacon ABT's!  I like them hot!

post #7 of 19
I've been doing these for about 15 years, but this is the first time I've heard then referred to as "ABT". Anyone want to clue me in on the meaning of that acronym?

Pro tips:

- Regular cream cheese works best. Low fat or fat-free runs out too easily.
- Use a full slice of bacon per pepper to totally encapsulate the pepper. This reduces cream cheese loss.
- Stuff with strips of chicken marinated overnight with your fav seasonings.
- Stuff with cream cheese first, then meat. Helps to hold in the cream cheese.
- Leave veins and seeds in peppers for a man-version of beautiful hotness.
- Build a fire in your grill with a shoebox full of charcoal. When briquettes are white, put peppers on highest warmer rack, close lid, permit minimal air flow (no grease fire worries), come back in 30 minutes. Perfection.
post #8 of 19
Quote:
Originally Posted by MSStateDawg View Post

I've been doing these for about 15 years, but this is the first time I've heard then referred to as "ABT". Anyone want to clue me in on the meaning of that acronym?

Pro tips:

- Regular cream cheese works best. Low fat or fat-free runs out too easily.
- Use a full slice of bacon per pepper to totally encapsulate the pepper. This reduces cream cheese loss.
- Stuff with strips of chicken marinated overnight with your fav seasonings.
- Stuff with cream cheese first, then meat. Helps to hold in the cream cheese.
- Leave veins and seeds in peppers for a man-version of beautiful hotness.
- Build a fire in your grill with a shoebox full of charcoal. When briquettes are white, put peppers on highest warmer rack, close lid, permit minimal air flow (no grease fire worries), come back in 30 minutes. Perfection.

Atomic Buffalo Turds.  This link has some helpful SMF acronyms:  http://www.smokingmeatforums.com/a/smf-acronyms-definitions

post #9 of 19
Looks awesome! Haven't made these in a while...
post #10 of 19

Those look great good job

post #11 of 19
Great looking ABT''s!!!
post #12 of 19

They look oh so good, well done

post #13 of 19
Wow looks good
post #14 of 19

chicken in them? awesome! i'm cooking some saturday to eat while i watch LSU beat bama!

post #15 of 19

   These bacon wrapped peppers look great for Thanksgiving day foot ball.  What kind of temp and how long do you smoke them??

 

                  Thanks

 

                        Don-e

post #16 of 19

WOW.......I loves some ABT's and those look delicious.  Great Job :drool:

post #17 of 19

Bacon is the tricky part.

 

Yours look GREAT!

 

Good luck and good smoking.

post #18 of 19
Awesome looking ABT's
post #19 of 19

Love me some ABT's. Those look awesome!!!:Looks-Great:

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