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ABT Input please - Page 2

post #21 of 39
Quote:
Originally Posted by shelton573 View Post

OK, i have one more quick thought for everyone. The guy that owns the meat locker here in town also owns the grocery store so they always have really fresh meat. They have recently started making fresh preformed patties called pork grillers (I have had them like a burger and they are amazin). They are a 50/50 sausage/bacon grind (a little pork on pork action hah). I am thinking of buying some of the patties, breaking them down and browning like sausage for my stuffing instead of just sausage. Do you think this may come out too greasy or will it work? It sounds fantastic in my head! Thanks!

Shelton

There is only one way to find out for sure, try it! 

post #22 of 39
Thread Starter 
That sir is a very good point hah! I will report back when the time comes!

Shelton
post #23 of 39

Better yet smoke the patties, that will render much of the fat out. Then stuff. Just an idea. I make bacon burger and grind bacon right into the Beef. Love it.

post #24 of 39
Most of the grease will release when you fry it up. Drain it, cool it, then use in your stuffing. Again no wrong way to top a jalapeño. Worst you do is have a couple bucks worth of ABT's you don't like, but the upside is you may discover a new favorite blend.
post #25 of 39
Thread Starter 
Twisted,
I can't help but agree with you. Plus, 50% sausage and 50% bacon, I feel like It will be a favorite! Might fry it and rinse like i would if I cook sausage/burger for cheese dip just to make sure it isn't too greasy. I will keep you all posted on how it turns out! Until this weekend, please keep the ideas coming so I have something to think about before Saturday. Thanks!

Shelton
post #26 of 39

Do it!!!   They won't be greasy because after you cook them drain them in a paper towel to get rid of the grease.  You don't want the grease because it will make your peppers mushy.   Chorizo is fattier than that sausage mix you want to use!!

 

Scott

post #27 of 39
Thread Starter 
Awesome! Thanks for the info! Now I just have to make the long wait til Saturday...dang job always getting in the way! Hah

Shelton
post #28 of 39
Quote:
Originally Posted by shelton573 View Post

Awesome! Thanks for the info! Now I just have to make the long wait til Saturday...dang job always getting in the way! Hah

Shelton

I can recommend retirement.

post #29 of 39
Thread Starter 
Quote:
Originally Posted by Disco View Post

I can recommend retirement.

Haha as awesome as that sounds, I'm not so sure it would pay out for me at the age of 25! 2 years down, only 40 more to go! Yikes.

Shelton
post #30 of 39
Quote:
Originally Posted by shelton573 View Post

OK, i have one more quick thought for everyone. The guy that owns the meat locker here in town also owns the grocery store so they always have really fresh meat. They have recently started making fresh preformed patties called pork grillers (I have had them like a burger and they are amazin). They are a 50/50 sausage/bacon grind (a little pork on pork action hah). I am thinking of buying some of the patties, breaking them down and browning like sausage for my stuffing instead of just sausage. Do you think this may come out too greasy or will it work? It sounds fantastic in my head! Thanks!

Shelton

 

Sounds good, but if using whole abt's and stuffing, I would toothpick a whole in the bottom to allow grease and moisture to escape making the jalapeno stay fairly crispy and not get soggy.

use a tray like this, if you do them canoe style, lay them with the opening down, if wrapped in bacon.

 

 

 

If you want to try a really good ABT try a Canoli ABT

 

 

 

Sausage with cheese, precooked, toothpicked and came out crispy

8467359615_15b6f2f6cb_c.jpg


 
post #31 of 39
Thread Starter 
Sweet baby Jesus those look good! Thanks for the info! I am doing them canoe style since I will need a lot of them (since I started the thread, I kinda got roped into making these for my buddy's daughters going away party when he caught wind that I was doing these anyway). I will be making 40 of them on my first try HAH! At least i will have a 20-30 person test group to tell me how they turn out! As far as the hole poking, I am going to try to experiment with some cheddar spread that I am not sure if they will run so I want to keep the opening of the boat up. Can I just poke holes in the bottom of the boat to release any liquid? I assume it would work but just want to make sure. Thanks again for the info!

Shelton
post #32 of 39
Quote:
Originally Posted by shelton573 View Post

Sweet baby Jesus those look good! Thanks for the info! I am doing them canoe style since I will need a lot of them (since I started the thread, I kinda got roped into making these for my buddy's daughters going away party when he caught wind that I was doing these anyway). I will be making 40 of them on my first try HAH! At least i will have a 20-30 person test group to tell me how they turn out! As far as the hole poking, I am going to try to experiment with some cheddar spread that I am not sure if they will run so I want to keep the opening of the boat up. Can I just poke holes in the bottom of the boat to release any liquid? I assume it would work but just want to make sure. Thanks again for the info!

Shelton

Yes, if you have a stuffing that may come out, and are doing canoe stye poke a hole in the bottom I don't always do this but found that greasier foods such as sausage will get the pepper to mushy for me, especially if cooked long.

 

You inspired me to toss on some this weekend, I'll post some pics next week

 

Fresh Garden Jalapenos, Chicken, Sun Dried tomatoes, fresh basil, or sage a bit of mayo in the food processor... mmmm can't wait

post #33 of 39
Thread Starter 
Quote:
Originally Posted by SQWIB View Post

Yes, if you have a stuffing that may come out, and are doing canoe stye poke a hole in the bottom I don't always do this but found that greasier foods such as sausage will get the pepper to mushy for me, especially if cooked long.

You inspired me to toss on some this weekend, I'll post some pics next week

Fresh Garden Jalapenos, Chicken, Sun Dried tomatoes, fresh basil, or sage a bit of mayo in the food processor... mmmm can't wait

Glad I could help inspire you! Lol. That all sounds good except the tomato hah. Wish my peppers were garden fresh, I had to settle for Wally World peppers last night but they should work. Thanks again for the info, hope yours turn out well! I'll be looking forward to the pics

Shelton
post #34 of 39
Thread Starter 
Well folks, I appreciate all the help from you all! I went to the store and got all the things I need to do my first ABTs on the smoker. I got A LOT of good info from this thread and please feel free to add to it when you see fit, I will definitely take any info anyone has to offer! I will start anonther thread with my concoctions that I will smoke on Saturday. Can't wait for it to get here. Thanks again for all the info, and also for the willingness to help with me being a rookie to smoking and to the forum. Like I have said before, you will NEVER find this kind of hospitality at other forums whether it is food, hunting, mechanics, etc. and if ya say ya do I'll be more than happy to call ya a liar haha! Please check out the new thread I post to critique me (good or bad) on my first run of ABTs on the smoker! Thanks again!

Shelton
post #35 of 39

Here's a thought that I have used successfully (as far as ABT's go).  Mrs. Retread (also known as SWMBO <she who must be obeyed>) does not really like the heat of jalapeno's either so I get enough japs for me and whoever else wants them and then get 1 or 2 poblanos each for the "wimps".  Yes, I know that poblanos are a good bit bigger, but I only make 1 or 2 each.  Stuff them similarly (as best you can) maybe using 2 more sausege, etc, as needed and smoke them along side the others.  Hers drip a lot more and are juicier, but she likes them.

post #36 of 39
Thread Starter 
Retread, that sounds pretty tasty! Might have to do that for mom when I go home. Thanks for the info!

Shelton
post #37 of 39

Sheldon, how are you going to do the ABT's Halved or Cored :icon_question: If you core them I have an idea for a great (and you probably already have one ) coring tool . . . the old Potato peeler . Uh Oh , can't find mine , Son took it with his in the move to Tiffin.

 

Have to get another . Anyhown, I cut the top 1/4 of the Chile off and stic the peeler in and twist . Cheaper than the one use coring tool. :yahoo:

 

Have fun and . . .

post #38 of 39
Thread Starter 

After reading here I figured that out and bought one at farm and fleet for $1.99 and worked great haha! I ended up boating them due to the amount of people I have to feed but will definitely use it when I do them for myself! Thanks for the info!

Shelton
post #39 of 39
Cook but you don't need to overlook sausage.

My favorite cheese mix is one pack reg cream cheese, one neuchizele(sp?) low fat cream cheese, sharp shredded cheddar and crumbled feta. The feta causes a puffing up of the cheese mix and when smoked gets that wonderful taste brown color. Yum!

I, like others, boat and scrape the seeds and ribs out to take the heat out. I must warn you here, DO NOT do this under running water. Scrape them dry then when you do a final cleaning run them under the faucet to get any extra seeds out. If you clean them out under water you will understand why pepper spay is so effective.

I use regular thin bacon either cut in half or 3/4 depending on my budget. I leave the tips of the peppers exposed with extra cheese that puffs up as mentioned before.

I smoke (bbq) them with apple and or cherry wood at 300-325 for about an hour and a half in ,y smoke vault.

Rule of thumb one pack of cream cheese equals 7-8 med-large peppers so the above cheese mix would equal 14-16 peppers or after boated equals 28 to 32 ABTs (we just called turds:drool!

Hope this helps. Enjoy you bbq and dove hunt.
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