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ABT and Fatty experiment

post #1 of 21
Thread Starter 
Read so much about fatties and ABT's that I had to try myself.

My wife's stomach is too sensitive so I made 1/2 jalepenos and 1/2 anaheim chilis ABT's... I tried two different fillings, the only difference being one had some grated cheddar. Cream cheese, minced garlic, minced chives and lemon juice. I was a little disappointed with the heat of the jalepenos (kinda like the spice) and I like crispy bacon (mine was a bit rubbery). I'm not sure if I don't know how to shop for jalepenos or what. And for the bacon wrap, has anyone attempted lightly pre-cook the bacon to achieve a crisper outcome without tacking too much time on the smoke? The anaheim chilis were a bit lacking in flavor (don't recommend them). Plus, it was kinda hard to wrap a single strip of bacon over the entire length of the chili.

My fatty was a success in that it was smokey and delicious. But I put a stick of pepper jack inside that, once melted, just oozed out onto the plate upon cutting it open. Next time I may try the ABT filling instead to keep the filling in place.

Got a pic of the ABT's and not of the Fatty.
post #2 of 21
try an omlet fattie they're the best
post #3 of 21
Good looking smoke. By the way, the high temperature cheeses work well with fatties. They soften but don't melt.
post #4 of 21
Thread Starter 
Here's the photo... sorry for the newbieismPDT_Armataz_01_04.gif
post #5 of 21

NEVER apologize for being a newbie!

We are all in this to further the great pursuit of the ultimate Q and everyone who comes on board is welcome to learn, contribute and help everyone else with their expertise. And quite often questions posed by newer members lead to whole new avenues of thought, and new recipes and of course...Great Eats!

You seem to be well on your way!

post #6 of 21
How do you make an omlet fattie?

do you pre cook the eggs?

sounds like I would try this, Hell I try anything once biggrin.gif

maybe not anything PDT_Armataz_01_36.gif
post #7 of 21
Very well said Monty!
post #8 of 21
Looks good to me Pacman! Those are some big ABTs!

BTW we were all newbies once and probaly asked the same questions you will not to worry! I think my first question was "What's a fatty and what's an ABT?" Best questions I ever asked been addicted ever since! PDT_Armataz_01_12.gif
post #9 of 21

That's some great looking grub. Keep up the good work.
post #10 of 21
One question...where's her portion of abt's?PDT_Armataz_01_12.gif Every time I make ABT's I use at least a half dozen chiles cause they go so fast. Then again, japs around here are $.86/#
post #11 of 21
Here is a post from Crownovercoke that will help answer your question, you can experiment from here
"Southwest Omlet FATTY
I cant take complete credit for this!!! This is my version though

2 Lbs of sausage
4 eggs precooked
1 Jalepeno (optional)
1/2 red bell pepper
1/2 yellow vidalia onion
2 Cloves of minced garlic
pepper jack cheese
mild cheddar cheese
Salt and pepper

Roll it all up wrap with bacon to hold it together better.
generously season the top w/ McCormicks Montreal Steak seasoning
Smoke it for 2-3 hrs at 225 then cover w/ pepper jack
Slice and Serve"
post #12 of 21
Gee only $0.86/lb? I bought some on sale tonight for $1.89/lb! Had to pick through them most were shriveled already. They had a ton of all kinds tonight though. I wish they put up signs though I have no idea what most of them were. Had some neat little peppers that looked like tiny jalepinos but were about 2 inches long and about as thick as a pencil. I don't know if they were hot or what ... cute little things though $2.99/lb so I didn't try them.
post #13 of 21
those were probably serrano chiles, they are a bit hotter then japs and probably not good ABT material as there isnt much cargo space...I have some in my fridge as a matter of fact, i might have to post how they turn out on my next ABT smoke.
post #14 of 21
Probably be good in say ... chilli then? Expensive little buggers though!
post #15 of 21
OOHH I see why your chiles are so expensive...But yes they are wonderful in chili, salsa, marinades, or anything else you would like to put some extra heat in but don't have the stomach for something hotter. I won't tell you how...expensive they are here.
post #16 of 21

Do you mix it together like a meat loaf?

Or do you roll out and spread contents inside then roll up.
post #17 of 21
you roll it out then roll it up then wrap in bacon.PDT_Armataz_01_29.gif
post #18 of 21
Hmmmm....abts and eggs rolled up in a fattie.......
post #19 of 21
When entertaining a crowd that boasts of liking spice I will usually save the seeds from several peppers and mix up a special ABT that isn't marked in any way... waiting to see who gets it is just part of the fun, the rest is ribbing them about being a softie.

If you haven't tried PeculiarMike's breakfast burritos you should mix up a batch... They are out of this world... Crumbled fatty, scrambled eggs, onion, pepper..whatever spooned onto a large flour tortilla with cheese, sour cream, and salsa.... mmmm to die for PDT_Armataz_01_34.gif

Keep Smokin
post #20 of 21
lmao, making a "special" ABT. i have done that before. i put some seeds out out of a few japs in one ABT. i put 2 toothpicks thru it so i would know which one it was. i made just for my B-I-L. he never showed up that night though. i will get him one day though, you just wait and see.
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