Stupid ABT question
- Thread starter sisco
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
They're done then! Actually they could have stayed a little longer and it wouldn't have hurt anything. Good though, thanks!
making some now for the contest........tho i pre fry my bacon abit, to make sure its not rubbery
stuffing some of em with shrimp
stuffing some of em with shrimp
Next time I make them I'll hang them up on racks. I was reading one of the other threads about homemade racks and realized (too late) that I had something that will work: The wire racks meant for making Buffalo wings. Checked it out after I brought that batch in, they'd hang just right on them.
ga_smoker
Smoke Blower
Lookin good. I know around here they are a little pricey but if you cut them lengthwise you can get more for ya money and feed more people if ya have a crowd!!!!!!! Anyway they look great!!!!!!!!!
dodgeramsst2003
Fire Starter
I smoke ABT's for about 2-3 hours at 250 or so. I have gone longer with them with no problems. Others may disagree, but the longer you cook them, the less "heat" they have. I probably overcook them, just because the people I served them to don't like hot stuff. You will still get the random hot one, but usually they taste like bell peppers. But WOW! do I love to see the look on the persons face thats gets the random hot one! lol.
Chris
Chris
- Jun 21, 2007
- 8,432
- 41
You've got the right idea, just run with it! If you're concerned over the heat, by sure and remove the seeds and the white membrane, this is the main source of heat. It is true that the longer you cook them, the heat will diisapate somewhat. You can always use a milder chile, like a fresh Anaheim or Poblano.
charles1056
Meat Mopper
Next time I do them I'll completely wrap the pepper instead of just draping it over the top.
After they were done I discovered I had just the thing to suspend them from: the racks I bought to make Buffalo Wings. They should hold 8-10 each.
After they were done I discovered I had just the thing to suspend them from: the racks I bought to make Buffalo Wings. They should hold 8-10 each.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 65
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 40
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 33
- Field and Stream
