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Problems with my ABTs - Page 2

post #21 of 26

Unfortunately peppers do run wild in heat range, found this out first hand at a mexican place I like, sometimes the sauce is hot sometimes it aint. So I asked what they did different and was told that they use the same recipie everytime but the peppers vary in heat.  I've also heard that smoked Jalapeno's will get hotter when smoked ( Chipolte ), due to the decrease of water content and the oils being brought out during cooking.

 

Me I'm gonna try habs stuffed with cheese and bacon come this summer when the plants start putting off some fruit!!

post #22 of 26

IMO the what is what ABT's are all about, heat. And the great thing about Jalapenos is that some are mild and some sneak up and pounce on that A%$ !

 

I suppose if you don't like heat you could try milder chile like a unpickled banana pepper or cherry pepper. If you don't mind them being bigger, go for a Poblano.  More flavor than a Bell pepper less heat then a Jalapeno.

 

The best thing to do though, eat more hot chile! You'll adjust to the heat just fine and you will also speed up your metabolism by eating spicy foods. It's a WIN WIN!

post #23 of 26

I have heard that soaking in salt water helps.  Never tried it, but that's what I have heard.

post #24 of 26
Quote:
Originally Posted by david4king View Post

I have tried them like 2 times now. I just can't get them to turn out right. They are really hot, but I scrap out all the stuff. Also the bacon never gets crispy! What am I doing wrong. I put them in for about 2 hours at 225. I have tried differnat things stuffed in them also. They are just too spicy, how can I change that???


Use thin cut bacon and wrap once.

Make sure to remove all the seeds and as much vein as possible.

Salt the inside.

poke a hole in the bottom with a toothpick

Are your temps accurate?

2 hours should be long enough.

I stuff mine with JD hot sausage and a three cheese blend and lay 1/4 piece of bacon over top.

Try adding brown sugar inside the pepper instead of salting or in addition to.

They will be hot but should not be unbearably hot.

Try a milder type of pepper.

experiment with the fillings

post #25 of 26

Try this...............

 

After you take out the seeds and the veins, soak the Jalapenos in water with about 1/3 cup of salt for about 2 hours.

 

Drain, discard the water and proceed with the rest of the ABT recipe.

post #26 of 26



 

Quote:
Originally Posted by david4king View Post

 Also the bacon never gets crispy! What am I doing wrong. I put them in for about 2 hours at 225. I have tried differnat things stuffed in them also. They are just too spicy, how can I change that???

I use a butane torch similar to the one below to crisp the bacon after they are smoked.  I will crisp the bacon as soon as the flame hits it.  As others have said, scrape the inside with a spoon.  If you scrape it well there will be almost no heat.

 

creme_brule_torch_best.jpg

 

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