We planned a smokin' afternoon with an agenda of duck, pastrami and ABTs, none of which I'd smoked before. We're planning a party for next weekend and I wanted to try ABTs before serving them to company. Anyway,since this is the ABT section, about the ABTs:
I only made a dozen since there would only be two of us sampling. I had four nice big green jalapenos and two white ones. I split each length-wise and removed the seeds and membranes. I then stuffed with cheese. As a first try, I didn't want to get too fancy, with smoked sausage links or chorizo. I used cheddar, mozzarella, brie and cream cheese.
I smoked them for about an hour and a half hour at 225 and a half hour at 250 using maple wood in the Traeger, the last half hour trying to get them to catch up with the rest of the meal. The bacon wasn't really crisp, which I assume is the goal, so I guess I needed more time. The peppers had virtually no spice left, with which I was a bit disappointed. The brie and mozzarella didn't really work for us, but the cheddar and cream cheese were excellent
Bottom line: I'm going to try again for a shorter smoke at a higher temp. That way maybe the peppers will retain some heat and the bacon cook more. Any suggestions are welcome.
I only made a dozen since there would only be two of us sampling. I had four nice big green jalapenos and two white ones. I split each length-wise and removed the seeds and membranes. I then stuffed with cheese. As a first try, I didn't want to get too fancy, with smoked sausage links or chorizo. I used cheddar, mozzarella, brie and cream cheese.
I smoked them for about an hour and a half hour at 225 and a half hour at 250 using maple wood in the Traeger, the last half hour trying to get them to catch up with the rest of the meal. The bacon wasn't really crisp, which I assume is the goal, so I guess I needed more time. The peppers had virtually no spice left, with which I was a bit disappointed. The brie and mozzarella didn't really work for us, but the cheddar and cream cheese were excellent
Bottom line: I'm going to try again for a shorter smoke at a higher temp. That way maybe the peppers will retain some heat and the bacon cook more. Any suggestions are welcome.
