• 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.

ABT struggle....leads to a question

stickyfingers

Smoking Fanatic
538
51
Joined May 23, 2009
I love them as much as anyone! But I struggle to get the pepper tender enough, the bacon crispy enough without the cheese running out. I prefer cheddar. Any tips are much appreciated.
 

TomKnollRFV

Master of the Pit
Group Lead
3,391
701
Joined May 19, 2018
I put them under broil for about a minute to crisp the bacon...

Are you using just cheddar, or also combining with Cream Cheese? I never had any leak with whipped cream cheese+shredded. Especially if you use the pre shredded stuff, the stabilizers in it actually make it harder to melt, so less soupy qualities in an ABT.
 

bregent

Master of the Pit
OTBS Member
1,307
338
Joined Mar 1, 2014
Try using thin sliced bacon - it cooks faster. It can be hard to find - unless you make your own :)
 

crazymoon

Smoking Guru
OTBS Member
SMF Premier Member
5,735
1,358
Joined Aug 24, 2014
SF, I think that the above posts have it covered as I use the cream cheese/shredded cheese, thin bacon and a quick broil if needed. I sometimes still have a little "crunch" to the pepper but not bad.About 2.5 hours at 225 using half a pepper with no open ends.
 

gmc2003

Legendary Pitmaster
OTBS Member
8,455
2,749
Joined Sep 15, 2012
Thin bacon works best, or you can put the bacon in between two sheets of parchment paper and roll out thinner. Another way is to give the bacon a quick pre-cook before wrapping. As stated above if using cheddar - shredded will melt better.

Good luck.

Chris
 

KrisUpInSmoke

Smoking Fanatic
712
234
Joined Jun 1, 2018
You can parcook/partially cook the bacon between two sheet pans in your oven before wrapping the pepper. How long depends on the type and thickness of the bacon. However, I've made abts in the MES and indirect heat on the gas grill and had no problem with the bacon. Only wrap the bacon in a single layer, not on top of itself. Cut a piece in half if you have to. You can stretch it a bit as you wrap which stretches it thinner.

The peppers could have been cooked more from the MES, as you said. So, I might try blanching as oddegan suggested if I'm going to smoke them.

I cut them in half as well, rather than filling from the top. I fill to the edge of the pepper, not overfill. I mix regular softened cream cheese with shredded cheese (don't think it matters here if it's preshredded bc you're not making a sauce), and a seasoning mix.
 

tallbm

Master of the Pit
OTBS Member
★ Lifetime Premier ★
3,922
1,233
Joined Dec 30, 2016
An alternative approach that should work every time is to cut the pepper in half long way, fill, and wrap with bacon.

The pepper long way acts like a plate/bowl to hold everything in and you just cook until the bacon is crispy which should also mean the pepper is soft. Very easy and allows you to dig all the vein and seed out of the Jalapeno if you are heat senstive :)
 

TomKnollRFV

Master of the Pit
Group Lead
3,391
701
Joined May 19, 2018
An alternative approach that should work every time is to cut the pepper in half long way, fill, and wrap with bacon.

The pepper long way acts like a plate/bowl to hold everything in and you just cook until the bacon is crispy which should also mean the pepper is soft. Very easy and allows you to dig all the vein and seed out of the Jalapeno if you are heat senstive :)
This is the method I use. I haven't found any Jalapenos big enough to core out etc. Also stretches them further!
 

phatbac

Master of the Pit
1,796
647
Joined Jun 11, 2013
I pre-cook my bacon in the oven about 1/2-2/3 of the way. i use a Bradley rack on a metal sheet pan at 425 degrees for about 15-18 minutes. keeps is straight and once it cools you can still roll it around the pepper.

Happy Smoking,
phatbac (Aaron)
 

mdntxprs

Newbie
13
3
Joined Sep 16, 2019
When I make mine in halves when I'm done making them I'll put them in the freezer so the cheese gets hard again. Then I put them on the grill open face down to get the bacon going then in a few minutes I turn them over. Also use the IR part of my grill.
Works pretty good.
 

Latest posts

Hot Threads

Top Bottom

AdBlock Detected

We get it, advertisements are annoying! (But that's how we keep the lights on.)

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.

I've Disabled AdBlock
No Thanks