ABT's an appetizer?

[inkjunkie]

Made them for the first time today. Talk about addictive. Luckily we only made few of them, I could eat enough of them to be a meal.....

 

[Rafter H BBQ]

Made them for the first time today. Talk about addictive. Luckily we only made few of them, I could eat enough of them to be a meal.....

Your hooked now... :biggrin:

Y'all find the Neufchâtel cheese ?

 

[timberjet]

Dude I hear ya. I used to always make a dozen because they are so good the next day cold too but I found that I can eat a dozen. I have 4 as my limit now. I have 4 in with some chicken right now.

 

[inkjunkie]

Your hooked now... :biggrin:

Y'all find the Neufchâtel cheese ?

Not yet. Will be going to town tomorrow, hopefully we will have enough time to stop in the local Rosauers. Hooked is an understatement, will be home on Wednesday, plan is to make the rest of them, we only used about half the peppers that the Boss got...

Dude I hear ya. I used to always make a dozen because they are so good the next day cold too but I found that I can eat a dozen. I have 4 as my limit now. I have 4 in with some chicken right now.

How in the world do you limit yourself to just 4? Good cold? Right out of the fridge type of cold?

 

[timberjet]

Well, I eat a lot of hot stuff but..... after 12, 13 or 14 of the most wonderful invention ever the next morning can be a bit painful. Not to mention you are eating like a whole brick of cream cheese. Double jeopardy! I am way addicted and they are in the smoker 9 out of 10 times I fire it up. Yes they are good slightly below room temp too. I have used honey, rhubarb jam, and about anything else you can think of in the cream cheese. Little smokies instead of bacon or in addition to. I have a problem with stopping eating them and I will literally not eat the main dish sometimes. I know. I know.... lol 

 

[timberjet]

Not yet. Will be going to town tomorrow, hopefully we will have enough time to stop in the local Rosauers. Hooked is an understatement, will be home on Wednesday, plan is to make the rest of them, we only used about half the peppers that the Boss got...
How in the world do you limit yourself to just 4? Good cold? Right out of the fridge type of cold?

I only make 4. That is the only way for me.

 

[inkjunkie]

Well, I eat a lot of hot stuff but..... after 12, 13 or 14 of the most wonderful invention ever the next morning can be a bit painful. Not to mention you are eating like a whole brick of cream cheese. Double jeopardy! I am way addicted and they are in the smoker 9 out of 10 times I fire it up. Yes they are good slightly below room temp too. I have used honey, rhubarb jam, and about anything else you can think of in the cream cheese. Little smokies instead of bacon or in addition to. I have a problem with stopping eating them and I will literally not eat the main dish sometimes. I know. I know.... lol 

Hmmmm....no pleasant way to put this...I pretty much have a concrete plug up my arse thanks to the prescription narcotics I am on....:yahoo:

Honey mixed in the cream cheese? Do you just blend the two of them together?

 

[timberjet]

Hmmmm....no pleasant way to put this...I pretty much have a concrete plug up my arse thanks to the prescription narcotics I am on....

Honey mixed in the cream cheese? Do you just blend the two of them together?

Yes, and a little goes a long way. Last week I soaked the japs in Margareta mix for a half hour and that threw an extra twist on them too. I have even put whole blackberries in with the cheese too. 

 

[801driver]

[h1]Appetizers?  WoW [/h1]
We never thought of using them for that. Ha Ha. 

We consider ABT's the main course to build other stuff around.  Wifey adjusts the heat some by how well she cleans the inside of the peppers.

BassPro sells a SS rack that works well to hold them up on the end and let smoke circulate through.  I opened the holes out larger with an "electrical" hole punch for larger sized peppers.

Yes, they are addictive, glad you enjoyed them.  Like most items posted here, many variations can be tried, but rarely will you find anything bad.  I just saw the post of using Little Smokies instead of bacon chunks in the cheese and told Wifey.  That will be on the list to try next, should be great.

 

[inkjunkie]

[h1]Appetizers?  WoW [/h1]

We never thought of using them for that. Ha Ha. 

We consider ABT's the main course to build other stuff around.  Wifey adjusts the heat some by how well she cleans the inside of the peppers.

BassPro sells a SS rack that works well to hold them up on the end and let smoke circulate through.  I opened the holes out larger with an "electrical" hole punch for larger sized peppers.

Yes, they are addictive, glad you enjoyed them.  Like most items posted here, many variations can be tried, but rarely will you find anything bad.  I just saw the post of using Little Smokies instead of bacon chunks in the cheese and told Wifey.  That will be on the list to try next, should be great.

Guessing the rack allows you to leave the peppers whole?

 

[801driver]

Yes, you cut the stem end off and the rack comes with a "coring" tool to clean the seeds out.  (Bought this a couple years ago) but then you stuff and the rack holds the pepper upright.  You do have to have the tips against your grill rack to keep them from falling through.  Pretty nifty holder.

Search for  Bass Pro Shops Jalapeño Rack with Corer 

I enlarged every other hole to a larger size.  1" if I remember correctly..

 

[crazymoon]

IJ, I found that 15 japs sliced in 1/2 does up a pound of bacon I  munch on cold  ABTs' for days.

 

[801driver]

 
IJ, I found that 15 japs sliced in 1/2 does up a pound of bacon I  munch on cold  ABTs' for days.

Yep, most everything on this site can be eaten hot or cold.  Amazing.  Just good stuff.

 

[gary s]

I love those things

Gary

 

[inkjunkie]

Your hooked now... :biggrin:

Y'all find the Neufchâtel cheese ?

Local Rosauers does have it. Still have a block of cream cheese to use, but after that's gone will be giving the Neufchâtel a try...

 

[shaggy91954]

Never heard of this Neufchatel cheese and probably never find it in this part of the country.  What nationality is this cheese? 

 

[smokesontuesday]

 
Never heard of this Neufchatel cheese and probably never find it in this part of the country.  What nationality is this cheese? 

It's a French cheese kind of like Camembert. If you like earthy, salty, nutty tasting drier cheeses you'll love it.

 

[inkjunkie]

Never heard of this Neufchatel cheese and probably never find it in this part of the country.  What nationality is this cheese? 

I believe it is French. Was surprised to find it here in Eastern Washington. Might want to look in your local grocers fridge section, right next to the cream cheese. If it helps the only place that I found is is a store that sells Western Family products. Good luck finding it....

 

[Rafter H BBQ]

Your hooked now... :biggrin:

Y'all find the Neufchâtel cheese ?

Local Rosauers does have it. Still have a block of cream cheese to use, but after that's gone will be giving the Neufchâtel a try...

I actually kinda like it more than regular cream cheese ! Thumbs Up

 

[Rafter H BBQ]

This was a duplicate post ! Edited.