Need your best ABT recipe.

Discussion in 'Veggies' started by grampyskids, Nov 12, 2009.

  1. grampyskids

    grampyskids Meat Mopper SMF Premier Member

    O'kay, my Daughter who is a Professional Chef in NY is coming on Friday. She and I are going to do some braising. I have no idea of what, but it will be a featured article in a magazine article.My only claim to fame is that I got her started on this path. NOW, the surprise; she has no idea that I am a closet smoker(only as far as she knows). Don't wan't to overwhelm her all at once. So I come to the Point: I want to treat her to some ABT's. She has never tasted them and has no idea what smoking nirvana is. So I really need to blow her socks off. Please send me your best recipe.
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Sounds like a great surprise for her.
    Be sure to let us know when the article comes out so we can all check it out.
    So many ABT recipes you're gonna get lots of tips but is she is a Chef she probably has a nice broad pallet so that opens the lid to so many possibilities.
    There are a few on here that were done with fish roe but I can't seem to remember who it was so I can't point you in the right direction but I'm sure someone else can.
    One thing that would be great is one of those specialty cheeses like a white cheddar and raspberry, incorporating those flavors into an ABT would probably be awesome.
    I'm going to try that next time I make some [​IMG]
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Here is one...
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I would do some cream cheese with minced green onions and some minced shrimp and some crab meat in them. Slice them in the boat style with alittle sharp cheddar white perferrebly and then wrap in cheap thin bacon and smoke till just tender. She will love them. I did
  5. teeroy

    teeroy Smoke Blower

    From reading a bunch on here and from my brief experience with ABT's to date using the cheap thin bacon is key so that it crisps up.

    I'm looking forward to seeing some of the other recipes that get posted.
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Very close but I use 4 blend shredded cheese, chives, and minced garlic along with the seafood
  7. hoser

    hoser Smoking Fanatic SMF Premier Member

  8. pepeskitty

    pepeskitty Smoking Fanatic

  9. chisoxjim

    chisoxjim Master of the Pit OTBS Member

  10. smokemifugotem

    smokemifugotem Meat Mopper SMF Premier Member

    I like the KISS method. Keep it simple stupid... now, im not calling anyone stupid.. thats just the acronym. With that said, I use garden vegetable philadelphia cream cheese as a base. A triangle of sharp cheddar on top. Wrapped in bacon and sprinkled with brown sugar on top. 4 ingredients. not counting the jalapenos.
  11. oneshot

    oneshot Master of the Pit SMF Premier Member

  12. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Here is one I have been wanting to try. From John Folse website..

    Ingredients: 1 pound bulk Creole green onion pork sausage
    20 jalapeño peppers, seeded and split lengthwise
    ¼ cup minced tasso
    ½ cup minced onions
    ½ cup minced celery
    ½ cup minced red bell peppers
    ¼ cup minced garlic
    ¼ cup chopped parsley
    1 (11.5-ounce) container Bittersweet Plantation Dairy Creole Cream Cheese
    1 cup shredded Parmesan cheese
    salt and cracked black pepper to taste
    ranch dressing or favorite dipping sauce, optional
    In a heavy-bottomed skillet, sauté sausage and tasso over medium heat. Add onions, celery, bell peppers, garlic and parsley. Continue to cook approximately 20 minutes or until meat is browned and vegetables are wilted. In a mixing bowl, combine Creole cream cheese and Parmesan. Fold cheese mixture into skillet. Spoon about 1 tablespoon of mixture into each jalapeño half. Smoke until jalapenos are soft.
  13. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    go to publix and get a container of seafood cheese spread from the seafood dept. fil up the japs and wrap with bacon, sprinkle a little rub over the bacon and go for about an hour, if the bacon does not crisp enough broil for a couple mins

    mix blueberry jam, a little white suger, with cream cheese and fill the japs, wrap with bacon and smoke, sweet and hot perfect combo, all the women love this one
  14. scarbelly

    scarbelly Smoking Guru OTBS Member

    I like cream cheese with a little cooked chorizo and grilled onion and the 4 cheese mexican cheese blend
  15. zapper

    zapper Smoking Fanatic OTBS Member

    I may have posted others before but I like the really basic

    cream cheese and sharp cheddar maybe in equal parts, garlic powder, favorite rub all mixed together. Thin bacon for the wrap. I have been wanting to try thin/shaved Canadian bacon

    The possibilities are endless, fruits,veggies,seafood,nuts different cheeses............

    I have never had a bad one but I have had a couple that where too dainged hot to eat!
  16. grinder

    grinder Smoke Blower

    Try this for some variety. Make you favorite abt recipe and serve with roasted raspberry chipotle sauce, wally world carries it. Adds a nice sweet and spicy flavor.
  17. i have so got to try making these.
  18. I am loving this thread so many recipes and my ABT holder won't be hear for at least a week.
  19. where did you order an ABT holder from? sounds like something I "need"
  20. Slice them in half the long way. Hollow them out. Coat the inside with Sweet Baby Ray's.

    Make a mixture of 1/2 cream cheese(softened) and 1/2 sharp white cheddar. I use Cabot's Hunters Sharp. Cream it all together with a little onion powder, garlic powder, chili powder and paprika. Take some leftover kielbasa and cut some little chunks. Stuff the pepper with the cheese and a couple pieces of the kielbasa. Wrap it in bacon and smoke for 2 hours. I brought 20 of them to a party and they were gone in less than 30 minutes.


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