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Reply to "Hi All. New guy here."

I used to do my ABTs whole, but after serving them at some events, I realized that even people who like jalapenos can have a problem with a whole pepper:

Especially when they're not perfectly deveined. Plus, they cook more evenly and quicker as halves.

Mine are pretty simple, but I recently added something on someone's advice that really makes a difference and complements the pepper perfectly:

I squirt a little honey into the cavity of the pepper half before stuffing

My cheese is 1/2 cream cheese and 1/2 Cheddar/Colby Jack mix. (They sell this as a shredded combination.) Let sit in room temperature to soften and blend well by hand or machine.

Stuff pepper with cheese, wrap in PLAIN bacon (not smoked), sprinkle heavily with Bad Byron's Butt Rub, and smoke with hickory. Real simple.

I do my own rub for beef ribs, but I've found that I can't really do any better than the Byron's for pork, so I don't even bother.

Here's a shot of me with the latest little piggy to go into the sauna:



And here he is getting a tan in my old propane conversion unit:

Last edited by Former Member
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