Has anyone tried to cook these on the FE, if so how long & how hot would you recommend they be cooked at.
Thanks
Earl
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Hi Earl. I do them for a couple of hours on the setting between 180* and 275*
Seems to work good.
Seems to work good.
Hopefully Rodney will jump in here. He's the ABT expert.
After three years of BBQing I have YET to toss an ABT into the cooker. What the deuce is WRONG with me?? OK, Rodney. I'm ready. Inspire me beyond words. 
Well, I think Eddy has made me out to be more than I am. I will say that I've made and cooked a great deal of these things. People love them.
We make them the traditional way, but this is one item that has so many variations. Being creative doesn't hurt them at all.
To answer Earl's question, we cook them at 250 until they are done. The doneness of the bacon is what dictates when they are finished. No other component of the ABT is raw, so it's all about the bacon. It usually takes 1.5 - 2 hours depending on whether you use a whole slice of bacon or half, how think the bacon is, and how crisp you want the bacon.
For those that are interested, we use larger jalapenos. We cut off the tops and slice them in half length wide. We use the smallest melon baller we can find to scoop out the veins and seeds. Fill it with cream cheese. Add a small pile of pulled pork. Wrap the pepper half with half a slice of bacon. Secure it with a toothpick. Sometimes we hit them with a little rub. Sometimes we don't. Several folks mix things in their cream cheese. Others use a different meat. Brisket, shrimp, cocktail sausages, etc.
The only key to cooking these, whether low & slow, or hot & fast, is getting the bacon done. One benefit of cooking these at about 250 degrees, is that the pepper cooks. The cooked peppers taste like a green pepper in these things when they are done. I know, I know, what's the point of using jap's if it's going to taste like a green pepper. Think of it as a vessel! Besides, most folks don't like things hot. Good luck!
Rod
We make them the traditional way, but this is one item that has so many variations. Being creative doesn't hurt them at all.
To answer Earl's question, we cook them at 250 until they are done. The doneness of the bacon is what dictates when they are finished. No other component of the ABT is raw, so it's all about the bacon. It usually takes 1.5 - 2 hours depending on whether you use a whole slice of bacon or half, how think the bacon is, and how crisp you want the bacon.
For those that are interested, we use larger jalapenos. We cut off the tops and slice them in half length wide. We use the smallest melon baller we can find to scoop out the veins and seeds. Fill it with cream cheese. Add a small pile of pulled pork. Wrap the pepper half with half a slice of bacon. Secure it with a toothpick. Sometimes we hit them with a little rub. Sometimes we don't. Several folks mix things in their cream cheese. Others use a different meat. Brisket, shrimp, cocktail sausages, etc.
The only key to cooking these, whether low & slow, or hot & fast, is getting the bacon done. One benefit of cooking these at about 250 degrees, is that the pepper cooks. The cooked peppers taste like a green pepper in these things when they are done. I know, I know, what's the point of using jap's if it's going to taste like a green pepper. Think of it as a vessel! Besides, most folks don't like things hot. Good luck!
Rod
Thank's Rodney:
I want to give it a try this weekend & cook around 40-50 ABT's. Will let you know how they went if i go that route.
Earl
I want to give it a try this weekend & cook around 40-50 ABT's. Will let you know how they went if i go that route.
Earl
Sometime back, I made a store run to pick up the makings for ABTs. When I got home, I discovered I had gotten maple bacon. I am not a maple bacon fan, but I used it. It turned out to be a great variation. To me the sweet of the maple makes a great offset to the jalapenos and spices in the filling.
it's probably blatantly obvious, but im slow today. what's the acronym - ABT?
Atomic Buffalo Turd,but the ladies are somewhat put off by the name.
Tom-Fl
Tom-Fl
not as obvious as i would've thought... hehe. pretty, unappetizing to say the least.