A.B.T.'s wit a twist

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gorillagrilla

Smoking Fanatic
Original poster
Jan 12, 2008
334
10
San Fransisco bay area
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Did a batch of a.b.t.'s yesterday ( last night ) but this time I roasted and skinned em !



throw em in cold bucket for quick skinnin





stuffed with chedder , cream cheese , ground up left over smoked pork loin
 
are these pics huge ? downsized all the same in p.b but only the last one is right size when I view. happened before but everyone said it looked ok on thier end .. ???????
 
i liked em better. Always have trouble with pepper skins for some reason. Dull teeth I guess
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!! I usually bite em in half as opposed to poppin in a whole one.
 
when i smoke em for 1.5 to 2 hours at 250*, it seems to soften up the skin ABUNCH........so you CAN take a bite outta em
 
Yeah W.D, the labor prob. not worth it , did turn out great ,but I think I will do like you said. My time was about that but I was doing like 200. They were much more dificult to de-seed and stuff.Hmmm... guess I coulda roasted AFTER cleaning ......
 
i cut em in half, make boats or canoes outta em..........easier to clean out the seeds and ribs.........then fill with creme cheese, and secure a piece of bacon on top with a toothpick

i pre-fry the bacon abit, so it gets done and crispy.........\

abtsdonett8.jpg
 
Yeah , after roasting they were soft even after the cold water. All I could do really was filet em and roll around filling !! Was positive all the filling would run out but to my suprise it didnt leak a bit ! Got lucky or maybe my bacon wrap worked like it should !
PDT_Armataz_01_06.gif
 
i love whole abt's but they are so much easier to prep, cook and serve on the half shell! i did a bunch of crab and pinepaale and cream cheese the other night. Wife was amazed at the amount spiciness they had, she has the mouth of well...... someone who thinks mild salsa is spicy and wont even use taco bell mild sauce on the road.
 
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