abt question

[minn.bill]

do you guys ,and gals use fresh jalopenos or pickled? and how long do you cook them?

 

[ron50]

I use fresh about 2 1/2 hours at 225 - 250 or until the bacon is crispy.

 

[ga_smoker]

I only use fresh too. I do mine a little different, I slice them in half instead out using them whole. I get double the amount per pepper that way. Just a spoonful of my cheese mixture, a 'lil smokie on top then wrap with bacon. I usually smoke them (or indirect grill) them until the bacon is crispy. Good Eats!

Steve

 

[gramason]

I use fresh, and also slice them in half, I figure you get more out of them by cutting them. Then just smoke till the bacons crispy.

 

[mossymo]

ga_smoker
I like the little smokie idea, MMmmmm !!!

 

[deejaydebi]

Bill -

I beleive most of us use fresh but someone here used pickled peperocini pepers once and said it was good - Squeezy maybe? CRS

 

[stl-srt8]

I've only done one batch so far, but did fresh, cut in half, filled with cream cheese, added a can of crab meat, and Old Bay seasoning, wrapped in Bacon.

HOLY COW they were good. I'd do a longer smoke if possible, it will mellow the peppers. I was in a rush and had to do them in a little over an hour and they still had a ton of kick. Not that I minded. Pop a little Zantac 150. . . no issue!

 

[zapper]

Fresh

Cut off stem

Sliced in half long ways (And symetrical to the curve of the pepper if it does curve)

Scrape out seeds and white "Veins" (I use a small measuring spoon that is semispherically shaped like a mellon baller, it works great!) ZAPPERS tip of the week. (hold your applause please)

The long slice and scrape is the easiy way, but I admit that for presentation the whole pepper looks better for a magazine cover, but what a pain for something that is gone in two bites

For choosing peppers, I look for the greener ones, greener in under-ripe I mean. They tend to not be as hot. Less ripe, firmer, lighter green sometimes and fewer of those brown little cracked lines in the skin.

Wrap with half slice of bacon that has warmed up a little (It stretches a little easier) Believe it or not, thin bacon seems to work better because it doesn't always over power the treat and it may crisp better. Easy on the smoke, bacon seems like a smoke magnet and there is not really a whole lot of meat there. I like the pepper to be kind of wilted or softer after smoking, so it may take a little longer than 2 hours depending on the moon and the gods of smoking.

Filling? Your imagination (or wallet) is the limit. No need to over stuff with filling, maybe level with the pepper half or a fuzz more, shrinking bacon can squeeze out excess filling anyways and if you really really like the filling, just make and eat more to start with!

Which brings me to this point, you can never make too many ABTs!










PS. Rambling on again


Once upon a time, I did soooooooo many ABTs that the pepper juice penatrated the skin on my hands.

Me big tough caveman construction worker.

WRONG!


By the time that it soaks into your skin, it just don't wash off with soap and water.


Rubber gloves may be in order

 

[bigarm's smokin]

That would be me, my dear. I was chewing on Coleys ear tonite, concerning his recipe for fried dill pickles, and we decided it would work for deep fried pepperoncini too. I am fixin on tryin it pretty soon. I will let you know how it turns out. I know how much you love those pepperoncini's.

 

[tonto1117]

That's the great thing about ABT'S. Possibilties are endless....let your tastes and imagination be your guide.

 

[twistertail]

I have only used fresh ones. They are up to $3.99/lb around here!
By the way Bill, I love your avatar picture! Do you spear pike?