Andy M.
Certified Pretend Chef
Well, I finally had an opportunity to make my first batch of ABTs.
I used a dozen jalapenos that I split. I cleaned out the seeds and ribs with a melon baller.
I mixed cream cheese and shredded cheddar with grated onion, garlic, salt and pepper. Spread some of this mix onto both halves of the peppers and laid a Lil Smokie on and put the halves together. Then I wrapped each stuffed pepper in a strip of bacon.
I fired up the grill and put some soaked hickory chips in to start smoking. Whey the smoke was going, I put the ABTs on the grill and had the grill going for about 2.5 hours at 275 F to 300 F.
They tasted really good. Not very spicy hot at all since I took out the seeds and ribs.
SO ate some but wanted the bacon to be crispier. I guess I'll have to crank up the heat at the end to crisp up the bacon.
Also, a lot of the cheese filling leaked out into the grill. I'm not sure if I had the peppers too full, or the grill too hot, or wrapped the peppers incorrectly.
Any thoughts?
I used a dozen jalapenos that I split. I cleaned out the seeds and ribs with a melon baller.
I mixed cream cheese and shredded cheddar with grated onion, garlic, salt and pepper. Spread some of this mix onto both halves of the peppers and laid a Lil Smokie on and put the halves together. Then I wrapped each stuffed pepper in a strip of bacon.
I fired up the grill and put some soaked hickory chips in to start smoking. Whey the smoke was going, I put the ABTs on the grill and had the grill going for about 2.5 hours at 275 F to 300 F.
They tasted really good. Not very spicy hot at all since I took out the seeds and ribs.
SO ate some but wanted the bacon to be crispier. I guess I'll have to crank up the heat at the end to crisp up the bacon.
Also, a lot of the cheese filling leaked out into the grill. I'm not sure if I had the peppers too full, or the grill too hot, or wrapped the peppers incorrectly.
Any thoughts?