ABT's

[StPeteBBQ]

About 2lb. fresh Jalapenos
2 8oz blocks cream cheese (room temp)
1C shredded sharp cheddar
1 heaping tblsp dry onion
1 tblsp. granulated garlic
1/2 c or more Pulled pork or fine chopped little smokies
1 or 2 tblsp. Honey (secret ingredient)
bbq rub
2 lb bacon thinner the better

Cut peppers in half lengthwise scoop out seeds and membrane set aside. Set bacon out and let come to room temp. Mix all remaining ingredients except bbq rub thoroughly. Fill peppers with mixture. Cut bacon in half. Wrap half slice around each pepper. (not necessary to use tooth picks to hold together. The bacon holds together well if it is at room temp.) Sprinkle with bbq rub. Refrigerate overnight, if possible. Cook at about 225 - 250 until bacon is done about 1 hour.

[Deuce]

I have made these three times so far and they are awesome. I halved the recipe as only a few of us like spicy food but after yesterday I will make the whole recipe. My mother-in-law who doesn't eat anything spicy ate two. Everybody loves them. I use hot cherry peppers because that is what I have in the garden.

[sharky]

I have yet to make them as my wife doesn't like spicy food. perhaps i should make them anyway and slip her one without her noticing! lol

[StPeteBBQ]

Sharky,

When you trim the Japs, just make sure you get all the ribs cut out. That's where most of the heat is.

Prepare a batch of these ahead of time and grill 'em at a Buc's game when you're tailgatin'. You'll be the most popular griller there. They are great re-heated too, except the heat is always kicked up a notch after a night in the fridge.

[sharky]

I promise you I will hook some up at a game.

I think this weekend might be a good time to try it. My first tailgate of the season. I think I need to buy a big truck now though. I don't think we can hold all the tailgate gear in my car or Ryans Jeep!

[sharky]

These were excellent! We made them without the meat, but they were good anyway! Props on a good recipe!

[StPeteBBQ]

:) Glad you enjoyed them. Not my recipe, just passing it along.

Wait 'til you try some smoked meat with them... if you don't have any chopped or pulled pork handy, just chop up some little smokies...

These are always a hit and hardly any ever left over.

[sharky]

We had a little left over cream cheese mixture and used it on crackers. That tasted great as well!

[sharky]

Here they are on the grill, and one with Ryan enjoying several of them at the game.

[sharky]

I know you mentioned it before... but what does ABT stand for?

I got asked that a lot by the guys we were sharing them with!

[StPeteBBQ]

LOL... they're gonna love it when you tell them what they were eatin'...

Atomic Buffalo Turd

:D :D :D :D

[St. Louis Griller]

Looks like I need to try these ASAP. Anyone have photos of these so I can get a sense of what they should look like?

Also, how about smoked chicken instead of the pulled pork?

[sharky]

chicken would be just fine. I have actually left the meat out all together and it was fine as well.

[LAXBuff]

Hey everyone, been a while! Finally pulled myself away from work and the grill to post!

I made the ABT's without the meat the other day for a crowd and they were the hit and most talked about food of the day! Thanks!

[StPeteBBQ]

Glad you enjoyed them... they're always a hit a my place

[dtprkr]

try www.irondesert.com Lotz of different ideas there!

[Dave C.]

I usually only make up about two dozen of the little darlin's cuz a lot of folks don't care for much spice in their life. For our Fourth dinner I made up 40 of the rascals (20 peppers cut in half) and mixed in some crumbled-up fatties in the cream cheese, and sprinkled some (sweet) store-bought rub on them. When the eating started, the ABTs started........disappearing ! Even those who haddn't tried them before were scarffing them down faster than I thought possable. The kicker is that the neighbor across the street called later and asked if me, my wife, and some ABTs wanted to come over the next day for another party.....had to get some more made up and on the smoker! :cool: I still can't figure out if it was me or the ABTs that he wanted to show up :confused: .

[Mingo]

I finally broke down and gave 'em a try yesterday for a family get t'gether....a few of 'em had a few funny looks, but they were a hit with most everyone!

They are labor intensive getting them ready to go, and I had to modify the grill.... I can't seem to get the temp right, so I had some major flames flying from the bacon grease...ended up laying foil down under them...then baked them in the oven to crisp them up a bit...but they were worth it!

I still have a good bit of the cream cheese mixture left so I'll get a few more peppers for next weekend.

Thanks,
Mingo

[Dave C.]

Hey, Mingo-
On another forum I saw that some folks are using sweet bannana peppers, instead of japs, when people dont want the heat. Being a long time "pepperhead" myself I can't figure that out, but will probably try some that way for women, little kiddies, and others that can't stand the heat :D .

[StarsfaninCO]

STPETE!!!! These were absolutely the hit of my end of the year party. Thanks much for the recipie.

KE

[Dave C.]

I made some more of these last weekend for co-worker's bash. I used 20 jalapenos to make 40 ABT's, mixed up 2 packages (8oz each) cream cheese with 1/2 lb fried hot Italian sausage, wrapped 'em in bacon & put on the smoker for about 3 hours with hickory & mesquite for flavor. I also made a small "fatty" with 3/4 lb of the same sausage, 2 jalapenos (seeded & veined) diced up, about 1/4 lb of fried bacon, crumbled up. I mixed it all together & made a roll about 8 inches long, then butterflied the roll, put in the rest of the CC mix from the ABTs, folded it back together & put it on the smoker with the ABTs. I cooked the whole shebang until the fatty hit 160* internal (about 3 hrs). Forgot to mention that I rolled the fatty and sprinkled the ABTs with a heavy dose of BBQ rub.
ABTs & fatty were gone quickly, praises came my way, lots of requests for the recipes. Seems that almost everyone loves these thingys.

[St. Louis Griller]

Has anyone tried ABTs with a milder pepper? The japs were a little too hot for some people, even with the ribs and seeds cut out....

[Chandlergrills]

Soak the jalapenos in water for about an hour or so after you clean them. This will reduce the heat considerably.

[Harmening]

Use Anaheim peppers. I usually find them at Wal-Mart.

[StPeteBBQ]

This weekend I made some ABTs and my baked beans. I made the beans first. Each pan of beans calls for 1 lb of bacon. I usually fry up the bacon first and chop them into pieces.

Well this time I cooked the bacon ala Alton Brown: in the oven at 400 degrees on half-sheet pan with the rack insert in place. Wow... what a difference. So easy, clean-up is easy too.

So as I was checking on this bacon, I noticed that the bacon can get partially done and still be very flexible. hmm... so I made the ABTs this way too. Did the bacon part way in the oven, then wrapped the ABTs and finished on the smoker.

This way works much better, especially if you have folks who are squeemish when the bacon isn't crispy.

I'll be doing all my ABTs this way in the future.

[Dave C.]

Good idea, StPete, I'll give that a try! Also, to make the ABTs milder, soak the peppers in Sprite for a few hours. It takes almost all of the heat out of the peppers and might give ya some new drink ideas :D .

[Chandlergrills]

I made 2 dozen of these for thanksgiving. I used chorizo with the cream cheese mixture. They were a hit with everyone. First time I've tried them with chorizo. I must say they were pretty dang good!

[StPeteBBQ]

I made 2 dozen of these for thankgiving. I used chorizo with the cream cheese mixture. They were a hit with everyone. First time I've tried them with chorizo. I must say they were pretty dang good!

ooo... chorizo! Great idea! I know what I'll be making the next batch with.

Thanks, CG

[Chandlergrills]

The chorizo was great with these. I was trying to decide between the chorizo & hot Italian sausage & went with the chorizo. They turned out great. Hot Italian sausage will be next.