Would anyone mind sharing an ABT recipe with me?

thOMpson

After hearing yall go on and on about them so much, I have got to try these bad boys. Appreciate the help.

Doc1680 · Posted: Sep 23 2005 Post subject:

Can't remember right off. Go to the appetizer section. I got roxy's recipe from there. Just tried them over the weekend and man, they're great. didn't make many to be safe. Wish I would have made more though. They went real quick.
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roxy · Posted: Sep 23 2005 Post subject:

Dont forget the smokie ir a slice of smoked sausage on top and wrap em tight in bacon, use a tooth pick to hold the bacon in place, it does make a difference. Some folks have made them without the sausage, to each his own I guess but I find it is part of the package.
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bigabyte · Posted: Sep 23 2005 Post subject:

The last jalapeno ABT's I made, I used a piece of smoked sausage for hte meat, and I added some seasoned salt, onion powder, garlic powder, black pepper and worcestershire sauce to the cream cheese to give it a savory flavor. They were good! Razz

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thOMpson · Posted: Sep 23 2005 Post subject:

Could you cook them on the grill or do they really need to be smoked?

ohman · Posted: Sep 23 2005 Post subject:

must be smoked!

roxy · Posted: Sep 23 2005 Post subject:

Well they can be cooked in the oven and they are pretty good that way but when they are smoke they are so much better.
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Steve-O · Posted: Sep 23 2005 Post subject:

If you cook them in the oven, don't let them set in a pan. Raise them up on a broiling pan or bread rack so the bacon get's crispy all over.

That said, they stack neatly around whatever you are cooking. Just put them on when you glaze the ribs and everything will be done at the same time.
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(SIC) BBQ · Posted: Sep 23 2005 Post subject:

For my filling I use cream cheese, monterey jack, and sharp cheddar then add some black pepper and buffalo sauce. I love how the Buffalo adds that flavor and extra kick.

Jason
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redray · Posted: Sep 26 2005 Post subject:

My wife and I have been experimenting all summer with different versions for the ABT and the one that we have settled on goes pretty much like this--
Jalapenos
4oz cream cheese
1 package of little smokies or 1 link ekridge(sp) smoked sausage
Longhorn Colby chedder
Tabasco/Lousiana hot sauce to taste
A little of your favorite rub to taste
Bacon

Finely chop sausage/smokies
Mix cream cheese, chedder, hot sauce, rub and sausage- keep the consistancy of the mix a little on the thick/dry side
Put mix in cleaned out jalapenos
Pre cook the bacon for just a minute or two- this cuts down on the time needed in the smoker and gives the bacon a more uniform doneness when the ABT's are done
Wrap the stuffed jalapenos with bacon (about a half strip each) hold all together with a toothpick

Cook on the smoker around 220 for about 45 min or until the bacon is cooked to your likeing. (we like it so that the bacon is still a little chewy)
Serve warm.
Grab yours and get out of the way because your guests will swarm the platter and all of your work will disapper in minutes.

We found that tinkering with the amount of cream cheese makes the ABT's a little less messy when eating. Also, stuff liberally but be careful not to overstuff as the mix will ooze out a bit while cooking (why waste it when you could make more)

MaineMapleDave · Posted: Sep 27 2005 Post subject:

Here's an excerpt from the MaineMapleDave's barbeque cookbook:

Mix together and put in a pastry bag:
o 1 package Cream Cheese
o 1 TB Balsamic Pepper Sauce
o ¼ tsp Mrs. Dash Italian Blend
o ¼ tsp Mrs. Dash Table Blend

Cut in half and seed with a melon baller:
o 6 Jalapenos
o 6 Hot Cherry Peppers (Just cut the top off)

Cut a corner off of the bag, and pipe each pepper about half full of the cheese mixture. Smush in a Lil’ Smokey, wrap each pepper with a strip of Center Cut Bacon and secure with a toothpick.

Smoke them on a rack in a roasting pan for about 2 hours, until the bacon is nice and crispy.

I have been told by my Independent Tasting Panel that I WILL be making these again for family feasts.
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allsmokenofire · Posted: Sep 28 2005 Post subject:

Those sound good Dave with the balsamic pepper sauce. I'll hafta give those a try. I'm not familiar with the cooking term "smush"....please explain?? Laughing

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bigabyte · Posted: Sep 28 2005 Post subject:

allsmokenofire · Posted: Sep 28 2005 Post subject:

That's my dilemma Chris...I'm familiar with "squish", but not "smush"...not sure if they are interchangeable or not?? Very Happy

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roxy · Posted: Sep 28 2005 Post subject:

Smush is a compound word combining the two words smear and push. Not to be confused with slosh and smash both of which are associated with too much to drink while BBQ'. Laughing

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Steve-O · Posted: Sep 28 2005 Post subject:

From www.dictionary.com

smoosh tr.v. Informal smooshed, smoosh·ing, smoosh·es

To squash or mash: “Some particularly unhappy homeowners have tried to scrape the ladybugs off their walls, or worse, smooshed them” (Sy Montgomery).
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allsmokenofire · Posted: Sep 28 2005 Post subject:

Oh great......now we have smush, squish.....AND smoosh. Just when I thought I had a handle on things in the kitchen I gotta learn these new techniques. Oh well, the fun is in the journey, not the destination Wink

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Steve-O · Posted: Sep 28 2005 Post subject:

Actually, smush is not in the Funk and Wagnals dictionary... Cool

It is in the Oklahoma dictionary though! Laughing

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"BBQ may not be a religion in Texas, but the two institutions are closely associated."
- Robb Walsh "Legends of Texas Barbeque Cookbook"

MaineMapleDave · Posted: Sep 28 2005 Post subject: