Alien's ABT Surprise

[Alien BBQ]

I like ABT’s but these things ROCK! In our discussions on ABT’s in the forum I suggested possibly wrapping one of these in pastry or flakily dough. Well, not wanting anyone to try something I haven’t experimented with, I decided to give them a try.

Basically, you are going to make your ABT’s in the smoker and then finish them off in the oven before serving. While these were hot off the smoker, I don’t see why they couldn’t work with ABT’s out of the fridge.

One thing is for sure, one; maybe two will fill you up!

Here are the ingredients.

1 Lg. Grands Flaky Biscuits
1 Pkg. Smoked Bacon
1 Pkg. Lit’l Smokies
1 Pkg. Cream Cheese
1 Pkg. Coby jack Shredded Cheese
Cajun Spice (to taste)
Jalapenos

The quantities of this recipe are generalized because you will need one piece of bacon and one biscuit per jalapeno.



We start by preparing ABT’s (see other recipe) and making them ready to cook. I have decided to only use ½ of a pepper due to the size they will be when finished. Sprinkle on the Cajun spice to taste as well, but use sparingly.




Once they have been wrapped in bacon (cover all ends) secure the bacon with 1 tooth pick. ***** Very important**** remove the toothpick once they are done in the smoker. The cooked bacon will hold everything together when done.



After the ABT’s have cooked in the smoker for about 2 hours at 250 degrees, you are ready to make the covering.

Open the package of biscuits and take out one biscuit. Flatten the biscuit to approximately 6 inches round. Place the cooked ABT in the center and fold over the ABT. Make sure you completely cover the ABT. Pinch the dough together until sealed. *** Make sure not to get any of the grease off the ABT on the dough seal. If you do, they will not seal the ABT inside, they will however open up and make a boat.



Place the finished “surprises” on a greased cookie sheet and cook at 350 degrees for approximately 15 minutes or until golden brown.




When completed, the ABT should be covered in the biscuit and should be about the half the size of a large hotdog and bun.


These make great finger food and are not messy. When you bit into them, you get the flakiness of the biscuit, the crispness of the bacon, the smokiness of the sausage and green chilie, and the sweetness of the cream cheese and onion.


_________________
https://www.linkedin.com/in/michaeloberry

[skybob]

Another great looking recipe there Alien. I"m so stuffed from Qing this afternoon, I can hardly wiggle. ABT's, wings, fatties, pulled pork, and ribs. Oh my gawd!

[allsmokenofire]

Looks good. I hope I can find this again when I need it. Normally, I would look in one of the recipe threads for a recipe.
_________________
Mike
Team Enoserv

[Norseman]

Those look awesome. I did your variation of the ABTs from the other thread for my SB party and they were a huge hit. One guy said they "were the best damn party food I've ever had." I'll have to give this spin a try next weekend.

[bucket]

Mike, do Like me, any time one of these guys post an attractive recipe I cut and paste it to a word file and save it in my recipe folder. I have gotten to the point that I don't put much in my recipe box. I just print off what I want and pitch it when I'm done. That way I can add notes from each cook without having it all penciled up.

[skybob]

Same here Bucket, I have a bulging Recipe Folder in My Documents. Very handy and you don't have stained file cards to contend with after you cook with them.
If someone asks for a recipe, just email them the recipe, very simple. Plus, and this is the big one: When I copy Aliens or Roxy's recipe with the pictorials, I copy the entire thing photos and all. That way, I have a reminder what the finished product is supposed to look like.

[BigOrson]

Next time, you might want to substitute puff pastry dough from the freezer section for the whomp biscuits as well. It'll be easier to manipulate (it comes in sheets you can cut to size), and the finished texture will be much like a crescent roll (light and flaky).

[G's BBQ]

Looks very tasty...

[Unkle Walt]

Try them with puff pastry...delicious.

[magictouch]

Now I know what ABT's are! They sound and look great.

[Damar12]

Or use wonton wrappers and roll them up egg roll style. Looking good as is though.

[barry]

Alien,
I want to apologize, I posted this wrong earlier today (I hit the wrong button accidentally). Anyway this is where it belongs

I like that! GREAT IDEA!!!!!!!!!!!!!!!
What's next? Can ABT's get any better than this?
Maybe, how about rolling bacon in brown sugar before wrapping?
Call'em PCTB's.
Pig Candy Turds in a Blanket.

Barry

[kickassbbq]

Here Ya Go!!!!
I have been putting Brown Sugar on my Bacon for ABT's for years!!!!!
They are the BEST.
http://www.kickassbbq.com/images/peppers7.JPG
http://www.kickassbbq.com/horsdoeurvre.html
PARTY!!!!!!!!!!
Smoke On!!!!!![/url]
_________________
www.kickassbbq.com
Lang 84 Deluxe
Brinkmann PitMaster Deluxe
Harley for Pics O' Chicks
CBJ
Smoke On!!!!!!!
_________________
Smoke On!!!!!!
www.kickassbbq.com

[marvsbbq]

I made more ABT's last night for our daughter and BF when we had them over for dinner.( Same kids I made them for to have at their SB party. )

I bought some cresent roll dough and put one ABT in each and served them as just rolls NOT telling guests about suprise inside....They were 'pleasantly' surpised as was I.

Still have some left (I love them reheated so I made plenty) so tonight we had Pappa Murphy's pizza and I put some on top of our pizza before baking..........AGAIN.........AWESOME!!!

Marv
_________________
Often imitated but never duplicated

[TheArtfuldodger]

I think I am going to give the ABT's a try on Monday I have 2 Boston Butts to smoke. I am thinking I will dip them in a beer batter after smoking and flash fry them in my wok.

_________________
Home Roaster gone wild in Waxhaw, NC
-------------------------------------------------------
CG w/ SFB
Vertical smoker (old no-name)
Weber Kettle
Big Coleman Gas grill
Char-broil 7000 w/ RK Drum and gear motor (coffee roasting only)

[MichiganBill]

Neet idea, Alien. Think I'll try this one out real soon.

Question: What variety of "Grands" did you use for this cook? Cant tell from the pics in your thread. and there are several types that I took from the Pillsbury website;
Homestyle
Buttermilk
Butter Tastin'
Original
Reduced Fat Buttermilk
Southern Style
Extra Rich
Wheat (Reduced Fat)
Flaky Layers
Original
Buttermilk
Butter Tastin'
Reduced Fat Original
Cheddar

Thanks,

Bill

[Alien BBQ]

I use the buttermilk flaky. I had these again today and yep, they still are great. These would make great festival food. I wonder if I could get these to stay on a stick!
_________________
https://www.linkedin.com/in/michaeloberry

[marvsbbq]

could use any of the afore mentioned ones.........what ever floats your cookie...figure of speach..

Marv
_________________
Often imitated but never duplicated

[Smokin Hank]

Alien,,,OUTSTANDING!!

Thanks for sharing

[OKBBQEA]

I was wondering how these would be if I cranked up the heat on the smoker to about 325-350 and went ahead and baked them in the smoker instead of the oven.
_________________
I only believe in two basic food groups... Chili & BBQ
- - - - - - - - -
Brinkmann Duel Zone Pro Charcoal Grill
14.5" Weber Smokey Mountain
18.5" Weber Smokey Mountain x2
22.5" Weber Smokey Mountain
R&O Smokers Fat Girl
Ludicrous Speed Red Thermapen