Thank you to whoever invented ABT"s

[cwall1313]

After reading about these little nuggets of love for over a year, I finally got around to making my first batch of ABT's. I split the jalepeno, filled with cream cheese spiked with garlic salt, placed a little smokey in the boat, and wrapped with bacon. An hour and fifteen minutes later I was eating one of the greatest things I've ever tasted in my life. I made 20 and ate at least fifteen. So, to whoever came up with that combination, thank you. I am forever indebted.

[krek]

Amen to that! We made our first batch yesterday as well... I was almost too full to eat when we sat down because we'd been eating ABTs for 2 hours.
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[DaHorns]

I havent put a lil smokey in an ABT before, but we have to make about 100 next weekend so we will try some like that. I loves me some ABT's!!!
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[DawgPhan]

I normally do them with the 1/2 pepper and bacon, but I think that next time I am going to go the whole pepper route and see how that turns out...I also doctor up my cream cheese a lot more than that before I spoon it in...

[gotwood]

Something similiar but much better imo....friend who tailgates with me makes em.

1. meat of choice pork, venison, sirloin, tenderloin, pheasnt, duck(my fav)
2.pickled pepperocini
3.bacon

marinate meats in worchtershire, soy and whatever you like, stuff it in a pepperocini wrap with the goodness then grill

[Jeff Wohlt]

Got to try me some as well...my garden is busting full of Jalepenos! I can only make so much salsa!

[JimH]

Crystal hot sauce works great mixed in with the cream cheese.

[Marky C]

I just put 36 of them together to cook on Saturday:
Venison sausage, cream and cheddar cheese, chopped onion, garlic, a touch of rub and a little love.
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[allsmokenofire]

[redray]

MMMMMMMMMMMMMMMM ABT'S
I make 'em a little different, I mix the little smokey and some longhorn chedder in a food processer and fill the jalapeno halves with the blend. I then wrap with bacon. They are meals all by themselves. Please just don't tell my cardiologist

[Big George's BBQ]

This sounds really good. What are ABts and how do yo make them

[JimH]

http://www.thesmokering.com/forum/viewtopic.php?t=657

There you go.

[Harry Nutczak]

here is my little variation on the ABT,

Instead of cream cheese (Foul gooey stuff IMO) I use a chunk of Pepper jack cheese, and fresh un-cooked italian sausage over the cheese (Bulk sausage, not in a casing) then wrap it in bacon to hold it together.

Another trick I use to get the prep going a little faster, I use a small ice-cream scoop as a portioning device for the sausage. I scoop out all my sausage balls first, then press each ball into the pepper over the cheese.

Truly a great item, and so much room for personal flair to add anything you like into them.
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[SPOKANE SMOKER]

Obviously, by looking at the responses, The ABT has changed the world! Everyone does them a little different but with the same end result:
Pure Heaven. I remember making them for the first time after learning about them on the Ring. The first bite made me a believer for shure. It was the best thing I'd ever tasted. Something about the hickory infused bacon, then a nice sharp pepper and smoothed out buy the creemy cheese. It just works. So to you fellas that have just tried them, Welcome to the club. You are Hooked like the rest of us. Now if you'll excuse me, I have to go to the store. This is making me hungry for ABT'S.

Happy Eatin' Y'all

Kevin
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[Smoke on the Horizon]

I had never heard of these things prior to joining the ring. Made some last night and yea, I am hooked.

[cops25]

These things are definitely addicting...I find myself making them once a week during the summer
My version is to take pulled pork or remnants of whatever I smoked, mix that and the cream cheese in a food processor. I then put the goop in a ziploc bag, cut a corner off, and squeeze the mix into each pepper "production-line" style...makes quick work of it. If I could find a quicker way to wrap the bacon I'd be making these things nightly
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[Big George's BBQ]

I cant wait to try them. Not sure when I will be able to make them

[JimH]

[OddThomas]

Hi,

I'll toss my variation out here as well...

I use the full pepper, split and seeded, but I leave a little white to make sure there is some heat in the finished product. I stuff with a mixture smoked Gouda and Fontina cheeses and a large shrimp peeled, cleaned, and lightly dusted with a spicy rub. I wrap tightly with the usual suspect and smoke until the bacon is cooked through. Before serving I drizzle (very lightly) with a little homemade Baja style cilantro-lime, honey, and balsamic dressing I whipped up.

I did 30-something of these bad boys for a wine tasting party last month and they were gone about 5 minutes after I plated them--apparently these are great with Pinot Grigio.

When I do the normal straight cream cheese variety, I use pork breakfast sausage links in place of the little smokies -- I've used both the regular and the maple flavored links and both are awesome.

[stevenr]

that sounds good thomas......i may have to do those this weekend.....