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Manana
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PostPosted: Mar 27 2013    Post subject: Give me your best.... Reply with quote

ABT recipe.
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Mish
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PostPosted: Mar 27 2013    Post subject: Reply with quote

Last few times I have made them I use 1 1/2tbs Tony Chachere's Creole Seasoning per block of cream cheese for the filling. For meat I prefer a slice of chicken breast that has been seasoned with some Big Ron's Hint of Houston. Wrap them and cook them.

In the future I have plans for some Thai Panang Curry style ABT's
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1buckie
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PostPosted: Mar 27 2013    Post subject: Reply with quote

My very 1st food post on the 'Ring ( or anywhere else)

http://www.thesmokering.com/forum/viewtopic.php?t=49280&highlight=abys+babys+sunday+dinner


The tandoori spice can be had at most any Indian / Middle Eastern markets, or I can put up scratch mixes if it's hard to find.............

That spice mix turns ABT's which are already great into a whole nuther thing, just fabulous !!!

If no tandoori is used, I like a strip of chicken breast seasoned with any rub you like or marinated steak cut to small strips...........
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mbellot
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PostPosted: Mar 27 2013    Post subject: Reply with quote

Use Habaneros instead of Jalapenos.
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ckone
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PostPosted: Mar 27 2013    Post subject: Reply with quote

use crab cake as the meat
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TX727
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PostPosted: Mar 27 2013    Post subject: Reply with quote

I’ve switched mine up recently as there just isn’t much heat to them after being in the smoker for a bit.

I roast 2 jalapenos whole first to get a good char (I’ve used habaneros and ghost chiles as well for this part-depends on how adventurous you are that day Wink). My butcher always has brisket trimmed into smaller portions that can be used for other intentions rather than just smoking. I slice up the brisket very thin (think deli thin).

I chop up the jalapenos and add to a mixture of cream cheese and sharp cheddar. Split your jalapenos and hollow out. Add the cheese mixture, favorite rub/spices, and a slice of the brisket. Make sure the grain of the brisket is going the correct way so when you bite into the ABT, it doesn’t just pull off as one piece.

Wrap up in some smoky bacon and onto the smoker for 3 hours or on the grill until finished.
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Geronimo
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PostPosted: Mar 27 2013    Post subject: Reply with quote

Just a note (not a recipe per sey)...the longer you cook the peppers the milder they are. Also the longer you cook them the more tender they are. So use that as your judge as to how you want them.

Lastly, I use center cut bacon (yes, more expensive) at room temperature as it is thinner and shorter so is easy to wrap the pepper.
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TX727
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PostPosted: Mar 27 2013    Post subject: Reply with quote

Quote:
the longer you cook the peppers the milder they are. Also the longer you cook them the more tender they are.


This is why the wife and I argue, lol. She likes me to smoke them as they do lose the heat quite a bit. I like mine with a lot of fire to them. It's almost to the point of having to do two batches. The sacrifices we make I guess, lol.
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toymaster
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PostPosted: Mar 27 2013    Post subject: Reply with quote

I use sour cream instead of cream cheese. Tony Chachere has a seasoning called More Spice Seasoning - it is spicier than the Original Creole Seasoning. It will definitely get your attention! (They also have a Bold Creole Seasoning, but I didn't see it the last time I went to New Orleans). I use chives and cheddar cheese in my mixture. I wrap everything in bacon. I brush my ABT's with a mix of honey and BBQ sauce 30 minutes before they come off the smoker.
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BUGSnBBQ
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PostPosted: Mar 28 2013    Post subject: Reply with quote

I've made them quite a few different ways and always end up back to the KISS method - Whole Japs (cored with an apple corer), cream cheese, lil smokey, wrapped in bacon (Geronimo is right - center cut works best), and dusted with BR's HOH.

One thing I like is a dipping sauce. Mae Ploy brand sweet chili sauce is great. 1buckie sent me some Jalapeno Ranch dressing that is really good as well.
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Cat797
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PostPosted: Mar 28 2013    Post subject: Reply with quote

Manana,

I like mine a little sweet with my heat......so:

I either core the jalapeno or cut in half to de-seed. Mix cream cheese with a healthy dose of the rub I'm liking that day (usually Big Ron's HOH), some turbinado or brown sugar to taste, cheddar cheese, and maybe some cayenne. I then put on half of a little smokey (I prefer them, but also like PP or Polish Sausage). Wrap in bacon and smoke.....

I am also a fan of KISS methodology ( I could screw up a one-car parade if left to my own devices for too long... Laughing )

Let us know what your favorite is.

Ed
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k.a.m.
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PostPosted: Mar 28 2013    Post subject: Reply with quote

We used to do the whole little smoky thing but we have found that K.I.S.S. is best for us.
One block of cream cheese.
About a 1 cup of four cheese Mexican cheese.
Our rub to taste.
Use thin bacon.
Pop off the stems and cut the peppers in half long ways then scrape out the seeds and membrane.
Fill the halves with the mix and wrap in bacon.
Put them on the cooker at around 250° till bacon crisps.
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k.c.hawg
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PostPosted: Mar 28 2013    Post subject: Reply with quote

We use a simple recipe. Cream Cheese, Mexican Cheese Mix, Garlic Powder, Chipotle Chili Powder (added smokiness), Lil Smokie wrapped in Bacon or every now and then I'll wrap in Posciutto for some added saltiness. Here I did a split batch with Bacon and Prosciutto.

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1buckie
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PostPosted: Mar 28 2013    Post subject: Reply with quote

Yeah, forgot about that one, until KC said prosciutto......

Shabu-shabu....paper thin cut ribeye with dried cactus flower honey in the cream cheese ~~~>




Just might be THE MOST favorite..... Very Happy
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k.c.hawg
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PostPosted: Mar 28 2013    Post subject: Reply with quote

Ken I must say those sound and look like the bomb!! That is some paper thin Rib Eye. Did you slice yourself or purchase it already sliced?
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1buckie
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PostPosted: Mar 28 2013    Post subject: Reply with quote

Pre-sliced......Korean market....they do it way better than I could & it's fairly inexpensive also, maybe $5.99/#
That stuff just melts around the pepper & tastes really, really good !!!!
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Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"
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BBcue-z
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Joined: 14 Mar 2012
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PostPosted: Mar 28 2013    Post subject: Reply with quote

I core the Jalapenos, stuff each pepper with a slice of each salami, pepperoni, Jack cheese, plug up the opening with loose Italian sausage so the cheese doesn’t ooze out, and then wrap each pepper with a slice of bacon. They taste just like mini pizza’s Very Happy
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Smoke them at 225 til tender and the raw sausage is fully cooked
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I like 1buckie Tandoori idea. I’ll have to try that soon Very Happy
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Jo Jo
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PostPosted: Mar 28 2013    Post subject: Reply with quote

I always like a little left-over pulled pork chopped fine, add shredded queso cheese, wrap with center cut bacon, and as they are getting really close to being done brush with a nice sweet BBQ sauce.
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k.a.m.
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PostPosted: Mar 28 2013    Post subject: Reply with quote

Heck I didn't know we were posting pics. Very Happy




These had Spam in them.



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Skidder
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PostPosted: Mar 28 2013    Post subject: Reply with quote

I mix one block of cream cheese with one pound of cooked Jimmie Dean sausage while still warm then add a few seasonings (garlic powder,onion powder ,basil,oregano etc. then cool in the fridge. Half the peppers and stuff with the cooled mixture. Wrap in bacon,dry rub and smoke till bacon is done. I use sausage cause I don't like those little smokey hot dog things.
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