Thread: ABTs

I smoked some ABTs today. Forgot to keep an eye on them, and they came out quite overdone, but still edible. And spicy hot as hell.

Previous batches came out quite tasty, but not spicy hot. All batches made the same way- seeds and membrane removed.

Would the overcooking itself make them hotter? They were somewhat shriveled and the cream cheese was done to brown. Maybe the CC just wasn't juicy enough any more to tone down the heat?

Any ideas? I plan to make more on Easter for guests, but can't serve such spicy ones.

OK Navy, I have to ask. What is a ABT?

Atomic Buffalo Turd.

Jalapeno snack. Put in some rub, cream cheese and maybe sausage or other meat, wrap with bacon.

Sounds really good. I will have to try it when my jalapeno's come in this year.

I would think that the longer they were cooked, the hotter they would be. I try to leave a bit of membrane (in the two times I've made them) to add some zip.

You may have missed it in the other thread, but how much bacon is too much bacon? Is it even possible to have too much bacon? I'm using a full slice of thick cut and am thinking they might actually be better with a slice of thin cut.

WOW! I'm using 1/3 of thin sliced bacon. Considering going to 1/2 slice. But this is for an ABT made with half a jalapeno. Are you making the version that uses a whole jalapeno for each ABT? I've seem recipes that cut them in half, seed, fill, reassemble and cook. And one guy who cuts off the cap & somehow removes the seeds and fills it from the top.

I don't add meat inside mine, just the bacon wrapped around. Lot's of folks seem to put a bit of pulled pork or sausage in theirs. How do you do yours?

1/2 jalapeno, cream cheese and four cheese taco blend mixed together, a dash of cilantro on top and then the bacon. It just seems the thick bacon is a bit much, but I think a full slice of thin would be ok.

That'll still be a mouthful. Cilantro. Might try that.

ABT - Weapon of Mouth Destruction.