Recipe ABTs

Discussion in 'Outdoor Cooking and BBQs' started by CraigC, Mar 7, 2018.

  1. CraigC

    CraigC Senior Member

    Location:
    SE Florida
    I don't use a recipe for these. I just eyeball the ingredient amounts. The proportions are up to you. This is a "Mexican" version. Many folks cut the jalapenos in half, stuff each half and then wrap each half in bacon. They just lay them on the smoker grate. I prefer mine whole and cooked up right.

    Ingredients
    Ripe jalapenos, cored and seeded
    Mexican fresh chorizo
    Onion, finely chopped
    Pablano chili, finely chopped
    1-2 cloves garlic, minced
    Chihuahua cheese, grated
    Chicken stock or water
    Thin bacon strips
    Tooth picks

    Special Equipment
    ABT rack
    Coring tool
    Drip pan

    Directions
    Heat smoker to 300F
    1) In a skillet over high heat, add the chorizo, onion and poblano.
    2) Cook until sausage is about done and onions are are soft Skimming fat as needed.
    3) Add garlic and cook until fragrant, about 2 minutes.
    4) Transfer mixture to a bowl lined with paper towels and let cool completely.
    5) Once cool, mix in the cheese.
    6) Stuff jalapenos with mixture, place in rack as you go and freeze any leftover mixture for later use.
    7) Wipe the outside of each pepper with a paper towel.
    8) Wrap the peppers in bacon strips, using tooth picks to secure.
    9) Place rack in drip pan and place in smoker.
    10) Add chicken stock to drip pan and close smoker lid.
    11) Smoke for 1 to 1-1/2 hours, checking at 1 hour to judge doneness.
    12) Remove tooth picks and serve.

    WARNING: I am not responsible for the condition of your derriere the next day! I suggest a nice gelato for dessert!

    Prepping
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    [​IMG]
    [​IMG]
    In the smoker with the Beer Butt Chicken
    [​IMG]
    Done
    [​IMG]
     
  2. buckytom

    buckytom Über Member

    For the uninitiated, ABT is an initialism for Atomic Buffalo Turd. No kidding.

    And yes, I prefer mine top down stuffed, not sliced in half.
     
  3. CraigC

    CraigC Senior Member

    Location:
    SE Florida
    Man I like those ripe japs so much better than the green. They taste much fruitier and sweeter. The place I bought them at must have stuck a ringer in with them. That was one of the spiciest japs I've ever had.:eek::heat:
     
    flyinglentris and buckytom like this.
  4. buckytom

    buckytom Über Member

    Gotta love the extra hot surprise ones.
    There's a mostly Mexican immigrant run market here that has bins of not-so-pretty chilis that blow away the perfect looking ones available in gringo markets. You never know what you get, but they all taste good despite the looks, and every now and again you get a nuclear one.

    Grows hair where the sun don't shine.
     
  5. CraigC

    CraigC Senior Member

    Location:
    SE Florida
    Yup, those red ones had brown streaking and come to think of it, that really hot one had the most streaking.
     
    buckytom likes this.
  6. The Late Night Gourmet

    The Late Night Gourmet Über Member

    Location:
    Detroit, USA
    Where did you get the rack you used for the peppers? Is it made for this purpose, or was it originally used for something else (like golf balls)?
     
    morning glory likes this.
  7. flyinglentris

    flyinglentris Well-Known Member

    Excellent. I'll have to do these up some time in the future.
     
  8. morning glory

    morning glory Obsessive cook Staff Member

    I would love these - and the more atomic the better!
     
    flyinglentris likes this.
  9. CraigC

    CraigC Senior Member

    Location:
    SE Florida
    Sur la Table. The rack came with the coring tool and it is specifically for making these. I'm sure you can find it on line.
     
  10. The Late Night Gourmet

    The Late Night Gourmet Über Member

    Location:
    Detroit, USA
    I just placed an order for one. Yes, I have a kitchen tool-related problem. :laugh:
     
    morning glory and CraigC like this.

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