ABT's attempt #1

[Chukha-Trok]

This weekend is full of experimentation all items are a first for me.

On Saturday I smoked 12 lbs of almonds of four different ways.
http://www.smoked-meat.com/forum/sho...d.php?p=283447

Then on Sunday I will be smoking 8lbs of pork for Buckboard Bacon.
http://www.smoked-meat.com/forum/sho...d.php?p=283445

While fired up on Sunday I am throwing on these 8 ABT's to enjoy during the Tebow vs Brady game.

Jalepeno's 5 filled with 5 year aged extra sharp cheddar, and 3 filled with jalepeno jack all wrapped in extra thick bacon and topped with a dusting of black pepper.

[minnbill]

Mighty fine looking ABT'S

[blues_n_cues]

nice. i always sprinkle my bacon w/ fresh cbp too.

[Fishawn]

Bet those will be good

[Richtee]

OK... attempt? Puh-leeze... Well done!

[Fishawn]

Gonna smoke em hot? or finish on grill? ..... That double layered bacon may be tough to get both layers done, or crisp/semi crisp..... Curious to see the outcome..... The start looks great

[someAZdude]

Cool pics. I think I am going to attempt to make some of those next week.

[Mark R]

That's different, I like the idea of stand up ABT's, but I think they'll fall over as the bacon cooks. Be interested to see the finish. Cool idea!

[Chukha-Trok]

Here is the pic on the smoker, as I said it is my first attempt and trying something completely different.

[Chukha-Trok]

My thought process on the stand up hanging ABT's is working, so far, my thought was as the cheese melts it will fill the air gaps in the pepper. I just did the first check, and there was about a 1/4" or so settling in the peppers so I added more cheese to those to fill em back up.

The second thought I trying it this was was to allow the fat of the bacon to drip away and maybe crisp it up nicely.

So far so good.

[curious aardvark]

both for the level of ingenuity, you're going to fit in ropund here just fine :-)
And also for the product itself.

My only criticiasm - 8 abts ? come on that's about 10 seconds worth.
Got to be double figures :-)

[Chukha-Trok]

The ABT's in my rack held up just fine, the bacon is semi crisp, all of the cheese stayed in the pepper and everything is a nice golder brown from hickory smoke. The ONLY issue in the execution is I had to push the toothpicks in farther as the cheese and pepper heated up they started sagging. Took about 30 seconds to correct.

[SmokinLee]

It is always awkward at first and you'll get the hang of it in know time.. You did a wonderful job on them snacks.

[sweet_magnolia]

Great job!!

[rbranstner]

Awesome. I like to cut my peppers in half the long way that way I get twice as many. I bet they won't be your last ABT's