I freeze them for aboot an hour, then vac pack, in an attempt to keep their shape. I don't think it really matters in the long run though, when thawed they resume whatever shape they wanna take I just love the damned things & am OK with them microwaved & kinda soggy. Reheat them on the grill & then hit the bacon over the heat seems to help firm up the bacon a bit. Never re-heated in the oven, but I would guess that would be as good or better than a grill
Awesome! Thanks Sir! Hoping that mine stay good frozen!! These will be a little surprise for the people we'll be vacationing with. Gonna do about 15 whole buffalo chicken ABT's, and then 15 whole cheddar jack and cream cheese abt's. May also include some chuckie in the bottom of the cheddar jack ones. I'm thinking that only 4 of the 8 of us will eat em, and 2 of them are women, so I should get to eat at least 10 myself!!
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Don
MES 30
Weber Spirit SP-310 Gas Grill
Weber Kettle
Traeger Texas Grill
AMPS
I asked my wife to look for jalepenos at the local veggie market today. I'll be doing some ABT's on Wednesday night for our trip. She got 25 great size jalepenos for $2. Awesome! Now, what to stuff them with????
A little lightly fried sausage (breakfast works great...) and cream cheese, with a dab of chedder, wrapped with lightly cooked bacon... is my choice. But as long as you have the bacon... heck..they will be great!
A little lightly fried sausage (breakfast works great...) and cream cheese, with a dab of chedder, wrapped with lightly cooked bacon... is my choice. But as long as you have the bacon... heck..they will be great!
I thought I had chuckie leftover, but I don't. Gonna do 1/2 buffalo chicken ABT's and the other half I think I'll try this. I will probably not cook them all the way on the smoker since I'm gonna freeze em. I'll get the bacon lightly smoked and done, use Scott's method of freezing, and then finish em on the propane grill at our cabin up north.
__________________
Don
MES 30
Weber Spirit SP-310 Gas Grill
Weber Kettle
Traeger Texas Grill
AMPS
I thought I had chuckie leftover, but I don't. Gonna do 1/2 buffalo chicken ABT's and the other half I think I'll try this. I will probably not cook them all the way on the smoker since I'm gonna freeze em. I'll get the bacon lightly smoked and done, use Scott's method of freezing, and then finish em on the propane grill at our cabin up north.
That should work just fine I would think. I've heard that what Rich mentioned adding cooked sausage is killer also, butt have not tried it yet. Dang, I think I'm gonna go thaw some out
That should work just fine I would think. I've heard that what Rich mentioned adding cooked sausage is killer also, butt have not tried it yet. Dang, I think I'm gonna go thaw some out
I just took out 1/2 lb to thaw. Won't get to this on Wednesday night now due to a commitment my wife made, but I'll be doing it tomorrow.
__________________
Don
MES 30
Weber Spirit SP-310 Gas Grill
Weber Kettle
Traeger Texas Grill
AMPS
I freeze them for aboot an hour, then vac pack, in an attempt to keep their shape. I don't think it really matters in the long run though, when thawed they resume whatever shape they wanna take I just love the damned things & am OK with them microwaved & kinda soggy. Reheat them on the grill & then hit the bacon over the heat seems to help firm up the bacon a bit. Never re-heated in the oven, but I would guess that would be as good or better than a grill
I just toss um in a baggie and freeze them, never had a problem (unless the dogs interviened in the defrost). They hold their shape pretty well but Fishbreath's method sounds like it'd work betta!
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Mark
"Only worry in the world, is the tide gonna reach my chair"?
You DO know what "ABT" stands for... right? I din't do it!
LOL---of course---thanks a lot Rich!!!!
I think I stated "Non-smokers", of which I am not one of them!!
I was talking about someone who doesn't know what they are, and reading parts of this thread, wondering what is wrong with this guy talking about "Sexy Turds".
Butt Rubs, Stuffing your sausage, and things like that are easily understood, but newbies or non-smokers are bound to panic when they see guys talking about "sexy Turds".
LOL---of course---thanks a lot Rich!!!!
I think I stated "Non-smokers", of which I am not one of them!!
I was talking about someone who doesn't know what they are, and reading parts of this thread, wondering what is wrong with this guy talking about "Sexy Turds".
Butt Rubs, Stuffing your sausage, and things like that are easily understood, but newbies or non-smokers are bound to panic when they see guys talking about "sexy Turds".
oops OK..I see that now. My humor detector must need some re-calibration.
Anyone else here love to snack on a leftover ABT right out of the fridge? Not warmed up or anything.
Love them that way but I've also been known to snack on leftover cold ribs as well
Damn, I just cut the tops off and cored 30 huge Jalepenos. I can't quit sneezing and coughing. My eyes burn. These may be the most potent jalepenos I've ever cut into. Thank god I had gloves on.
__________________
Don
MES 30
Weber Spirit SP-310 Gas Grill
Weber Kettle
Traeger Texas Grill
AMPS
LOL---That's OK Rich!!!----I'm sure I screw up more stuff than you & most of you other young guys. I think the older I get, the more stuff goes over my head.
I had to look up "Umami".
Got tired of wondering WTF it was.
Couple beers later he grabs another and bites aboot half of it. It musta been 5x hotter than the first. The "oh shit" and watering eyes were first 2 clues.
Prep ain't that bad. I just usually cut off the tops and core the peppers. The most time consuming is thinning out the bacon. I make filling them easier by softening the cream cheese. Then whatever I mix in with the cream cheese (spices, etc) gets done in a ziplock bag. I then cut the corner off the ziplock, and bam, I have a piping bag to fill me peppers. Works great!
I do the zip lock and room temp cream cheese thing. What lengthens the process is that I cut them into boats then put them back together. I just ordered a Jalapeno corer and plan to do the top cut off method next time out.
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Weber Smoky Joe
22.5" Weber Gold
22.5" Weber Silver
UDS (in progress)
El Cheapo Brinkman bullet with...
Not El Cheapo AfterBurner V burner attachment.
Maverick ET 73
Maverick ET 732
I just love the damned things & am OK with them microwaved & kinda soggy. Reheat them on the grill & then hit the bacon over the heat seems to help firm up the bacon a bit. Never re-heated in the oven, but I would guess that would be as good or better than a grill 
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