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  #1  
Old 11-22-2016, 12:09 PM
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Default making ABT's ahead of time?

So turkey day is going to be pretty hectic for me, since we're shooting for eating around noon. I'm trying to prep and get done as much stuff as I can ahead of time.

I'm planning on having ABT's. Has anyone ever prepped them a couple days before smoking them? I'm thinking about making them up tonight then smoking early Thursday morning. But I'm kind of worried about the cream cheese turning soggy where it's in contact with the jalapenos. Has anyone done anything similar?
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  #2  
Old 11-22-2016, 12:14 PM
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Default

I have made them up a few days early numerous times, except I didn't use cream cheese. I usually use smoked cheese, or string cheese.
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  #3  
Old 11-22-2016, 12:21 PM
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Default

I've made them 12 horus ahead and they turned out to be fine...of course I put them in the frig too.... I did not season with rub till I cooked!
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Old 11-22-2016, 01:43 PM
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Default

I've cooked and kept in the fridge for a couple days - also frozen after cooking and both work really well

I'd be inclined to pre-ccok and just reheat in the bbq or oven on the day - though personally, I prefer tham cold :-)
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Old 11-22-2016, 01:44 PM
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Default

I've often made the fillling a day or two in advance, but I don't cut up the peppers until the day of. I've even cooked or par-cooked (nearly finished) the bacon a day in advance depending on whether I am mixing in bacon bits into the filling, or wrapping the ABT with bacon.
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  #6  
Old 11-22-2016, 03:40 PM
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Default

well I definitely don't have time to prep and smoke them ahead of time, so that's out. The time consuming part is cutting, cleaning and wrapping them in bacon. Making the filling (I usually just do cream cheese with rub mixed in) and stuffing them doesn't take that long for me.

So I guess maybe I'll hold off until late wednesday night to make them, then get up early and get them in the smoker.
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Old 11-22-2016, 03:57 PM
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I have done them lots like that. Mix up everything, stuff, wrap in bacon and off to the fridge until the next day or 2. In fact I think it helps because the cream cheese hardens back up in the pepper and doesn't seem to melt and leak out as much when soft and tossed right on the grill.

In fact... I have started buying my jalapenos when on sale. Slice in half, clean, and lay out of a sheet tray to freeze and then pop in a ziplock when froze. Super easy to take out a handle to make a couple at a time when the mood hits as well. They may be a little "softer" than fresh but after stuffing, grilling, and bacon no one seems to care!
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Old 11-22-2016, 04:18 PM
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Hmmm. maybe I'll go back to my original plan of doing them tonight then.
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  #9  
Old 11-22-2016, 05:21 PM
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I would suggest lining the storage device with a towel to absorb any juice that did come off the ABTs.
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  #10  
Old 11-22-2016, 05:47 PM
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I like the idea of prepping them the night before and storing them in the fridge...

I always mix the creme cheese with shredded cheddar and some rub...Seems to melt out of the turd a bit less with the cheddar involved...
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  #11  
Old 11-22-2016, 06:58 PM
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I don't see why it should be a problem.
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