I'm thinking of making some ABT's for a work potluck this year around Thanksgiving time. I really won't have time to prep them here, but smoking them would be fine. I make my ABT's with chorizo and cheese, wrap with bacon, toothpick, and then hit with MHGP rub. If I do everything except the rub and refrigerate them, will they save overnight and still be fine when I smoke them?
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Can you prep ABT's ahead?
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Originally posted by Lazarus52980 View PostAs long as I am asking questions, any non-cream cheese favorite combos for ABT's?Becky
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Weber 22.5" One Touch Gold Kettle - Black
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1993 Weber 22.5" Master Touch Kettle - Red
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I've made them the day before many times. As far as cheese, I've been buying the pepper jack cheese sticks that come individually wrapped. Just makes life a little bit easier.Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
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Originally posted by SmokinOutBack View PostI've made them the day before many times. As far as cheese, I've been buying the pepper jack cheese sticks that come individually wrapped. Just makes life a little bit easier.
So far I have done mine cut in half and cooked on their side... worked alright, but it might be nicer to have the pepper holder...
If it makes any difference, I'm using an electric smoker
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I usually cut them in half, use some sausage or taco meat and cheese. Wrap in bacon and set them right on the grid. Cubanelle or pablano peppers work really well as they'll hold more filling.Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
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@SmokinJim52 on Twitter
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IMO, as far as fillings go, anything goes. I like Frogs idea of the Raspberry preserves, but have not tried it. YET..... Personal favorite is shrimp and Mango slice, along with cream cheese. Pineapple and Cashews and cream cheese is also really good. As mentioned, string cheese is good also and easier. I have one of those SS pepper stands, but they dont seem to "sit" in the holes very well when wrapped in bacon. Thin bacon seems to wrap the best, and when I make them I use a knife edge in the middle of the bacon strip, applying a slight pressure to the knife blade at an angle, working from the middle of the bacon slice to the outter edge. You are essentially "stretching" the bacon, making it much thinner, can +- double the length of the bacon strip, and makes them easier to wrap.
Mad Hunky General Purpose Rub is by far the favorite on ABT's heresigpic
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Originally posted by Lazarus52980 View PostI have my smoker and grill ready for the work potluck in a few hours, and about 100 ABT's. :PBecky
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https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn
Weber 22.5" One Touch Gold Kettle - Black
Weber 22.5" One Touch Gold Kettle - Copper
1993 Weber 22.5" Master Touch Kettle - Red
Weber 18.5" One Touch Silver Kettle - Budweiser
Weber Smokey Joe
Multiple Dutch Ovens and other Cast Iron
Pink Thermapen
Purple Thermapen
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