Rookie ABT's

[Jason]

I first tried my hand at making these last weekend. After seeing so many pics of these tasty looking nuggets, I just had to give it a shot. No pics of the first attempt, but they turned out great!

I had some friends over for a birthday dinner last night and tried them again. The peppers were gigantic and had to sort through massive piles to find some that were not the size of bananas!

I used cream cheese, garlic powder and a somewhat sweet rib rub as the filling. Here they are halved, stuffed and wrapped with a whole slice of bacon.



It was just four of us, so I didn't make too many. That is whole pound of bacon there! Cooked indirect for about an hour, while I prepped the rest of dinner.



One too many of those tasty Ponto's sidelined any effort to go beyond this last pic.



I know these are nothing new to most of you, but I finally decided it was time to do this myself and am very glad I did!

[fedex]

Looks like you nailed it.  Great job.

[MrHoss]

I'd eat one or five of those......depends how many you let me have.

[jcnaz]

They look perfect!

[1buckie]

I'd eat one or five of those......depends how many you let me have.

^^^^  This.............those look grate !!!!

If you can only find gigantos....try this:



Finely chopped beef with sauce of choice (think this was creole butter), wrap & prop upright or figure some kind of rack....I used one of those kabob / fish basket things....

Or plunk some shrimps in there....

[Jason]

Thanks for the comments guys!

I buy these at the local Mexican market, super affordable too. The one I got last week were much smaller and not as hot as the ones I used yesterday.

[1buckie]

There's all kinds of fillings you can use....play around with it....

If you see ones at the market that have dry brownish sterations running down the length.....those have been on the plant an extra long time & are HOT !!!!

[BBcue-Z]

I think the title of this thread is misleading. These are professionally done and I don’t see any thing “Rookie” about them.

[Jason]

There's all kinds of fillings you can use....play around with it....

If you see ones at the market that have dry brownish sterations running down the length.....those have been on the plant an extra long time & are HOT !!!!

Thanks for the tip, you definitly have these things down to a science!

I think the title of this thread is misleading. These are professionally done and I don’t see any thing “Rookie” about them.

I appreciate that Z! I guess I considered my filling a bit basic, just kind of testing things out. I could actually taste all of the ingredients, and now have a good understanding of how to start tweaking things a bit.

[1buckie]

@Jason Beach

Try this one on for size.......

http://weberkettleclub.com/forums/bbq-food-pics/yeah-or-monkeys-could-fly-out-of-my-butt-too/msg28112/#msg28112