Catering and party tips for ABT's

[Old Dave]

We do several appetizers for our parties and events and find that the ABT's are by far the most requested appetizer that we cook. To prep a lot of these treats at a time are labor intensive and we have come up with a method that works well for us for a large amount of these great treats. Using this method and recipes, I can prep about 60 an hour and with one helper, about 100 an hour.



This cook was done with both a hot and mild pepper as it was for a mixed crowd including some children.

We do the ABT's with three different meats and they include chopped pulled pork, or chopped pulled beef, or chopped pulled chicken. We add finely chopped onion, cream cheese, rub, and then wrap them with a half slice of bacon.



We prep these in batches of 80 at a time and the picture shows our setup for the first 80 pieces.



We mix the ingredients in a large bowl and make a large cheese ball which is very easy to work with when stuffing the peppers.



The above picture show the start of the line for stuffing the peppers.



After they are stuffed, we sprinkle on the rub and then wrap each pepper half with a half slice of bacon and the pin it with a toothpick.



Here are three racks ready to go on the Backwoods cooker.



This is a plate of that great appetizer just as it came out of the cooker.

[Thomas P.]

Good look'n eats, Dave! What's the time/temp on those suckers! I assume it would work woth whatever you stuff the peppers with.

[Old Dave]

Thomas,

If I am doing them by themselves, I usually cook them at about 350 degrees and they take about 45 minutes or when the bacon looks right to me. I want it just a little crisp but not crumbly. If I have them in the cooker at a standard temp, I think it takes about 90 minutes but again, I just cook them until the bacon is right.

[woodsforums]

But what does ABT stand for?

Also, can we get this recipe in long hand for the next newsletter Ol' Dave?

[Thomas P.]

But what does ABT stand for?

Also, can we get this recipe in long hand for the next newsletter Ol' Dave?

Newsletter? I aint got no stinking newsletter?!

ABT - Atomic Buffalo Turd

[Thomas P.]

Dave,

Hate to nit-pick, but is the 350 degrees with a dry pan, wet pan, no pan at all, etc?

[woodsforums]

Thomas,

Did you sign up on the main page for the smoke signals newsletter? If you haven't go ahead and do so and I will get one sent out to you asap.

[Thomas P.]

Thomas,

Did you sign up on the main page for the smoke signals newsletter? If you haven't go ahead and do so and I will get one sent out to you asap.

The proxy I have to use at work (not on the net at home) doesn't agree with doing certain things on the internet. I'll p.m. you my e-mail, if you don't mind.

Thanks

[Old Dave]

Thomas,

I usually cook with a dry water pan on anything I cook over about 275 degrees. The only time I cook with the pan out of the cooker is for steaks, chops, fish, stir fry, or other high temp grilling. I also love to cook direct once in a while with something like brisket which is great cooked about 20" above the fire at about 350 degrees where the fat drops into the fire as it gives this lousy cut of meat a whole new flavor which I think tastes like steak.

[Old Dave]

Ray,

Be more than happy to send you the information on the ABT's for the newsletter. But first, where is my newsletter?? I signed up but haven't received anything??

[Double D]

I have never recieved a news letter either and I did sign up

[Ed Embry]

I have never recieved a news letter either and I did sign up

Same here.

[Darrell S]

Got mine last Monday.
You guys aren't on AOL are you?

[Thomas P.]

I also love to cook direct once in a while with something like brisket which is great cooked about 20" above the fire at about 350 degrees where the fat drops into the fire as it gives this lousy cut of meat a whole new flavor which I think tastes like steak.

I assume you're goal would be to reach the same internal temps as with slow & low? Have you ever gotten a wild hair and submitted one of these at a comp? If so, how did it do?

[woodsforums]

Hmm, seems we need to resend the newsletter again, some people got it, some didnt. Please check your emails, as well as your spam folders for an email from smokesignals@backwoods-smoker.com please post here if you have found it, that way I can troubleshoot the process.

Thanks