Going to try making ABTs a New Way

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Beer-B-Q

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This weekend I am planning on making some ABTs and am going to try making some a different way.

  • Open Peppers By Slicing Up One Side Leaving A Flap
  • Clean Out Pepper Seeds
  • Put Filling in Pepper And Close Flap
  • Wrap With Bacon
  • Cold Smoke Them For About 2 hrs With My AMAZE-N-SMOKER Using Hickory Dust
  • Place Them In The Refrigerator For About 2 hrs
  • Remove From Refrigerator And Dip In Batter
  • Complete By Deep Frying To A Golden Brown.

I will post the results here and let you know how they come out.

One of the reasons I want to try this is that my peppers are too large for my ABT rack. LOL

What does everyone think, will it work?

Here is a shot of the peppers I am using and this isn't the largest...
fb51291eeea0506d520164daf772fc68.jpg
 
Hey Paul,

Sounds like a plan.

The one thing I will throw out is that I don't believe that the bacon will be any good if you batter and then fry...the fat in the bacon won't get hot enough to render out and crisp up by the time the batter is done, and you will be left with slimy bacon. I say this because I saw my (non cooking) buddy try to make a bacon omlette one time when we were camping. No kidding, he cracked the eggs into the pan and then added uncooked bacon and thought it would be a bacon strip omlette. By the time the eggs were done, the bacon was just getting warmed up. He was pulling uncooked strips of bacon out of his eggs...it was flipping hilarious. Just my $.02.
 
Good Point, I may fry up some bacon and use it in the filling and that way it will be crisp when I start.
 
Now that you've got the bacon thing figured out, just go for it! It can't be much different than the jalapeno poppers from Sam's Club.
 
I'm wondering if leaving the bacon off while cold smoking and then battering and after they are partially frozen and wrap in bacon, freeze a little more so it sticks better? and then deep fry so the bacon and outside crisp up nicely.
Maybe use a toothpick to hold the bacon on if need be.
 
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