The official ABT thread

[FMCoug]

I'm a thread starting whore so I wanted to grab the title and prepare for CJF's pics tomorrow.


This is my recipe for the filling:

8 oz package cream cheese
1 Tbsp of rub
1/4 lb chopped meat

The type of rub and meat I use varies, depends on what I have on hand. Never tried lil' smokies but I bet that's good. I have used pulled pork, brisket, bratwurst, probably some others.

Here are mine ready to go into the Bradley tomorrow. If you imagine the bacon cooked you can see where they get their name.

[CJF]

Do you use a toothpick? It is such a pain and if it doesn't make much of a difference I may stop the madness.

[FMCoug]

Do you use a toothpick? It is such a pain and if it doesn't make much of a difference I may stop the madness.

No. I have found the thin sliced bacon sticks to itself well enough that I don't need them.

[CJF]

No. I have found the thin sliced bacon sticks to itself well enough that I don't need them.

What brand of bacon do you use?

[FMCoug]

What brand of bacon do you use?

Today's was Oscar Meyer I believe. But really I just go and buy whatever looks the thinnest sliced.

[Non Sequitur]

I'm not a foodie, so what is ABT?

But I do know bacon. My favorite is the Harmon's deli bacon. I'll never go back to Hormel.

[Drunk Tank]

I'm not a foodie, so what is ABT?

But I do know bacon. My favorite is the Harmon's deli bacon. I'll never go back to Hormel.

ABT: Atomic Buffalo Turd. Jalapeño stuffed with meat and cream cheese, wrapped in bacon and smoked. Good stuff.

[TripletDaddy]

Do you use a toothpick? It is such a pain and if it doesn't make much of a difference I may stop the madness.

I've seen them prepped with these crazy rubber bands that are made specifically for cooking/baking at high temps. I have also had them with toothpicks and without.

The toothpick is a nice touch for after it is done cooking and you want to pick it up and eat it without putting it on the plate. Does the ABt melt apart in the heat of the smoker?

[CJF]

ATB's have been bumped from the line up tomorrow. I have all the stuff so I will be making these early next week.

[FMCoug]

What temp do you guys do these on the Traeger? I just put the Bradley on high but it probably only gets to 250 our so.

[CJF]

What temp do you guys do these on the Traeger? I just put the Bradley on high but it probably only gets to 250 our so.

For me it depends on what else I'm cooking. If they are alone I usually go 275 degrees. But usually they are thrown on with ribs or pulled pork and cook at 225.

[Coach McGuirk]

Didn't have enough bacon to do a nice wrap on each.


8 oz cream cheese
1/2 tbs of garlic powder
1 cup sausage
sprinkled with a little colby cheddar.

[TripletDaddy]

Holy crap!!! This are going to be awesome.

I know this sounds kind of sex-webcam-pay-per-view, but can you guys get some pics of the ABT after it is cooked and cut open with the cheese oozing out?

[FMCoug]

Holy crap!!! This are going to be awesome.

I know this sounds kind of sex-webcam-pay-per-view, but can you guys get some pics of the ABT after it is cooked and cut open with the cheese oozing out?

I had planned on putting one after they were cooked. I will take the cheese oozing out under advisement. We are in danger of making the transition from soft core to hard core food pron.

[FMCoug]