In preparation for the cook I picked up about 24 fresh jalapenos of various sizes from the BHFM, 2 packages of cream cheese and a roll of spicy sausage from Publix, and on my most recent Sams trip I picked up a large package of thick cut bacon.
I cut the stems off of the jalapenos and halved them. I cleaned out all of the seeds and interior junk and threw the halves into ice water to cool the heat off for some of the weaker party attendees.
|Halfing and de-seeding the 'penos.|
|Browning the sausage.|
I still had the grill setup from the indirect cooking I used for the ribs and I opened the vents to get the grill up closer to 350º. I placed as many ABTs over the plate setter as possible with a few stragglers over the edge getting direct heat. After about 15 minutes, I flipped the ABTs and let them go for another 15 minutes. Upon checking them, the ABTs near the edge that were getting direct heat were done and I pulled them off. The ABTs toward the center were less done so I moved them out towards the edges for another 20 minutes before pulling them off.
These things were delicious. They went very quickly and I got a ton of compliments. They had the perfect amount of heat and the bacon was done perfectly (I noticed that the bacon on the ABTs that came off earlier was a little less done but this was not the case on later ABTs, nice-n-crispy). Next time I would use the grill extender to do two levels of ABTs toward the center of the grill for the first 30 minutes before transferring them to the edges to get more direct heat. I would also consider using regular cut bacon instead of thick cut so that the interior bacon gets done more quickly
I failed to take any finished pictures of the ABTs prior to them being consumed in all of the madness but here is a picture I borrowed from the Internet to give you an idea of what they looked like completed.
|Likeness of what I made except I used single jalapeno halves instead of two halves as pictured.|