Posts Tagged ‘Romano’
I make thousands of ABT’s each year. Yes thousands for demonstrations family parties and well I just love them.
There are countless recipes for ABT’s all over the net. Everyone has their own variety whether they have lil smokies in them or leftover pulled pork. One of my favorite varieties is roasted garlic 3 cheese ABT’s.
I make roasted smoked garlic in batches of 36-48 at a time. I prep lots of them at a time to make it more convenient for myself later on. BBQ buddies from ALCAN work great for this. Their perforations allow lots of the smoke flavor to come through. Simply slice the top off sprinkle on some salt & pepper and drizzle with EVOO. I then use one of my Traegers or Charcoal grills and keep the temp at an even 350F (I do these indirect) for about an hour. I prefer to use hickory pellets or wood chunks for flavoring. The garlic bulbs are done when the color turns a nice caramel and they can be easily squeezed out.
For more specific instructions check out this great tutorial on HOW to Roast Garlic.
Roasted Garlic bulbs freeze well. I freeze them individually for a multitude of uses from pasta to ABT’s and everything in between.
200 Roasted Garlic Cheesy ABT’s you will need:
- 2 onions finely minced
- 1/2 cup BBQ rub (use whichever is your favorite)
- 1 cup grated parmesan
- 1 cup grated romano
- 1/4 cup dried chives
- 1/4 cup finely chopped fresh savory
- 1.5 kg (3.3 lbs) cream cheese
- 100 jalapeños cleaned & seeded cut in half lengthwise
- 4 large bulbs of roasted garlic
I use a food processor to do this in two batches. Its really easy. Just dump half of everything in and pulse away until everything has mixed well. Pour into a large ziploc bag and then repeat with the other half of the ingredients. Please note you should taste test each batch to ensure the spice mixture is flavorful enough. As with all BBQ rubs the sodium levels vary greatly as does the sodium level in Parmesan cheese so adjust wherever necessary.
Then set up a station in the order you make them. For the jalapeños I always lay them cut side down while I prep the other ingredients. This helps to get as much water out of them prior to assembly.
I buy cases of bacon- not packages. I buy Petit Goret Maple Smoked Bacon in a 5 kg (11lb) box. If I can’t get this brand I look for any other food service box of bacon that has an 18/22 (slice count per pound) on it. I prefer using thinner bacon to wrap ABT’s. For other applications I prefer my butchers bacon.
I do this whole procedure in batches of 50. I lay 50 jalapeños cut side up and fill with my cream cheese mixture using a ziploc bag with the corner cut off.
Then its just a matter of wrapping them and stacking them snugly into pans.
It takes me about an hour and a half to make 200. I freeze them for up to one month. I don’t advise going over one month as I don’t like the texture of the cream cheese after that. The less time in the freezer the better. If you are doing a party or heading to a competition pot luck etc its really nice to have these ready well ahead of when you need them.