Big Green Egg ABT: Shrimp and Goat Cheese Jalapeño Poppers

By James Kimble February 2, 2026 9 mins read 5 Views

The Ultimate Big Green Egg ABT: A Sophisticated Twist on a BBQ Classic

Everyone loves a good ABT. These Atomic Buffalo Turds are a staple in the BBQ world, and it seems like every backyard pitmaster has their own secret version of this classic dish. While the traditional bacon-wrapped jalapeño is always a crowd-pleaser, I wanted to create something that feels a bit more refined and complex.

This specific recipe pairs succulent shrimp and tangy goat cheese with the heat of the jalapeño and the saltiness of the bacon. It is one heck of a savory combination that hits every part of your palate. I love making these for guests before the main meal hits the table. The presentation is striking, and the flavor profile impresses every single time.

The goat cheese provides a sophisticated creaminess that balances the spice of the pepper much better than standard cream cheese. When you add the snap of a perfectly grilled shrimp, you have an appetizer that is truly next level. So, sit back, grab a glass of Syrah, and enjoy this recipe for the Big Green Egg Shrimp and Goat Cheese ABT.

Step 1: The Prep and Construction

The beauty of this appetizer is that the construction is easy and straightforward. You do not need a massive list of ingredients to create a bold impact. For this batch, grab a small package of goat cheese, 6 fresh jalapeños, 12 large shrimp, and 12 slices of bacon. You will also want your favorite BBQ rub ready to go.

Start by prepping the peppers. Slice the jalapeños lengthwise and use a small spoon to scrape out the seeds and the white ribs. This step is where you control the heat; leaving a few seeds behind adds an extra kick, but a clean scrape ensures the focus stays on the creamy cheese and the shrimp.

Once your peppers are prepped, you have 12 jalapeño “boats” ready for stuffing. Having everything laid out in an assembly line makes the process much faster. Make sure your shrimp are peeled and deveined so they are ready to tuck into their beds of goat cheese.

Step 2: Flavoring the Goat Cheese

To make the assembly process smooth, start by letting the goat cheese sit at room temperature for about fifteen to twenty minutes. Softening the goat cheese is a critical step; if it is too cold, it will be crumbly and difficult to spread into the jalapeño boats.

Once the cheese is pliable, place it in a small mixing bowl and add a teaspoon or two of your favorite BBQ rub. Folding the rub directly into the cheese ensures that the flavor is layered throughout the entire bite rather than just sitting on the surface. Use a fork to cream the spices into the cheese until the mixture is uniform and smooth.

This seasoned goat cheese acts as the “glue” for the shrimp and provides a tangy, savory base that stands up beautifully to the smokiness of the bacon.

Step 3: Prepping the Shrimp

While your seasoned goat cheese is resting, it is time to focus on the seafood. Start by peeling and deveining the shrimp. For the best fit inside the jalapeño boats, you will want to butterfly each shrimp. To do this, use a sharp paring knife to make a shallow cut along the back, then press down gently to open the shrimp like a book.

Once they are butterflied, place the shrimp in a bowl and toss them with a generous dusting of your BBQ rub. Butterflying serves two purposes: it creates more surface area for the seasoning to stick to, and it allows the shrimp to lay flat and secure against the goat cheese. This ensures every bite is perfectly balanced and the shrimp doesn’t roll out of the pepper during the wrap or the cook.

Step 4: Assembly and Layering

Now that your components are prepped, it is time to build the ABTs. Take a spoonful of the softened, seasoned goat cheese and spread it into the hollowed-out jalapeño halves. You want enough cheese to fill the cavity of the pepper but leave just a little bit of room at the top for the seafood.

Once the cheese is in place, take one of your seasoned, butterflied shrimp and nestle it firmly on top. Press the shrimp down into the goat cheese so it stays put. The goat cheese acts as a delicious, creamy anchor that keeps the shrimp perfectly positioned throughout the cook. This layering ensures that with every bite, you get the crunch of the pepper, the tang of the cheese, and the snap of the shrimp all at once.

Step 5: The Bacon Wrap and Final Seasoning

With the shrimp nestled into the goat cheese, it is time for the final layer of flavor and protection. Take a slice of bacon and start at one end of the jalapeño. Wrap it tightly around the pepper and shrimp, overlapping the edges slightly as you go. The goal is to create a snug “jacket” that keeps the cheese from leaking out as it melts.

Once the bacon is wrapped, secure everything by pushing a toothpick straight through the center of the ABT. This ensures the bacon stays in place as it shrinks and crisps up over the heat. To finish things off, hit the top of the bacon with one last dusting of your BBQ rub. This final layer of seasoning will caramelize into the bacon fat, giving the appetizers a gorgeous color and a perfect sweet-and-savory crust.

Step 6: Big Green Egg Setup and Smoking

For this cook, precision and airflow are key. Start by setting up your Big Green Egg for indirect heat using the convEGGtor. This creates a heat shield between the fire and your appetizers, essentially turning your Egg into a convection oven. This setup is vital because it allows the bacon to render and crisp up without the flare-ups you would get from dripping fat hitting open coals.

I aimed for a dome temperature of 350°F. While many pitmasters smoke ABTs at lower temperatures, pushing it to 350°F allows for a faster cook and ensures the bacon gets that essential crispy texture rather than becoming chewy.

For the smoke profile, I used Pecan wood chunks. Pecan is a fantastic choice for this recipe because it offers a sweet, nutty smoke that is much milder than hickory or oak. It complements the sweetness of the shrimp and the tang of the goat cheese perfectly without overpowering the delicate flavors of the dish. Once your smoke is running clean and the Egg is stabilized at 350°F, place the ABTs on the cooking grid.

Step 7: Positioning for the Perfect Render

To get the most consistent results, place your ABTs on a raised grid above the convEGGtor. This extra elevation allows the hot air to circulate completely around the bacon, ensuring the bottom stays just as crispy as the top.

Because bacon fat will begin to render almost immediately, it is essential to place a drip pan underneath on the convEGGtor. This prevents the grease from burning on the hot ceramic surface, which could create an acrid smoke that ruins the delicate flavor of the goat cheese.

Ways to Achieve a Raised Grid

If you don’t have a standard raised rack, there are several ways to get your appetizers up into the “sweet spot” of the dome:

The EGGspander System: This is the official Big Green Egg multi-level rack. It is the gold standard for versatility, allowing you to easily slide a drip pan underneath while keeping your food high above the heat.
Third-Party Options: Brands like Ceramic Grill Store offer the “Woo Ring” or “Adjustable Rig,” which are highly popular among Egg enthusiasts for creating custom cooking heights.
The DIY Method: You can easily build your own raised grid with a few items from the hardware store. Buy three long stainless steel bolts (about 4 inches), six nuts, and six washers. Fasten the bolts to your main cooking grid to act as “legs,” then set a second, smaller cooking grate on top of the bolt heads. It is a cheap, effective way to double your cooking space or just get that extra elevation.

Step 8: The Smoke and the Finish

Once everything is positioned, close the dome and let those babies smoke for about 45 minutes. This timeframe is the “sweet spot” at 350°F. It gives the bacon enough time to render its fat and become crisp, while the shrimp inside gently steams in the moisture of the goat cheese, staying tender and snappy.

Even though the Big Green Egg is great at maintaining steady heat, you should still check the progress occasionally. Every jalapeño is shaped differently, and some may cook faster than others depending on their placement on the grid. You are looking for the bacon to take on a deep, mahogany color and for the edges to start curling and crisping up.

Be careful not to overdo it. If you leave them on too long, the goat cheese can become overly oily and the shrimp may turn rubbery. Once the bacon looks perfectly done and the peppers have softened slightly, use your tongs to carefully remove the ABTs from the grill. Let them sit for a few minutes before serving; the filling is essentially “molten” at this point and needs a moment to set so your guests don’t lose that delicious goat cheese on the first bite.