Originally Posted by augie
For those of you that have used shrimp:
Do you put them in the pepper whole, or chop them up and mix with other ingredients?
Do you cook ABTs with shrimp for a shorter period of time than you do for ones using more "traditional" meat fillings? In other words, if you're waiting for the bacon top crisp up do you risk overcooking the shrimp?
I pre-ccok the shrimp and other shellfish.
Then, they are fine chopped/diced for stuffing.
If they get tough, it don't seem to matter since they are such small peices.
I have never checked the IT of ABT's when I think they are done.
But I bet that is not high enough for long enough to "cook" anything.
May do some checking next time out of curiosity.
"Flirtin' with Disaster" BBQ Team (RETIRED)
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