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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-04-2012, 11:43 PM   #1
Unfathomable Bastid
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Default Abt Question -- sausage cooked first?

Hi Brethren,

Quick question on abts. I'm feeding a big group for Super Bowl and decided to take a shot at some poppers. If I'm stuffing them with cream cheese and bob Evans sausage, should I cook the sausage first? Or should I assume it'll cook inside the pepper as the bacon crisps up?

Any advice is appreciated.

-Bastid


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Unread 02-04-2012, 11:45 PM   #2
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no need to pre-cook.
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Unread 02-05-2012, 01:56 AM   #3
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I cook mine first. It only takes an hour or two to smoke a naked fatty. I guess you could stuff it raw though. It would just feel wierd to me mixing the cheese with raw meat. Maybe i'm just wierd. Smoking it first gives you a chance to add a layer of flavor from the bark too. Either way i'm sure they'll be great!

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Unread 02-05-2012, 02:14 AM   #4
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Quote:
Originally Posted by Unfathomable Bastid View Post
Hi Brethren,

Quick question on abts. I'm feeding a big group for Super Bowl and decided to take a shot at some poppers. If I'm stuffing them with cream cheese and bob Evans sausage, should I cook the sausage first? Or should I assume it'll cook inside the pepper as the bacon crisps up?

Any advice is appreciated.

-Bastid


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UDS (She's mean and ugly)
22.5 Weber Performer
Weber Gas
I'd at least cook it part ways. It gives you a chance to spice it to add more flavor to it. I spice mine heavily with 5 pepper rub to add some kick.
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Unread 02-05-2012, 06:08 AM   #5
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Agree with Boogie, no need to pre-cook lilttle smokies.
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Unread 02-05-2012, 07:04 AM   #6
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Stuff them raw, no need to pre-cook.
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Unread 02-05-2012, 07:27 AM   #7
Brian in Maine
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I would cook the sausage to render the fat. Go Pats!
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Unread 02-05-2012, 09:15 AM   #8
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I'm with Brian - cook it first to render out the fat.
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Unread 02-05-2012, 09:39 AM   #9
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Along with a slight pre-cook of the snausage, I like to do the same with the beggin just to help it towards it's crispy demise!

Go Pats!
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Unread 02-05-2012, 09:41 AM   #10
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I never pre-cook. Doesn't mean you can't. Try some with raw and some pre-cooked. Then you'll know which way YOU want to do it.
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Unread 02-05-2012, 03:51 PM   #11
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I like precook mine with onions and season it like I want it. It adds more flavor to me.
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