Thingfish
is Blowin Smoke!
That's my preference. I select peppers sized so that a slice of thin bacon can wrap the length of the pepper and back again. I tuck instead of using toothpicks.
abt whole or sliced in half?
- Thread starter scotts1919
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That's my preference. I select peppers sized so that a slice of thin bacon can wrap the length of the pepper and back again. I tuck instead of using toothpicks.
FrkYrPrk
Full Fledged Farker
I started with whole peppers, switched to halves - easier to prep & cook IMO and twice the bacon per pepper to boot.
Stuffing is either smoked chicken thigh, or sweet Italian sausage, with sharp cheddar
Stuffing is either smoked chicken thigh, or sweet Italian sausage, with sharp cheddar
Stlsportster
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Halves. Precook bacon. I cheat and do about a 1:45 microwave between paper towels. One slice per..tookpicks. I prefer to leave little rib in the jap to give it some heat but the kids like them mild. Cook till bacon is crisp.
Filling mostly just cream cheese sometimes with shredded and/or rub.
I know a guy that uses pepper jelly in his ABTs
Filling mostly just cream cheese sometimes with shredded and/or rub.
I know a guy that uses pepper jelly in his ABTs
KC Smoke
Knows what a fatty is.
I want to do my first attempt at ABTs for the Superbowl. I can invision all of the filling running out using the halved method. Is this a real concern? How do you avoid it if so? Also, what is the suggested cooking temp? Actually, as I continue to read, 250 for about 2 hours seems to be the consensus.
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Monte Cristo
is one Smokin' Farker
Three pages and no pics. That has to be a first. I’ve never cooked them so I have no pics to offer either!
Nuco59
Babbling Farker
I want to do my first attempt at ABTs for the Superbowl. I can invision all of the filling running out using the halved method. Is this a real concern? How do you avoid it if so? Also, what is the suggested cooking temp?
I flip the tail end of the bacon up and over the stem end to keep the contents from escaping. The boat shape of the halved pepper will keep the rest in. Cook at 300- 350* more or less- when the bacon is done, the popper is done.
I flip the tail end of the bacon up and over the stem end to keep the contents from escaping. The boat shape of the halved pepper will keep the rest in. Cook at 300- 350* more or less- when the bacon is done, the popper is done.
PBrug
Full Fledged Farker
Some whole ones I did for last years Super Bowl gathering. These were some XL sized Walmart peppers...
Then a big batch I did for some sort of gathering. Usually do 1/2's for large crowds, but don't recall why I went whole with all of these...
