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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-11-2018, 07:57 PM   #31
jermoQ
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When I first started, I used "the rack" to make them whole. After I brought them a few years ago to a family event halved, people were crazy about them that way. I like them whole myself, but they are good either way.
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Old 01-11-2018, 09:01 PM   #32
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I prefer the"Boat" method.
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Old 01-12-2018, 09:28 AM   #33
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i also like the half method. and after prepping I put them on a sheet pan and put them in the freezer for at least an hr. once smoker is hot I put them in, it gives the bacon a head start before the filling gets too soft.
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Old 01-12-2018, 09:46 AM   #34
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Quote:
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i also like the half method. and after prepping I put them on a sheet pan and put them in the freezer for at least an hr. once smoker is hot I put them in, it gives the bacon a head start before the filling gets too soft.
Great tip!

I'm going to do ABTs this way the next time I cook them. I've never been really happy about the way the bacon finished.
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Old 01-12-2018, 10:44 AM   #35
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Halves because you can get everything out easier.
I use a mixture of cream cheese and cheddar like many do. However, I also put some loose sausage in there instead of a little smokie. Then I wrap in thin cut bacon and on they go.
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Old 01-12-2018, 11:57 AM   #36
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Whole. cored out, stuff a small chunk of fatty, or shrimp, or sausage in the bottom.

Cream chesse mixture is cream cheese, shredded Mexican cheese mix, garlic POWDER and YES!! GRAPE JELLY.

inject using a pastry bag, and cover the top with a sausage slice, or a shrimp, or a mushroom cap.
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Old 01-12-2018, 12:38 PM   #37
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Grape jelly^! Sounds interesting. Gonna have to try that.
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Old 01-12-2018, 01:18 PM   #38
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Grape jelly^! Sounds interesting. Gonna have to try that.
adds a little sweetness to offsets saltiness from bacon(or heat from the japs).
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Old 01-12-2018, 01:46 PM   #39
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I used to do whole ones cut in half lengthwise, de-seeded, filled, put back together and bacon wrapped with a couple of toothpicks to hold at all together. The only real issue was keeping the halves sorted so they formed a nice tight seal. With that said, I now prefer halves only - no need to match up plus the ratio of bacon to everything else is more in line with what I like.

Tried a pepper rack (cut off tops and filled) one time - never again. It's now decorative yard art on the fence.
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Old 01-12-2018, 02:17 PM   #40
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YES!! GRAPE JELLY.
Sometimes I glaze mine with a bbq sauce with raspberry jam in it. I think I may try with the raspberry in the cream cheese next time...
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Old 01-13-2018, 05:10 PM   #41
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Quote:
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I like halves because faster assembly and increased bacon to pepper ratio.
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.
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Old 01-13-2018, 10:21 PM   #42
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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
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Old 01-13-2018, 11:20 PM   #43
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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
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Old 02-03-2018, 09:28 AM   #44
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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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Old 02-03-2018, 09:35 AM   #45
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Three pages and no pics. That has to be a first. I’ve never cooked them so I have no pics to offer either!
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