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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 02-03-2018, 09:41 AM   #46
is One Chatty Farker
Join Date: 08-18-13
Location: Texas

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 started out with nothing and I got most of it left.
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Old 02-03-2018, 12:48 PM   #47
On the road to being a farker
Join Date: 03-09-17
Location: Western PA

Originally Posted by Monte Cristo View Post
Three pages and no pics. That has to be a first. I’ve never cooked them so I have no pics to offer either!
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...

Assassin 24 - Weber Performer - Weber 26 - Weber Kettle - (2) Cabela's Electric
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