ABT Cook
- Thread starter rexster314
- Start date
JpsBBQ
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- Smokefire ex 4, WSM 22, Weber Summit charcoal S6, Weber 22” kettle, Weber Summit natural gas grilling station, various Traegers, Camp Chef WW36, couple BGE’s, pit barrel cooker, and some other stuff
bbqking
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Just my method: 20 peppers…1cup pulled pork. 1 package of cream cheese…1cup of your choice smoked or sharp cheddar. 20 slices of bacon. Place mixture in plastic bag. Cut off corner. Cut off stem off peppers. Core them out. Stuff with mixture. Wrap with bacon toothpick that baco on. Grill them to your desired fineness. I like bacon crispy and peppers wrinkled. I any mixture left over…go get more peppers.
JpsBBQ
Well-known member
- Joined
- May 17, 2020
- Messages
- 1,880
- Reaction score
- 2,677
- Location
- United States
- Grill
- Smokefire ex 4, WSM 22, Weber Summit charcoal S6, Weber 22” kettle, Weber Summit natural gas grilling station, various Traegers, Camp Chef WW36, couple BGE’s, pit barrel cooker, and some other stuff
I’ve learned over the years if you cook them at a lower temp like 250-300 the bacon won’t shrink up as dramatically and they stay together really well for a nice presentation. I used to cook them hotter and faster and the bacon sorta gets shocked by cooking that fast and deforms quite a bit. They taste just fine but don’t look quite as pretty.
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