Another ABT Question

[TX Sandman]

Anyone else have grilling times??

I do mine indirect (or in the oven, if needed), ~350*, for 30 minutes or so. The peppers are soft, usually not hot, and the bacon is a good texture. So far I haven't smoked 'em.

SC, I've done them early. Other than takin' a little longer to cook, they do fine. I've even heard of folks freezing a batch for cookin' later. Just thaw and cook like usual.

Me, they'd never make it to the freezer. If I'm makin' 'em, I'm eatin' 'em.

[Allie]

I also use the cheapest bacon I can find. Corn King works well and I can usually get it for around $2. I find that the cheaper bacon will stretch more and I can really wrap them tightly to keep all the gooey goodness inside instead of falling out. When we grill them, we only cook until the bacon is crispy. Our peppers are usually pretty soft but I like them that way. The last time we used the warming rack on the grill and they probably were on it for an hour to an hour and a half. I still prefer them on the smoker for a few hours.

Gosh, I wish I'd known you could freeze and cook later! I dehydrated a bunch of japs this summer because I had so many at once I didn't know what else to do. I did freeze a few of the japs and thought about trying to stuff them this winter. Prices have dropped at my local grocery store to 99 cents a pound so it's not unreasonable to buy them. Their japs are bigger than the ones we grew. (With the garden thieves, I only got a peppers a few times......grrr!)

[JamesB]

Def. agree with the cheapest thinnest bacon thing... We also like to grill then smoke them or if the grill is not around, cook 'em in the hot spot down near the firebox...

James.

[SteerCrazy]

good info, thanks! I'll prep them Friday night for a saturday grill. I'll have 2 briskets, a pork shoulder and a boneless turkey breast to smoke fri night as well.