Awhile back I asked about boiling bacon for ABTs. Well here is the test. Simmered at 165ish covered for about an hour. Placed between paper towels to dry and remove more fat. Pepper boats stuffed with raw andouille left over from casing stuffing. Sweet onion and jack layered. Simmered and raw bacon added to finish. Wrapping the "boat" ABTs w/bacon was a PITA. Decided to lay it on. The wrinkled and the wrapped bacon is the simmered bacon. I remembered the camera before we ate them all. The dark brown, crisp bacon is the stuff that was simmered. The ABTs were all good. The simmered bacon was wwwaaaayyyy crisper and the crisp texture improved the experience. Should have precooked the andouille sausage to reduce the fat in the boat and used less of it. More jack cheese and more onion. When the flavor of the pepper, jack, onion and bacon were all present in the ABT is was a real flavor treat. Undescribable. I need to be more consistent in the addition of ingredients to obtain that balance of sweet, salty, crispy, cheesy. The pepper boats need to be salted before stuffed and a hole poked in them to allow fat to escape. The bacon needs salt after simmering. The simmered bacon test was a good one. It is how I will prepare the bacon for ABTs from now on. I am very happy with the results. Thanks to all who responded to my previous thread. The next test will include different cheeses.