Kids were at the in-laws house for Thanksgiving but got around to us on Friday. Had SIL light a fire in the Weber while I prepared the ABT stuffing (Philly cream cheese, sour cream, Tajin, Sriracha, and extra sharp cheddar sticks). After washing, taking off the caps, and coring, I started to stuff them. It was NOT pretty. I used the old ziplock bag with a corner cut off but I had a hard time getting the mix all the way to the bottom of the jalapeños. I had stuffing all over me, all over the peppers, and all over the rack. Trying to put bacon on that mess was even messier. Oh, they tasted GREAT - even SWMBO said so - but I could do without all the aggravation and clean up. Sooooo . . . . . what ingenious tricks do you use to stuff your ABTs? I'm not talking about those that are sliced down the middle but the ones you uncap. I don't have a sausage maker; so that's out. Anyone?