Made some abts last weekend, stuffed with cream cheese, wrapped in about 1/3 of a strip of bacon, smoked with hickory and mesquite. They came out ok. About every 3rd one I ate would light me up-but that's ok. Yesterday made another batch, after cutting into "boats" I scraped the inside wall of the pepper with a spoon to clean out better and then rinsed under cold water to wash off a little more of the oil, stuffed with cream cheese, wrapped each one in an entire strip of bacon then smoked with pecan & apple wood. These abts were far and away better than the first batch. But what was the difference??? Was it the wood? A better batch of peppers from the store? The larger portion of bacon (pork fat is a good thing)? I guess I will just have to keep making (and eating) more until I figure it out. Any thoughts on what made such a difference in the taste of the final product??
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7/28/08 at 10:42am