That is the question. Also, another choice: Bacon wrapped or draped?
Pros and cons? Preferences? Inquiring minds want to know!
Pros and cons? Preferences? Inquiring minds want to know!
I also replace the top of each pepper and lock that in with the bacon. I have never had the cheese leach out unless I was cooking any hotter than my 225 usual smoking temp.Sorry to buck the system here but I prefer cone as the pepper tends to roast more. I usually only do cream cheese as my filling though and it does take longer in prep time that is for sure. If I happen to be low on bacon or peppers and need to make more I will do canoe style. I am going to do some zukes this way tonight as the garden is brimming with them.
Only 500 dang you need more practice we did about 175 for just one smokeHaving just made what must be my 500th ABT... :D (gotta love a garden glut of 'penos)
Boat em.
Spoon the filling into a ziplock bag and snip the tip off.
Squueeeeeze filling into the boats.
I use 1/3 slice of bacon, streeeetch it, then wrap around. I used to waste time pinning the bacon down to the pepper with toothpicks. I stopped, they are fine. If you stretch raw bacon, it shrinks up less.
Cheers!
-Princess
This is how I do mine!Boat and don't cut the ends I try to split the stem. Boat style seems to hold the stuffing better. 1/2 slice of cheap bacon wrapped tight spiraling from end to end. That way I get twice the number per jalapeno and I find it easier to scrape them out then to core them. The little smokie cocktail sausage I usually use fits better of the boat style too
Hey Timberjet,I am going to do some zukes this way tonight as the garden is brimming with them.
yer not bukin' nuthin'....let dem other yay-hoos do it wrong!Sorry to buck the system here but I prefer cone as the pepper tends to roast more.