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Old 07-09-2005, 07:59 PM   #11
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I also split my peppers in half length wise. A little bit before your ready to start, pull the bacon out and let it get to room temp, It will be "sticky" and stays on the pepper well. For my filling, I use cream cheese, chives, garlic and onion powder and shredded chedder cheese. I did try wrapping a thin slice of beef under the bacon once, but wasn't thrilled with the results...
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Old 07-11-2005, 08:42 PM   #12
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[-X . just an opinion.
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Old 07-11-2005, 11:10 PM   #13
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I did the rest of the ABTs tonight. Slit lengthwise, filled each half like Hoss suggested, placed the remaining half strips of bacon on top of each.

I used hickory and Competition Rib Rub and we liked them much better than the last ones with cherry wood and Mr.Brown Rub. Those ones tasted like peanuts.

Thanks again for the ideas!
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Old 07-11-2005, 11:38 PM   #14
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Quote:
Originally Posted by Hoss's BBQ
Pictures Shawn?
Ok Hoss, here ya go:



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Old 07-12-2005, 05:12 AM   #15
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Those look mighty fine..... mighty fine. =D>
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Old 07-12-2005, 09:10 AM   #16
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That slicing the pepper in half idea is one of those
"slap my forehead" kinda things for me. Like it.
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Old 07-12-2005, 09:28 AM   #17
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Susan, we ought to make a pan just for sliced abts.
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Old 07-24-2005, 06:54 AM   #18
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welcome aboard Kpig....great looking stuff!
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Old 07-24-2005, 09:03 AM   #19
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Good lookin' shots there kpigout.

Glad to see your posting problem got solved, welcome aboard. Hope to be talking to you often.
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Old 07-24-2005, 01:42 PM   #20
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I can never get enough ABT pics...and these are all good ones !
I made 50 of em on Friday....for 6 adults.
I've made em on the kettle and the WSM. I like the ones done on the WSM better. ... Less spooge.
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