Hey Steve-O (and anyone else interested)

[Rookie]

I finally found the caulking gun I was talking about for ABTs. I found one at Walmart - they're on clearance for $12. It looks almost exactly like this one, but it's a toasmaster and the one I got is corded...

http://www.presentsforyou.com/giladbarlev/5375villaware.html

HTH

Rookie

[Paymaster]

Cool.

[david brace]

Worth looking into...thanks for the tip, Rookie

DB

[Rookie]

Well, I tried the cookie press and it worked very well. I was able to stuff 15-20 large peppers before I had to refill. The other thing that I liked was that it completely filled the pepper, no air pocket in it at all. IMO, it was worth 12 bucks...

[Steve-O]

Awesome! Much better than the rig I use. May just have to get one.

[david brace]

I did just 12 ABT's (Jalapenos) today at the firehouse. I did them to experiment with time cooking. I cut them lengthwise in half and seeded and de-veined them, then stuffed them with simple cream cheese and onions, some of Bills rub, and wrapped in bacon.

Then in the regular oven for 1 hour at 275. This is different for me. usually put them in for 30-40 minutes, but the hour reduced their heat to where they were really mild. That was the experiment. The cheese also did not leak out.

DB

[Rookie]

I do mine on the smoker with temps between 240 - 270 for an hour or so...

[Steve-O]

DB: Tastewise, your's would not be any different. I"ve cooked them this way, and they are great.

But when you core the whole pepper, fill, and wrap in bacon, the presentation is better. IMHO. That is the only difference.

[david brace]

I agree, Steve-O. I like them better when they are standing-tall. But this was an experiment after Trooper had done some and posted pictures in one of the ABT threads, so I tried it that way. I think I cooked them a little too long, cuz they lost some of the sting of their heat. Next time, another experiment till I get it just right.

DB