ABT\'s question

Klag

I've got hamburger meat to stuff them with, do I cook the hamburger meat first then stuff? Or raw meat, then on the Egg?

I'm gonna do indirect with platesetter at 350ish.

EDIT:

5 hours later, they came out great! I used hamburger meat and did not pre-cook it. Perhaps if I used a chicken or pork stuffing I might precook...

Did at 340 (that's what the Egg felt like today) for 45 minutes. Awesome! Some cheese leaked out, next time I'll use the bacon/toothpick to angle them better on the grill. Or cut the jalapeno better Also, more seasoning next time. Not spicy at all, so I'll also add a strip of serrano pepper next time in with the cheese.

I can't find spicy jalapenos around here for the life of me!

Bacchus

It should definately be cooked.
You might consider 300deg instead of 350.

"Sparky"

I do ABT's indirect at 350,just like you said.I have never precooked the filling Many here do.I usually use little smokies and cream cheese,but this batch was with sausage and cream cheese mixed together.I guess it depends on how much time you have to cook them.

Bacchus

Doh... :woohoo:

I was trumped by the master of ABT's himself.

"Sparky"

NOT I do like the ABT's,but many feel the need to precook the stuffing.I am not trying to start any arguments here I cook to a safe internal temp,which,sometimes takes a little longer,but that's just me.I don't wash my car before I take it to the carwash either I usually cook ABT's between 300 and 350,always indirect.It really depends on what else I'm cookin on that egg.I guess it's safer to precook the meat,but if you use a thermometer to check internal temp,you'll know when it's done I also have never used ground beef,but am willing to try

EgginDawg

my car :laugh:

Klag

Thanks to everyone for the info, came out great!

I added pictures to the first post

Zippylip

I won't weigh in on the cooked/uncooked debate, however, here is a suggestion for easier no-turn no-lid-opening cook'n:

Gunnar

That's good looking and the bacon is perfect. I don't precook the filling. I use lean hamburger and don't want it to dry out. Grease hasn't been an issue even with larger peppers. I could go for a couple of those and a scrambled egg about now. :laugh: