I can make great ribs, wonderful steaks, award winning salmon, and the best burger you've ever eaten - all on my egg, but for the life of me I can't make a batch of ABT'S that are even fit to eat. Can someone please tell me what I am doing wrong?
First off, I tend to core my peppers, stuff with a good white, melting cheese (I can't stand cream cheese) and then wrap with a half a piece of bacon, a little dizzy dust, and then stick a tooth pick in them, and grill direct at about 300 in a stand made just for this purpose.
My bacon always comes out floppy and breaks in two pieces and falls off the pepper. If I try and leave the peppers on longer to crisp the bacon, the cheese overflows the peppers and the pepper is only half full when done. If I try and pre-cook the bacon it won't wrap around the pepper and breaks into pieces.
So please tell me what to do! All I want is a pepper full of cheese in place of cream cheese and good crisp bacon that is still wrapped around the pepper at the end. I see tons of pictures of ABT'S done right, but just can't get mine there. I'm thinking I need to start using a full piece of bacon instead of a half. Is this correct? But what else do I do?
Please steer me right before I lose my mind :blink:
Beautiful and lovely Villa Rica, Georgia