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Originally Posted by BengalMan:
Just skimming threads and saw this thread. I've made these time and time again at our tailgate and are always a huge hit, however, I always run into the same problem, the mixture I fill them with (cream cheese, shredded cheese, pulled pork) always ends up melting all over the place before the bacon can finish cooking. I usually can get the heat side down cooked, but the top part of the bacon (also where the filling is) is undercooked, and flipping them causes a huge mess. By the time they come off the grill, they're a sloppy and uneatable without a fork. How can I get the bacon to cook evenly while keeping the filling inside each piece?
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My son had a birthday over the weekend, He asked me to make a batch of ABTs
40 homegrown jalapeno peppers
2 types of bacon
2 packages of cream cheese
1 cup of sharp chedar cheese
4 cloves of garlic, minced
1 package of little smokies
I didn't cut the jalapeno peppers in half, I just cut the stems off and cored the peppers with an old peeler. I stuffed the peppers with the mixed cream cheese, chedar cheese and minced garlic.. pop in a lil smokie, wrap with bacon.....
Mmmmm, bacon
On the grill
I would have taken a picture of the finished product.... They didn't last too long.
:-)
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