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Found 2 results

  1. I’ve Made Pepper Poppers before but this is the 1st time I’ve wrapped them in Bacon! Yum! Ingredients for Filling: Laughing Cow Cheese Wedges Minced Green Onion Bacon Bits Blend Core and remove seeds Stuff with filling and wrap with Bacon! (You’ll need some tooth picks cut in half to keep things together) On the Grill direct for the first 10 minutes. Then move to the indirect side for the final 25 minutes. They were delicious and to my surprise my wife also loved them!
  2. Thawed out one of my on sale 2.99 a lb. Tri Tips for a repeat of my last Tri Tip cook. Last night I rubbed it down with Worchester sauce then some freshly ground sea salt, freshly ground pepper, rosemary flakes and finally some whiskey steak seasoning. Wrapped it saran wrap and let it rest overnight. Today I started out with pancakes on the grill. In the afternoon I put together items to do some pepper poppers. Pepper rack, corer and bacon bits. Add 1 diced green onions and then some cream cheese and mix. Set my grill up for direct / indirect. Lit the lump and let go up to 300 and place the Tri-Tip on the indirect side for 20 min. Cored peppers. Flip the meat and close the lip for another 20 min. Peppers filled with cream cheese, bacon bits & green onion. When the IT was 115 I put it down on the direct side for 5 min, open vents up all the way and add the peepers on the indirect side. Flip the meat and close the lip for another 5 min. Waiting. At 130 IT I take the Tri Tip off the grill and wrap it in alum. Foil. I left the peppers on for another 10 min. and then serve. Money shots. Turned out great again!
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