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I find with a Akorn jr and Mini WSM grill space is a premium. I would never argue that smoked isn't tastier, but mine are pretty good and are easy to make. I slice the stem off and de-seed and remove the membranes. I then fill with chive and onion cream cheese and dust with my smoking rub. I add a single cheddar little smokie and wrap the pepper lengthwise so the bacon seals the cut end and hold together with a toothpick. I then cook them to perfection in my Nuwave oven for 12 to 14 minutes. They are great as is but best when reheated in the smoker after the cook is done. I leave them on the table for my guests to reheat as consumed.

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I am trying something new on my ABT's. Instead of herb & garlic cream cheese. I am mixing my own with 8 oz cream cheese, 3 tablespoons salsa, and 4 strips of maple bacon fried and sliced in small bits. No other changes. Will cook tomorrow to go with some grilled pork butt steaks on the akorn jr.

 

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1 hour ago, Cavman said:

I am trying something new on my ABT's. Instead of herb & garlic cream cheese. I am mixing my own with 8 oz cream cheese, 3 tablespoons salsa, and 4 strips of maple bacon fried and sliced in small bits. No other changes. Will cook tomorrow to go with some grilled pork butt steaks on the akorn jr.

 

 

The possibilities are endless.

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I made these today.  Half in Jalapenos and half in mini bells.  They came out great!  But my wife suggested that next time I add a sweet glaze. 

 

Has anyone tried a finishing ABTs with a glaze?  Was it good?

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IMG_20180704_175346.jpg

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