I made some ABT's today. There are several variations of these popular bbq appetizers. Some use shrimp, some use pulled pork, some use cream cheese, but I chose one that favored sausage.
I've seen the peppers cut two different ways, so I tried both as a test. Some were sliced in half long ways and some were cut open long ways to make a pocket, but not in two pieces (see picture above). I prefer the pocket method best for the sausage stuffing.
Things I learned for next time:
1) I prefer a sausage with more flavor. Using a mild sausage leaves the ABT more bland that I thought it would. Next time, I'm using Tennessee Pride.
2) The bacon wrap is unnessary if you use the pocket stuffing method (see above). If sliced in two pieces, the peppers need the bacon to hold it all in place. From now on I'm leaving the bacon off.
3) Instead of cooking on the grill, I'm going to try using the WSM without the water pan to lift the ABTs farther from the flame. This will allow the ABTs cook a little longer without scorching and burning.