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Old 05-23-2012, 07:48 PM   #21
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Originally Posted by Steve Kroll View Post
Andy, I've done the same thing with jalapeņos, but fresnos have skin that's a little tougher. If you don't blanch them first, what I've found happens is that the bacon gets done and the cheese melts, but the skin is still tough.
Oh, OK Steve. I have been smoking them so there's time for the skins to soften. I was concerned they'd get mushy.
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Old 05-23-2012, 08:08 PM   #22
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I knew Steve would have a good answer. He's one of the experts!

I'm looking forward to trying the popper recipe. (PW's) I've never cooked them but I can tell just from reading the recipe that the poppers will be killer!
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Old 05-23-2012, 09:19 PM   #23
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Originally Posted by Greg Who Cooks View Post
I knew Steve would have a good answer. He's one of the experts!

I'm looking forward to trying the popper recipe. (PW's) I've never cooked them but I can tell just from reading the recipe that the poppers will be killer!
If you can, make the ABTs. They are so good with that sausage in there. I just shape a mini sausage out some good sausage meat. And I like to use both cream cheese (or quark) and cheddar.
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