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Old 04-16-2017, 03:27 PM   #31
Haute Pursuit
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Japs stuffed with spicy boudain and pepperjack cheese about to hit the grill.
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Old 04-16-2017, 04:20 PM   #32
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ABTs....Atomic Buffalo Turds....I use a whole jalepino(biggest I can get) cut in half with a mix of cream cheese, garlic, paprika, chile pwd etc...really what YOU like...Then a Little Smokie on the top of a half....Put back together and wrap with a whole strip of bacon....I precook the peppers till half done as the bacon will crisp before that if fresh/uncooked pepper...Love em....
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Old 04-16-2017, 04:35 PM   #33
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ABTs....Atomic Buffalo Turds....I use a whole jalepino(biggest I can get) cut in half with a mix of cream cheese, garlic, paprika, chile pwd etc...really what YOU like...Then a Little Smokie on the top of a half....Put back together and wrap with a whole strip of bacon....I precook the peppers till half done as the bacon will crisp before that if fresh/uncooked pepper...Love em....
Looks good!
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Old 04-16-2017, 04:53 PM   #34
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Old Yesterday, 06:37 PM   #35
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I use the onion/garlic flavored cream cheese, and cut a slice of good smoked sausage or andoullie in half for the stuffing. Also, thinner bacon seems to work better, usually use Oscar Meyer center cut and a soaked wooden toothpick to hold it all together. Medium heat for 30 to 40 minutes, depending on the size of the japs.
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Old Yesterday, 06:49 PM   #36
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Always good. I made a few dove poppers last night at my buddies place while they were cleaning pigs. Five of us pretty much ate them all.

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