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Shrimp Stuffed ABTs
Cooking Grill: Horizontal Wood Burner Pit Temperature: 325 Desired Internal Temperature: Cooking Time: Pallets Used: Lump Directions:
I made a creamcheese, minced onion, garlic mixture to stuff the seeded japapenos, then topped some of them with lightly poached shrimp.
Wrapped in bacon and smoked with indirect heat until the bacon was as crispy as I could get it. (I`m not fond of limp bacon) :)