Grilling & Recipes: Here is the finished product......

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	Name:	Ulysses E. McGill -
	Subject:	Here is the finished product......
	Date:	5/28/2012 4:47:19 PM

The only ingredients used on these were peppers, onions, cream cheese and bacon; the key is in how wrap them and how they are cooked. Wrapping takes some practice so just have at it. Cooking/smoking takes about an hour and a half (could be more or less depending on temperature). For best results, start off slow at about 250 until the bacon starts to melt. Slowly increase temperature over the cooking time, you will end up in the 350 degree range.

Some hints: Make sure you cook over indirect heat (over the place setter on the BGE, I cover mine with foil to aid in clean-up). Make sure you can control the fire if not using a BGE....all that bacon will light up like the towering inferno if your not careful, and a grease fire will ruin the awesome taste. If you get a fire, close every thing down immediately for a few minutes and you may need to work quick for removal.