This is a cook I have done several times before, but this time there is a twist and I am wondering if I need to plan differently. Normally we stuff them, then smoke them for an hour to an hour and a half and that is it. Easy and delicious!
The last time we made the stuffing up, something came up and we did not have time to smoke the peppers. My wife decided to cook the stuffing on the stove, then stuffed the raw peppers, wrapped them up and froze them. I have them thawed out now and plan to cook them up for dinner tonight.
Will the fact that the stuffing is already cooked change the cooking time? Thinking it might shorten it...but if so how much? Or is that not even in the cards? Regardless will plan to bring them back up to about 160 degrees internal with pit temp as close to 225* as possible.
Will the fact that the stuffing is already cooked cause me to need to add liquid? Even thought of injecting the peppers with beef broth. A good idea? No?
Please wade in with your experiences. I would appreciate your assistance.
The last time we made the stuffing up, something came up and we did not have time to smoke the peppers. My wife decided to cook the stuffing on the stove, then stuffed the raw peppers, wrapped them up and froze them. I have them thawed out now and plan to cook them up for dinner tonight.
Will the fact that the stuffing is already cooked change the cooking time? Thinking it might shorten it...but if so how much? Or is that not even in the cards? Regardless will plan to bring them back up to about 160 degrees internal with pit temp as close to 225* as possible.
Will the fact that the stuffing is already cooked cause me to need to add liquid? Even thought of injecting the peppers with beef broth. A good idea? No?
Please wade in with your experiences. I would appreciate your assistance.
Comment