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I think the fat from the sausage will preclude at least the lower portion from crisping. I've never had the bottom of the shot crisp.
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Steve Markley, whom we all miss, gave us a Cowboy Caviar recipe here: https://pitmaster.amazingribs.com/fo...y-caviar-salsa
Like Thunder77 , I'd love to hear about the recipe you use, Spinaker .
Kathryn
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With thick bacon you should still be able to wrap it OK after par-cooking.
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DogFaced PonySoldier Yes!!! Great to see this thread back in the mix. Thanks for recalling it. I love making these and they are always a huge hit. I love to use a HOT cheddar, with cowboy caviar and some cream cheese.
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