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  • richinlbrg
    commented on 's reply
    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.

  • JCGrill
    commented on 's reply
    Agree on the thick bacon. I also think getting the par cooked bacon cold might help.

  • Thunder77
    commented on 's reply
    Thanks, Kathryn! Yes, losing Smarkley was a big loss...

  • Steve Vojtek
    commented on 's reply
    I also miss Smarkley...

  • fzxdoc
    replied
    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

    Leave a comment:


  • Thunder77
    commented on 's reply
    What is cowboy caviar?

  • HorseDoctor
    commented on 's reply
    With thick bacon you should still be able to wrap it OK after par-cooking.

  • Spinaker
    replied
    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.

    Leave a comment:


  • DogFaced PonySoldier
    replied

    Leave a comment:


  • DogFaced PonySoldier
    replied
    So here's my start -



    Leave a comment:

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