Hello all, hoping someone can ease my mind on my poppers wrapped in bacon.
I cut my jalapenos in half, fill with a cream cheese mix, then wrap about half a piece of raw bacon around them and grill on weber kettle.
Been doing it this way for a few years then noticed the last time I made them the underside of the bacon looked raw (after cooking at about 350 degrees for 45 min.) the top side was crispy almost over cooked....
So now doing it the same way I checked with an instant read and ir thermometer and the top of the popper reads above 200 with the ir gun, and my instant read is about 200 when poked just under the bacon.... but bottom side of bacon still looks pink and under cooked.... anyone else have this issue? is it just the way it looks due to the indirect heat ?
I cut my jalapenos in half, fill with a cream cheese mix, then wrap about half a piece of raw bacon around them and grill on weber kettle.
Been doing it this way for a few years then noticed the last time I made them the underside of the bacon looked raw (after cooking at about 350 degrees for 45 min.) the top side was crispy almost over cooked....
So now doing it the same way I checked with an instant read and ir thermometer and the top of the popper reads above 200 with the ir gun, and my instant read is about 200 when poked just under the bacon.... but bottom side of bacon still looks pink and under cooked.... anyone else have this issue? is it just the way it looks due to the indirect heat ?
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