Jack Henry
TVWBB Member
Hi all,
I've made ABTs several times this year (for the first time) and I've noticed that the bacon on the pepper side is almost always undercooked, while the outside has been pretty well done (not crispy, but a nice color)
This may be obvious, but I assume I need to let them go longer until the inside catches up? is the bacon really supposed to be "crisp?" or will that make them fall apart?
A bit afraid to let them go too long as the peppers have always been just about right and the cheese getting close to "too gooey" but But I'll let them go longer if that's the general advice.
FYI, I typically use regular oscar meyer or smithfield bacon. I haven't been able to find anything I'd consider "thin cut."
Thanks.
I've made ABTs several times this year (for the first time) and I've noticed that the bacon on the pepper side is almost always undercooked, while the outside has been pretty well done (not crispy, but a nice color)
This may be obvious, but I assume I need to let them go longer until the inside catches up? is the bacon really supposed to be "crisp?" or will that make them fall apart?
A bit afraid to let them go too long as the peppers have always been just about right and the cheese getting close to "too gooey" but But I'll let them go longer if that's the general advice.
FYI, I typically use regular oscar meyer or smithfield bacon. I haven't been able to find anything I'd consider "thin cut."
Thanks.