Howard H and I are from the same part of the world - out here and in easter Colorado it is full time deal when peppers are rip - to roast and freeze for later. Where I work it seems like whenever we have a cookout they want me to bring some peppers. I clean the as good as I can - take my jerky shooter and fill the pepper with cream cheese and some times throw in some salmon, or crab, from a can, Then wrap with bacon, held on by a toothpick. We the cook over the BBQ on some cookers we made from big washers. This holds the pwpper upright so the chees doesnt run out. My son in law and his Dad have cookers that will hold 45 peppers each. Seems like I usually make at least 100 at a time. Really good !!!! Let your imagination go on the filling - whatever you like!!!!
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Today's Featured Article - What Oil Should I Use? - by Francis Robinson. I keep seein this question pop up over and over again in discussion groups all over the web. As with many things there are often several right answers and a few wrong ones. Some purist I'm sure will disagree to no end with what I will tell you but most of us out here in the real world don't really care do we ? Some of them only bring their noses down out of the air long enough to look down them anyway. If you are like me you are only doing this old tractor stuff because you enjoy it. You
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