Need F&D Expert Advice

They freeze well. If you don’t come up with needs/ideas soon, put them in freezer bags. I’ve used some frozen ones to cook with that are about 4-5 years old. Good in pico, salsa, etc.

Don’t know if this helps but when I get a crawfish stuffed chicken from Chris’s Meat I find baking at 350 for an hour works best to get the outside and inside cooked.

Try this with the peppers

Homemade Hot Pepper Sauce {Tastes Better Than Frank's Red Hot Sauce!}
Real Ratio: 7:0
THM: FP
Servings: 20 servings
Special Diets: DF, EF, GF, LC, LF, NF, PL, SF, V, VG
Ingredients
about 20 average-sized fresh hot peppers (Fresno, jalapenos, etc.)
5 cloves garlic, whole
2 c. white vinegar
1 tbsp. lime juice
1 tsp. Real Salt
1 tsp. paprika
1 bay leaf
Instructions
Cut the green tops off all the peppers. Discard tops and set peppers aside.
Slightly smash each clove of garlic just enough that the paper loosens; remove the paper and discard it.
In a medium, non-reactive (i.e. stainless steel or ceramic) pot, add the prepared peppers and garlic cloves. Pour in the vinegar and lime juice then add the salt, paprika, and bay leaf. Stir together to mix in the salt and paprika.
Bring the mixture to a boil. Reduce heat to medium-low, cover, and allow to simmer for 20 to 30 minutes or until the peppers are soft.
Remove from the heat and add to a food processor or blender. Pulse until smooth and liquidy, adding more vinegar if necessary to make it more liquid.
Smoosh through a fine mesh sieve into a bowl and discard any seeds and large chunks left in the sieve.
Refrigerate in an airtight container for at least one week prior to using.

I freeze peppers and use them to stuff roasts, both beef and pork. Peppersicles are easier to insert than fresh peppers. Depending on the kind of pepper, I might cut them in half lengthwise, and sometimes in quarters if it's a fat jalapeno pepper.

This one does have bones. I’m pretty sure it is just a fryer with sausage stuffed in the cavity. I really just want to know if there is any way to pull a gravy out of this thing because I’ll bet it would be awesome.