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#3 Most Popular Recipe on The Weekend Grillers...
Atomic Buffalo Turds
This recipe for Atomic Buffalo Turds generously
provided by Weekend Griller, Chris
G. The photos are from Chris and from some of
the times I (Mark) have enjoyed ABT's since I first read his recipe.
It has been said that "bacon is the crack of the food world". Well
then I have found crystal meth, crack, and heroin all rolled into one:
They are jalapeno peppers, stuffed with a cream cheese filling,
wrapped with bacon and then smoked. What's not to love?
Here's the basic way you make them, but you can add just about anything you want to
the filling:
-
Slice fresh jalapeno's lengthwise and scrape out the seeds and "ribs" of each half, using a
teaspoon. (Wear latex gloves and don't touch your face)
- Mix a filling of half cream cheese (softened) and half shredded colby-jack cheese. (This is
where you can add cilantro, green onion, or whatever you want.)
- Stuff the pepper halves with the mixture.
- Wrap each piece with a piece of bacon (light weights can use 1/2 piece of bacon) and secure
with a toothpick. I was able to get the bacon to stay in place without toothpicks on all except
2 ABT's.
-
Smoke at 250 degrees F for 1 1/2 to 2 hours.
-
Let them cool and then dig in!
Note: By seeding the pepper and then smoking it, you remove 90% of the heat of the Jalapeno. I
don't care for the heat of jalapeno's and these didn't bother me at all.
Note: If you don't have a smoker, you could do them on a grill (indirect heat) or even in an oven,
but smoking does something special to the pepper.
These are great appetizers for when you are smoking meat, which normally takes anywhere from 4 to
18 hours, depending on what you are smoking. But they would also be great to take to parties or
tailgating.
The Original recipe and photos generously provided for your enjoyment by Weekend
Griller, Chris G.
It first appeared on his blog Inane
Thoughts and Insane Ramblings.
Updates on Atomic Buffalo Turds
ABT's are one of those oh-so-simple ideas that just begs to be played with.
Thank you to all who have written in with variations on our recipe. Here are some that I have
gotten so far.
Atomic Buffalo Turds
Place a Little Smokey in each.
Place cooked minced Shrimp or Crab meat in each.
A slice of fresh Pineapple in each.
A piece of Breakfast Sausage in each.
Mix Onion, Thyme, Smoked Gouda, Garlic, BBQ Rub, Smoked Pulled Pork Butt, Pepper Jelly, chopped
green onions or mushrooms into the Cream Cheese or any combination of these.
Experiment and let The Weekend Grillers know what you come up with. Use the contact form below
or write use at theweekendgrillers (at) gmail (dot) com.
Atomic Dragon Turds
Only for the hardcore chiliheads -- instead of a jalapeno use a habanero. Yeow!
Atomic Buffalo Turds Surprise
Leave it to Alien BBQ to Improve Upon
Perfection.
How can you get better than the perfection that is bacon, cheese and jalapenos?
Wrap it in Dough, of course.
The man is a flippin' genius!
I like ABT’s but these things ROCK! In our discussions on ABT’s in the forum I
suggested possibly wrapping one of these in pastry or flakily dough. Well, not wanting anyone to
try something I haven’t experimented with, I decided to give them a try.
Basically, you are going to make your ABT’s in the smoker and then finish them off in the oven
before serving. While these were hot off the smoker, I don’t see why they couldn’t work with ABT’s
out of the fridge.
One thing is for sure, one; maybe two will fill you up!
Here are the ingredients.
- 1 Lg. Grands Flaky Biscuits
- 1 Pkg. Smoked Bacon
- 1 Pkg. Lit’l Smokies
- 1 Pkg. Cream Cheese
- 1 Pkg. Coby jack Shredded Cheese
- Cajun Spice (to taste)
- Jalapenos
The quantities of this recipe are generalized because you will need one piece of bacon and one
biscuit per jalapeno.
We start by preparing ABT’s (see other recipe) and making them ready to cook.
I have decided to only use ½ of a pepper due to the size they will be when finished. Sprinkle on
the Cajun spice to taste as well, but use sparingly.
Once they have been wrapped in bacon (cover all ends) secure the bacon with 1 tooth pick. *****
Very important**** remove the toothpick once they are done in the smoker. The cooked bacon will
hold everything together when done.
After the ABT’s have cooked in the smoker for about 2 hours at 250 degrees, you are ready to
make the covering.
Open the package of biscuits and take out one biscuit. Flatten the biscuit to approximately 6
inches round. Place the cooked ABT in the center and fold over the ABT. Make sure you completely
cover the ABT. Pinch the dough together until sealed. *** Make sure not to get any of the grease
off the ABT on the dough seal. If you do, they will not seal the ABT inside, they will however open
up and make a boat.
Place the finished “surprises” on a greased cookie sheet and cook at 350 degrees
for approximately 15 minutes or until golden brown.
When completed, the ABT should be covered in the biscuit and should be about the half the size
of a large hotdog and bun.
These make great finger food and are not messy. When you bit into them, you get the flakiness of
the biscuit, the crispness of the bacon, the smokiness of the sausage and green chilie, and the
sweetness of the cream cheese and onion.
This recipe and photos generously provided for your enjoyment by Weekend
Griller, Alien BBQ
It is scheduled to appeared in his upcoming cookbook due out this summer. Keep watching The Weekend
Griller and you just know we'll tell you all about it.
Contact Alien now at his site Alien Barbecue
Technologies
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