Chowhound
02-23-2010, 01:54 PM
Atomic Buffalo Turds-ABTs
This is how I make mine.
Ingredients
Plump, not too long jalapeno peppers
1 cheddar filled Hillshire Farms Lil Smokie for each pepper
1 slice of bacon for each pepper (I like Sugardale regular slice. The slices seem very consistent, it’s smoky tasting and it is often on sale here)
Cream cheese
An hour or so before building the peppers, take out the bacon and the cream cheese and let it warm up some. It will allow the cheese to spread more easily and the bacon to stretch and wrap more easily, sticking to itself so you won’t need toothpicks.
Put on some latex gloves. Optional, but recommended.
Cut the tops off the peppers, cut a slit in one side and clean out with a spoon. Removing the seeds and the veins will remove much of the heat.
Take the back of the spoon you used to clean the peppers with and scoop & spread some cream cheese in the pepper.
876
Place a Lil Smokie in the pepper.
877
Add more cream cheese with the back of the spoon, squeezing the pepper closed while doing so. Fill the slit and the end. Do this to all the peppers you are making.
878
Now, time to handle the bacon. Things will get a little slippery here, but you’ll get the hang of where best to grip the pepper.
Lay the bacon over the cut end, capping it off in effect. Then I switch hands and use my right hand to grip the pepper and bacon, and my left hand to handle wrapping the bacon. Stretch the bacon along the bottom of the pepper and towards the other end, catching the other end and wrapping the bacon around the pepper and back towards the cut end. You will be wrapping the bacon over the flap of bacon you used to cap the open end, holding it in place. In order for you to have enough bacon to do this, you must stretch the bacon as you go. This will also allow the bacon to stick to itself, so you can leave the toothpicks in the cupboard.
879
880
Cook til done and the bacon gets a little crispy. If you are grilling, cook indirect, but smoking these produces the best tasting ABT (IMO). I have smoked these anywhere from 2-1/2 hours to 4 and they have come out great.
This is how I make mine.
Ingredients
Plump, not too long jalapeno peppers
1 cheddar filled Hillshire Farms Lil Smokie for each pepper
1 slice of bacon for each pepper (I like Sugardale regular slice. The slices seem very consistent, it’s smoky tasting and it is often on sale here)
Cream cheese
An hour or so before building the peppers, take out the bacon and the cream cheese and let it warm up some. It will allow the cheese to spread more easily and the bacon to stretch and wrap more easily, sticking to itself so you won’t need toothpicks.
Put on some latex gloves. Optional, but recommended.
Cut the tops off the peppers, cut a slit in one side and clean out with a spoon. Removing the seeds and the veins will remove much of the heat.
Take the back of the spoon you used to clean the peppers with and scoop & spread some cream cheese in the pepper.
876
Place a Lil Smokie in the pepper.
877
Add more cream cheese with the back of the spoon, squeezing the pepper closed while doing so. Fill the slit and the end. Do this to all the peppers you are making.
878
Now, time to handle the bacon. Things will get a little slippery here, but you’ll get the hang of where best to grip the pepper.
Lay the bacon over the cut end, capping it off in effect. Then I switch hands and use my right hand to grip the pepper and bacon, and my left hand to handle wrapping the bacon. Stretch the bacon along the bottom of the pepper and towards the other end, catching the other end and wrapping the bacon around the pepper and back towards the cut end. You will be wrapping the bacon over the flap of bacon you used to cap the open end, holding it in place. In order for you to have enough bacon to do this, you must stretch the bacon as you go. This will also allow the bacon to stick to itself, so you can leave the toothpicks in the cupboard.
879
880
Cook til done and the bacon gets a little crispy. If you are grilling, cook indirect, but smoking these produces the best tasting ABT (IMO). I have smoked these anywhere from 2-1/2 hours to 4 and they have come out great.