Atomic Buffalo Turds

Seen this in the Grand Rapids Press (www.mlive.com)

Recipe: ABT (Atomic Buffalo Turds, a.k.a. jalapeno poppers)
Wednesday, July 12, 2006

10 large fresh jalapeno peppers
1 (8-ounce) package cream cheese, at room temperature
3/4 pound pulled pork, little smokie sausages or brisket
10 slices bacon, cut in half
Barbecue Rub to taste

PREPARATION: Cut off stems of the peppers and then slice in half lengthwise. Remove the seeds and veins (if you like more heat, leave the veins). Fill each half pepper with cream cheese. Heap with smidgen of pulled pork, wrap the entire pepper with half strip of bacon and secure with a toothpick. Liberally sprinkle with Barbecue Rub.

These can be cooked a number of ways. For a conventional oven, cook at 200 degrees (or 225 degrees maximum) for 1 1/2 to 2 hours or until the bacon is crisp and jalapeno pepper soft. Or, smoke at 200 to 225 degrees for 1 1/2 to 2 hours. Or, grill at lowest indirect temperature possible for 1 to 1 1/2 hours.

Makes 20 ABTs.

Nutrition information per 1 ABT: 97 calories, 7 grams fat, 7 grams protein, 1 gram carbohydrate, 0 fiber, 30 milligrams cholesterol, 185 milligrams sodium

Only in Michigan.

O.K. ... I'll take 'em to Golf Monday

I'm trying them next week at our BBQ. Will letyou know how they go over (and how they go!)

When smoking them I give the bacon a head start by frying it half way otherwise it just will not crisp up unless you smoke them forever.

John

We call'em poppers.

quote:

Originally posted by UncleVic

Seen this in the Grand Rapids Press (www.mlive.com)

Recipe: ABT (Atomic Buffalo Turds, a.k.a. jalapeno poppers)
Wednesday, July 12, 2006

10 large fresh jalapeno peppers
1 (8-ounce) package cream cheese, at room temperature
3/4 pound pulled pork, little smokie sausages or brisket
10 slices bacon, cut in half
Barbecue Rub to taste

PREPARATION: Cut off stems of the peppers and then slice in half lengthwise. Remove the seeds and veins (if you like more heat, leave the veins). Fill each half pepper with cream cheese. Heap with smidgen of pulled pork, wrap the entire pepper with half strip of bacon and secure with a toothpick. Liberally sprinkle with Barbecue Rub.

These can be cooked a number of ways. For a conventional oven, cook at 200 degrees (or 225 degrees maximum) for 1 1/2 to 2 hours or until the bacon is crisp and jalapeno pepper soft. Or, smoke at 200 to 225 degrees for 1 1/2 to 2 hours. Or, grill at lowest indirect temperature possible for 1 to 1 1/2 hours.

Makes 20 ABTs.

Nutrition information per 1 ABT: 97 calories, 7 grams fat, 7 grams protein, 1 gram carbohydrate, 0 fiber, 30 milligrams cholesterol, 185 milligrams sodium

I've made them with cream cheese and with cheddar cheese. I sprinkle the rub on the cheese before I close them up. I grill over direct heat app 2 minutes, turn and grill for another 2 minutes, then finish over indirect heat, until bacon is crisp, and pepper is cooked throughout. These are always a big hit!

They are better if you do them in the oven.They just dont cook evenly on the grill.But Im addicted to them!

quote:

Originally posted by V960

We call'em poppers.

But we get to call them Atomic Buffalo Turds
It's like partially boning out chicken wings, leaving a ball of
meat attached to the humerus portion, attaching a ton of jerk seasoning and calling them ... Rat Legs
It's all how you want to sell it ... Golf on Monday, I bought the peppers today

I just do raw jalapenos, halved and cleaned. Stuff it with some finally chopped red pepper mixed with cream cheese.
I became hooked on theses little puppies about 10 years ago when I lived in Dorr, MI. Deli in the grocery store (Dick's Market) sold them (75 cents a half if I remember correctly).

I remember reading about these here, and I cant remember who it was that posted, but they said they took a bite out of one, and the sausage squirted out in his lap and his daughter just laughed and laughed.
I laughed myself reading that.
I wonder who that was..........

Once again; from a prior thread:

http://www.bamaque.com/webstat/abts.htm

Rossy,I belive that was I who had the projectile sausage shoot out onto my lap!

this is why i don't allow the hubster to name his food inventions.
the last one he made up was "poison ass gas burrito"

quote:

Originally posted by jellybear

Rossy,I belive that was I who had the projectile sausage shoot out onto my lap!

Yes yes.. it was you..I remember now, JB...
I still laugh.......

Here is that link.. I had to go back and find it...

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=10925&SearchTerms=abt

Xannie, I think that's hilarious. Some day you need to come try my "Nuclear Gut Buster Chili."

quote:

Originally posted by xannie_01

this is why i don't allow the hubster to name his food inventions.
the last one he made up was "poison ass gas burrito"

Being politicaly correct here, I named my spud salad Arse Blaster... (And it lives up to its name)..

MAde a dozen ABT's for the BBQ yesterday and they were a hit. I had to do them in the oven because it rained on my smoker outside and spoiled that method. But they were wonderful. The only bad thing was the cheese melted and alot ran out of the pockets. But it's a keeper recipe.

quote:

Originally posted by Oneiron339

MAde a dozen ABT's for the BBQ yesterday and they were a hit. I had to do them in the oven because it rained on my smoker outside and spoiled that method. But they were wonderful. The only bad thing was the cheese melted and alot ran out of the pockets. But it's a keeper recipe.

A dozen? Why just one serving???

We had too much other stuff and I wanted a good variety of items. The ABT's were gone before the other munchies though. Again, it's a keeper. I enthusiastically endorse the recipe - not too hot with the right mix of flavors and textures. I still would like to know how to keep the cheese from melting away.

Any tips on keeping the cheese from running out during cooking.

quote:

Originally posted by holdem

Any tips on keeping the cheese from running out during cooking.

I've seen em done where the pepper is cored from the stem end, leaving the entire chile intact but with the seeds and stems removed. The cheese filling and meat stuffed into the open end, after wrapping the pepper with bacon the peppers are stood on end with the help of a grate the corect size, smoking the whole thing for a couple houres until done.

quote:

Originally posted by holdem

Any tips on keeping the cheese from running out during cooking.

You could try using one of these:



...and you could clean out the jalapeno with one of these:



Both are available here (along with other fun toys):

http://www.irondesert.com/

I slice my peppers in half, leaving 2 little "boats.. cream cheese in first, then
mash pulled pork in, then wrap the whole thing with bacon. That usually prevents
any cheese from running out....I start em meat side down, then flip over to the
pepper side to finish, which also helps keep the cheese in.

quote:

Originally posted by Adjudicator

Once again; from a prior thread:

http://www.bamaque.com/webstat/abts.htm

I'm with ADJ and the Captian. This is how I prepare em and they don't lose the cheese.

But that fancy holder is pretty cool!

If you are deep frying

DOUBLE BREAD your ABT's, to seal in the cheese

I make a killer ABT with devilled crab

Dang. Have not had these in a while. Time to get on my kick again.

Excellent recipe thank you all I will be serving them Superbowl Sunday.I think I will try some fresh pineapple in a habenero and a jalapeno also...Russ

Thanks for the tips on the cheese melting out. Anyone do them with just the cheese and no sausage?

there is a chain restaurant in Texas called Razzoo's that serves "Rat Toes" crab N shrimp stuffed jalapenos batter'd and fried - w/cool buttermilk dip. Very hot but delicious