Atomic Buffalo Turds

quote:

Originally posted by holdem

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

I do mine with a log of hot pepper cheese in the center, then double breaded and fried.

Nothing like biting into a treat that bites back

I am putting a dozen in the oven now. I think on spuerbowl sunday I will hide a habenero in one and warn them that they can eat at own risk and that one is loaded. Kind of like a time bomb....Russ

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

Are you sure about the 200 to 225 degree oven going on two hours at 215 and they are not getting crisp. But they do taste good put the 6 remaining back in at 400 for 15 minutes....Russ

Two hours at 215 degrees then 15 minutes at 400 did the trick. Topped some with maple syrup and were very good. Also topped some with my sweet bbq sauce upon removal from oven and they were better. If I finished them on the grill with sauce they would be great. Would definately leave ribs in peppers next time or add habenero slice as cooking took out most of the heat. Excellent recipe for party....Russ

quote:

Originally posted by Russ Jackson

I am putting a dozen in the oven now. I think on spuerbowl sunday I will hide a habenero in one and warn them that they can eat at own risk and that one is loaded. Kind of like a time bomb....Russ

More like Russian roulette! pb

I did my own version of jalapeno poppers last evening.

I cut the top off of the jalapeno, cored it and washed it out to rid it of any remaining seeds.

I stuffed it with some cheese, covered the top with bacon with tooth picks in it to keep it attached and dipped it in batter with salt and pepper and then dipped it in flour with salt and pepper.

I fried it in lard until it was brown and crispy.

It my opinion, it came out very very good.

Paul E. Smith
Knoxville, TN

I made these this past weekend for a party I had. My friends are pretty big pepper/spice fans so there were a few of us getting in on the construction process. I had about 12 jalapenos and 10 habaneros. We followed the recipe and some folks ad-libbed a little bit. When they came off the grill everyone was excited. I was the lucky first to try the concoction my friends had made: 2 habanero peppers(one inside the other) in addition to the regular recipe.

The heat...was AMAZING! Absolutely the hotness I was looking for. Many folks tried eating them and did not enjoy themselves, but there was a group of 4 or 5 including myself that were in Heaven. We've already discussed the next time we're going to make them, we're going to use sharp cheddar or pepper jack cheese instead of cream cheese. I really wasn't a fan of how the cream cheese tasted along with everything else. There was either too much of the cream cheese or it literally just didn't agree with my palette as far as this particular dish is concerned.

Regardless, it was an amazing experience and I can't wait for the next chapter.

I generally make these about once a month. The method I use works pretty well at containing the filling, but it takes a little longer. There is a little cheese leakage if overfilled. I split the peppers down the side, and open them like a coin purse to clean them out and fill them. A favorite filling is pepper jack, refried black beans and chorizo. Once filled the seam closes up and they are bacon wrapped with a toothpick at each end.

I run them on the smoker at about 225 and check them after a couple of hours. The bacon cooks, the pepper softens, and they almost melt in your mouth. I have a pepper stand for the grill, but I've never been satisfied with the outcome from grilling, and I don't need to keep them upright to save the cheese.

Here is a new version. Looked good. I will try it...Russ

http://www.youtube.com/watch?v=lNkyQ4qQLAY

I must admit my curiousity got the better of me wondering what the heck was something named so unappealingly.

However, after reading the recipe, that mystery was solved..HAHAHAHAHAHAH.

Don't get me wrong, the recipe seems DELICIOUS, but i can see the humour in the recipe name!

Glad to see this topic brought up again.  These things are addictive as hell. 

I had these at a wedding recently except they only had the cream cheese and bacon.  They were doing them on the grill outdoors and they were sooooooooo........good.  They were having trouble keeping up with the demand.  I liked them because they had just enough of a ping to be interesting but not hot enough to kill my guts.  Everyone, well almost everyone, LOL, could enjoy them.  I think I could have made my meal out of just them.

MGWerks


I generally make these about once a month. The method I use works pretty well at containing the filling, but it takes a little longer. There is a little cheese leakage if overfilled. I split the peppers down the side, and open them like a coin purse to clean them out and fill them. A favorite filling is pepper jack, refried black beans and chorizo. Once filled the seam closes up and they are bacon wrapped with a toothpick at each end.

I run them on the smoker at about 225 and check them after a couple of hours. The bacon cooks, the pepper softens, and they almost melt in your mouth. I have a pepper stand for the grill, but I've never been satisfied with the outcome from grilling, and I don't need to keep them upright to save the cheese.

Man do those look good.

Sneak a sliver of Habenero Pepper into one of them. Then dont tell anyone it will be a timebomb.....Russ

Russ Jackson


Sneak a sliver of Habenero Pepper into one of them. Then dont tell anyone it will be a timebomb.....Russ

That reminds me of something at Eli Cannon's Tap Room in Middletown, CT.  They have an appetizer called Pepper Bombs.  They are cream cheese filled jalapenos that are breaded and deep fried.  But for a dollar extra you can get them "ROULETTE" style, which means they inject one of them with "Spontaneous Combustion" hot sauce.  It's always a fun time at the table, and good for business.... whoever eats it definitely orders more beer!

Here are a few pics of my ABT's. I offer them on my catering menu for $25 for 20.

Looks great!

ABT Revival.  Get U some pronto! 

Thanks for the reminder.Soooo good

A new twist via Food Network.
They are pretty good but hot as Hades.  Using thick cut bacon helps (not :-)

Dragon Toes Recipe courtesy Nancy and Tad Mitchell, Six Feet Under Pub and Fish House
(Atlanta, GA)

Prep Time:15 minCook Time:15 minLevel:EasyServes:8 servings
Ingredients 24 habanero peppers 24 scallops, muscles removed 24 slices bacon special equipment: 8 wooden skewers

Directions

Preheat the oven to 400 degrees F.
 
Slice the tops of the peppers off and discard the tops but keep the membranes. Place the scallops inside the peppers. Starting at one end, roll each pepper in 1 slice of bacon. Skewer the dragon toe through the center, placing 3 toes per skewer.
 
Roast in the oven for 12 minutes.
 
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.



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