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The name says it all… Atomic Buffalo Turds. It immediately grabs your attention and you want one, regardless of what it is. Atomic Buffalo Turds or ABTs are halved Jalapeño peppers that have been stuffed with a meat and cheese mixture and then wrapped in a piece of bacon. Now you want one, huh? Okay, let’s make some.
First, wash off the Jalapeño peppers and pat them dry with some paper towels. Next you will want to slice each pepper in half, length-wise and lay to the side.
**Before slicing the peppers put on gloves.** The oils can absorb into your skin and then you may make the mistake of touching your face, your eye or <gasp> something worse… much worse…
Continue to do this until you have them all sliced up.
Now it is time to clean ’em. Since you are wearing gloves, why not just use your thumb to dig out the ribs and seeds? Oh you are a badass and you decided not to wear gloves… Use a spoon then, knucklehead.
Do this until you have “cleaned” them all.
Okay, so we’ve got the peppers sliced and cleaned, now it’s time to brown some ground sausage. I like using hot breakfast sausage, but this isn’t required. Any ground sausage will work. Heck, you could even use ground turkey sausage if you’d like, you new aged hipster. The bacon will provide enough fat to keep things moist. Speaking of bacon, go ahead and cut each bacon slice in the middle creating halves (Nope, didn’t get a pic of the bacon cut into halves, sorry).
Brown the meat slowly and then drain it in a strainer or colander. Next plop it into a mixing bowl.
Time to add some mo’ ingredients. Let’s add the cream cheese, cheddar cheese, garlic and the chipotle pepper powder.
Boom. Emeril says ‘Bam’, so I’m going with ‘Boom’.
Mix the ingredients up and make sure you get them nice and uniform.
Now, I’m not the best at taking pictures and removing gloves to take a picture and throwing a fresh pair on can get expensive. So let me catch you up to the next picture. Pick up a Jalapeño pepper and spoon some of the cheese and meat mixture into the inside (I actually prefer using my hands to fill the peppers with filling). Next take a halved bacon slice and wrap that pepper up. I like to start at the bottom of the pepper with the bacon slice and work my way around. This generally leaves the “seam” on the bottom since I don’t use toothpicks. Once you lay the pepper on the cooking grid, the weight of the pepper will keep the “seam” locked in place.
Continue to you got a whole mess of them. Like this.
Okay, I imagine if you are planning on smoking these lil’ guys, you’ve prepared your smoker. I used my vertical water smoker with charcoal briquettes and apple wood. I prefer fruit woods when it comes to pork.
After I placed the ABTs on the smoker racks, I hit ’em with some of my BBQ rub. Want this recipe? Click here then.
…and here’s the ABTs on the smoker in live action… No… not really live action, you are on the interwebs, dude.
Now we play the waiting game… There’s really no time range or temperature we are looking for. You can’t really stick a thermometer in bacon so you just need to check on them occasionally. You ever heard of the term, “If ya looking, ya ain’t cooking”? Well, that applies here too, but it’s okay to check on them every 30 minutes or so. I cook mine until they meet my “crisp criteria”. If you’ve ever cooked bacon then you should be able to look at the ABTs and decide when they are done.
Never cooked bacon….? Okay, you want the fatty part of the bacon to be crisped and not, well, fatty looking.
Pull the ABTs once the bacon has cooked and plate ’em up. Notice: My wife is the photographer so I don’t think my focus was great on this last pic… but they taste way better than I flex my camera skills.
And there you have it. Atomic. Buffalo. Turds. Enjoy!
- 20 Whole Jalapeno Peppers
- 1 lbs Hot Breakfast Sausage, Ground
- 8 oz Cream Cheese, Softened
- 1 cup Cheddar Cheese, Shredded
- 1 tsp Minced Garlic
- 1/2 tbsp Chipotle Pepper, Ground
- Start your smoker and maintain a temperature between 225 and 250 degrees Fahrenheit.
- Wash and dry Jalapeno peppers.
- Cut each pepper length-wise and set to the side.
- Remove rib meat and seeds from the inside of each pepper.
- Brown ground sausage in a skillet, on the stove top on medium low heat.
- Drain sausage in a strainer or colander.
- Combine sausage, cheddar cheese, cream cheese, garlic and chipotle pepper until thoroughly mixed.
- Stuff each pepper with mixture using hands or spoon.
- Cut each bacon slice in half and wrap one half around a stuffed pepper. Try starting at the bottom of the pepper so the seam of the bacon is on the bottom.
- Place on smoker and sprinkle with BBQ dry rub.
- Check on peppers every 30 minutes and remove from smoker once the bacon has reached the desired level of crispiness.