Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Kristin Meredith on October 01, 2017, 08:40:01 AM
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I think we all make ABTs in a pretty standard way -- jalapeno, stuffing, wrap in bacon, cook (if you have a different version please posts, would love to hear about it).
But what do folks put in their stuffing? I am pretty ordinary -- cream cheese, shredded pepper jack cheese, crushed pineapple all mixed together with a little salt and pepper and then stuff away.
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Cream cheese, horseradish, green onion, cheddar cheese, chopped up shrimp, salt and pepper. Rib rub sprinkled on top.
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Can't say ... Have never made them. ... So, this will be interesting. OC has some interesting ingredients for his. .... ZEP I hope will chime in too! .... He has those very cool racks to cook them on. .... I'm sure he must have some fun ingredients to match!
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About the only ingredient I use in them that most don't is banana peppers. I have used chopped up meatballs on occasion as well.
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Not very strange, but very good - cream cheese, parm cheese, Jimmy Dean Sausage.
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Cream cheese, green onion, cheddar cheese, Worcester sauce, and pepper. I have also chopped up salami and put in them before.
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I like cream cheese, cheddar cheese, minced onion, garlic and cooked chorizo sausage.
Put it in the food processor and pipe it into the peppers.
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As typical with me, you usually get more information than you need/want.
My ABT's include some leftover pulled pork. If I don't have any on hand, I'll got to the grocery deli and use some of that.
The recipe is from a book by Jason Day and I'll do a copy and past from my recipe files.
ABTs Atomic Buffalo Turds
Jason Day/Aaron Chronister (BBQ Makes Everything Better)
“Those that frequent barbecue circles are all too familiar with the classic Atomic Buffalo Turd recipe (or as they are called online, ABT’s) Adapted from the barfly favorite jalapeño popper (fried cream cheese-stuffed jalapeño peppers), the barbecue version replaces that crispy outer crust with a hefty dose of pork and a layer of smoky flavor, though there’s one portion of the adaption that we’re not too fond of. When you bite down into an ABT, you might be surprised to find a little smokie hiding inside that pocket of molten cream cheese. For some, that mini hot dog might be exactly what the doctor ordered, but for us it leaves a lot to be desired. Don’t get us wrong, hot dogs have their time and place, but the center of these smoked jalapeños should be reserved for bona fide barbecue meat.â€
INGREDIENTS:
12 fresh large jalapeño peppers
8 ounces of cream cheese, room temp.
2 tsp. paprika
1 tsp. cayenne pepper
¼ cup crushed pineapple, drained
1 cup pulled pork
12 strips of bacon, cut in half
Sweet barbecue rub
1. Remove the stems from the jalapenos and slice each one in half, lengthwise.
2. Using a spoon, remove the ribs and seeds.
3. Blanch jalapeno’s in boiling water for 1 ½ - 2 minutes. Cool completely.
3. In a mixing bowl, combined the softened cream cheese, paprika, cayenne pepper and pineapple
4. Gently stir the pulled pork into the mixture.
5. Using a knife or spoon, fill the jalapeño halves with the cream cheese mixture. If you are doing
a large amount of ABTs, try placing all of the mixture in a plastic sandwich bag and cut ½ inch of a corner. You can then squeeze the mixture in the bag into the jalapeño half much quicker.
6. Wrap each jalapeño pepper half with a ½ strip of bacon and secure each one with a toothpick.
7. Sprinkle a sweet barbecue rub on each wrapped pepper.
8. Smoke over indirect heat @ 250f for about 1-1½ hours until the bacon is done to your liking
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i use cream cheese mixed with minced onion and bbq rub. then goes on a little smokey link sausage. then wrapped in bacon.
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I didn't get it before .... But now I understand ZEP! .... A picture is worth a thousand words. ....Thanks! Compadre.
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a little quesso cheese, parmesan and some stove top stuffing, then alittle more onion. Love's me some stove top.....
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So who uses a whole and who uses a halved?
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So who uses a whole and who uses a halved?
I used to use whole with an elaborate "t" shaped cut, which I would gently stuff and try to fold back over like surgery. Not sure when or why it took so long to figure out it was a huge waste of time. Now I just cut in half, and stuff each side.
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forgot to mention i cut in half lengthways
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halved....get a little crust on the stuffing mix
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So who uses a whole and who uses a halved?
I cut in half lengthwise. More bacon per bite that way!
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I cut in half, I don't have a pepper stand.
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ABT's
12 oz mild Italian sausage
8 oz cream cheese
8 oz medium cheddar
15 - 20 Jalapenos
Thin sliced bacon
1 tsp Pork Rub
Split the Jalapenos and removed seeds and ribs. Soaked in Sprite for 18 hours. Browned sausage and mixed with cheeses and rub. Stuffed pepper halves with generous heaps of filling and wrapped with 1/4 slice of bacon.
Wrapped with 1/4 slice of bacon and sprinkled with Pork Rub. Brush on glaze for the last 15-30 minutes
Glaze
1/2 jar of jalapeno pepper jelly
1 tbls butter
Heat till warm
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I have a pepper rack, but find it to be a PITA for multiple reasons to do it that way, so now I split in half lengthwise. So much easier to stuff, and as was mentioned, more bacon wrapping surface area. :clap:
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Those are some nice looking hors d'oeuvres, bregent. I have never made any that look that nice.
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Now that looks serious! bregent .... Planning on a social function with the "Legions of Rome"? .... Great lookin cook!
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ABT's are awesome! :D If the heat is too much just cut and soak them in warm water after removing somewhat the seeds and the white fiber. That's where the heat is and soaking them in warm water for 30 min or so helps cool them down. So even the heat adverse peeps might try them.
I have made them without soaking and being good at removing seeds and the white inside. They sometimes still were too hot. I live in Vegas and like spicy food. Soaking them makes it all better.
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I have never made them, but a friend of mine made some and brought them over a few weekends ago for me to smoke. They were stuffed with a bacon cheeseburger mixture.
What I want to know is why is everyone removing the seeds and the veins? If you are gonna remove the stuff that makes the jalapeno hot, why not just use a bell pepper and make bigger stuffed peppers?
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I mix those into my stuffing when I don't want to share!
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Wife makes me do some almost every time I use the smoker! Pretty simple, cream cheese, cheddar and green onions. This last batch we substituted chives and that worked great too. Love seeing the other recipes though!
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I have never made them, but a friend of mine made some and brought them over a few weekends ago for me to smoke. They were stuffed with a bacon cheeseburger mixture.
What I want to know is why is everyone removing the seeds and the veins? If you are gonna remove the stuff that makes the jalapeno hot, why not just use a bell pepper and make bigger stuffed peppers?
I think bell peppers when cooked tend to be bitter and jalapeños do not. Also, jalapeños can vary massively in heat, when cooking for anyone but myself, I tend to error on the side of caution.
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Now that looks serious! bregent .... Planning on a social function with the "Legions of Rome"? .... Great lookin cook!
Thanks QueBall, that batch did turn out nice.
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I have never made them, but a friend of mine made some and brought them over a few weekends ago for me to smoke. They were stuffed with a bacon cheeseburger mixture.
What I want to know is why is everyone removing the seeds and the veins? If you are gonna remove the stuff that makes the jalapeno hot, why not just use a bell pepper and make bigger stuffed peppers?
I like mine hot so I just slice in half dump whatever seeds are loose & stuff with the ingredients . It is amazing how some of them are way hotter than others in the same batch, it's like playing Russian roulette, you never know what ones are going to make you sweat.
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Not very strange, but very good - cream cheese, parm cheese, Jimmy Dean Sausage.
I make the same filling.. :clap:.
As far as halved or caped and cored, I use both methods, but most of the time I'm too lazy and half them.
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I am a "lurker", but--
I cut jalapenos in half lengthwise then remove seeds and veins. Fill with a strip of chicken breast that has been marinated overnight in Zesty Italian salad dressing. Wrap with bacon and sprinkle on Tony Chachere's Original Creole Seasoning. On smoker at 150 degrees for 30 minutes then raise temp to 300 and cook until bacon is done. Remove from smoker and lay a strip of pepper jack cheese on top and in the oven at 170 degrees until cheese melts.
At this point I add more Tony's and eat until I can't see clearly.
Enjoy
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I also cut in half lengthwise, scrape with a grapefruit spoon, spread Boursin herbed cream cheese, sprinkle of rub, little smokie, bacon wrap, one more sprinkle and into the smoke.
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I have never made them, but a friend of mine made some and brought them over a few weekends ago for me to smoke. They were stuffed with a bacon cheeseburger mixture.
What I want to know is why is everyone removing the seeds and the veins? If you are gonna remove the stuff that makes the jalapeno hot, why not just use a bell pepper and make bigger stuffed peppers?
It really depends on the group I'm making them for. If just for my family, I'll leave some seeds in. But even with seeds and ribs removed, there is still some heat compared to a bell pepper, and I think there's a big difference in flavor between jalapeno and green bell pepper.
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Cut in half, scrape out seeds and veins, cream cheese, little smokie, seasoning (3EYZ), wrap in bacon, then more seasoning.
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I want to try with taco fried beef mixed with cream cheese,topped with chilli pepper jack & wrapped in bacon.
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I like to put a shrimp in them sometimes.
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Halved with cream cheese and shredded cheddar jack. Wrapped in bacon. Some left unwrapped for the burnt cheese. Yum!
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Another good filler is the canned buffalo chicken meat from Costco.
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I do halves now because the rack is a pain. I have noticed that Jalapenos don't seem to be as hot as they used to be. Sometimes I can get some good one but more seem to be mild. I like to kick it all up a notch and do Dragon Toes. Habaneros with cream cheese and chopped scallops sprinkled with favorite rub then wrapped in bacon.