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[Kristin Meredith]

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.

[Osborn Cox]

Cream cheese, horseradish, green onion, cheddar cheese, chopped up shrimp, salt and pepper.   Rib rub sprinkled on top. 

[Queball]

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!

[Free Mr. Tony]

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.

[Maineac]

Not very strange, but very good - cream cheese, parm cheese, Jimmy Dean Sausage.

[ICIdaho]

Cream cheese, green onion, cheddar cheese, Worcester sauce, and pepper.  I have also chopped up salami and put in them before.

[WiPelletHead]

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.

[Trooper]

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.”
 
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

[fryfour]

i use cream cheese mixed with minced onion and bbq rub. then goes on a little smokey link sausage. then wrapped in bacon.

[zephyr]

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[Queball]

I didn't get it before .... But now I understand ZEP! .... A picture is worth a thousand words. ....Thanks! Compadre.

[mo-kid]

a little quesso cheese, parmesan and some stove top stuffing, then alittle more onion. Love's me some stove top.....

[Bentley]

So who uses a whole and who uses a halved?

[Free Mr. Tony]

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.

[fryfour]

forgot to mention i cut in half lengthways