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Atomic Buffalo Turds:
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Jeff T
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Location: Norfolk, Nebraska

PostPosted: Tue Jun 28 05 10:34 am    Post subject: Atomic Buffalo Turds: Reply with quote

Atomic Buffalo Turds:
20-30 Large Jalapeno peppers (this will make 40-60 turds)
1 block cream cheese, room temperature
1 package thick sliced bacon
40-60 toothpicks
Small package of Little Smokies
(The amount of peppers determins the finished turds)

Take the peppers, cut the off the stems and split them into halves. Now rinse out any remaining seeds from the inside of the pepper with cold water and place them on a paper towel to dry. Remeber, when coring the peppers - the amount of membrane you leave inside the pepper will determine how hot the turds are. The more membrane you leave, the hotter the turd will be. Use a small spoon or mellon baller to remove
the membrane & seeds.



Time for the cream cheese. If your cream cheese is not room temperature, it will need to be softened (15-20 seconds in the microwave) to make it a little easier to pipe. Spoon the cheese into the corner of a sandwich bag, cut a small hole in the corner to pipe in the pepper. Some people like to season the cream cheese with Mrs. Dash, liquid smoke or other spices/seasonings - just don't over do it. If you want to turn your buffalo turds into "atomic" buffalo turds just add some cayenne pepper in the mix.



Place a little smokie or other choice of meat on top of the cream cheese mixture. Wrap the pepper with a piece of bacon and place a toothpick all the way through to hold it all together.



Now your buffalo turds are ready for smoking. Some people place them in the cold smoke chamber on my smoker and keep them about 150-180 for an hour or so. You can place them into your main cooking chamber at around 225-250 let them cook an hour or so.



Basicaly these things are "GOOD" so be sure too make plenty so the cook gets some to. If you remove all the membrane and seeds they are not any hotter than a pepperoni. USE CAUTION they are very addictive. Wink


Last edited by Jeff T on Thu Mar 16 06 3:07 pm; edited 1 time in total
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JimH
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PostPosted: Wed Jun 29 05 12:35 am    Post subject: Reply with quote

Very addictive! Thanks Jeff!
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Jeff T
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PostPosted: Wed Jun 29 05 1:09 pm    Post subject: Reply with quote

You bet Jim, yer welcome.....
What i like about these things is they are so easy and versital make. You can spice up the cheese or change the type of cheese, use any kind of meat or even sea food, shrimp, fish or what ever. The hardest part is the prep time cause it does take a while to make but man do people love em.
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JimH
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PostPosted: Thu Jun 30 05 12:22 am    Post subject: Reply with quote

Well, I have to agree on the prep, alot of work but worth it. I add some chipotle pepper sauce in the cream cheese for a little tangy zip and instead of cutting them in half I slit them down one side. I get the seeds and ribs out then I stuff them using a sandwich bag. I'll try it your way next time around cuz splitting them in half would be quicker & easier. Cool
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Jeff T
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PostPosted: Mon Jul 11 05 1:45 am    Post subject: Reply with quote

Good deal jim hope you find it a little easier cleaning them this way.
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Steve-O
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PostPosted: Tue Jul 12 05 4:57 am    Post subject: Reply with quote

Can you make these ahead of time?

Should you cook them, then freeze, then recook?
Or
Prepare, freeze, thaw, and cook?
Or
Prepare, refrigerate, cook, and serve?

We're going to the lake. I'm going to make as much as I can ahead of time. ABTs will be on the menu.
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roxy
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PostPosted: Tue Jul 12 05 8:46 am    Post subject: Reply with quote

Steve-O

I make em up in advance, saves time for drinking beer when its time to Q. I also make more that I will eat. I pound the smoke to them and half cook them. I can finish them off in the oven when I want them. I have not tried freezing them as I tend eat em before I they would need to frozen.
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Steve-O
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PostPosted: Wed Jul 13 05 3:17 am    Post subject: Reply with quote

So I could make them up in advance, smoke for an hour, then cover and refrigerate. When it's time to serve, just put them in the oven at 225 till done?

We're going to the lake in two weeks and I want to take some of these along. I'm making as much as I can in advance just so I have more time to fish and ski.
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Steve-O
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PostPosted: Tue Jul 19 05 3:10 am    Post subject: Reply with quote

Made a test batch this weekend. Very good. Have two comments:

1) Use a whole slice of very thinly sliced bacon and cover the whole ABT. It will help keep the cheese in place. My cheese melted out. The thin bacon will become a crispy coating for the whole concoction.

2) Need to have a warning label. Do not prepare the peppers if you have sensitive skin, or any opening in the skin. I do not have sensitive skin, but I had one tiny rosebush prick that I forgot about till about the 5th pepper. Shocked And my hands felt "very warm" last night through this morning.

Things that don't help the burning sensation on your hands:
soap
vinegar
gojo (orange pumice soap)
Very Happy
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Jeff T
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PostPosted: Thu Jul 21 05 1:00 pm    Post subject: Reply with quote

Oops sorry bout that Steve-O Embarassed
I forgot to mention that these little peppers do bring out the ouch in small cuts. O don`t get that stuff in your eyes eather, now that burns, trust me i know Rolling Eyes
Any way they were purdy good huh? I`ve got a little pepper plan growing in a 5 gallon bucket in the yard with about a dozen peppers a growin bout ready to pick. Can`t wait Wink Are you a rose grower also? I`ve got six hybrid tea roses that prick me every once in a while. Rolling Eyes
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Ozman



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PostPosted: Sun Aug 07 05 11:50 am    Post subject: Reply with quote

What a fella finds when he's loaded with the flu and the wife has the car and off enjoying herself. Evil or Very Mad These have to be a cure. Laughing

These ABT's sound brilliant!

Is that a sprinkling of smoked paprika over them Jim?
Yes I've even tried smelling your pics - they are brilliant. Laughing

Definitely sending the boss down the road for supplies when she gets home.

Thank you...

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Jeff T
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PostPosted: Sun Aug 07 05 11:55 am    Post subject: Reply with quote

Yes ozman thats a little paprika on them for a little color.
If`n ya make these little buggers make extra cause you`ll want more.
Razz Razz Razz
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Ozman



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PostPosted: Sun Aug 07 05 12:52 pm    Post subject: Reply with quote

Our only problem here Jeff, is finding chilis of a similar size to those you have used. To use Jalapeno's I'd probably have to halve the 'little boys (smokies)' or cut up continental double smoked savs to fit into the boats.

The biggest peppers I can get are only "thumb size" (small) but, to use anything else other than Jalapeno peppers would be heresy. Laughing



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PDXsmoker
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PostPosted: Wed Aug 10 05 4:42 am    Post subject: Reply with quote

gonna try these this weekend! Thanks for the info guys!
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Jeff T
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PostPosted: Wed Aug 10 05 8:24 am    Post subject: Reply with quote

PDXsmoker...
make sure to make more than you think you`ll need. And remember too
USE CAUTION while eating they are very addictive. Wink
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PDXsmoker
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PostPosted: Thu Aug 11 05 12:05 am    Post subject: Reply with quote

I will be careful, thanks for the warning!
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Steve-O
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PostPosted: Thu Aug 11 05 2:47 am    Post subject: Reply with quote

If you have some latex gloves, consider wearing those as you cut and core the peppers. The peppers will find any "sore" you have on your hand. Plus you will have some hot hands for awhile after cooking.

They are worth it though!

Cook them on a rack with something to catch the grease/cheese underneath. If you cook them in a dish, the bottom of the bacon won't get plumb done. But they will still taste good!
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roxy
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PostPosted: Thu Aug 11 05 3:11 am    Post subject: Reply with quote

Now guys, a little pepper juice never hurt ya, you'd be a thinking they were haboneros by the way your all talking. Just wash your hands after with a bit of acid like lemon juice or vinegar and you wont have a problem. Just be sure not to rub your eyes or go for a pee before you wash up. Shocked Shocked Shocked .

I like to cook them in foil boats that way the heat can surround them, try using the smoky bacon fat to fry eggs... Oh man
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JimH
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PostPosted: Thu Aug 11 05 6:41 am    Post subject: Reply with quote

Jeff T wrote:
PDXsmoker...
make sure to make more than you think you`ll need. And remember too
USE CAUTION while eating they are very addictive. Wink


I can testify to that fact! Make more than you think anyone can eat, it's your only hope of getting any at all. Laughing
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JimH
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PostPosted: Thu Aug 11 05 6:53 am    Post subject: Reply with quote

roxy wrote:
Now guys, a little pepper juice never hurt ya,


Now Roxy, the uninitiated need to know what we've learned the hard way. I went to Sam's and bought food service gloves which allows me to spend less time washing my hands. I don't like to taste/smell latex around food and some people can have an adverse reaction to them.
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