Atomic Buffalo Turds:

Hogwild · Posted: May 06 2006 Post subject:

Thanks,

I don't have anything like that, but I'll be on the lookout for one.

JimH · Posted: May 06 2006 Post subject:

Send me your snail mail address and I'll mail you one. The only place I've seen them is in a restaurant supply store in SW Houston.

Hogwild · Posted: May 06 2006 Post subject:

kjwalker · Posted: May 06 2006 Post subject:

I don't have a coring tool, but use a carrot pealer (not sure that's exactly what it's called) and it works just fine. Use it the same way as you would a corer tool (i.e. insert into pepper and turn a few times).
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zilla · Posted: May 06 2006 Post subject:

Carrot peelers work great!
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Zilla

GIANT BBQ

bigdad · BBQ Fan Joined: 03 Apr 2006 Posts: 224 Location: W.pa

I use a fondue fork to reach in there and remove the membrane.
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Spicy · Joined: 07 Mar 2006 Posts: 2 Location: WI

Well dang. I made these suckers for a party last weekend at my brothers house, he wants me to make 'em again for this weekend. I like the stuff 'em and stand 'em up idea- maybe I'll try that this weekend.

I can make them hotter for this weekend so I plan on throwing some chipotle & jalapeno powder I have from a local spice house (we use it so much I buy it in one pound bags) in the cream cheese and leaving on some of the membrane.

Thanks a lot for the recipe!

Txngent · Posted: May 28 2006 Post subject:

I too use the whole pepper instead of a half. I core them out with a ice tea spoon. Once stuffed, I wrap them with black label. Am I the only one that doesn't use a tooth pick or skewer?

When I wrap the bacon around the pepper, I kinda give it a "indian rope burn", twisting it to form a tight wrap. After that, role in brown sugar and spice rub... to the pit. The bacon stays on good.

Has anyone tried that? Are the tooth picks like a help in the serving area?

Just wanting some input for future refers.

Thanks
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Randy
Under Construction
Cyborg Cookers - TGCBCA

kjwalker · Posted: May 28 2006 Post subject:

so you lay them flat in the smoker? Seems the cheese would ooooze out.
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Bubba's BBQ Shanghai, China
Smoking the Good Stuff Since 2006
www.bubbasasia.com
Home of NCAA Football in China
Host of Shanghai Chili Cook-off

FairWeatherSmoker · Posted: May 28 2006 Post subject: Bacon

For less time in the smoker, precook the bacon in the microwave. Not done finished, but there is a point just before it starts to get stiff. It gets some of the grease out, makes the bacon finish cook to crispy a lot quicker without overheating the cheese mix.

IF you are using shrimp as the meat filler, this keeps the shrimp from overcooking.

Txngent · Posted: May 29 2006 Post subject:

Jeff T · Posted: May 29 2006 Post subject:

No matter how ya slice em they are still good. Mr. Green

Just be sure and follow the golden rule... "Make extra" Wink

kjwalker · Posted: May 29 2006 Post subject:

I have the same pepper holder......could use about five more.
_________________
Bubba's BBQ Shanghai, China
Smoking the Good Stuff Since 2006
www.bubbasasia.com
Home of NCAA Football in China
Host of Shanghai Chili Cook-off

MoeBiscuits · Posted: Jun 14 2006 Post subject:

I think I know what's for dinner tonight now...
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There's a place for all God's creatures...

Right next to the coleslaw and beans!

roxy · Posted: Jun 14 2006 Post subject:

Make extra.
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Chargriller Akorn
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

MoeBiscuits · Posted: Jun 15 2006 Post subject:

Well, I made 'em. And yeah, I made extra. We decided last night would be finger food night. So I smoked some hot wings & ABT's, simmered the rest of the lil smokies in bbq sauce, and made taquitos & queso dip. Actually ended up with leftover ABT's, but that's because it was just me & the wife, and she didn't want to kill herself with the jalapenos. It's noteworthy though to mention that she doesn't really like jalapenos, but she really liked the ABT's. Definitely a good call. However, Alka-Seltzer and I have become really good friends this morning.
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There's a place for all God's creatures...

Right next to the coleslaw and beans!

newmeat · Posted: Jun 17 2006 Post subject:

check out my post in the barbecue section under ABT variation. My pepper rack in an old oven rack that I bent over to keep the peppers off the grill.I can get 30 -40 peppers on it. Frank

Ranucci's Big Butt · Posted: Jul 03 2006 Post subject:

Finally tried these out last night. Damn they are good, even my wife liked them and she doesn't like smokey food. or jalepenos.
I will be making these for my first tailgating catering job for the first Panthers home game against Atlanta.
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Alex

Ranucci's Big Butt BBQ
www.ranuccis.com
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Jeff T · Posted: Jul 03 2006 Post subject:

Long prep time but worth it. I`m hearing that most caters get $1.00- $2.50 per turd for these bad boys. Turds = $$$ . Cook = Very Happy

Ranucci's Big Butt · Posted: Jul 03 2006 Post subject:

Damn, $2 per turd? Prep wasn't bad at all, I used a mellon baller to take the seeds and pith out, went pretty fast.
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Alex

Ranucci's Big Butt BBQ
www.ranuccis.com
www.bigbuttbbq.com