Atomic Buffalo Turds:

roxy · Posted: Jan 23 2006 Post subject:

From what I gather the ABT was an "other" entry in the big green egg contest a few years back. If you go to their site I think the link is still up. Dont know if this person invented them but its the oldest reference I have found.

http://www.biggreenegg.com/recipes/EGGtoberfest2004Recipes.pdf

http://www.biggreenegg.com/recipes/sides/sides0297.htm
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dholcomb1946 · Posted: Feb 20 2006 Post subject: ABT

I have been making a different variation of these for a while.

Mix cream cheese, cheddar cheese, & bacon bits together. Stuff the split cleaned peppers with this mixture. I take aluminum foil and make troughs for the peppers to sit in. It keeps the stuffing from leeching out. Bake or smoke until melting. Really, it just needs to be warmed up enough for the cheddar to melt.

I also make them using the little smokey wieners. I microwave the bacon until 1/2 done. Wrap the weenie with a bacon slice and hold with toothpick sticking out the top. On the toothpick I lay a jalapeno slice across the top. Smoke or oven cook. I use a broiling rack so that the bacon can get cooked all around. When the bacon gets crisp, and just shortly before removing from heat souce, I stick a little square of American or Velvetta cheese slice onto the toothpick and let the cheese melt.

The toothpicks make neat handles Exclamation

thunderbyte · Joined: 21 Oct 2005 Posts: 12 Location: Erie, PA

Im still trying to perfect my ABT's to my liking, and am getting close. The last batch I made for the super bowl was very good. Im going to leave more membrane and seeds in next time for added heat. I also experimented with thick sliced peppered bacon. The peppered bacon added good flavor but the thick slices were too much. The bacon flavor overpowered everything else. Next time it will be pepper bacon but thin sliced.

I sliced my jalapenos in half, stuffed with a mixture of cream cheese that had shredded leftover smoked pork butt stirred in and wrapped with the bacon securing with a toothpick.

Also, i actually like the flavor better out of the oven than from the smoker. The smoked pepper really didnt taste that great to me. 350 deg for 30 minutes in the oven worked well.
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Jeff T · Posted: Mar 01 2006 Post subject:

I made a bunch using sweet peppers sunday. http://www.masterstouch.com/bionova/Fruits&Vegs_PeppVineSweet.html
Worked out great not hot at all. The wife don`t like em hot. And me being the good hubby that i is we tried sweet peppers. Rolling Eyes

Sorry no pictures of them cooked they didn`t last long. Wink

Alien BBQ · Posted: Mar 01 2006 Post subject:

Jeff T,
Hit those with a 50/50 mix of olive oil and turbino sugar sprayed on while roasting on the coals in your braising basket�. Taste like BBQ candy!

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Jeff T · Posted: Mar 02 2006 Post subject:

WOW.... that looks good i`ll do that, sounds great! I was at walmart last weekend and picked up one of those baskets but set it back down thinking... nah not today. funny huh.

Alien BBQ · Posted: Mar 02 2006 Post subject:

They are great for stuff you don't want to fall thru the grate like shrimp and such.
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Steve-O · Posted: Mar 03 2006 Post subject:

kjwalker · Posted: Mar 14 2006 Post subject:

I guess what I was making back in Texas a few years ago could be classified as an ABT...although the name doesn't fit because they didn't look like turds.

Basically, I got as a gift one year a jalapeno rack that sets ontop of your grill or smoker...or oven. It was in the shape of Texas and held somewheres in the neighborhood of 18 or 20 medium size peppers...in an upright position.

As such, I would cut off the stem and use a carrot pealer to core them out. I was sloppy with this because it gave them a nice kick back on the heat factor if you left some of the seeds in there. Then, like you guys, stuffed them with chedder cheese...but only about half way.

My version then had a whole gulf coast shrimp inserted into it with the tail sticking out the top of the pepper. I then smoked them for until the peppers started to brown the prawn was done. Fantastic. Seems like the time was around 45 minutes or an hour.

Some of them got a piece of bacon draped over the top, but I liked the way the shrimp ones looked. It was a big wow factor, and bigger on taste.

Sorry, no photos.

KJ
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Jeff T · Posted: Mar 15 2006 Post subject:

Got these "turd" thoughts off another site.........

Atomic Italian Turds - Roll half slices of prosciutto to top filling and use pancetta to wrap

Atomic French Turds - use brie for the cheese

Atomic Irish Turds - corned beef

Atomic German Turds - saurbraten or bratwurst; add saurkraut to cheese

Atomic Japanese Turds - sushi

Atomic Scandinavian turds - top with pickled herring

Atomic Polish, Portuguese, or Mexican Turds - Julienned kielbasa, linguica, or chorizo to top filling; serve on beds of cabbage, kale, or cilantro

Atomic Scottish Turds - make Scotch Eggs

kjwalker · Posted: Mar 15 2006 Post subject:

You forgot....

Atomic Chinese Turds: duck nuts (substitute duck nuts for frog ovary, fish airsack, duck tongue, pig snout, or anything else that might be discarded by your local buther)

LOL. Sorry guys, couldn't resist.
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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

Jeff T · Posted: Mar 15 2006 Post subject:

Yuk funny but still yuk.....
they eat stuff like that over there?

kjwalker · Posted: Mar 15 2006 Post subject:

oh yeah. and worse.
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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

Steve-O · Posted: Mar 15 2006 Post subject:

Texas Pepper Poppers is a more visual friendly name...

You might want to have some of these as appetizers in your restaurant? You can make them ahead of time, but they do take awhile to cook.

Check out my armadillo eggs! They'd be a distinctive appetizer and can be reheated!
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JimH · Posted: May 03 2006 Post subject:

Damn! I almost forgot to tell you about an easier way to cook those peppers than in foil boats. Keep in mind that when I make the ABT's I core the pepper and stuff them, I don't cut them in half.
I use those small disposable loaf pans (3 lb I think) and wooden skewers. I run two skewers through the pan length wise and 3 to 4 across the width (depending on the size of your peppers). This method keeps the peppers standing up and seperate so they get more smoke and it contains the grease. I found that it makes them easier to handle when moving things around on the smoker.

kjwalker · Posted: May 03 2006 Post subject:

excellent idea.
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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

Molson · Posted: May 06 2006 Post subject:

All I could find locally was cocktail weinies, I tihnk they were called mini-smokers, or smokies, they looked similar to what is pictured but a little fatter, would they be ok?
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JimH · Posted: May 06 2006 Post subject:

If you can get it inside the pepper, it's OK.

Hogwild · Posted: May 06 2006 Post subject:

Jim,

When you core the peppers, how do you get the membrane out of them....or do you leave it on. I'd be happy leaving it on, but I don't think the missus would be able to handle it.

I'm trying it your way next time.

JimH · Posted: May 06 2006 Post subject:

I stem them then use a paring/coring tool to get everything out. I use the point to pierce the pepper near the bottom so that the air has someplace to go when I pipe the sausage mixture into them. The "tool" is semi-circular along it's blade (like a half culvert) with teeth on both edges that comes to a point. The back of the blade has the paring edge on it, so you literally insert it into the pepper turn it a few times and pull out the core and most of the membrane.