Weber Kettle Club Forums

I just have a quick question: about how long does it typically take to cook your turds? I'm going to cook some in a bit and thought I'd ask. I've only done them once before and I don't think they went long enough. Thanks!


Jonathan

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What temp are you cooking at?

Probably around 250 to 300.


Jonathan

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The bacon will tell you when they are done. You want slightly crispy. I don't really enjoy biting into bacon that that's still chewy and you can't bite through. For this reason I prefer the thinnest, cheapest bacon I can buy.

But I would say 30-60 minutes depending on temps. But most of all watch the bacon :D

Cool! That's about what I figured. I think the last time my bacon was too thick.


Jonathan

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Quote from: austin87 on October 11, 2015, 01:09:53 PM
The bacon will tell you when they are done. You want slightly crispy. I don't really enjoy biting into bacon that that's still chewy and you can't bite through. For this reason I prefer the thinnest, cheapest bacon I can buy.

But I would say 30-60 minutes depending on temps. But most of all watch the bacon :D

Hormel black label is my go to for turds.

I agree.  Longer is better.  I had them low and slow for over two hours once with thick cut bacon.  Also, I feel the longer they cook, the more mellow the jalapeno becomes.

I totally agree with TheDude...Hormel Black label is my go to as well.

I usually do mine as snacks while smoking something else.  The first time I thought they looked done after about an hour, but they weren't.  Let them go another hour and they were awesome.  Second time I let them go 2 hours again and they were great.  Also, I've seen lots of recipes and versions of them....both times I mixed brown sugar in with the cream cheese.  The brown sugar gave it a little bit of sweetness that I thought was the key to them being so good.  Cream cheese, cheddar cheese lil smokies, brown sugar, and bacon.  225-250 smoking temp.

I normally cook on my 22 kettle. I set the kettle up indirect. two full charcoal pans on each side of the kettle. I lay a sheet of foil down the middle where there are no coals and stick the peppers on there. It typically takes 15-25 minutes. I check at 15 and then every 5. I am waiting for bacon to crisp to my liking. I like to use foil so I can use oven mits and just pick up both sides of the foil to take them all off at once. I cut my peppers in half long ways and its difficult to move them by themselves on a hot grill without losing cheese. Its an art not a science!

Corn King brand bacon is my Gold Standard for ABT production!

(http://i163.photobucket.com/albums/t310/swamprb/100_2169.jpg)

Cheap and fatty-it molds to the pod and when smoked that porky goodness turns into a procsiutto like texture!

(http://i163.photobucket.com/albums/t310/swamprb/IMG_1290.jpg)

(http://i163.photobucket.com/albums/t310/swamprb/Ceramics/IMG_5576_zps4f10fb11.jpg)

I love Nueskes, but its too good for ABT's!

(http://i163.photobucket.com/albums/t310/swamprb/Ceramics/IMG_5559_zpsacaab004.jpg)

Thanks for the info and advice. These things are so versatile that there are probably a million different ways to do them, both with recipes and in methodology. I guess I'll just have to bite the bullet and try more, huh? It's a tough life...




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I don't mind thick cut bacon with mine.... I cut bacon into two strips so you got a bit of bacon with both bites of the peppers. this was my home made hand sliced bacon too.... Good stuff.

(http://i822.photobucket.com/albums/zz145/tmbrookeolemiss/Smoker/479D9BFD-6129-4D01-8806-BC18C2AD166F.jpg) (http://s822.photobucket.com/user/tmbrookeolemiss/media/Smoker/479D9BFD-6129-4D01-8806-BC18C2AD166F.jpg.html)

(http://i822.photobucket.com/albums/zz145/tmbrookeolemiss/Smoker/4064DA55-1ABB-4586-A8E0-BFD5263E2347.jpg) (http://s822.photobucket.com/user/tmbrookeolemiss/media/Smoker/4064DA55-1ABB-4586-A8E0-BFD5263E2347.jpg.html)

Questions about turds, eh ... Seems to come up every once and awhile.

Here is one from almost exactly one year ago:

http://weberkettleclub.com/forums/bbq-food-pics/turds/

I have tried many ways to wrap a turd, and I prefer to use buckie's turd wrapping technique.

I usually cook mine at (I'm guessing) 325° ... After one hour I can start to smell them.
That usually means that they will be done in 20-30 minutes longer.  YMMV

Quote from: swamprb on October 12, 2015, 04:57:54 PM
Corn King brand bacon is my Gold Standard for ABT production!

(http://i163.photobucket.com/albums/t310/swamprb/100_2169.jpg)

I agree - works like a champ, has just the right amount of salt... nice& stretchy. I use it all the time on bacon wrapped onion rings.

Quote from: swamprb on October 12, 2015, 04:57:54 PM
I love Nueskes, but its too good for ABT's!

(http://i163.photobucket.com/albums/t310/swamprb/Ceramics/IMG_5559_zpsacaab004.jpg)

Oh man - my wife worked for them about 10 or 11 years ago - worked at a kiosk at the mall. We actually went to Wittenburg WI to the Christmas party. Got to meet Bob Nueske and everything! We took a tour of the plant to see how they made the product, and took advantage of her employee discount at the factory's retail store. Came home with a CARLOAD. Our favorite was the scrap ends & seconds they only sold at the factory store in 5# bags. Same applewood smoky goodness, but the cuts were all off a little, scrap ends, too thick slices, etc.