Sunday night I tried making some atomic buffalo turds for the first time. Stuffed the jalapeños with cream cheese, a touch of shredded cheddar, spiced with some homemade rib rub, and wrapped in bacon.
(https://uploads.tapatalk-cdn.com/20171213/d464127c2e741fcb9d32ae564f147db4.jpg)
Grilled them indirect between 300 and 350 for just over an hour. Halfway thru:
(https://uploads.tapatalk-cdn.com/20171213/ef513b48d8df6959b4f337428a956763.jpg)
The final product:
(https://uploads.tapatalk-cdn.com/20171213/ddee8b82e4c041e1f5364066bce48b5c.jpg)
My wife is a pretty healthy eater—she jokes we're going paleo after the holidays—but she couldn't get enough of these.
How else do you all make these? Any toppings or techniques I need to try?
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Those look great!
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I make them with cream cheese, pulled pork, some rub, and wrapped in bacon.....
(https://uploads.tapatalk-cdn.com/20171213/1534c39ee8f184547b09fa6ebfd02c9f.jpg)
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I got a tip from @MikeRocksTheRed about adding brown sugar in with the cream cheese. It is delicious. Also @crowderjd and I believe @idahawk had a thread about putting frozen mango chunks in there as well. I've adopted both of these methods.
Yours look really good. Now go for a run...
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Those look really good. I made them with prosciutto once for a different taste.
It is a blank canvas... use your imagination. I have done "shrimp-acado" turds that were YUM!!
Like
@Travis said I use cream cheese mixed with brown sugar and minced onions. Top with a cheddar lil smokey, then wrap in bacon. This is where I think I go a little differently than others, I like to smoke mine around 250 for 2-2.5 hours. It take that long for the bacon to get good. It won't be falling apart crispy, but it won't have much rubbery chew left to it either.
T-Roy Cooks just did a video on this recipe too.
I know everyone does them 325-375, but I really think they should be smoked at 250. From my understanding they were kind of invented as a snack by competition cookers so they have something to eat in the middle of a long smoke. I'll have to try some cooked hotter and faster and see what I think. I usually put them on a second grate over a pork shoulder or ribs and the bacon dripping help keep the pork nice and moist!
I agree with @MikeRocksTheRed about the cooking temps. Ive done them before at the med-high heat range and my cheese dripped out. I even had a really good wrap on them. When cooking at a low temp the cheese stays in the pepper perfectly. You end up with little bubbles of goodness popping through, but it does take a while to cook the bacon so it's not rubbery. It normally takes me between 1 1/2 to 2 hours depending on how they are looking.
Just something I've noticed playing around with different cooking methods.
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A couple of our favorites are imitation crab, Tony Chachere's and cream cheese. The other is raspberry preserves and cream cheese.
So many options, I have done minced green olives in the cream cheese, crushed garlic mixed in, just plain old veggie cream cheese, topped with a cut up mini hotdog, any spice rub. I also prefer the 250 temp for 2+ hours. Little big of smoke in the beginning goes a long way.
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Anyone try Lipton onion soup mix in with the cream cheese. I've thought about it but haven't tried it yet.
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I cook them around 250° and I stuff them with seasoned cream cheese. They are such a treat.
Quote from: WMT on December 13, 2017, 03:45:13 PM
Anyone try Lipton onion soup mix in with the cream cheese. I've thought about it but haven't tried it yet.
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Never did that but damn that sounds like a great idea.
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Thanks for the great advice, everyone!
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Quote from: GoAnywhereJeep on December 13, 2017, 08:46:53 AM
T-Roy Cooks just did a video on this recipe too.
Thanks for pointing me in that direction. I checked out the video and really dug the technique T-Roy used to slice the jalapeño. I just cut these in halves.
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Those look fantastic!
I cut the pepper in half like a little boat, slather with cream cheese/blue cheese and spice mix, smash in a little Smokey, wrap with bacon, the harpoon with a toothpick. I don't flip the while cooking so the cheese doesn't run out. They turn out frickin awesome.
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Yours look great!
I usually cook mine hot, but I have done the 250°-275° smoke technique and they we're pretty good too.
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