First ABT Attempt

[TheKevman]

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.



Grilled them indirect between 300 and 350 for just over an hour. Halfway thru:



The final product:


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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[mhiszem]

Those look great!


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[racedvl]

I make them with cream cheese,  pulled pork, some rub,  and wrapped in bacon.....



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[Travis]

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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[tmartin]

Those look really good.  I made them with prosciutto once for a different taste.

[hawgheaven]

It is a blank canvas... use your imagination. I have done "shrimp-acado" turds that were YUM!!

[MikeRocksTheRed]

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.

[GoAnywhereJeep]

T-Roy Cooks just did a video on this recipe too.

[MikeRocksTheRed]

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!

[Travis]

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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[TheDude]

A couple of our favorites are imitation crab, Tony Chachere’s and cream cheese. The other is raspberry preserves and cream cheese.

[iCARRY]

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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[WMT]

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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[Davescprktl]

I cook them around 250° and I stuff them with  seasoned cream cheese.  They are such a treat.

[iCARRY]

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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