Home / Appetizer / Atomic Buffalo Turds (ABT’s)

Atomic Buffalo Turds (ABT’s)

I have been making these appetizers for a few years now.  There are many variations, but this is the basic recipe.  When I served them for the first time, people were intrigued, but also apprehensive to try them.  I think they expected them to be unbearably hot.  However, smoking the jalapenos makes them milder. Once my guests had a bite, they started requesting that I make them at future gatherings.   If you have your grill going, make some Atomic Buffalo Turds (“ABT’s”) and watch them magically disappear! 

Ingredients and Equipment

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Grill set up as a Smoker. (Read this post before smoking the ABT’s. It will tell you how to set up the grill, achieve the temperature you want, and maintain that temperature for your entire cook.)

10 jalapeno peppers
1 package Hillshire Farm Lit’l Smokies
1 8oz package Philadelphia cream cheese, softened
1 tablespoon barbecue sauce
5 slices of bacon, cut in half
Barbecue rub
Toothpicks

Instructions

Put the cream cheese in a bowl and add the barbecue sauce.  Mix thoroughly. Set aside.

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There are two ways to utilize jalapeno peppers to make ABT’s.  First, you can cut the stem off, cut the pepper in half lengthwise, and scoop out the membrane and seeds.  (You do not need the tool below to scoop out the membrane and seeds. A teaspoon works perfectly well.)

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Fill the jalapeno with the cream cheese mixture.

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Add 1 lil smoky.

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Wrap the jalapeno with 1 half-slice of bacon.  Try to overlap the bacon as little as possible.  Once you have completed all the ABT’s, sprinkle the bacon with the barbecue rub.  The rub will melt into the bacon as the ABT’s cook.

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Second, if you don’t want to make the ABT’s that way, you can make ABT’s using the whole pepper.  To do this, you will need to cut the stem off the pepper and remove the membrane and seeds.  The tool below is the easiest way I have found to do this.  Otherwise, you will need to use a small spoon, i.e., a teaspoon or smaller spoon.  Insert the spoon into the pepper and twist around, loosening the membrane.

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If you are using the whole jalapeno, fill half of whole jalapeno with cream cheese mixture.

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Insert 1 Lit’l Smoky into the pepper, pressing it in.

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Next, fill the jalapeno with the cream cheese mixture.

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Wrap the jalapeno with a half strip of bacon.  Secure the bacon onto the jalapeno with a toothpick.  Make sure the toothpick goes through the Lit’l Smoky.  (This will help keep the cream cheese mixture and Lit’l Smoky from erupting out of the jalapeno while cooking.)  Sprinkle the bacon on both sides of the jalapeno with barbecue rub.

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Whether you are using the whole jalapeno or halves, put the ABT’s on the cool side of a grill set up for indirect cooking.

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Smoke the ABT’s until the bacon is cooked.  This will vary depending on the temperature, the wind outside, and how well your grill holds its temperature.  I would check them after 30 minutes and then every 10 minutes thereafter, until the ABT’s are done.

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Atomic Buffalo Turds (ABT's)
Author: 
Recipe type: Appetizer
 
I have been making these appetizers for a few years now. There are many variations, but this is the basic recipe. When I served them for the first time, people were intrigued, but also apprehensive to try them. I think they expected them to be unbearably hot. However, smoking the jalapenos makes them milder. Once my guests had a bite, they started requesting that I make them at future gatherings. If you have your grill going, make some Atomic Buffalo Turds ("ABT's") and watch them magically disappear!
Ingredients
  • Grill set up as a Smoker
  • 10 jalapeno peppers
  • 1 package Hillshire Farm Lit'l Smokies
  • 1 8oz package Philadelphia cream cheese, softened
  • 1 tablespoon barbecue sauce
  • 5 slices of bacon, cut in half
  • Barbecue rub
  • Toothpicks
Instructions
  1. Put the cream cheese in a bowl and add the barbecue sauce. Mix thoroughly. Set aside.
  2. There are two ways to utilize jalapeno peppers to make ABT's. First, you can cut the stem off, cut the pepper in half lengthwise, and scoop out the membrane and seeds. (You do not need the tool below to scoop out the membrane and seeds. A teaspoon works perfectly well.)
  3. Fill the jalapeno with the cream cheese mixture.
  4. Add 1 lil smoky.
  5. Wrap the jalapeno with 1 half-slice of bacon. Try to overlap the bacon as little as possible. Once you have completed all the ABT's, sprinkle the bacon with the barbecue rub. The rub will melt into the bacon as the ABT's cook.
  6. Second, if you don't want to make the ABT's that way, you can make ABT's using the whole pepper. To do this, you will need to cut the stem off the pepper and remove the membrane and seeds. The tool below is the easiest way I have found to do this. Otherwise, you will need to use a small spoon, i.e., a teaspoon or smaller spoon. Insert the spoon into the pepper and twist around, loosening the membrane.
  7. If you are using the whole jalapeno, fill half of whole jalapeno with cream cheese mixture.
  8. Insert 1 Lit'l Smoky into the pepper, pressing it in.
  9. Next, fill the jalapeno with the cream cheese mixture.
  10. Wrap the jalapeno with a half strip of bacon. Secure the bacon onto the jalapeno with a toothpick. Make sure the toothpick goes through the Lit'l Smoky. (This will help keep the cream cheese mixture and Lit'l Smoky from erupting out of the jalapeno while cooking.) Sprinkle the bacon on both sides of the jalapeno with barbecue rub.
  11. Whether you are using the whole jalapeno or halves, put the ABT's on the cool side of a grill set up for indirect cooking.
  12. Smoke the ABT's until the bacon is cooked. This will vary depending on the temperature, the wind outside, and how well your grill holds its temperature. I would check them after 30 minutes and then every 10 minutes thereafter, until the ABT's are done.
 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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