The Official Atomic Buffalo Turd (ABT) Thread
It was all there! I always suspected you don't read my posts 
I did 1 hr 15 mins at 250. I wouldn't go higher than 250 because they could burn easily. Watch them and pay attention to the bacon. 75 mins seemed about right for how we like our bacon.
I used apple because I was using apple for the pork shoulder that day. I imagine you can just use the wood you are using for the ribs.
I bought 15 or so peppers last time and we were feeding 9 adults. Not enough. Tomorrow I am buying around 25. Remember each pepper gives you two ABTs, so buy accordingly.
I used the following ingredients: 2 or 3 blocks of cream cheese (the smaller bricks. Not the massive ones), thin/regular bacon (thick takes too long to cook), shredded cheese (use your fave....I used a mix akin to the Mexican blend you can buy at the store), chopped green onions, and buy a bag of smokies.
1. Cuttkng the top is personal preference. Looks cool to leave them but it is much faster just to chop them off. Also, the stems wind up getting charred anyway.
2. Cut the peppers in half lengthwise. Remove seeds and veins. I use a pepper corer to make fast work of it. remember that your fingers are going to be covered in cap whatever that invisible fire juice is called, so don't rub your eyes.
3. After your peppers are cut, I suggest rinsing them well in cold water. The less capwhatever it is called, the less heat. I have wuss relatives, so this approach worked very well.
4. In a bowl, combine a couple of bricks of cream cheese with shredded cheese and chopped green onions. Add shredded cheese and onions to taste. Soften up the cream cheese a little to make it easier to mix. Once you have a bowl of goo, spoon a bit of goo into the pepper half.
5. The cream cheese will expand as it is cooked, so resist the temptation to heap the goo. I wouldn't go any higher than level with the pepper. If you go higher you will have a mess on your hands. In fact, if you look at my pics, those peppers were level with goo. This week, I may even go slightly below level with the goo.
6. Top each pepper with a Smokie. I slice the Smokie in half and place both in there (see pics) so that both bites get some Smokie. (This is optional but do you don't do it you are wrong.)
7. Dust your ABT with your fave rub. Don't go overboard with the rub on these, but be thorough.
8. Get your bacon and cut the package in half. A half slice of bacon is enough to wrap the pepper. Wrap the pepper as best as you can. Secure with a toothpick that has been soaked in water for 30-60 mins. This part is optional. I found the bacon to be plenty stick to not need the toothpick. Up to you.
9. I dust the bacon/outside of the peppers again with a little more rub and some brown sugar.
This is where frogmats are handy. I just place them on the mats and let them go for 75 minutes.
Remove, place on your serving plate, drizzle with raspberry chipotle or your favorite sauce. Use a sweet fruit sauce, not a BBQ sauce. The sweet and the heat are perfect.
Unless you burn these, they are basically impossible to screw up. And everyone loves them. Just make sure you don't burn them and resist the temptation to go high temp. You will char the ABT by the time the bacon cooks.
Good luck. They are a tasty treat!
Originally posted by Jeff Lebowski
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I did 1 hr 15 mins at 250. I wouldn't go higher than 250 because they could burn easily. Watch them and pay attention to the bacon. 75 mins seemed about right for how we like our bacon.
I used apple because I was using apple for the pork shoulder that day. I imagine you can just use the wood you are using for the ribs.
I bought 15 or so peppers last time and we were feeding 9 adults. Not enough. Tomorrow I am buying around 25. Remember each pepper gives you two ABTs, so buy accordingly.
I used the following ingredients: 2 or 3 blocks of cream cheese (the smaller bricks. Not the massive ones), thin/regular bacon (thick takes too long to cook), shredded cheese (use your fave....I used a mix akin to the Mexican blend you can buy at the store), chopped green onions, and buy a bag of smokies.
1. Cuttkng the top is personal preference. Looks cool to leave them but it is much faster just to chop them off. Also, the stems wind up getting charred anyway.
2. Cut the peppers in half lengthwise. Remove seeds and veins. I use a pepper corer to make fast work of it. remember that your fingers are going to be covered in cap whatever that invisible fire juice is called, so don't rub your eyes.
3. After your peppers are cut, I suggest rinsing them well in cold water. The less capwhatever it is called, the less heat. I have wuss relatives, so this approach worked very well.
4. In a bowl, combine a couple of bricks of cream cheese with shredded cheese and chopped green onions. Add shredded cheese and onions to taste. Soften up the cream cheese a little to make it easier to mix. Once you have a bowl of goo, spoon a bit of goo into the pepper half.
5. The cream cheese will expand as it is cooked, so resist the temptation to heap the goo. I wouldn't go any higher than level with the pepper. If you go higher you will have a mess on your hands. In fact, if you look at my pics, those peppers were level with goo. This week, I may even go slightly below level with the goo.
6. Top each pepper with a Smokie. I slice the Smokie in half and place both in there (see pics) so that both bites get some Smokie. (This is optional but do you don't do it you are wrong.)
7. Dust your ABT with your fave rub. Don't go overboard with the rub on these, but be thorough.
8. Get your bacon and cut the package in half. A half slice of bacon is enough to wrap the pepper. Wrap the pepper as best as you can. Secure with a toothpick that has been soaked in water for 30-60 mins. This part is optional. I found the bacon to be plenty stick to not need the toothpick. Up to you.
9. I dust the bacon/outside of the peppers again with a little more rub and some brown sugar.
This is where frogmats are handy. I just place them on the mats and let them go for 75 minutes.
Remove, place on your serving plate, drizzle with raspberry chipotle or your favorite sauce. Use a sweet fruit sauce, not a BBQ sauce. The sweet and the heat are perfect.
Unless you burn these, they are basically impossible to screw up. And everyone loves them. Just make sure you don't burn them and resist the temptation to go high temp. You will char the ABT by the time the bacon cooks.
Good luck. They are a tasty treat!
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