Originally Posted by annekegleijm
I am certainly going to try the ABT's, aren't they very spicy/hot? But how do you guys deal with time management when a chunk of meat needs 10+ hours?
Atomic Buffalo Turds better know as ABT's. They are easy to make and have unlimited variations much like the "Fatties" and "Moink Balls".
Basically you stuff some jalapeno's with any mixture you conjure up, some folks use a cream cheese mix, I prefer meats and cheddar, or a Mexican blend of cheeses.
You can stuff them whole or half them, like little canoes, whatever you decide on your gonna love 'em!
Basic Jalapeno Pepper Preparation
Pepper Preparation: Cut the tops off the jalapenos, using a potato peeler, core the inside making sure to remove all of the seeds Poke a small hole with a toothpick in the bottom of the Pepper. Place it in a "Chile Grill" or similar holder and salt the inside of the peppers.
Stuffing the Peppers: (see pictures below) Stuff the papers, top off with “Thick Sliced” bacon , if wrapping use thin sliced bacon and secure with a toothpick.
Smoking: Put them in your smoker for 2- 3 Hours at 210 - 225ºF
Serving: Cool for 20 minutes then serve whole or slice in half lay out on a serving tray
- Peppers are finished when the bacon is done.
- Useful Tools: A "Melon Baller", "Grapefruit Spoon", "Potato Peeler", "corer", "jerky gun", "Ziploc Bag" and "Pastry Bag" are all great tools when making ABT's. For the individual that must have every kitchen gadget, here is an item called a "Pepper Shark", I have not used it, nor endorse it.
- If stuffing the peppers in the cone style make sure to poke a whole in the bottom of the pepper again, after it has been stuffed, the reason for this is, the grease or extra moisture will drain from the pepper, hopefully preventing the pepper from getting mushy, especially with recipes containing wet or greasy ingredients.
Safety; Use: Wear gloves when preparing hot peppers and safety goggles are suggested as well. I will clean my peppers under cold running water. When you are finished, wash your hands well with soap and water. After touching a jalapeno, be careful not to touch anything, rub your eyes or go to the bathroom before washing your hands.
- Reducing Heat: Removing the seeds and vein will reduce the heat of the pepper, you can also reduce the heat by soaking the peppers in heavily salted water for several hours. Also the longer they cook the mellower the pepper becomes.
- Adding Heat; (technically your not adding heat you are just NOT removing any heat). For hotter peppers leave the vein intact and some seeds as well, and cook for a shorter period of time.
If you plan on trying these out on individuals with no heat tolerance, be kind enough to serve with a glass of milk or some yogurt.
Tailgating tip the Loaded Pepper, place a few strips of habanero inside a jalapeno that the vein was left intact, as a hot surprise, just make sure to let everyone know that there is a "Loaded Pepper" in the mix.
There are other methods to cutting these as well, some will cut off the top and slit lengthwise down one side of the pepper to the bottom to leave the pepper intact. Another method is to leave the top on and half the pepper just below the top, sort of butterflying, this works well when using Little smokies. Some will do sort of a slit like a coin purse.
At Black Eyed Pigz they slice lengthwise about a 1/4 of the pepper off the side to allow room to stuff, others split down the middle, stem and everything such as over at Pioneer Woman
does, you need a sharp knife and really fresh peppers for this.
Over at Bamaque they use a little cream cheese a little smokie then the halves are put back together again then wrapped in bacon.
The tops can be removed, core and stuff the pepper then placed the top back on, whatever you decide just remember, its supposed to be fun, keep it simple!
Every time I made these with cream cheese I did not care for them, although I love cream cheese, I could not figure out why they never wowed me. Most Individuals making these, use cream cheese. Recently I had another go at a cream cheese ABT and was very happy, see Taco ABT's. If I make these "cone" style, I will split them in half TO serve
Buffalo Chicken ABT's no pic
Pizza ABT's no pic
And my favorite to date.
Sqwib's Cannoli ABT's
August 1, 2012
OK, this is one of those think outside the box recipes, when I was hammering out the details on my Luau Pork Shots, I played around with the idea of a Cannoli Abt. So far to date I have not really liked any ABT's I have made that contained cream cheese, I prefer meats.
I figured I would give this recipe a shot anyway.
I know by the list of ingredients you're probably getting ready to move along, but continue reading it's worth it.
Folded in the three, it helps to soften the cream cheese a bit.
25% Chocolate morsels
Jalapenos were filled with the three different fillings. I will usually try several variations of a recipe to see what the results are, sometimes the outcome is favorable, sometimes not and sometimes an off shoot recipe will come of it.
I strongly suggest tweaking, modifying and thinking outside the box when working on a recipe.
- After 3 hours on the smoker, they are removed and allowed to cool.
Results are in.
I only got to make a few of the chocolate Cannoli ABT'S , Stephen and I liked the mix so much we ate most of it.
Out of the three, the raisin Cannoli Abt's were the best, the raisins added texture as well as a bit of flavor.
The plain ABT's were really good and better cold.
The chocolate ABT's were OK
All three had a great little mouth warming effect, not a burn followed by the sweetness, your mouth stayed warm from the casein but it wasn't hot.
I suggest serving these at room temperature as well, they are also good cold
I would not serve these hot.
Time for a picture overload.