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ABT's (Atomic Buffalo Turds) - Page 5

post #81 of 113
I always pre cook the sausage, mix with cream cheese, stuff peppers, and top with raw bacon. Cook until bacon is done.
post #82 of 113
and Gramason makes some mighty fine ABTs
post #83 of 113
The ABT's look like what we call poppers. But look good no mater what they are called. I seen Cabela's sells a stainless steel hot pepper holder, they have in 3 different sizes. they hold 21, 36, 48 peppers. Just wanted to throw out another place to look for the vertical pepper holders.

post #84 of 113


a few pie tins at goodwill,25 cents ea. cut 1 in. holes with a paddle bit & you have a ABT holder-a little cheaper than store bought.
post #85 of 113
I tried some of these tonight on the ECB. I just cut them in half and put some bacon bits in them and covered that with cheese. They turned out pretty good. Even the wife ate three of them. I think I'm going to do some tomorrow night for NYE.
post #86 of 113
I just made my first batch last night. Turned out great! I used the canoe idea a previous member mentioned, and filled with cream cheese, cheddar, jimmy dean sausage, and topped with a strip of bacon then cooked at around 220 for 2 hours. After they were done, i drizzled some of Jeff's bbq sauce on them (wow that sauce is good! everyone loved it). Does anyone prefer or find an advantage with having one of the chili grills? I guess they could help with space? Thanks everyone for the great posts!
post #87 of 113
I read all 9 pages so I didn't ask a question that had already been asked. wink.gif The OP mentions poking a small hole at the bottom of the pepper. What purpose does that serve, draining?

3 hours at 200 sounds like a very long time, I don't even do some of my meat that long. Does it really take 3 hours and why?
post #88 of 113
dave........the whole in the bottom, is if you use added ingrediants besides the creme cheese.........specially summin like shrimp......it IS a drain hole.........

i do abt's at 250 at 1.5 hours, with my bacon cooked up JUST abit, before placing on the abt.........this way........my bacon crisps up quicker.......i think maybe the longer times are for the folks that don't pre-cook there bacon abit.........so they take their's to the point that the bacon finally crisps up
post #89 of 113
I did my first batch of these things last Thursday while watching some hoops. Insanely good. I’ve been reading about these things since I became a member last spring and now finally got around to making them. I followed the advice from this thread on how to prep. Mine came out perfect; not too hot and almost sweet. I used a half brick of 1/3 fat cream cheese, about a tablespoon of my rub, a teaspoon of minced garlic, nice handful of Mexican cheese, and then about a tablespoon of honey. Mixed up and let it sit over night to let flavors blend. Wow.

post #90 of 113


Strange that this topic comes up again, I just did a search for it an hour ago. Has anyone used a jerky shooter for stuffing ABT's? It would give me a reason to buy one if I could convinced the better half that I need one.
post #91 of 113
my wife uses a spoon, cause we canoe em........but when we was just cutting the tops off........she used a pastry bag...........or you can use a plastic baggie with a corner cut off.......to squeeze the cheese into the pepper...........OR.......go buy the jerky shooter........PDT_Armataz_01_34.gificon_mrgreen.gificon_cool.gif
post #92 of 113
Made these for the first time last weekend.............awesome.
post #93 of 113
Armadillo eggs

Anyone here heard of these or made them. Would like a recipe.
post #94 of 113
I wonder if they are anything like this:

Scotch Eggs

Brian Turner's Favourite British Recipes

So fattening but so good! This recipe makes 6 Scotch eggs.

6 hard-cooked eggs, well chilled
1 pound breakfast sausage
1/2 cup flour
2 eggs, beaten
3/4 cup fine bread crumbs
Vegetable oil for frying

Peel eggs and set aside. Divide sausage into 6 portions. Roll each egg in flour and with hands press a portion of the sausage around each egg.

Dip sausage-wrapped eggs into beaten eggs and roll in bread crumbs. Heat vegetable oil to 350 degrees Fahrenheit.

Cook each egg in oil about 4-5 minutes or until sausage is cooked and browned. Drain on paper toweling. Serve warm.
post #95 of 113
Walking Dude, will a pastry bag or icing gun pass the grated cheddar cheese? BTW, what is the approx. ratio of cream cheese to grated cheese?


post #96 of 113
An armadillo egg is basically the same thing as an ABT. But instead of wrapping with bacon you wrap it in sausage. Some people like to use a little bisquick in the sausage too.
post #97 of 113
Here is a good recipe for Armadillo Eggs. I've tried them with fresh jalapeno peppers and cream cheese. They are both good also.

post #98 of 113
me want some ^
post #99 of 113
The wife and I went to the Reno Cabela's today and I made sure to pick up one of the stainless steel ABT holders in 36 qty. size. Unfortunately I won't get to break it in this weekend but next weekend looks good.
post #100 of 113
Jeff, I have tried PMing you. no luck..are you still out there and smoking???
I would like to know where to get the chile grill..thanks try PMing me witht the info..
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