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ABT stuffing

post #1 of 28
Thread Starter 
I know it's had to have been here a thousand times but I've been searching for awhile and can't find stuffing recipes. I've never tried ABT's but they look awesome. I'm starting my New Year's Eve dinner and thought a dozen ABT's would hit the spot. Anyone got a quick stuffing recipe? Thanks in advance.
post #2 of 28
For mine that I made last night, I just used Philly Cream cheese, pepper jack cheese and cheddar cheese. I de-veined and de-seeded the little guys and put the seeds back into the cheese mix. Then shoved it all back in the Jap peppers and wrapped the whole thing in bacon. Awesome taste with Hickory.
post #3 of 28
We are stuffing as i type or the better half is some have cream cheese ,little smokies,water chestnuts,burger&rice&kc bbq seasoning,and a little jimmey dean sage pork sausage.wrap in bacon smoke and eat.sprinkle with paperica.
i'll try to have a q-veiw later
post #4 of 28
Forgot to say that I added a little Tabasco Chipotle sauce to the mix. I likes my peppers hot!
post #5 of 28
crap brent.........leave the seeds and viens in them bad boys.......that will be hot enuff for you .......LOLOL

next step, in sounds like for you, scotch bonnets.......aka......habs........THAT should make your bm the next day interesting...........LMAO
post #6 of 28
I like to use cream cheese mixed with..
chopped cooked shrimp (or crab)
1 clove of garlic minced
some minced onion
I split the jalapenos length way and stuff each half, then wrap them in bacon.

There are so many good ABT recipes on this site, I hope to try them all sometime. lol
post #7 of 28
I did leave the seeds in, just not the veins. Will do that next time. Also, me thinks I will have to try habs next time!
post #8 of 28
Heres the recipe I use. I forgot who I got it from. It was someone here at the SMF. My family likes it this way, and if you have any stuffing left it makes really good dip for chips.

Atomic Buffalo Turds

10 fresh Jalapenos
8 oz block cream cheese, at room temperature
1/2 C finely grated sharp cheddar
1 Tbsp dry onion
1 tsp granulated garlic
1 Tbsp honey
1 Tbsp barbecue rub
1 lb bacon, thin cut

Wearing gloves, cut jalapenos in half, remove stem, seeds, and white ribs. Mix cream cheese, grated cheddar, dry spices, rub, and honey. Fill jalapeno halves with cheese mixture, then wrap each in a slice (or half slice, if using smaller jalapenos) of bacon.

Light 1/2 chimney of Kingsford and assemble smoker with empty water pan. Add 1-2 chunks of wood and adjust vents to achieve 300*F at grate. Smoke at 300F for 30 minutes, or until bacon is golden brown. Serve and eat!
post #9 of 28
Amen Brother! I forgot that little handy tip, since I was about 4 or 5 drinks into my meatloaf smoke when I decided to make these little guys. Well anyway, a couple of hours after I took out the seeds and veins, I rubbed my eyes and whoa!!!!! icon_eek.gif
post #10 of 28
Obviously if you leave those seeds in there PDT_Armataz_01_29.gif

I'll be doing my with cream cheese, 3 cheese taco mix, chipolte tobasco and lil smokey sausage. Wrapped in bacon.

post #11 of 28
Yesiree...Made that same mistake a couple years ago and later that night, like 5 or 6 hours later, I went to remove my contact lenses before going to bed!!! Spent a long night staring at the ceiling through red watery eyes...PDT_Armataz_01_09.gif
post #12 of 28
Ding! Ding! Ding! We have a winner!

I think that was the original recipe that I started out with or very close to it. I have just been free handing it from memory as I go along and the last time around I knew that I was missing something but couldn't figure out what it was. I left out the honey! (Didn't really miss it when eating, but I new that something was wrong the whole time I was making them)

Veins and seeds? Brentman you are one tough SOB PDT_Armataz_01_13.gif

I quit smoking cigarettes about a year ago. Before that I could eat alot of different spicey hot stuff, not to the extream, but with in reason. Since I quit, I have become pretty much a wimp. I mean that stuff I loved before is too hot for me now. A cooked or pickeled pepper is as about as hot as I want to go!
post #13 of 28
I have done both too! ... hell of a lesson!!!!icon_redface.gif

... also don't scratch anything below your belt either! icon_smile.gif
post #14 of 28
We normally stuff ours with straight Mozarellla, once in a while we'll mix it up with some Havarti or Monterey Jack but the Mozarella is always the go-to for us.

We always use a full slice of bacon as well. Since we don't have a rack, we'll canoe the pepper and then wrap the bacon around it to kind of hold together.

They're always good eating!
post #15 of 28
How does the mozzarella work out? Does it melt good? I usually use cheddar, colbyjack, or monterey jack for mine.
I make some with cream cheese for the wife.
post #16 of 28
i know i am going to be trying the mozz. this weekend..........PLUS........some good ol MAYTAG blue cheese........wink.gif
post #17 of 28
The mozarella works great, and is always nicely melted... by the time I pull them off the smoker there's usually some that has dripped out.

They turn out pretty similiar to the Monterey Jack.
post #18 of 28
You know that almost sounds good. I might have to try it. Maybe some good olives mixed with the blue? Soiunds odd but has my mouth waterin.
post #19 of 28
Cream Cheese, Crawfish tails, creole seasoning, stuff in pepper wrap in bacon HEAVEN!!!!!!!!!!!!
post #20 of 28
I like using cream cheese the most, but I'm going to try goat cheese next time. PDT_Armataz_01_34.gif
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