Atomic Buffalo Turds

[ScubaSteve]

I made ABT's a while back, using peppers we had out back. To this day, I don't know what I did wrong, but those things were so hot they were inedible (SWMBO and I LOVE spicy food). I think I needed to soak the peppers a while to mellow them out.

 

[EdWort]

Way to go Ryan. Did you give some to the firefighters?

Scuba, you need to clean out the seeds & white veins, that will remove a lot of the heat. Cooking them for 45 will remove some too.

 

[Jonnio]

Ed, I was just looking through some cooking pictures and saw your thread, so I had to post mine as well.

I have made lots of variations on these and if you haven't you need to try pulled pork or (my swmbo's favorite) rib meat. If I am making St. Louis ribs, I smoke that skirt part first, slice it thin, and put it on ABT's.

Here was the plate of them I made for our Easter BBQ

 

[EdWort]

Ahhh, ABT's on the half shell. Love em! They go twice as far!

 

[Ryanh1801]

Way to go Ryan. Did you give some to the firefighters?
.

No, I was just getting started, they where pretty cool though.. I'm just wondering what neighbor thought grill smoke was a house fire.

 

[Melana]

We cooked up some ABT's this weekend and absolutely loved them! for the filling I used browned italian sausage mixed in with cream cheese, garlic, paprika, salt, pepper, and Cabot sharp cheddar. they were awesome! Thanks for another great suggestion Ed!

 

[bigjohnmilford]

We cooked up some ABT's this weekend and absolutely loved them! for the filling I used browned italian sausage mixed in with cream cheese, garlic, paprika, salt, pepper, and Cabot sharp cheddar. they were awesome! Thanks for another great suggestion Ed!

I don't usually care for hot peppers of any sort but these were awesome. Thanks again for the great idea Ed. We made a bunch with pickled cherry peppers and tossed them on the smoker. Hot for me but real good.

 

[kaptain_karma]

Must..barbeque...soon. Weather in mid Missouri has been gray, chilly and wet this spring. The few nice days I'm not stuck at work, I've brewed, which leaves little time or energy for BBQ. Next time I fire up the Weber you can bet your sweet @ss I'm gonna be making some of these though.

 

[EdWort]

Yep, I'll be competing at a cook off this weekend. Hmmm, BBQ & beer.

 

[Melana]

Hey, we BBQ all year up here... even in the snow!

Good luck in the cook off Ed.

 

[EdWort]

Hey, we BBQ all year up here... even in the snow!

Good luck in the cook off Ed.

Thanks. What a crowd. 180 cookers. I submitted chicken & pork, but did not place. Oh well. I did have fun, drank some good beer & Apfelwein, and ate some great BBQ. I smell like smoke and need a long shower, but first a cold Haus Pale Ale is in order.

 

[tuckferrorists]

Cooking these on a whim at 1:20 a.m. cause I'm bored and hungry.

 

[fishguy_40]

anyone seen the chile grills?

they let the ABT's stand up straight... you can google them, im not sure about rules on direct links.

 

[TexLaw]

Those are good, so long as the holes are a good size. I've seen some where the holes were too small to be of use.


TL

 

[Melana]

Those are good, so long as the holes are a good size. I've seen some where the holes were too small to be of use.


TL

Thanks TL for the giggle....

 

[buckrogers71]

I make these quite a bit. What I like to do is cut the veins out on some and leave them in some. Kinda like russian roulette w/ peppers:cross:

Now I might make some for this weekend

 

[TexLaw]

Thanks TL for the giggle....

You're quite welcome!

(I totally missed that until you brought it up )


TL

 

[Rhoobarb]

Just stumbled across this thread and what a coincidence! My fiancee & I had a tasting with a caterer that we decided we want to use for our wedding. One of the things the chef suggested, but did not have prepared for us to taste, was very similar to ABTs. Of course, he didn't call them that. His are stuffed with Bousin cheese & beef, wrapped with bacon and grilled. It sounded so good, we added them to our appetizer menu.

 

[Aubie Stout]

If you love BBQing like I do, then brewing is a natural extension to the hobby. I cook on my BGE at least 3 times a week.

 

[Yuri_Rage]

Hot off the Egg! I love these things!

 

[EdWort]

Nice job! You are getting the hang of it. Now hop in a plane and drop a cluster of them over over Bee Cave Brewery. How long would flight time be with afterburners kicked in?

 

[Yuri_Rage]

About 6 minutes!

 

[EdWort]

About 6 minutes!

Sweet! They still would be hot!

 

[etp777]

Just had these for the first time this week. Coworker pulled out his lunch,a nd what do I see but ABT's. He doesn't stuff any meat in his, just the cream cheese, but mentioned that he was planning on trying meat in them next time (before I could even point these out). He cut one in half, as he used longer peppers, and let me try one. Damn was it good. Esp. considering he used real bacon, which is a nice change after allt he beef bacon in this country.

 

[eschatz]

BUMP!!!!

I'm grilling these tomorrow!!!!

 

[humann_brewing]

I make these too, not calling them any kind of turd though. I use to use cream cheese for the middle, but have now switched over to a combination of different fresh cheeses.

 

[Thumper]

Yep, I make some of these almost every time the smoker get fired up!. They are like crack for BBQ.

 

[Hermish]

I just saw this post, and made some of these yesterday. Had some people over for some bbq, but didn't have a smoker going, so I baked them for ~35 min and then threw them on the grill for a while and they tasted great and were a big hit. Well worth the amount of prep time that they take.

 

[McKBrew]

I haven't made these in a few months. I think I'm going to make them today.

 

[Beerrific]

I think I'm going to make them today.

Me too. I have the bacon a plant full of jalapenos and nothing to do with them.