ABTs - Atomic Buffalo Turds

ABTs

Atomic Buffalo Turds


What You Will Need:

1. One dozen Jalapeno peppers
2. One tub Philidelphia Onion & Chive cream cheese
3. 12 Slices thick sliced bacon (Applewood smoked preferred)
4. Light brown sugar



How To Prepare It:

Cut the peppers off just below the stem.

Now slice the peppers in half length wise so you have little pepper boats.

Scrape out all seeds and most, but not all, of the white ribs (this is where the heat is, leave them if you want it real hot).

Spoon the cream cheese into the pepper halves and "turtle back" it so it rises out of the halves a little.

Take the 12 slices of bacon and cut them in half.

Pull each piece from both ends to stretch them out a little.

Place a couple cups of the brown sugar into a pie dish or something like it.

Place a piece of bacon flat out on the sugar and pat it a little, flip it over and pat again.

Wrap the bacon around the cream cheese stuffed pepper.

Repeat above until all 24 pieces are done.



How To Cook It:

Place the ABT's into a disposible shallow aluminium pan.

I cook mine on the smoker at 225-235 degrees for about 45 - 60 minutes.

Your time will vary depending on what you cook them on and at what temperature.

Ie.: 300 degrees would prolly take 30 -45 minutes.

They are done when the bacon begins to look crispy and the brown sugar turns dark caramel brown.

Do not over cook as the sugar will burn and ... well, you don't want that.

The supplies you need... (Click each image for a larger view)

Cleaning out the seeds and ribs ... Cool black Nitrle gloves...

All stuffed with cream cheese...

Pat and flip the bacon strips a couple of times to get a good coating of brown sugar...

In the pan and ready for the smoker...

The ABTs just came off the smoker...

This is the results...

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Bacon Explosion Results

Here is the finished product... (click the pictures for the full size)

Juicy and tender bacon goodness...

Bacon Explosion

Today we have my version of the "Bacon Explosion". This is simply another version of the "Fatty".

Get your meat ready.
Thick sliced Applewood smoked bacon
Hot and spicy Italian sausage
About 6 slices of crispy fried thick sliced Applewood smoked bacon

Assemble the raw Applewood smoked bacon into a square lattice work as above.

Sprinkle on some of your favorite dry BBQ rub.

Remove the casing from the Italian sausage links, mix together and spread this out over the bacon lattice work.

Crumble the fried bacon strips evenly over the top of the Italian sausage.

Roll the Italian sausage up into a roll as above.

Now grab the edge of the bacon lattice and roll it back with the Italian sausage until you have a roll as above. Sprinkle some more of your favorite BBQ dry rub on the roll.

Place the Bacon Explosion roll on your smoker, grill, pit ... whatever it is you cook on.

Here I have the Bacon Explosion roll on my offset smoker and am using Pecan as the smoke source. The temp is regulated to 250 degrees. Cook until the roll reaches a temp of 150 degrees at center. Remove from cooker, wrap in aluminum foil and let it rest for at least 30 minutes before slicing. What you see above has been on the smoker for about 1 hour. Should be ready in another 1-2 hours. More to follow on the final product of the Bacon Explosion...

Bacon and Grits

I love bacon.