Atomic Buffalo Turds

[jokester]

Man, those are good!!! Lot of prep time, but they're awesome!

The finished product...about 1/2 hr before I pulled them off with the ribs.



-jokester

[Snowman]

I read this thread a few times and saw a few folks say they were "mild" in spiciness. The macho part of me decided to follow the recipe but "crank it up a notch" by not rinsing the seeds out but instead to save them in a bowl. I bought enough supplies to do a double batch. 1/2 would be the recipe listed above and the other 1/2 would incorporate some of the left over seeds. It sounded good to me at least.

I cleaned out all of the peppers, saving all seeds and veins in a bowl. Mixed up the cream cheese and onion and loaded up the first batch. Then, I took just over 1/2 of the left over seeds and put them in the food processor with the left over cream cheese and onion and mixed that up. I proceeded to load up the rest of peppers and use the 2 toothpick option to "warn" the people that these were the hot ones. My wife took a lick of mixed up cream cheese. She thought it was pretty darned hot. I thought, "perfect". I put them all in the fridge while we went and played in the snow for a bit. Well, we had a blast in the snow and that put us home late so I only had 1.5 hours to smoke them. Less if you consider it took the smoker a while to come up to heat. I finished them off on the bbq using an offset heat method.
When they came off the grill, my mouth was watering. We let them cool for a few and then we split a "mild" one and a "hot" one. Suffice it to say, the "hot" ones are mouth numbing hot! We were running out of time for our party so I just loaded them up off we went.
We put out a disclaimer that people would need to start with the "mild" ones. In hind sight, it was comical to see all of the people that liked their food spicy and went straight to the hot ones. Most people could not even eat the whole thing.
The next day, the Mrs put them in the microwave on 1/2 power for 7 minutes and that seemed to have cooled them off a bit so that you could actually eat one in its entirety.

What I will do next time:
Rinse the bloody seeds out!
Get all of the veins out!
Throw away seeds and veins!
Wear gloves! I know I was supposed to but I forgot to buy them.
Smoke / cook longer so the peppers soften up a little bit.
Give myself more time for testing/experimenting.
Have cold milk on hand.

[beavers82]

Made them for the UFC fight and put andouile sausage instead of the little smokie, oh man to die for.

[sealgal2008]

I'm going shopping tommorrow and I'll be trying this soon, I'll let you know how it goes.

Betty

[beavers82]

Too yummy!!!!

[sagerat]

Another update. I made some ABT's with serrano peppers. A little harder to do, since they are smaller than the jalapeno. But it ups the heat factor. I also diced some of the serrano peppers and mixed in with the cream cheese and stuffed the jalapeno's with this mixture. Starting to heat up nicely (as the serrano seeds were not removed). Also a buddy at work completed this recipe with a little liquid smoke in the cream cheese mixture and slow cooked them in the oven. He said that they tasted just as good as the Traeger ABT's. One of these days, I am going to try shrimp, crab, pepperoni, and maybe even ground up clams in place of the little smokies.

[canes_venatici]

OK, so how do I tweak this recipe for a propane BBQ? No smoker is available to me at the moment... and besides that, when I float a river, i have a small propane bbq i use... a freshly cooked plate of these babies might go well with my carne asada tacos and a cerveza.

[Fshklr]

Originally Posted by canes_venatici

OK, so how do I tweak this recipe for a propane BBQ? No smoker is available to me at the moment... and besides that, when I float a river, i have a small propane bbq i use... a freshly cooked plate of these babies might go well with my carne asada tacos and a cerveza.

light only 1 side of your bbq(gas)
get a smoker box (or 2) from fred meyers in the bbq supply section..fill it with chunk chips...place the box(s) directly on the lit side burner before lighting.


place the "BFT"s" on the non lit side, and light grill using lowest flame setting possible.

close lid...it will smoke like crazy in minutes...keep the heat LOW.....try soaking the chips in beer before placing in box...it helps the chunk chips in a smoker box burn/smoke just slightly longer.

slow slow slow will be your best friend.

If after an hr or 2 (if it takes that long) and you think you need to grill em a bit...just slip em over to the heated side.

good luck.

[canes_venatici]

I'll give it a shot. Gracias

[elkfivebear]

Ttt

[beavermike]

Planning on making these this weekend, but couldn't wait and decided to give them a test run. Tonight I threw some on the grill to have before our dinner. I had them on a gas grill under indirect heat, with some alder chips going at the other end. I looked at them at about 30 minutes and they looked like they had about 5 minutes left. Went back and they were... well I believe "blackened" is the appropriate culinary term. Looked down at the gas settings and somehow had the one directly under the ABT's on high. I still ate them, and boy were they good! Cant wait to eat these this weekend while the beavs whoop up on the sun devils.

[beavers82]

They are great for sure, but OSU is gonna whoop on the Wildcats! We already got the Sun Devils!!!

[rew]

I just love the name, lol.

[Slayerofthefishies]

Just wanted to say that these are Freakin Awesome!!

Thanks for posting.

Slayer

[HuntnCoug]

THey taste as good as their name! I made a batch on my traeger for my christmas party. They were good but not spicy enough for me. I took a few seeds and put them in the cream cheese. Next time I will be adding more to spice it up a bit

[fishhog4u]

sounds good

[Mooch]

I found the ABT recipe on a different site. I tried it on Thanksgiving. They were ok,but not as good as I thought they'd be. I probably won't make them again.

[JohnCimfl2]

Originally Posted by Mooch

I found the ABT recipe on a different site. I tried it on Thanksgiving. They were ok,but not as good as I thought they'd be. I probably won't make them again.

IVe made em twice now once with lil smokies and one with elk sausage and they turned out great both times

[dog501]

The bad thing about them is that they are addictive. We make a batch about every other week.

[bvamotorsports]

First the Bacon Explosion and now this? I think this may very well be the greatest forum on the site! I'll be making this one as soon as I've recovered from the Bacon Explosion and my body can build up some stamina. Sounds awesome, thanks.

[Beginners luck]

Just made my 1st batch tonight. Made half a batch with all seeds out and another with some seeds....I got a warm lot of peppers!!! Wow!!!
Seedless...Great! Had some real heat to them though with some seeds.
Great recipe overall!!

[bldsmith]

These look great. For those who want the heat get some of these new peppers I found.. Called Bhut Jolakia. Bout the same size as a small jalapeno but way hotter. Made the Guinness book for worlds hottest pepper in 08. 1,000,000 Scovil heat units

[Or-Pingman]

Sounds good.

[crfsteelheader]

I made a double batch (40) of these for a birthday party over the weekend, had to bake them as I didn't want to drag the Little Chief to a random friends house. Anyhow, I gave them a good ten minutes to cool down a touch and by the time I got back to grab one of my own there were 3 left. My hand was pretty cramped shortly there after as my friends printer was down, so I had to hand write the recipe and steps out about 15 times... Delish!

[Fshklr]

Made 60 last night for a friends B-day party....Huge hit and success!

I did em in the oven at 375 degrees in batches of 30 for approx 45mins baking time on a broiler pan to let the bacon drippings settle in the bottom of the pan.

One of the best shared recipes and a huge hit each time served.

[byebyeducky]

Buddy of mine made some "redneck" abts on a camping trip recently. Just took cream cheese and mixed in real bacon bits (not the soy ones) and stuffed it inside the peppers and just cooked them on the little gas grill.(no sausage or bacon wrap) I ate a couple, but you had to eat them while they were still extremely hot temp otherwise they were already taken and gone. They were very good without smoking and without the sausages.

[beavers82]

I have found that they are alot easier to do on the half shell. Just fill up half with cream cheese put the little smokie on top then wrap and tooth pick. Saves alot of time and effort. I will be making a bunch for the Civil War! GO BEAVS!!!!!

[galleyjoe]

Goooooooooooo ducks!!!!!!!!

[MJ13]

Tried these this weekend and I have to say they were yummy! Great recipe

[fjorganic]

AWSOME FOOD!!!! A MUST DO AGAIN AND AGAIN AND AGAIN!!!


http://www.farmerjohnsorganicfertilizer.com

[2dognite]

So, I have made 3 different batches of these. All the same with 14 peppers and 8oz. of cream cheese. The first batch was the straight recipe. Great flavor but no heat. Wife loved them. The second batch was with 1/2 of the seeds and veins added in the cream cheese. Same great flavor but with a little heat. I would say maybe 2 or 3 on the heat scale. Wife not happy with me. The third batch. I need to spice things up. 14 Habenero's. I added the seeds and veins of 6 habenero's to the cream cheese. After 2 1/2 hrs. perfection. Same great flavor but with enough heat that I will not eat them all in one sitting. I would call it a 5 or 6 on the heat scale. Wife is really ******.

If you decide to use habenero's in this recipe, PLEASE wear gloves. It could really hurt if you don't.

2dognite

[CATCH AND EAT]

I this original style last night. then put them on the grille after church this morning. All I can say is Awesome. Some had a little heat while others were mild and nothing doing. Great flavor and will do this again sometimes. Great snack for the super bowl. Thinking Final Four repeat!.

Thanks again for the great idea.

[iluvcatfish]

I'm making some of those next party I have with some friends, just from the name alone, that is too funny. If I can get them past the name, it looks like it would be good.

[umgriz7]

Holy mother those are darn good! Thanks for the recipe!

[de_fishmon]

Good... but lacking heat!



My tongue told my brain to make them better! improved! HOTTER!!!!!

Thus, the TNBT* was born!!!

First, I placed sliced Habanero's inside of the Jalapeno's. Then, I made a puree of four Habanero Red Savina's and mixed them into the cream cheese with a few dashes of Tabasco, I then replaced the cheese cocktail sausages with some cut to size Cabela's Hot Cajun Buffalo sausage sticks. To add a bit more of a bite, I added two or three dashes of Dave's Ghost Pepper (Naga pepper) to the bacon as it smoked/cooked. It is still a work in process, but they were really good... and had a decent bite to them.

Yep, these TNBT's will open your eyes!!!!

*Thermal Nuclear Buffalo Turd

[nwsoftball]

Made a "LITE" batch a while back since I'm trying to lose some weight.

I used the reduced fat cream cheese, a turkey lil' smokey and turkey bacon.

Turkey bacon is slimy to handle and that was a pain, but the finished product tasted fine. I prefer the regular ABT's, but these didn't suck!!

[Last Cast King]

Originally Posted by de_fishmon

Good... but lacking heat!



My tongue told my brain to make them better! improved! HOTTER!!!!!

Thus, the TNBT* was born!!!

First, I placed sliced Habanero's inside of the Jalapeno's. Then, I made a puree of four Habanero Red Savina's and mixed them into the cream cheese with a few dashes of Tabasco, I then replaced the cheese cocktail sausages with some cut to size Cabela's Hot Cajun Buffalo sausage sticks. To add a bit more of a bite, I added two or three dashes of Dave's Ghost Pepper (Naga pepper) to the bacon as it smoked/cooked. It is still a work in process, but they were really good... and had a decent bite to them.

Yep, these TNBT's will open your eyes!!!!

*Thermal Nuclear Buffalo Turd

You don't have to go to all that trouble just leave a few of the seeds in them or mix a few into the cream cheese, also get the jalapenos that are darker and have black veins if you like them spicy.

[de_fishmon]

Originally Posted by Last Cast King

You don't have to go to all that trouble just leave a few of the seeds in them or mix a few into the cream cheese, also get the jalapenos that are darker and have black veins if you like them spicy.

I eat fresh Jalapenos and Habaneros with my sandwiches at lunch... just adding a few seeds... Still not HOT enough... I like to feel the sweat run down my back! Some of the people think I am a little 'touched' by my desire to make the HOTTEST food even hotter...

Give you a idea... the following is my standard Salsa recipe!!!

SALSA!
De_fishmon supreme
2 CUPS JALAPENO PEPPERS, CHOPPED
1 CUP HABANARO PEPPERS, CHOPPED
2 CUPS MISC. PEPPERS, CHOPPED
{THAI-HUNGARIAN-RED CHILE}
{PEQUIN-TEPIN-CAYNENNE}
{*MORE...THE BETTER IT IS!*}
4 CUPS WHITE ONION, CHOPPED
2 CUPS RED ONION, THIN SLICED
1/4 CUP GARLIC, CHOPPED & CRUSHED
1/4 CUP LEMON JUICE, FRESH SQUEEZED
1 CUP APPLE CIDER VINEGAR
1 CUP CILANTRO, CHOPPED VERY FINE
1/8 CUP CILANTRO, SLICED W/ LEAVES
1 1/2 CUP CELERY, THIN SLICED, CUT IN
HALF OR QUARTERS
2 CUPS "BEEF-STAKE" TOMATOES, RIPE
4 CUPS "ROMA" TOMATOES, RIPE
2 CUPS "ROMA" TOMATOES, SEMI-RIPE
OR GREEN
2 CUPS TOMATILLOS(HUSKED TOMATO)
3/4 TBSPN TARRAGON, CRUSHED
2 TBSPN CUMIN POWDER
3 TBSPN CHILI POWDER, DARK-HOT
2 TSPN WHITE PEPPER, FINE
1 TSPN BLACK PEPPER, COURSE
1 PINCH (EST) BLACK PEPPERCORNS
1-2 TSPN SEA-SALT, COURSE
(VARIES TO TASTE)
1-2 TSPN PAPARIKA, HUNGARIAN
1 QUICK DASH OF TABASCO (JUST SO YOU CAN SAY SO!)
DO NOT USE COPPER OR NON-STAINLESS STEELS AT ANY TIME!
*DAY 1
TAKE ALL OF THE PEPPERS AND CHOP WELL (WEAR RUBBER OR PLASTIC GLOVES!). PLACE IN A LARGE PLASTIC CONTAINER OR STAINLESS STEEL BOWL AND SET ASIDE.
CHOP AND "LIGHTLY" CRUSH GARLIC CLOVES (JUST TO BRING JUICES TO SURFACE.) PLACE INTO PEPPERS, ADD YOUR VINEGAR, FINE CHOP CILANTRO AND MIX WELL. SPRINKLE WITH PEPPERCORNS.
COVER AND PLACE INTO REFRIDGERATOR FOR 24 HOURS.
*DAY 2
IN A SECOND BOWL, MIX THE TOMATILLOS, TOMATOES, ONIONS, AND LEMON JUICE. SET ASIDE.
GET THE PEPPER MIX FROM THE REFRIDGERATOR AND STIR WITH A SLIGHT PRESSURE OF THE BACK OF THE SPOON AGAINIST THE SIDE OF THE BOWL (THIS WILL RELEASE THE OILS WITHOUT SPRAYING YOU!)
MIX THE COMBINATION OF THE TWO BOWLS TOGETHER AND SPRINKLE YOU SPICES ON TOP, MIXING EACH IN TURN.
ADD ALL REMAINING INGREDIENTS, MIX AND PLACE BACK INTO THE REFRIDGERATOR OVER NIGHT.
*FOR ADDITIONAL HEAT......"LIGHTLY" ROAST AND PUREE HALF OF THE PEPPERS AND RETAIN ALL SEEDS FROM ALL OF THE PEPPERS TO MIX WITH THIS.

[fishingbob]

Sounds great but i wear rubber gloves when i handle jalapinos

[fishingbob]

Sounds great but I wear rubber gloves when I handle Jalipanos





















i wear rubber gloves wfen












Sounds great but








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[Bank Bum]

I have made these ABT`s 3 times now,my hole family luvs them.The last batch I made,I cut the pepper`s in half,spooned out the goodies in bowl,cut up the membrane after taking seeds off,then mixed in bowl the cream cheese,seeds,cut up membrame,cut up onion,added a few spices,them some Mickys Horse Radish,3 teaspoons,they came out great.I bought 20 peppers and made 40 halfs,was a little easier to eat.

[Dinikin]

101 replies.
This should be a Sticky

[TrapperB99]

The recipe turned out great, these "buffalo turds" are awesome, I would encourage other ifishers to try these.