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!