I smoked some ABTs today. Forgot to keep an eye on them, and they came out quite overdone, but still edible. And spicy hot as hell.

Previous batches came out quite tasty, but not spicy hot. All batches made the same way- seeds and membrane removed.

Would the overcooking itself make them hotter? They were somewhat shriveled and the cream cheese was done to brown. Maybe the CC just wasn't juicy enough any more to tone down the heat?

Any ideas? I plan to make more on Easter for guests, but can't serve such spicy ones.

OK Navy, I have to ask. What is a ABT?

Atomic Buffalo Turd.

Jalapeno snack. Put in some rub, cream cheese and maybe sausage or other meat, wrap with bacon.

Sounds really good. I will have to try it when my jalapeno's come in this year.

I would think that the longer they were cooked, the hotter they would be. I try to leave a bit of membrane (in the two times I've made them) to add some zip.

You may have missed it in the other thread, but how much bacon is too much bacon? Is it even possible to have too much bacon? I'm using a full slice of thick cut and am thinking they might actually be better with a slice of thin cut.

WOW! I'm using 1/3 of thin sliced bacon. Considering going to 1/2 slice. But this is for an ABT made with half a jalapeno. Are you making the version that uses a whole jalapeno for each ABT? I've seem recipes that cut them in half, seed, fill, reassemble and cook. And one guy who cuts off the cap & somehow removes the seeds and fills it from the top.

I don't add meat inside mine, just the bacon wrapped around. Lot's of folks seem to put a bit of pulled pork or sausage in theirs. How do you do yours?

1/2 jalapeno, cream cheese and four cheese taco blend mixed together, a dash of cilantro on top and then the bacon. It just seems the thick bacon is a bit much, but I think a full slice of thin would be ok.

That'll still be a mouthful. Cilantro. Might try that.

ABT - Weapon of Mouth Destruction.

:D :D :D :D

Here's the instructions on how I did my last batch of ABT's. They didn't turn out "hot" at all.......

http://www.satelliteguys.us/1576715-post77.html

Here's a pic of my last ABTs. These have the full slice of thick bacon.

They look great - but you're using peppers besides jalapenos?

Here's the instructions on how I did my last batch of ABT's. They didn't turn out "hot" at all.......

http://www.satelliteguys.us/1576715-post77.html

Yes, I remember that post. Looks like you're using more bacon than I do. I think I'll do the next batch with a half slice. It'll help hold them together better, anyway.

They look great - but you're using peppers besides jalapenos?

I have to make some with bell pepper slices for the unadventurous in my household.

OK.. I'll take a few ;-)

what are you using to smoke them? I mean, oak, mesquite, hickory? smoker/grill or other? I ask because: a) wifey wants to make some and b) I need another excuse to (finally) build a smokehouse

OK.. I'll take a few ;-)

what are you using to smoke them? I mean, oak, mesquite, hickory? smoker/grill or other? I ask because: a) wifey wants to make some and b) I need another excuse to (finally) build a smokehouse

I can't speak for Navychop, but a lot of us here use and vouch for the Weber Smokey Mountain...

Weber Grills and Accessories - Grills (http://www.weber.com/grills/?glid=8&mid=27)

Now for what types of wood we use, well that's usually an experimental process. Hickory's usually a good neutral wood. Keep in mind, the heat primarily comes from the charcoal with a few chunks of wood mixed in for flavoring.

I need another excuse to (finally) build a smokehouse


A full size smoke house for little ABTs. That would be like Tom Arnold and Rossane Barr having...............well you know!!!!!!!!:eek:

I have both the 18" and the 22" WSM bullets. Strongly suggest you just pony up and buy one of these. You can always move to a more expensive type later, and cheaper ones under other brands may not regulate temps as well.

For pork and poultry, I usually use apple. But now I think I've gotten better results using cherry. If I can find more local supplies of these two woods, I'll stock up. I miss BBQ Galore.

I've also used hickory. Nothing wrong there. Mesquite I think is best used with beef. I don't cook much beef. But that's the wood that's available locally, and I have a long supply of it.

ABTs get smoked using whatever wood I'm using to smoke the main course. I've never prepared "just" ABTs. But this Easter, that'll be the only thing in the smoker, so I might use up some of the mesquite.

Anybody make ABTs with mesquite?

Anybody make ABTs with mesquite?


Yes. Go easy with it. Too much and you'll ruin them.

yea.. I realized that after I typed it.. smoke house would be much for them.. but then again, when I get into a hobby, I usually go overboard anyway. ;-)

I've got some recipes from wife's family in Hungary for cold smoked ham.. gotta have a smokehouse anyway.

yea.. I realized that after I typed it.. smoke house would be much for them.. but then again, when I get into a hobby, I usually go overboard anyway. ;-)


Me too

I normally cook ABT's around 325 I use cream cheese with left over pulled pork wrapped with 1/2 slice bacon topped with a good bbq rub such as Billy Bones, Bad Byron's or what ever you have on hand. Smoke until the bacon starts to get crisp. The longer you cook the milder it gets. Some jalepenos are hotter than others. Have you tried the bacon explosion yet. Google Bacon explosion. It is a fattie wrapped with a latticed bacon wrap stuffed with fried bacon and bbq sauce.

Made 80 ABTs last night for a dinner party with ten people. I wasn't sure what would happen, as I hadn't put these in front of friends before. I put a pinch of cilantro and a little bit of fresh, minced garlic on the cream-shredded cheese mix before wrapping the bacon on (I used a thinner bacon this time and only 1/3 to 1/2 slice, depending on the size of the pepper).

When we left for the evening, there were less than ten remaining.

OK! THAT'S IT!
(I'm stealing your idea.)
:p

MAY 17th.

Command performance- Mystery theater night at the local library (run by my wife). ABTs for 65. Hmmmm. Use the 22"? Or both the 18" & 22"?

Figure on 200 ABTs? That's 100 jalapeno peppers. Gotta measure. Not sure I can do that many simultaneously, even using both. Aw- somehow, they gotta fit, for sure!

With no help, maybe 2 hours prep time, plus 2+ hours at 250-300?

Maybe not the time to try the cilantro and garlic, simply for the added prep time. Except, of course, for the cook's privilege!

Except, of course, for the cook's privilege!

NEVER forget that part! Good luck!

MAY 17th.

Command performance- Mystery theater night at the local library (run by my wife). ABTs for 65. Hmmmm. Use the 22"? Or both the 18" & 22"?

Figure on 200 ABTs? That's 100 jalapeno peppers. Gotta measure. Not sure I can do that many simultaneously, even using both. Aw- somehow, they gotta fit, for sure!

With no help, maybe 2 hours prep time, plus 2+ hours at 250-300?

Maybe not the time to try the cilantro and garlic, simply for the added prep time. Except, of course, for the cook's privilege!

Navy,

I have the 18" WSM and can fit about 33-35 ABT's on each rack.

I did apx. 60 total for a Halloween party and smoked them at 250°F for 2 hours and they turned out perfect.

I suggest you use both smokers if you plan on doing 200.

Here's a picture so you can visualize how many can fit on an 18"er....

Good. Thanks. When I do ABTs, it's usually fitting them in around something else, such as a chicken. Couldn't remember how many fit on one level with nothing else there.

Considering doing the jalapeno prep the night before, cutting and seeding, at least. But I don't want them to dry out. Anybody prep them the night before? How far did you go in the prep? Did they stay moist just in a plastic bag or container?

Good. Thanks. When I do ABTs, it's usually fitting them in around something else, such as a chicken. Couldn't remember how many fit on one level with nothing else there.

Considering doing the jalapeno prep the night before, cutting and seeding, at least. But I don't want them to dry out. Anybody prep them the night before? How far did you go in the prep? Did they stay moist just in a plastic bag or container?

I always did mine the same day, but I think if you put them in a plastic freezer bag with a damp paper towel, they should be fine in the fridge overnight.

Good. Thanks. When I do ABTs, it's usually fitting them in around something else, such as a chicken. Couldn't remember how many fit on one level with nothing else there.

Considering doing the jalapeno prep the night before, cutting and seeding, at least. But I don't want them to dry out. Anybody prep them the night before? How far did you go in the prep? Did they stay moist just in a plastic bag or container?

I did a night before prep once, and IIRC, they may have softened up a little. You couldn't tell after they were built up, wrapped and smoked. I think you'll be ok.

I found a new ABT recipe. This one uses little smokies on the jalepeno halves with cream cheese! I think I'll be trying these very soon...

http://www.bbqaddicts.com/blog/images/turds5.jpg

Appetizer Recipe: Atomic Buffalo Turds (http://www.bbqaddicts.com/blog/recipes/atomic-buffalo-turds/)

And you will, of course, report back? :hungry:

OK, I am going to break down and give this a try with my early fathers day present. The only question I have is does anybody have any suggestions instead of using the cream cheese?

OK, I am going to break down and give this a try with my early fathers day present. The only question I have is does anybody have any suggestions instead of using the cream cheese?


I used a recipe for crab cakes once and stuffed the peppers with that. Turned out great. I just made sure the mix was chopped up pretty small instead of chunky. IIRC, I put the mix in my food processor and gave it a few pulses.

OK guys. You have me hooked. I just finished a small batch of ABT's and I LOVE them.

Here is how I did the first batch.

1) Jalapeno Pepper (picked right out of my garden)
2) Mexican Mix Cheese
3) Minced garlic
4) Chipolte seasoning
4) Bacon

Cooked at 250 for 2 hours using Apple wood chips.

Very nice!