Discussion in 'Side Items' started by smokin lou, Jul 2, 2007.
I keep hearing about ABT's. Anyone have a recipie?
there's a lot of variations but the 1 i like is this. split,deseed,&wash the jalapeno, blend cream cheese & a bit of garlic & leftover fatty,stuff, & cover(or wrap)w/ a slice of bacon. smoke until the bacon is done.
What are ABT's?? Thanks !!
abt stands for atomic buffalo turds. stuffed (sometimes bacon wrapped) jalapenos.
MMM mouth is watering!!! I cant believe it a post about ABTs and no drool pics...
Here is a link to some.
chris has some good ones too. uh hemmm chris.. paging chris harper.. abt request on isle 10.
lmao...ok i just saw this. i make mine by taking out the seeds and membranes. then i put a slice of pepperoni (or maybe diced ham) in it and then stuff it with medium cheddar cheese*. wrap with bacon, and slide a toothpick thru it. smoke them at 225°for 3 hours.
*sometimes i use pepperjack, colby-jack, sharp cheddar. sometimes i put two kinds in them.
Must have missed that post. Some fine looking Turds there L&S.
I made some over the weekend by browning some Bold Jimmy Dean breakfast sausage, and cream cheese. I cored the peppers and got all the seeds and membranes out, then stuffed the sausage/cheese mix. A half of piece of slight nuked bacan, poked a hole in the bottom and on the smoker for a couple of hours. The were great!!!!! The recipe came from this site!!! Thanks SMF!!
Basically anything you can stick inside a jalapeno pepper qualifies.
Next on my list to try is some smoked turkey and muenster cheese.
AHHH THANKS FOR THE PICS!!!!
Thanks for all the info, guys. If you look at my post in the "Pork" section:
you can see I tried a seafood variation of the ABT's. They were great.
I normally stuff with a brick of cream cheese, Jimmy Dean sausage (pre cooked), shreaded cheddar jack cheese, garlic salt.
I leave a few seeds in the jalapenos for heat, stuff, wrap with bacon and smoke for about two hours. YUM!!
I also recently tried a variation where I used smoked, pulled, brisket mixed with BBQ sauce. Stuffed and smoked.
Occasionally, when I'm feeling froggy, I will take them off the smoker, coat in egg wash and panko bread crumbs, and deep fry to make a popper. Also very good, but considerably more unhealthy ;-)
I do different ones for different occasions and tastes. If I am making for the family or any civilians that don't take heat well I will mix some homemade jam in with the cream cheese. I always slice in half lengthwise these days. Much much faster and easier prep. If I have a plethora of Bacon I wrap them if I am short I just lay a cut piece on top. I use little smokies sometimes, one in each. I have used ham, sausage, pulled pork, pulled beef, oysters, shrimp, smoked trout, salmon, venison, elk, and about a hundred things I can't remember. I usually use Jalapeno's but sometimes other types of peppers like sweet baby bell's. I never had one I didn't like. That said my go to is the old standby, basic cream cheese and bacon, I think fruit wood is the best for the hotter peppers as it adds a little sweet to the heat.
The only problem is if I make a dozen of the dang things I will eat a dozin of the dang things. Hahahaha..... I try to limit myself to 8 now days .
A friend of mine just posted some pictures of ABTs on Facebook and it reminded me of the ones I smoked last summer. They were
delicious. Some stuffed with cream cheese, some with cream cheese and little smokey sausage.