In need of Buffalo turd recipe.

Discussion in 'Side Items' started by lspilot82, Sep 9, 2010.

  1. Hey guys im having a little NFL kick off party tonight and have decided to smoke some wings and buffalo turds. So I'm asking does anyone have a to die for recipe for buffalo turds they would like to share? Thanks.
     
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

  3. Awesome. I'm going to check it out. What would be your suggestion?
     
  4. new2que

    new2que Meat Mopper

    hard to go wrong, I like them halved (seeded obviously), and stuffed with a cream cheese bbq seasoning rub. 

    We've also mixed cooked chorizo w/ cream cheese and chedder shredded cheese for a filler... it was good. 

    Also, for a good idea, check out armadillo eggs.
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Here is one I am going to do in the near future so it is untested

    Cream Cheese

    Chorizo cooked and drained

    Mixed shredded cheese

    Grilled onions

    Mix well

    Jalopenos boat style and stuffed with the mix - top with more cheese and wrap in bacon and dust with a 50/50 mix of chipotle and garlic powders

    Smoke at 225 for about 2 - 2 1/2 hours
     
  6. All these sounds so good. And I seen a recipe for armedillo eggs. They all sound great. This is what I think im going to do.  

    12 jalapenos halved

    Creem cheese

    Packaged all ready cooked chorizo...the little ones you can find hanging up in the mexican isle. I think im going to throw them in the food processor then mix it in with the cream cheese. 

    Chedder cheese

    Chives

    Wrapped in bacon. 

    What you guys think about that?
     
  7. This all I use. I'll stick a small piece of kielbasa or hot dog in the middle of it then smoke for 2 hours at 225.

    [​IMG]

    [​IMG]

    And voila!

    [​IMG]
     
    Last edited: Sep 9, 2010
  8. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    A learning experience for me.  I though chorizo was a larger style casing sausage that you would dig out and saute down, degrease and then continue to cook with your veggies. 

    Good Luck, let me know how they come out and one more thing,

    Go Saints

    AL
     
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    This sounds like it is a dried chorizo - I have used it in some Paella and it is real good - I have also used another form wrapped in corn husks that our local carnereria lists as Salvadorian style
     
    Last edited: Sep 9, 2010
  10. athabaskar

    athabaskar Smoking Fanatic

    Mexican chorizo is usually loose and wet in the casing like you describe. Spanish and Portuguese chorizo is a dried sliceable product and is a little sweeter than Mexican. 
     
  11. Its the spanish kind of chorizo. I really dont like the kind you have to cook. But I'm about to start making them so I'll let everyone know how they turn out.
     
  12. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    you could always just go simple the first run and do plain cream cheese a little rub and bacon.
     
  13. scarbelly

    scarbelly Smoking Guru OTBS Member

    Don't forget the pictures and qview!! 
     
  14. Yeah. What Scar said. [​IMG]
     
  15. I can never do simple. Well the wings and ABT's have been on the smoker for a good hour now and they are looking pretty good. Hopefully I can get some pics up in a few.
     
  16. Any pics before they hit the smoker? Pics of the chorizo?
     
  17. Non prior to going on the smoke. As soon as the wife gets back ill snap some pics. The cams in the car.
     

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