Atomic Buffalo Turds

I received this recipe via FaceBook Messenger June 12, 2014 at 8:58am from a very close family friend. This person picked it out just for me! She/he (whom shall remain nameless for the time being) is always on the look-out for me.

At the time Jason was planning on smoking a brisket - so taking that into consideration along with Sunny Anderson's recipe for Smoked Gouda-Chorizo Jalapeno Poppers that I remembered making before - I devised a new plan of attack - aka "Atomic Buffalo Turds"

 

This was 2-3 years ago. Weinbrenner +Pendergraf BBQ's rule once a year

On to the recipe! This is a Texas Recipe so that means it's extremely adaptable.

(on a separate & unrelated note) Written instructions are great, I guess. I'll include them in the end.  

 

beginnings

 

What I was working with at the time

 

Jalapeno(s)

 

3-4 slices hot capicola ham chopped

 

mixture of beer, grated cheddar, asiago, egg, Worcestershire, s&p, and that's all I can remember - maybe some Dijon added

 

I smoked a brat and then made a beer bath as I broiled two split jalps in my salamander

 

a second look

 

and a third peek see

 

I smoked 3 jalps whole.

 

prepping for filling

 

to scoop or not to scoop.

 

stuffins

 

pack it down.

 

 

make a pocket for bratwurst slice(s)

 

 

 

this isn't a "to scoop or not to scoop" thing. This is called scraping.

 

hubcap?

 

is this content too graphic? You be the judge.

 

 

another option would be to slice the brat vertically and skip slices altogether

 

 

options are endless

 

 

nother one.

 

whose ready to broil already? ME!

 

ready

 

set

 

-broiling-

 

good to go!



ATOMIC BUFFALO TURDS

12 fresh jalapeno peppers
12 slices of bacon
24 little smokies
1 package of cream cheese (room temperature)
2 tsp paprika
1 tsp cayenne pepper
Sweet barbecue rub
 

To start the construction of the atomic buffalo turds, you’ll first want to wash and trim the jalapeno peppers. I highly recommend wearing plastic food prep gloves during the trimming portion to keep the jalapeno juices from soaking into your skin, so proceed with caution if you choose not to heed my advice. Trimming these guys is a relatively simple task. Simply chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds. The cream cheese will ultimately counteract the burn from the peppers, so leave a good amount of the inner membrane in tact if you want to feel the heat.In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Using a butter knife, or a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture.Top each one of the jalapeno “boats” with a little smokey.Wrap each of the smokey topped jalapenos with a half slice of bacon, making sure that the seam is directly on top of the little smokey. Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon all the way through the little smokey. Stop just short of going through the pepper though, that way the cream cheese doesn’t leak out through the hole.Since bacon already contains a good amount of sodium, you’ll want to season the buffalo turds with a sugar based rub. If you’re the do-it-yourself type, a nice blend of brown sugar and cayenne pepper works great on these bad boys as well.Cooking the buffalo turds is a matter of getting the bacon done to your liking. My preference is smoke at 250 degrees for about an hour and a half. At this point the bacon isn’t overly crispy, but it’s definitely cooked enough to be bite through. If you prefer a crispier bacon, then I’d suggest kicking the temperature up to 300 degrees for about an hour. You’ll want to keep a close eye on the peppers though. If they overcook, then they’ll loose their stability and your turds will spill out all over your smoker.Once your buffalo turds are cooked to your liking, remove them from the grill to cool down a bit before serving. At this point I would typically top them with some warmed up Fischer & Wieser raspberry chipotle sauce

this recipe was found online and we had to share See More

By: Hard Core Country



Mine. Own. Not yours.

Thanks, Mrs. Susan.