ABT's ( Picture Intensive )

[Poronico]

Atomic Buffalo Turds start to finish. They take a bit of work, but damn are they worth it.

2 packs of bacon
2 bricks of cream cheese
30 jalapenos
large pack of Lil Smokey's sausages
Feta Cheese
Gorgonzola Cheese
Mozzarella Cheese
spice to taste.
High Quality Honey
Brown Sugar

Soften cream cheese in a bowl and mix with 5 oz of Gorgonzola, 3oz of Feta, (Spices I used; Chives, Seasoning Salt, Black Pepper, Cayenne Pepper, Dry Chili Powder, Mongolian Dragon Oil and minced onions) mix all ingredients with a blender and let sit. I usually let anything dealing with cream cheese sit for at least 24 hours so the flavors marry to the fullest, so these are better to prepare ahead of time.


Cut the stem off of the Jalapeno and cut in half Lengthwise. With either a large spoon or pairing knife remove the seeds and the white membrane. The more of the white membrane that is left behind the hotter the ABT will be. Once the peppers are halved it is time to stuff them, either spoon it in which will take you what feel like forever, or cut the corner off of a heavy duty ziplock back and "pipe" it in that way. Make sure not to over stuff them, there will be quite a bit of space being taken up from the Mozzarella and the Smokey. Once they are filled with the cream cheese mixture place a sausage on top and a piece of mozzarella that is cut french fry style about the length of the smokey.


Once the peppers are stuffed the real fun begins, grab some bacon, you will need 2 packs to fulfill this recipe. Cut the bacon in half to double your strips, if you want to have an insane amount of bacon per pepper then feel free to grab 4 packs of bacon and go nuts. The easiest way to wrap the peppers I found was to lay your meat on the cutting board and place the pepper in the middle then fold both ends over the top of the pepper. Make sure when you place the toothpick that hold it all together, you place it in a meaty part of the bacon and not the fat ( the fat will tear easier when cooking and fall apart. )


Once they are wrapped simple line them up on a cookie sheet and coat them in brown sugar, its ok to get a little carried away here because the excess will run off with the melted cheese and fats from the bacon, but you want to have enough to make that nice sweet crust. After topping them with the sugar drizzle honey over the whole batch for that extra bit of sweetness to offset the smokey saltiness.


Bake them at 275 for 1 hour, I highly recommend either a cookie sheet with higher edges or a pyrex container because of the run off from the bacon. Kitchen Fires are not your friend... and just in case you know better than I do... water and bacon grease doesn't mix especially when on fire...