ABT Recipe (BACON!)

[itsme_timd]

Oh man, are these things good.

I found these mentioned by a few others here and tweaked the recipe a bit. They have a silly name - Atomic Buffalo Turds, guess that's why they get called ABT's!

INGREDIENTS
10-12 Jalapeños
1 lb of bacon
8 oz. cream cheese, softened
1 cup cheddar cheese
3 fresh chorizo links
Barbecue dry rub
Garlic powder to taste (I would have used fresh but I didn't have any)
Onion powder to taste

This was a great use for some of my homegrown jalapeños! I didn't have enough on my plant so I had to get some from the store, mine look much better than the ones I got at the store... but I digress.







PREPARATION
This part is pretty easy, nothing too crazy here.
- Skin the chorizo and brown it
- Sliced the jalapeños lengthwise and remove the seeds and veins
- Spread the bacon out and sprinkle it with the dry rub.
- Get your grill or smoker heated up to about 250F.
- Once the chorizo is browned, drain it to remove excess fat. If you don't have the time to let this cool to room temperature then rinse it with cold water.
- Mix the chorizo, cream and cheddar cheeses, garlic salt and onion powder together. If you like you can add some of the dry rub here as well.
--- The cream cheese acts mostly as a binder here, the bulk of the mixture should be chorizo and cheddar.

ABT ASSEMBLY
- Take a jalapeño half and a load it with a heaping teaspoon of the mixture. The size should be about the same as if the pepper wasn't cut in half.
- Wrap that sucker in a piece of bacon. Some recipes use a half a piece per ABT.
- Repeat until you're out of cheese mixture, bacon, or jalapeños.
*NOTE* I ran out of bacon first and had some of the cheese mixture left. This will makes a killer cheese spread for crackers! You could dice some of the jalapeño and mix that in as well. Nom.
- Some of the rub may come off of the bacon, once these are all assembled you may want to dust them up again.



COOK 'EM!
- Place these over indirect heat if you are using a grill!
- In my gas grill I turn on one side of the burners and I had an aluminum pan with mesquite chunks over the flame.
- Close it down and smoke these for about 2 hours.
- WARNING! Do not take a knife and fork to the smoker and eat these off the smoker like that's your plate. That's rude. You will want to... but try to restrain yourself.



SOME VARIATIONS
- Eliminate the chorizo and use another cup of cheddar cheese then place 1 little smokie link inside the jalapeño before covering with cheese.
- I saw a lot of recipes that put a bit of honey in the cheese mixture.. whatever floats your boat.
- Mince fresh garlic and onion and use those in place of the powders.
- Use poblano peppers.
- If you have leftovers and you refrigerate them you could probably slice them up and make an omelet for breakfast the next day. At least I think you could - not that I made an ABT omelet. But if I did I bet it would be delicious, especially with some whole wheat toast.

Enjoy!

[Doctorossi]

Nice! Sounds like an American variation on Devils On Horseback. Thanks for sharing!

[TheTraveler]

OK, I'm definitely trying this recipe. That looks NICE!

[icehog3]

Bacon...jalapenos....chorizo....cheese?

I'm IN, Baby!!

[itsme_timd]

If anyone else makes these I'd love to see your tweaks and how it turned out for you!

I can't wait to make some more myself.

[Smokin Gator]

I make them a lot and they are always a hit.

I usually only use cream cheese for the stuffing, but have put all kinds of things in there. Two favorites are chopped little smokie sausages and chopped cooked shrimp.

I also use the whole jap. I cut of the stem end and clean out the seed/veins with a vegetable peeler.

Two more tips... wear gloves. The more of these you do the more sensitive it seems you will become. Now if I don't wear gloves by hand swell and get really stiff. Another is to use thin sliced bacon and kind of stretch it as you put it on. It will get much crispier that way

Here are some I made over the 4th of July:

[galaga]

Made these from memory last night. I forgot the onion and garlic, but remembered everything else. Old Bay seasoning works great! These are addicting belly-bombs!! Thanks for putting the recipe up

[ucla695]

Those look incredibly delicious!! And with home grown jalapenos to boot.

[pnoon]

Originally Posted by galaga

Made these from memory last night. I forgot the onion and garlic, but remembered everything else. Old Bay seasoning works great! These are addicting belly-bombs!! Thanks for putting the recipe up

That was some good $hit, Maynard.

[captain53]

I have made similar treats but this has some interesting new twists for sure and I plan to try it soon. Thanks for sharing!

[fxpose]

Try wrapping bacon around a small piece of chicken thigh topped with creme cheese, pineapple, and jalapeno. They're as good as ABT's.....or better...

[itsme_timd]

Originally Posted by fxpose

Try wrapping bacon around a small piece of chicken thigh topped with creme cheese, pineapple, and jalapeno. They're as good as ABT's.....or better...

That does sound mighty tasty!

[Scothew]

I made these yesterday with some buddies over to watch in support of my attempt. They turned out DAYUM GOOD!

I did a variation however. I didnt use chorizo, i used deer sausage from a deer my father in law killed about 2 miles from my house. Just thought that was cool

Also I didnt use any garlic, or onion powder, mainly because I forgot. I did however use in my creamcheese, venison, cheddar cheese mixture; lots of Tony Chatchere's creole seasoning, some of the BBQ dry rub (also used heavily on the bacon), and for more smokey/spicey kick, i threw in a decent amount of fresh ground chipotle powder.

Threw em on the pre-heated electric smoker with a nice chunk of hickory thrown on the coil. 2 hours later, this is the result. 10min after this shot, all but 4 were left

[skullnrose]

Guess I know what I'm cooking up tomorrow.

[itsme_timd]

Originally Posted by Scothew

I made these yesterday with some buddies over to watch in support of my attempt. They turned out DAYUM GOOD!

I did a variation however. I didnt use chorizo, i used deer sausage from a deer my father in law killed about 2 miles from my house. Just thought that was cool

Also I didnt use any garlic, or onion powder, mainly because I forgot. I did however use in my creamcheese, venison, cheddar cheese mixture; lots of Tony Chatchere's creole seasoning, some of the BBQ dry rub (also used heavily on the bacon), and for more smokey/spicey kick, i threw in a decent amount of fresh ground chipotle powder.

Threw em on the pre-heated electric smoker with a nice chunk of hickory thrown on the coil. 2 hours later, this is the result. 10min after this shot, all but 4 were left

Very nice, Scott! I've made these a couple more times over the last month with different variations - I think they taste better every time I make them!

[kelmac07]

Looks very tasty!!!

[Scothew]

Biggest note I learned about this. Make double everything than you did last time. Xcytez son was over and he ate all the left over sausage/cheese dip while the ABT's were on the smoker. I wondered why he kept sneaking off to the kitchen

man i want that..Tim..why dont you fly up here and cook some up for me..i got the light beer and black and milds

[Poe]

I had a chance to try the ones Scothew cooked and I can't wait to try to make these myself. They were excellent!

[itsme_timd]

Originally Posted by Red

man i want that..Tim..why dont you fly up here and cook some up for me..i got the light beer and black and milds

These are the best, Red. Scott is right about doubling up, the filling works great as a dip with veggies or a spread on crackers.

Come to ATL and I'll hook you up! You can leave the Black & Milds and MGD 64 at home...