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Found 4 results

  1. This is a fantastic snack for game day or any other occasion where you need some finger food with a little extra KICK! The Atomic Buffalo Turd as interpreted by ME! Start out with a batch of nice sized jalapeno peppers and slice the tops off as shown. Slice each pepper lengthwise as shown. Remove the spines and rinse the peppers out. Fill each pepper half with cream cheese. If you want extra kick you can mix in cayenne pepper with the cream cheese or you can add anything else you may want to the cream cheese to change up the flavor. Place one little smokey smoked sausage on eac
  2. Today was "get all the leftovers out of the fridge" day. I had some jalapenos left over from fajitas and salsa, some salsa left, some cheese, 2 ears of corn, and a few other pieces and bits. So here's what I came up with: Split the last of the jalapenos, seeded them, and stuffed them with cream cheese and jelly: This is one of my favorite appetizer ingredients ... spoon some of this over a log of goat cheese and serve with crackers. I was curious to see how it would taste in an ABT Ready for the grill: 45 mins later at around 325°: Threw on the burgers while tho
  3. Okay so I read over a few posts here from you guys about your Akorn low-n-slow methods, and paired it up with some Meathead Memphis Dust Rub and applied it all to some pork baby back ribs, and jalapeño poppers (ABTs as I have learned today). My method thus far: Decent Pile of Cowboy Lump Charcoal - Various sizes. 2 Starter cubes placed on top spread apart. Laid a piece or two of charcoal over top. Let it burn with lid open for 15 minutes. Placed 17inch grate inside, with foil wrapped pizza stone in the middle. Placed main grate back on top. Closed it up and set damp
  4. We had us a beautiful mild weekend here in Alabama so my Akorn stayed busy. Never had ABTs before but I kept seeing them on this forum so I figured I’d give them a try. My life will never be the same! Even my wife who’s not a huge pepper fan was in love with them. We fixed them Friday night, Saturday night and Sunday night. The first time I cooked them, I tried 30 minutes at 300 and they came out perfect. Tried them on the half shell and cored and stuffed. Both were delicious. The half shell method was less work. Also cooked a “few” chicken legs Friday night. A little EVOO, garlic
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