Jump to content

Recommended Posts

I like to leave some of the flesh inside the peppers when I clean them, since that's where the heat lives. I schmear in the cream cheese, then lay a couple of Frito Chips on top of the cream cheese, place some shredded sharp cheddar on top, and finally wrap with a 1/2 slice of thick cut bacon secured with a toothpick - and then low/slow cook with mesquite chunks in with the charcoal:

 

 

9470126712_2cd9ddf2e9.jpg
ATBs by ski_freak1, on Flickr
Link to post
Share on other sites
  • Replies 51
  • Created
  • Last Reply

Top Posters In This Topic

Top Posters In This Topic

Popular Posts

Pimiento Cheese Recipe:   1 8-oz block of sharp cheddar cheese, grated 8 oz (approximately) mayonnaise 1 small jar of diced pimientos, drained 1/4 tsp chipotle pepper powder 1/4 tsp onion powder 1/4 t

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

Always love these! Got a little crazy once and went tropical. Filled them with guacamole, one shrimp and a slice of mango. Finished off with bacon of course. They were quite a hit!

Posted Images

 

i might give these a try for the first time this weekend.  Do yall add wood chunks/chips when doing ABTs?

 

I always add about one chunk of wood for smoke on these...

 

 

thanks, I made these this weekend.  Cooked them indirect at 250-315 for hour 15 mintues.  Suprisingly they had next to little smoke taste despite me putting in a small hickory with 2 apple chunks... i also didnt detect much smoke after shut the vents to bring down the temps before I put them on so maybe that snuffed out the smoke.

They were still delicious.  Next time I will pre-cook the sausage on the grill to get them more done and crispy.

Link to post
Share on other sites

 

 

i might give these a try for the first time this weekend.  Do yall add wood chunks/chips when doing ABTs?

 

I always add about one chunk of wood for smoke on these...

 

 

thanks, I made these this weekend.  Cooked them indirect at 250-315 for hour 15 mintues.  Suprisingly they had next to little smoke taste despite me putting in a small hickory with 2 apple chunks... i also didnt detect much smoke after shut the vents to bring down the temps before I put them on so maybe that snuffed out the smoke.

They were still delicious.  Next time I will pre-cook the sausage on the grill to get them more done and crispy.

 

 

Did round 2 of these last night.  I pre cooked my sausage links a few days back.  This made a world of difference.  The sausage was cooked through more with a more smoky taste and crispy crust.  I also used some mini sweet pepers instead of jalapinos which I thought was a nice touch. 

Since it was a work night I fast tracked them through the grill at 370 and overcooked them a bit but I they were still great.

Link to post
Share on other sites
  • 2 weeks later...

Not a big fan of overly spicy things like this, but my first try is on the heat right now. I used mini pepperonis instead of cocktail sausage, and mixed some Tony Chachere's into the cheese. One mistake noted, I was so focussed on preparation, I let the heat climb a bit high. They went on at 315 degrees. Checking on them every five to ten minutes. Oh, and by the way, mine don't look anywhere near as photogenic as yours!

These are going to work for our end-of-summer grilled chicken sandwich / potluck tomorrow. Company is grilling up some nice chicken breasts on fresh Portuguese rolls. We are all bringing salads or deserts. I thought this might make people work a little faster in the afternoon...

Link to post
Share on other sites

One mistake noted, I was so focussed on preparation, I let the heat climb a bit high. They went on at 315 degrees. Checking on them every five to ten minutes. Oh, and by the way, mine don't look anywhere near as photogenic as yours!

No mistake. Since I wrap in bacon I cook mine at 375* in order to properly crisp the bacon. I take my first look at 30 mins. They might need a few more mins after that.

The only mistake I see you making is checking them every 5-10 mins.. You are wrecking your heat/temp every time you open the dome.

Link to post
Share on other sites

True enough, if you lookin you're not cookin.   Made 3 dozen of these for a meeting tonight. only mistake, and I make it every time, is only made 3 dozen.  Agree with statement- no matter how many I make, i never make enough.  Made sure wife and I got ours before setting out for the attendees.  

Link to post
Share on other sites

For those that like it spicy and for those that like it mild you can actually vary the heat by your preparation.

 

When you're cleaning the peppers you remove the tops and slice them in half to make little boats, for subsequent filling and wrapping. Then you clean out the seeds under cold running water in the sink. When you're cleaning out the seeds with your butter knife or spoon you can completely scrape out the fleshy ribs inside the peppers which will make them come out very mild, or you can leave the ribs mostly there and intact which will make them come out spicy. The heat lives inside those fleshy ribs!

 

If you decide to make a mixed batch it will be pretty hard to know later on which ones are which, unless you use red toothpicks for the spicy ones, and plain uncolored toothpicks for the mild ones. Don't use green or blue colored toothpicks though, because the dye bleeds into the cream cheese and makes it look a little unappealing to those that take bites and don't just pop the whole thing in their mouth.

 

Hope this tip helps!

Link to post
Share on other sites

Well, I ended up with 30 of these on Wednesday night, and 27 made it into the Tupperware to take for Thursday's Pot-luck at work. They were gone in about two minutes with several people complaining that they didn't get one, myself included. The three that were eaten off the counter were gobbled down by my daughter. So- I still haven't tasted these...

Link to post
Share on other sites

Always love these! Got a little crazy once and went tropical. Filled them with guacamole, one shrimp and a slice of mango. Finished off with bacon of course. They were quite a hit!

That sounds really good. Are the peppers crazy hot?

That batch wasn't. My next batch of "regular" abt's was....Also some poppers I made that still had the seeds were EXTREMELY hot....

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

  • Similar Content

    • By Marbque
      Been vacant for awhile had to make some poppers today. Used some Cattlemens tri-tip rub in the cream cheese...
       
       


    • By DerHusker
      So I entered a pie contest and wanted to share my entry over here.
       
      Here are most of the ingredients.

       
      Made up some graham cracker crust. After smearing my CI pie pan with some butter flavored Crisco I press in the crust.


      Made up a bacon weave and placed it on the kamado.


       
      Because I couldn’t flip the weave I placed my bacon press on the burner for 10 minutes. After it’s smoking hot I placed it on top of the weave.


       
      While that cooks I prep my jalapeños.

       
      On the grill they go for 15 minutes along with the pie crust for 7 minutes at 350.

       
      After the weave is cooked I place it in the bottom of the pie crust.


       
      Then the smoked jalapeño rings and the cream cheese pie filling.

       
      Now the pie goes into the kamado for 40 minutes at 350.

       
      Here is the result.

       
      After letting it cool to room temp and then in the fridge I spread on the Raspberry Jalapeño topping.


       
      And decorate.

       
      Plated shots.



       
      And this was my entry photo.

       
       
    • By Dub
      Well.........Teenage T-Rex cooked grilled cheese sammiches for his girlfriend the other day.
       
      Figured that I'd increase his capabilities by introducing a George Foreman grill.
       
      He was game.
       
      We took it on it's maiden voyage today for lunch.
       
      Figured I'd make a batch of my smash burgers and run it through it's paces.
       
      He was in the midst of each step.
       
       
      Small countertop...I manned the cutting board......he manned the grill.
       
       

       
       
       
      Usual suspects gathered....
       
       

       

       
       

       
       

       
       
      He devoured the first thing to come off this grill.....to slices of bacon.
       
       

       
       
       
      More followed......
       
       
       

       
       
       
       
      Ankle-biters emerged as soon as bacon started being cooked......
       
       
       
       

       
       
       
       
       
       
      The smash burgers were too large for the Foreman.......made a mess of them.
       
       

       
       

       
       
       
      The thing cooks onions and bacon like a champ, though !!!!!!!!
       
       

    • By Smokehowze
      A Fermented Roasted Jalapeno Based Salsa and Hot Sauce 
      Here is a post to give you some ideas.  There is no recipe as such.  It all about mix and match to meet what tastes good to you.
       
      Had a couple pounds of jalapeno peppers that were moving past their prime back in July.  So we decided to make a salsa which then got taken to another level as a fermented salsa and subsequent also as a hot sauce.
      Jalapenos (with seeds), red tomatoes, and white onions were all fire roasted on the Kamado and subsequently peeled/prepped and put in the Breville food processor along with some fresh garlic.
      It was all processed with some salt, some fresh black pepper, a bit of water and a a touch of vinegar and a pinch of sugar into a nice fine grained salsa.   Because of the seeds, the salsa mash had a serious wallop.  The yield was about 3/4 a gallon.  It tastes really nice.  Tortilla chips here we come!



      I decided to ferment 1/2 a gallon of the salsa to let the ferment mellow the flavor/heat and to up the acidity.   
      For information on fermenting, just search the web as there is some good guidance out there.  Basically it involves the right percent salt brine covering the vegetables and keeping the air and related bacteria off the ferment until the good bacteria create the right level of preserving lactic acid.  For fermenting a mash like this since it is not submerged one keeps an eye on the top surface and just stirs under the top  level the first few days and keeps the air off the product with an airlock lid to avoid the wrong bacteria from getting established.  Again – go to the web or relevant research.
      I added some additional salt and ferment starter culture to the “salsa”  to set the correct ferment profile and jump start the process.  It’s like cheating with the seeding of lactic acid producing bacteria.  But in a good way.  Ferment starter can be a commercial culture or even the drained whey off an active culture yogurt. Even the vegetables themselves have natural bacteria that can be utilized.  Also any water should be non-chlorinated -  like a good bottled water.
      Let the ferment run for about 2- 3 weeks (depending on environmental conditions) on the counter but out of direct sunlight  (dark space around 70 degrees is ideal)  in an air lock equipped jar, tasting as needed every week and every couple days after the first couple weeks.  When it has progressed to the desired acidity level based on you tastes it should be thereafter refrigerated.  
      In another few weeks the overall flavor matures even more.    At that point, the flavor and acidity was getting where it should be as a young salsa/sauce but it was still way too pepper hot for some in the family because of the seed element. It will continue to improve over time.
      Now onto the hot sauce step… Pulled out the Oxo food mill and ran a cup or so of the salsa mash thru the mill on the finest mesh screen to get rid of the seeds.   Bingo!...The result is right on target.  Great flavor, just the right heat, excellent texture and body just as a hot sauce should be.  The flavor because of the tomato and onion plus the roasting step builds a more complex taste profile than just a peppers and vinegar product.  



      For conveniently serving the hot sauce, I took an old empty Peychaud bitters bottle out of my jar/bottle stash and filled it.  I like these reclaimed bottles for uses such as this.  I drilled the plastic insert spigot hole a bit larger to match the hot sauce viscosity for getting the right amount of sauce splat in a shake.  Perfect. 
      As the remaining mash in the fridge further ages it will of itself further mellow in flavor and become even better for future bottling.  I have a prior hot pepper sauce that is over 7 years or more aging in the fridge and it is like perfection. Too bad there is not a lot left!
      Hope this give you some ideas.  I really wish you could taste this!
      PS…If you choose not to do a fermented approach for the acidity, then use vinegar and water to set the acidity and viscosity in your hot sauce.  Do a small batch or two from the mash and experiment.  Keep the salsa/mash in a sealed jar in the fridge and make new hot sauce as needed.  It just gets better over time.
      This is what science lab in high school should have been teaching us!  
       
    • By DerHusker
      Atomic Shrimp = Bacon Wrapped Shrimp stuffed with Smoked Cheddar Cheese and Jalapeño.
       
      This weekend I also made these again.
       
      I took some U13 shrimp and split them as much as possible and then filled the cavity with sharp cheddar cheese, then a slice of jalapeno and then wrapped them in bacon.

      I place them on the preheated (to 300) kamado for 5 to 6 minutes per side.

       

       

      Let them cool for just a few minutes and then plated them up with some cilantro garnish.

       

      These are sooo tasty.
       
      Thanks for looking.
×
×
  • Create New...