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I don't cut the stem side off, I just slice them in half and remove the membrane and seeds.Don't you loose some of the filling running out of the backside? If you prep them the night before cooking you don't need the tooth picks the bacon kinds of binds together

I concur. And I buy the cheap thin bacon because it acts more like a tenser band-aid when you wrap them.

I don't just wrap the middle, I wrap the whole thing so none of the cheese is showing.

I like the idea of maybe adding some little chunks of red onion and maybe little chunks of garlic.

I once battered them in Panko and deep fried them. They were alright, but not as good as I thought they would be.

Oh and smoking them on the kamado is the best. That way when the bacon renders out they are not laying in the grease. I've had to do them in the oven before when their wasn't a BBQ available. Although still a hit, not as good as on a smoker.

Love these things and always a hit at any party! 

Oh also I use mini farmers sausage. Love those things by themselves, so I knew I would love them in my ABT's.

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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!

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I usually prefer to make my turds with a chunk of Italian salami instead of the lil' smokie.  And if I have the time and ingredients I will use a mix of shredded sharp cheddar and cream cheese (50/50).  Also, I always put BBQ rub on them before cooking and I usually cook them until they are quite dark (and "turd-like") in appearance, so cutting off the end of the pepper does not work for me; the cheese would drip out.

 

My girlfriend does not eat beef or pork so I will stuff hers with some type of cooked turkey or chicken, and wrap in turkey bacon.  The turkey bacon works great on turds and tastes almost as good as pork bacon.

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  • 3 weeks later...

This post really shows the creativity of us, the kamado crew.  The variations of ABTs that we make are a true reflection of our personalities.  I have made them several different ways but always seem to come back to the original recipe for party use.  I think my personal favorite is when I mix diced chicken breast that was tossed in wing sauce into the cream cheese than finish with the bacon wrap.  Yummy !!!  Thanks for all the creative thoughts that we cook up as we travel down the Kamado Highway of cooking.

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  • 4 months later...

Okay question. Personally I can't stand bacon that isn't totally crispy. Nothing better than crispy bacon. Not much worse than rubbery bacon. How can I make sure the bacon comes out crispy on these? Just buy very thin sliced bacon? Lay a few slices on the grill while I'm prepping the peppers so it's still malleable but it gets a head start on the peppers? Or does it just come out crispy all the time? I can't imagine that it does since it's wrapped around cool peppers and cream cheese.

 

Or do some of you just make them sans bacon?

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I buy the thinnest bacon I can and cut each strip in half.  Then I stretch the bacon on an angle wrapping it around the ABT.  The bacon will stay in place without a toothpick and cook to a crisp exterior.  I also mix my cheese 50/50 cream and cheddar.  It seems to hold up better under the heat.

Another thing I do sometimes is I take a small piece of brisket flat left over, chip it in the food processor and blend it with the cheese mixture rather than use a mini wiener.  It adds a nice flavour.  Chipotle powder is awesome in the mixture too but can be too hot for some.

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  • 8 months later...

My ABT method:

Cut, deseed, despine peppers

Fill with cream cheese mixed with grated Cheddar, crumbled bacon, and BBQ rub of choice

Place one Hillshire Farms Lil Cheddar Smokie sausage in each. The Cheddar smokies are the bomb.

Wrap with bacon.

Sprinkle with a light dusting of BBQ rub

Cook at 250 for 2 hours.

These are also good with pulled pork instead of sausages.

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  • 1 year later...

Has anyone tried using Pimento Cheese as the stuffing? I bet that would be awesome. Hard to find about these parts, but perhaps I can made some myself with one of the online recipes.

 

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 tsp garlic powder
 
Add mayonnaise to grated cheese until you have a consistency you like.  Add the rest of the ingredients and mix well.  Refrigerate and use as needed.
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I've traveled pretty extensively for work, so I am familiar with some of the great things that are pretty unique to the food culture in the Southeast. But trying to find Pimento cheese around here is like trying to find ice cubes in the Sahara. Let alone, most people around here have no idea what the heck it even is.

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