Net Cooking Talk




Go Back   Net Cooking Talk > Cooking Talk Forums > Appetizers & Hors D'oeuvres Forum

Reply
 
Thread Tools Display Modes
  #1  
Old 02-26-2017, 08:12 AM
Dogboa's Avatar
Dogboa Dogboa is offline
Short Order Cook
 
Join Date: Feb 2017
Location: Southeast Florida
Posts: 150
Thanks: 60
Thanked 86 Times in 62 Posts
Dogboa is on a distinguished road
Default ABTs

Many folks make ABTs by cutting the jalapenos in half length-wise. I cut the tops off and scoop them out. These were stuffed with pre-cooked, homemade Mexican Chorizo and Oaxaca cheese. Totally bacon wrapped and done in the smoker. Medtran doesn't eat them, so I just make a few for myself.

Reply With Quote
The Following User Says Thank You to Dogboa For This Useful Post:
Doc  (02-27-2017)
  #2  
Old 02-26-2017, 11:03 AM
QSis's Avatar
QSis QSis is offline
Grill Master

 
Join Date: Jan 2009
Location: Boston area
Posts: 11,805
Thanks: 127
Thanked 1,575 Times in 1,190 Posts
QSis will become famous soon enough
Default Re: ABTs

Looking good, Dog!

I'm of the cut-them-in-half persuasion.

Lee
Reply With Quote
  #3  
Old 02-27-2017, 01:18 PM
Doc's Avatar
Doc Doc is offline
Chief Bottle Washer / Admin

 
Join Date: Feb 2008
Location: SE Ohio
Posts: 9,058
Thanks: 1,323
Thanked 485 Times in 354 Posts
Doc is on a distinguished road
Default Re: ABTs

Mmmm I love those. My wife doesn't care for them either so I don't get them often enough. Once a year maybe when SIL comes in. He loves them. Or he'll make the when we visit.
__________________
Scott me up Beamy.

Other Fun Forums:
Forums Forums .com +++ Net Tractor Talk Forums +++ Net Boat Talk Forums +++ Net Music Talk Forums +++
Reply With Quote
  #4  
Old 03-03-2017, 10:19 AM
Luckytrim's Avatar
Luckytrim Luckytrim is offline
Grill Master
 
Join Date: Jan 2009
Location: Roots are in W. Va.- Heart is in Mich.- These Bones are Just north of Philly, on the Delaware
Posts: 9,437
Thanks: 967
Thanked 1,524 Times in 949 Posts
Luckytrim is on a distinguished road
Default Re: ABTs

I'm with Qsis on the procedure ....





__________________
Be Yourself !
Everyone else is taken.

Last edited by Luckytrim; 03-03-2017 at 10:41 AM.
Reply With Quote
The Following 2 Users Say Thank You to Luckytrim For This Useful Post:
Dogboa (03-03-2017), Sass Muffin (03-03-2017)
  #5  
Old 03-03-2017, 10:33 AM
Adillo303's Avatar
Adillo303 Adillo303 is offline
*****

 
Join Date: Jan 2009
Posts: 7,383
Thanks: 99
Thanked 381 Times in 271 Posts
Adillo303 is on a distinguished road
Default Re: ABTs

I don't recall if I posted this before. I love these things.

The Basics of ABT’s

ABT’s or Atomic Buffalo Turds as they are also known are considered BBQ Crack in the barbecuing world. They have received this dubious title because they are addicting. If you put a tray of these out at your next party, don’t think that there will be any left when you return because your guest will eat these as fast as they are made.

ABT’s are easy to make and very tough to put down. Now personally, I am not a big jalapeno fan. However, when you de-vein and smoke a jalapeno, most of the heat normally associated with the pepper is gone. What is left is a very rich flavor in a small little package. Every bite in an ABT is a symphony of flavors in your mouth. You start with the smoked bacon flavor; move to the jalapeno, then to the cream cheese / onion and finish up with a cheddar flavored smoked sausage.

Here is a list of ingredients to make approximately 20 ABT

Here is a list of ingredients to make approximately 20 ABT’s.

20 Fresh Jalapenos (Pick the straighter ones when you choose)
20 Cheddar Lit’l Smokies (1 package contains approximately 36 sausages)
1 Pkg. Cream Cheese (8 oz.)
2 Lbs. Bacon or 1 strip per ABT
1/8 Med. Mexican Sweet Onion (Diced)
1 Tblspn. Turbinado Sugar

Start by putting on cellophane or latex gloves. The juices from the jalapenos are very potent and will still be in your skin days after you handle them without gloves.

Using a sharp knife, remove the stem end of the jalapeno.


Posted: Mon Jan 29 Post subject: The Basics of ABT’s


I know that these have been done and redone in the forum but I thought I would write down a detailed account of how to make these. Also, I was playing around with my new Hi Res camera.

Keep in mind that different people put different things in their personal verisons of ABT's


The Basics of ABT’s

ABT’s or Atomic Buffalo Turds as they are also known are considered BBQ Crack in the barbecuing world. They have received this dubious title because they are addicting. If you put a tray of these out at your next party, don’t think that there will be any left when you return because your guest will eat these as fast as they are made.

ABT’s are easy to make and very tough to put down. Now personally, I am not a big jalapeno fan. However, when you de-vein and smoke a jalapeno, most of the heat normally associated with the pepper is gone. What is left is a very rich flavor in a small little package. Every bite in an ABT is a symphony of flavors in your mouth. You start with the smoked bacon flavor; move to the jalapeno, then to the cream cheese / onion and finish up with a cheddar flavored smoked sausage.

Here is a list of ingredients to make approximately 20 ABT’s.

20 Fresh Jalapenos (Pick the straighter ones when you choose)
20 Cheddar Lit’l Smokies (1 package contains approximately 36 sausages)
1 Pkg. Cream Cheese (8 oz.)
2 Lbs. Bacon or 1 strip per ABT
1/8 Med. Mexican Sweet Onion (Diced)
1 Tblspn. Turbinado Sugar





Start by putting on cellophane or latex gloves. The juices from the jalapenos are very potent and will still be in your skin days after you handle them without gloves.

Using a sharp knife, remove the stem end of the jalapeno.


You will notice that the inside of the pepper not only has seeds, but also a membrane (called the vein) that acts as internal support for the pepper.

Inside this batch I am going to add 1 tablespoon of turbinado sugar and 1/8 of a finely diced, medium size, Mexican Sweet onion to take a bit of the bite off the pepper and add another layer of flavor.

Next, place one smokie in each pair of peppers. *** some people like to just do of a smokie with a slice of bacon, the choice is yours

With the smokies inserted in the ABT’s, sandwich the smokie in between both sides of the pepper and wrap tightly with to 1 full piece of bacon.

After the ABT has been wrapped, place 2 toothpicks through the ABT. Make sure you hit both the pepper and smokie to secure the bacon on the ABT.


Place the ABT’s on a preheated smoker at 250 degrees and cook for approximately 2 hours until done.
__________________
I hope I can be as good a person as my dog thinks I am.

My mother always told me - "You can catch more flies with sugar than you can with vinegar."
Reply With Quote
The Following 2 Users Say Thank You to Adillo303 For This Useful Post:
Dogboa (03-03-2017), Johnny West (03-03-2017)
Reply

Tags
abt's

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Atomic Buffalo Turds-ABTs chowhound BBQ'ing / Smoking / Grilling Forums 20 09-05-2016 05:23 PM
Ribs, fatty and ABTs. Sunday's BBQ chowhound BBQ'ing / Smoking / Grilling Forums 15 02-09-2009 02:04 PM




All times are GMT -4. The time now is 02:31 AM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Copyright NetCookingTalk.com
Inactive Reminders By Icora Web Design