ABT's (Atomic Buffalo Turds) or Jalapeño Poppers
ABT's, or Atomic Buffalo Turds, are a thing of barbecue legend. Sometimes they are called jalapeño poppers. They're a smoked, bacon-wrapped, cream cheese-stuffed jalapeño pepper, and they are mighty fine!They sound like a thing of torture, but you're taking out all the seeds, the hot bit of the jalapeño, and then stuffing it with cream cheese to soothe. To make it even better, you're then wrapping it in streaky bacon (the best type of bacon) and then smoking the whole thing for about 3 hours.You really have to try these and feed them to your barbecue guests. They're delicious even if a little warm at times (when you've not deseeded them properly). If you have the 'boys' coming over, then you should be treating them to some of these.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Take your Jalapeños and cut off the stalk end.
- Use your corer to remove the chilli core and the seeds. I tend to bang them on a chopping board after coring them to get the remaining seeds out.
- Use a small spoon to push cream cheese down into the chilli, you need them filled.
- Now wrap your chilli in a slice of streaky bacon (don't even think about using back bacon here).
- Use a couple of cocktail sticks to hold the bacon in place by pushing it through the bacon and the chilli (watch your fingers).
- Optional - dust your wrapped jalepenos in a sweet rub.
- Setup your EGG for a low and slow indirect cook by setting it to 110°C with the ConvEGGtor feet up with the stainless grid on top.
- Once your Egg temperature has stabilised with your ConvEGGtor in it, either place your jalapeños into a rack and place on the Egg or lie the jalapeños directly on the stainless grid.
- If you want to smoke them, add a small handful of wood chips to the coals (the part that is alight).
- Cook your ABTs for about 3 hours.
- Serve as an appetiser when they have cooled a little.
Video
Notes
Sadly the Big Green Egg chilli rack in the photos isn't on sale any more.
I don’t know how many times we have made these and introduced them to people. They are always a winner. Eevryone is always surprised they cook for so long, but it well worth it.
A friend substitutes the cream cheese for mozzarella; I prefer the cream cheese, though.