Gather up some ingredients - can be anything you want, but typically a pre-cooked meat, cream cheese, bacon, and jalapenos are the primary ingredients. For the four I'm making today, I went with the following:
4 Jalapenos
1.8 oz. Cream Cheese
1 oz. Cheddar Cheese
.8 oz. Smoked Pulled Pork (The Renowned Mr. Brown)
4 slices of bacon
1 Tablespoon of Ribit Rib Rub
3 Maple Bisquettes
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/ABTs/Ingredients.jpg)
Preheat the Bradley to 320°F and get your maple bisquettes loaded.
Start by putting the cheese and pre-cooked meat into a food processor.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/ABTs/Stuffing1.jpg)
Mix the ingredients up to a good spread type consistency.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/ABTs/Stuffing2.jpg)
Pull the meat/cheese mixture out and sprinkle on the rub of your choice. Mix it in well.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/ABTs/Stuffingrubbed.jpg)
Rinse off the jalapeno then cut off the top.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/ABTs/Jalapenocut.jpg)
Core out the center of the jalapeno. I don't own the fancy tool, but a potato peeler works great.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/ABTs/JalapenoCoreStart.jpg)
A nice stuffing hole.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/ABTs/JalapenoCored.jpg)
Stuff the jalapeno with the meat/cheese/rub mixture.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/ABTs/Jalapenostuffed.jpg)
Wrap the stuffed jalapeno in bacon and keep in place with a toothpick.
I don't own the fancy rack either, so I used my standard Bradley rack to stand up the jalapenos. Go ahead and place them in the preheated oven and smoke for 1 hour at 320°F, and cook for another hour at 320°F.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/ABTs/JalapenosinBradley.jpg)
When your done, don't forget to pull out the toothpicks before you eat them.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/ABTs/smokedABTplate.jpg)
Another item you might not want to forget is a fire extinguisher.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/ABTs/Fireextinguisher.jpg)
Here's the money!
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/ABTs/ABTmoney.jpg)
My domestic macro fire extinguisher of choice is PBR. Those ABTs look tasty. Personally, I like a lot of heat so I'd probably throw the ribs from the pepper in the processor as well so all that beautiful capsaicin doesn't go to waste. Nice work!
Nice write-up! You mean 220°, or does it really get that hot out in AZ? ;D
I live right up the road from Bud HQ, but I'm a Miller guy myself..
Thanks guys. I actually set it at 320, I'm sure it never got there, but just set it there to keep the heat on. I didn't put the maverick in to verify what temp it finally made it to, but it was warm enough after an hour of preheat to cook the bacon.
I'm glad to see someone finally found a good use for Budweiser; you certainly can't drink it.
Quote from: squirtthecat on July 22, 2010, 03:36:11 PM
I live right up the road from Bud HQ, but I'm a Miller guy myself..
When it's time to relax ...
Nice post Kev.
Don't listen to KH. Turtles don't drink beer ;D
Quote from: Ka Honu on July 22, 2010, 04:01:23 PM
I'm glad to see someone finally found a good use for Budweiser; you certainly can't drink it.
LOL!!! :D
Nice job on the post Kevin.
is there an ABT tutorial on the recipe site? if not, this should be posted!
out of all the things i turn out on the Bradley, everyone always wants to know how to make an ABT
good stuff Kevin
Why make only 4? Go through that trouble load the smoker up!!
(http://i762.photobucket.com/albums/xx270/dtaggie/4th/b38bcb8e.jpg)
Quote from: monty on July 22, 2010, 06:26:05 PM
is there an ABT tutorial on the recipe site? if not, this should be posted!
out of all the things i turn out on the Bradley, everyone always wants to know how to make an ABT
good stuff Kevin
Nice pictorial. A pictorial can be added to the recipe site.
The original recipe is posted Here (http://www.susanminor.org/forums/showthread.php?25-Atomic-Buffalo-Turd):
Just a reminder. If you see a recipe, article or instructions that is posted on this site that you feel should be on the recipe site it is best to PM me. I attempt to read all new threads, but I don't continue to follow all threads; so I don't read every new post.
Quote from: DTAggie on July 22, 2010, 10:42:00 PM
Why make only 4? Go through that trouble load the smoker up!!
I'm eating for one ;D, also have stomach issue that prevent me from going too far with this.
Quote from: Habanero Smoker on July 23, 2010, 01:54:57 AM
Quote from: monty on July 22, 2010, 06:26:05 PM
is there an ABT tutorial on the recipe site? if not, this should be posted!
out of all the things i turn out on the Bradley, everyone always wants to know how to make an ABT
good stuff Kevin
Nice pictorial. A pictorial can be added to the recipe site.
The original recipe is posted Here (http://www.susanminor.org/forums/showthread.php?25-Atomic-Buffalo-Turd):
Just a reminder. If you see a recipe, article or instructions that is posted on this site that you feel should be on the recipe site it is best to PM me. I attempt to read all new threads, but I don't continue to follow all threads; so I don't read every new post.
Habs: If you want to post the up on the site, that's ok with me. I think it's a little different then the one Raye has though, I'm pretty sure he cuts his lengthwise.
Kevin, I do my Jals like yours; cut the top off and core them. I put the cheese mix into a cheap plastic bag, force it to the corner and then cut the tip of corner off so it can be used as a piping bag.
I also throw my peppers into boiling water with salt and sugar for one minute, then drain and run cold water on them. It makes them a bit more tender and I believe it takes a little heat out but can't prove it.
I did hot banana peppers last weekend. Those I have to cut in half length-wise because they run from curved to downright crooked.
Kev, don't be fooled by all the Miller Lite in my fridge..
I'll drink a Bud with ya!
I haven't read the recipe in a while, and just reviewed it. You are right, his calls for splitting and stuffing. I used to core the peppers prior to stuffing, but now I cut mine fully in half, and stuff half peppers to smoke/cook.
Quote from: hal4uk on July 23, 2010, 11:13:59 AM
Kev, don't be fooled by all the Miller Lite in my fridge..
I'll drink a Bud with ya!
Hal, have you no pride? I can understand being a beer slut (having been called one myself on occasion) but at least be a discriminating one!
Quote from: hal4uk on July 23, 2010, 11:13:59 AM
Kev, don't be fooled by all the Miller Lite in my fridge..
I'll drink a Bud with ya!
Come on down, I'll buy the beer.
Quote from: Ka Honu on July 23, 2010, 03:58:02 PM
Hal, have you no pride? I can understand being a beer slut (having been called one myself on occasion) but at least be a discriminating one!
Nawwww... I'm a dog. I'm ashamed. I'm truly a beer dog.
But, I'm a BOURBON CAT. 8)
However... I do know a beer slut! (
Why do you think I keep ML in the fridge?)
I made my first attempt at ABT's recently. I split the peppers, mixed cream cheese, cheddar and a little Jan's rub, piped into the split peppers, laid a cocktail frank in and wrapped with bacon. Put in the Bradley for about 1.5 hours of hickory at 250 degrees.
I planned to take them with us to the beach, so I was planning to finish them under the broiler in the oven. But I was disappointed in the outcome - the bacon was brown on the outside, but a little rubbery.
Any advice how to get the bacon crisper? Should I run in the Bradley at a higher temp? Cook the peppers a little before getting started so they don't release as much moisture?
Appreciate the advice.
RITC
Higher temps will help, but I wouldn't expect them to get really crunchy. The only way I've been able to do that is pan frying then soaking up the grease on some paper towels.
Maybe a quick trip under the broiler when they're almost done?
It works for Mooink balls.
Quote from: FLBentRider on August 13, 2010, 08:51:17 AM
Maybe a quick trip under the broiler when they're almost done?
It works for Mooink balls.
That's a good idea, that might work. Just have to make sure the cheese doesn't boil out.
Creme Brulee torch?
(http://lh3.googleusercontent.com/qXks5wmP4OwijzyuCXCCqiNPs04I_5Rb-eIKO0nYYqkPuNc3_HKYNJFbU5-GB3-8Ow_qBhKxHQ9qHu46nvvTvpo5RsCPHcdW-kRyxngnflCMf4VnxgSCoOuNXmzYSSRFuVrmM08UEw62u_zLOLoc9ji25XeyVavCM3UX_sPi5d0bqpyibO8MKkZa)
Quote from: squirtthecat on August 13, 2010, 09:13:09 AM
Creme Brulee torch?
(http://lh3.googleusercontent.com/qXks5wmP4OwijzyuCXCCqiNPs04I_5Rb-eIKO0nYYqkPuNc3_HKYNJFbU5-GB3-8Ow_qBhKxHQ9qHu46nvvTvpo5RsCPHcdW-kRyxngnflCMf4VnxgSCoOuNXmzYSSRFuVrmM08UEw62u_zLOLoc9ji25XeyVavCM3UX_sPi5d0bqpyibO8MKkZa)
There ya go, hadn't even crossed my mind to use a flame thrower.
RITC,
I think you were definitely on the right track when you said you had intended to finish them up under the broiler. Just a couple of minutes is all that would be necessary.
if the bacon is too crunchy/crispy, won't it fall off the pepper and be a pain to eat unless you're doing it in one bite? I'm making these today so I guess I'll find out...
Gentleman it is basically a personal choice. Some like hard burnt crispy bacon and some like soft chewy bacon. I myself am somewhere in between. I usually go three hours at 225º and roll smoke the whole time. The outside of the bacon gets crispy and the inside stays chewy so I get the best of both worlds. Like this
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8000485.jpg)
Thats what I'm talkin about.......Looks good Chris
Pics prove the smoke ;D
Heck yeah Chris, those look incredible!
Look Mom No Toothpicks!!