Atomic Buffalo Turds
Prep: 20 min | Cook: 2 hrs 30 min | Total: 2 hrs 50 mins | Servings:8..
| First of all, let me just say that I have no idea where the name for these things came from. I didn't name them, although I'd happily take the credit! While it's a definitely a horrible sounding name for a delightful foodstuff, it's also a playful and memorable one. Who could really forget that they went to a BBQ last weekend and had about 18 Atomic Buffalo Turds! Talk about water cooler talk!|
More often than not, possibly due to the PG-13 rating of its title, or perhaps the scatological nature of its designation, they are frequently listed by their initials: ABT's
Alternately, these could be called "Bacon Wrapped and Chorizo Stuffed Jalapeños", which is what they are. This may be what you'd call them when talking to your mother, but for me and my smoker buddies ... the name stays. Some people seem to call these Jalapeño Poppers, but ... to me ... these are a different animal. Poppers are stuffed with cream cheese, breaded and fried. On the other hand, an ABT is stuffed with meat, wrapped in bacon and is smoked. ABT's are a part of a BBQ scene. They live in a world of tailgate parties, backyard BBQ's and sunny days. They live in a land of exotic sounding wood names, large pieces of pork and deep bowls of colorful coleslaw.
An Atomic Buffalo Turd is actually not that spicy! Sure, they've got a little kick to 'em, but because part of the process involves scooping out the seeds and internal ribs, most of the capsaicin is removed, rending the chilies relatively feeble. If you'd like to make them hotter, feel free to throw some of the seeds into the chorizo, before stuffing. This'll give 'em a little boost!
Easy to make, with only a few simple ingredients, these little handheld snacks can (and probably should be!) the centerpiece of any outdoor gathering.
|16 each (106.64g) jalapeño peppers||32||.64||1.44||6.32||2.96||0||3.36|
|1 lb (454g) raw bulk chorizo||2056.6||171.76||108.48||9.04||0||0||9.04|
|8 ounces (227g) regular cream cheese (not low fat)||777||77.3||13.7||8.8||0||0||8.8|
|16 slices (400g) raw bacon, cut in half||1832||180||48||4||0||0||4|
|salt and fresh cracked pepper, to taste||0||0||0||0||0||0||0|
|Totals (of 8 Servings):||4697.6||429.7g||171.62g||28.16g||2.96g||0g||25.2g|
|Per Serving:||587.2||53.71g||21.45g||3.52g||0.37g||0g||3.15g *|
- Prepare your smoker. Pre-heat to between 215 F and 235 F (this can be done in an oven without smoke, and still tastes great, but ... loses that smoky quality). Depending on your approach to the smoking process, you can also soak some hickory, or other aromatic wood chips in some water at this point. Finally, put a drip pan filled with water on the rack beneath where the ABT's will go.
- Cut your peppers in half, lengthwise. With a small spoon or melon baller, scrape out the seeds and rib membranes from within each jalapeño half. Season the insides with a little salt and pepper.
- In a mixing bowl, combine the chorizo and cream cheese, with a little bit of salt and pepper. Combine until smooth.
- Stuff the jalapeño halves with the sausage mixture. I rolled little cigar shaped chorizo logs and pressed them into each half. This seemed to work well!
- Stretch each bacon slice to maximize its length. Wrap each jalapeño in a half slice of bacon. I usually start on the bottom and try and end on the bottom, as well. This way, the weight of the jalapeño sitting in both ends of the bacon slice will keep everything tidy. However, you may use toothpicks, if you feel the need.
- Place the ABTs on a rack in the smoker, above the drip pan. Alternately, place them on a baking tray in the oven at about 225 F. Smoke or bake for about 2 ½ hours, until the bacon is dark, cooked and crispy.
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