TracerZX2 Atomic Buffalo Turds (ABT's)

[TracerZX2]

Those who have seen me know I love to eat, but I love cooking. I cook everything from Atomic Buffalo Turds (ABT's) to Zuchinni Squash and will share as I go for any interested. I understand that there will be a lot of things that I cook that will not interest a lot of people, some things that sound weird as hell but the chemistry of cooking makes awesome.

I love the smell of a wood fired grill or smoker so a large part of what I show will have to do with that. A little taste of whats to come in pics below

http://i1125.photobucket.com/albums/l599/Tracerzx2/IMG_0121.jpg
Brisket, smoked 11 hours

http://i1125.photobucket.com/albums/l599/Tracerzx2/IMG_0876.jpg
Atomic Buffalo Turds in three variations

http://i1125.photobucket.com/albums/l599/Tracerzx2/IMG_0878-1.jpg
Smoked Chicked Breast and Legs and More ABT's

http://i1125.photobucket.com/albums/l599/Tracerzx2/IMG_0877.jpg
Smoked Sausages

[ZX2guy19]

Interested in the atomic buffalo turds...details please lol

[Alwayssideways]

the look like stuffed peppers

[TracerZX2]

Atomic Buffalo Turds or ABT's
These are very simply a stuffed Jalepeno or Scotch Bonnet(habenero) or Pablano, or....you get the point.

http://i1125.photobucket.com/albums/l599/Tracerzx2/IMG_0876.jpg

we use a couple of different stuffings, so I will detail both

Ingredients
Peppers - again your choice we usually do several different kinds so people can choose their heat
Bacon - cut strips in half if wanting to save a few calories.
note, wrights ends and pieces bacon is fantastic for this, not quite as pretty but taste out of this world good
Stuffing - will give two different stuffings below, feel free to double or triple recipes as needed
Dry Rub - use your favorite or I will give recipe in another post
Round Toothpicks- you can use others but the round have worked best for us

Cream Cheese Stuffing
1lb cream cheese - softened at room temp
1 tsp garlic powder or minced garlic
2 tsp parsely
2 TBS fine minced fresh onion
3 TBS Dry Rub
1/4 lb italian cheese shreds (optional)

Directions are simple, put it in a bowl and mix it.

Ground Beef Stuffing
1 lb 70 or 80 percent ground beef or ground chuck
2 tsp worcestershire sauce
2 tsp minced garlic
3 TBS minced onion
4 TBS dry rub
1 egg
1/2 c shredded chedder cheese
as above, put in bowl and mix it

Directions:

Clean and core your peppers remembering to get all the seeds and the white stuff that holds the seed out. cut off the top and "gut" your peppers, you want them intact for stuffing them. For those wanting ridiculously hot, use scotch bonnets and mix some of the seeds into the stuffing mix.

Blanching the peppers - This step can be skipped, but my family prefers this way and they are much easier to stuff. Put a pot on to boil, you need about a 1/2 gal of water. In another dutch oven or large bowl, have chilled or iced water, it doesn't have to be ridiculously cold. Drop in several of the peppers into the boiling water, after 1 minute move from boiling water to chilled water. Repeat until you have blanched all peppers. Set the peppers out of the chiled water to drip off, they don't have to be dryed.

Stuffing - hold the peppers in one hand and put the stuffing in...the cream cheese mixture can be easily done with small spoon or a pastry bag with 1/4" to 1/2" straight tip. Ground meat stuffing can be done easiest by hand. Another variation is to put cream cheese stuffing in bottom half with meat stuffing on top.

Bacon- wrap one of the 1/2 strips of bacon on the peppers and hold the bacon in place with toothpicks. Cream cheese filled peppers must have bacon wrapped over end of the pepper or you will loose all your cream cheese and make one hell of a mess in your smoker or grill. See pictures below of the stuffed peppers with bacon overcoats. This is what they look like with 1/2 strips on them. Yes, I know whole strips are even better. After stuffing them sprinkle with dry rub to suit your taste

http://i1125.photobucket.com/albums/l599/Tracerzx2/IMG_0867.jpg

http://i1125.photobucket.com/albums/l599/Tracerzx2/IMG_0866.jpg

http://i1125.photobucket.com/albums/l599/Tracerzx2/IMG_0868.jpg

Smoker / Grill Preperation - this is generic since I don't know what equipment you have. Your ideal temp is about 230 degrees at the cooking surface or 250 on your dial that is mounted in your lid. make sure the top vent is wide open and use the bottom air intake vents to adjust heat. For those using a charcoal grill, build all of your fire to one side so you can do indirect heat. Your aren't searing these, you are slow smoking them. I prefer oak lump charcoal with hickory, cherry or apple logs, but if using grill I will do wood chunks or chips will do. If doing wood chips for charcoal or gas grill they must be soaked or they will burn up almost instantly and provide no smoke. A smoke box is best if using chips.

Cooking - These take care of themselves, maintain your temperatures while they are smoking, when the bacon is cooked they are done, really, it is that easy. The bacon should be done, but crispy or wiggly, just kind of in the middle there.

http://i1125.photobucket.com/albums/l599/Tracerzx2/IMG_0871.jpg
Hickory chunks that can be bought at wal-mart

http://i1125.photobucket.com/albums/l599/Tracerzx2/IMG_0873.jpg
Fire build to one side to indirect cook on weber style grill

http://i1125.photobucket.com/albums/l599/Tracerzx2/IMG_0874.jpg
ABT's on horizontal smoker

http://i1125.photobucket.com/albums/l599/Tracerzx2/IMG_0875.jpg
More of the ABT's on Oklahoma Joe

Eating - Really, if I need to tell you this part, we gotta have a long talk. Enjoy (BTW, if you have not so intelligent people coming over, remind them to take the toothpicks out)

http://i1125.photobucket.com/albums/l599/Tracerzx2/IMG_0876.jpg
Finished Atomic Buffalo Turds or ABT's for short

[texaszx2]

aghhh nice write up i think i just mouth-gasmed. this is gonna be a new one for me i want to have more bbq's and family gatherings new things to try are a plus :)

[Zx2fst]

so when's dinner. lol. that all looks really good.

[nickshute]

tracy....we has party? Zx2 party? me you galena = Zx2 meet

[TracerZX2]

Thanks all. Next time I fire smoker I will put up more pics. I will get a few more recipies up later

[TracerZX2]

the look like stuffed peppers

And you would be correct sir!

[TracerZX2]

This is a good general purpose dry rub that works on ribs, brisket, ABT'S or about anything. I will post some others as well. There are also some good store bought rubs you can find.

Ingredients:
1 C dark brown sugar
1/2 C paprika
2 1/2 TBS course ground black pepper
2 TBS kosher salt
1 1/2 TBS garlic powder
1 1/2 TBS onion powder
1 1/2 tsp chili powder
1 tsp savory
1/2 tsp cayenne pepper
1/2 tsp powdered dry mustard

Instructions:
In bowl mix brown sugar and paprika thoroughly until all lumps are gone from brown sugar and paprika Completely mixed in.

Add one ingredient at a time and mixing thoroughly.

Once mixed you can store in zip lock bag or airtight container in a cool dark place until ready to use. I usually do a double or triple batch to have some around in a hurry.

Batch does couple racks of ribs or a large brisket

Play with the cayenne pepper and mustard to taste

Enjoy

[RASCAL]

Damn dude, that is some epic eats there. Dinner party at Tracer's house!

[TracerZX2]

Damn dude, that is some epic eats there. Dinner party at Tracer's house!

Thanks bro. I aim to please

[Diesel]

Makes me say comon on feburary

[TracerZX2]

Look forward to having you all here

[KRUX]

My god this looks like good food. Ugh man I wish I was down there b/sing with ya tracy.

[TracerZX2]

Maybe we need to get a Midwest zx2 meet going. Thanks for the compliments