This week I am sharing one of my favorite smoked appetizers.. jalapenos stuffed with a mixture of cream cheese and extra sharp cheddar then wrapped in bacon. These are amazing for parties, get togethers, anytime it's gonna be a while till dinner and guests are hungry, or just because you are craving them. They are called “Atomic buffalo turds” or ABT's for somewhat obvious reasons =)

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Helpful Information
  • Prep Time: 45 minutes
  • Cook Time: 3 hours
  • Smoker Temp: 230°F
  • Meat Finish Temp: N/A
  • Recommended Wood: Maple or Cherry
What You’ll Need

*You have to figure out how many of these you want to make.. I suggest making a lot of them but make sure you have a few hands to help put these together. It works a lot better as an assembly line.

I did 9 of these as whole peppers and cut 21 of the peppers in half ending up with 42 boats.

For this amount I used 16 oz of cream cheese and 2 cups of shredded cheddar (extra sharp), plus ½ cup of my original rub (purchase recipes here) to make the stuffing mixture.

For the bacon, I use a whole piece for the whole peppers and a half piece of bacon for the half pepper boats. Most thin cut bacon will have about 13 slices but you should probably count them while you are in the store to make sure you get enough.

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In this recipe my original rub is added to the cream cheese/cheddar mixture and it makes a huge difference. In fact, it's so good, I have to make myself not lick the spoon every time I fill one of the peppers. The original rub is also applied to the outside of the peppers once they are wrapped in bacon.. yum!

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Prepare Jalapeno Peppers

There's a couple of different ways  to prepare these– leave them whole or cut them in half.

Personally, I like them cut in half but you can try them both ways and see how you like them.

Regardless of whole or half, you do the initial prep the same so let's get started.

Wash the peppers

Remove the handle (stem)

Remove the seeds and veins

I usually do this with a small paring knife but  I just recently purchased a special tool for this at the local hardware store and it works pretty good. Here's a similar one on Amazon if you want to see it.

If you know that you are planning to cut them in half and you don't have a special tool for coring out the peppers, you can cut them in half first then remove the seeds and veins if that's easier for you.

You have to find your own mojo on these and it will get better with a little practice.

Trust me.. by the time you do 30 of these, you'll be quite the expert.

At this point you probably need to fully decide if you want to leave them whole or cut them in half.

Here are the 9 peppers that I left whole.. sitting in a pepper holder that came with my jalapeño corer:

And then here's the 43 boats that I made by cutting 21 of the peppers in half.

I have no idea how I ended up with an extra.. maybe I actually started with 22 and dropped one of the halves?

Make Cream Cheese Mixture

This cream cheese mixture is the bomb and it's so good you may be tempted to lick the spoon.. I also had this problem.

As long as you know that if you lick the spoon too much, you may not have enough to fill all of the peppers 😉

I try to figure on 8 oz of cream cheese, 1 cup of shredded cheese and ¼ cup of my original rub (purchase recipes here) per 12-15 whole peppers or 24-30 half peppers.

I purchased around 30 peppers so I decided to make a double batch of the mixture with the following ingredients:

Mix it all up with a fork or whatever utensil works for you.

Lick the mixing utensil.. it'd be a shame to waste it!

Stuff Peppers

Now we are ready for my favorite part, stuffing the peppers with this delicious mixture =)

There's no right or wrong way to do this.. just use a spoon to get the mixture into the whole peppers or into the half pepper boats.

Wrap in Bacon

1 slice per whole pepper or half slices for the half pepper boats works best for me.

I purchased 3 lbs of bacon and used just slightly over 2 lbs.

Wrap the bacon around the pepper and try to figure it so it ends up finishing on the bottom of the pepper. In this way, the pepper sits on the end of the bacon and no toothpick is required to hold it in place.

I stopped using toothpicks several years ago and never looked back.. just not really necessary in my opinion.

Here's the whole peppers wrapped in bacon:

And the boats all wrapped up:

Give them another sprinkle of my original rub recipe (purchase recipes here) and they are ready for the smoker.

Smoke Time

About the smoker..

For these wonderful appetizers I used the new Bradley Smart Smoker.. it's a good smoker and perfect for so many applications.

One of the things that we talked about in the last newsletter (the one with questions and answers) is how to get more smoke in electric smokers. Some electric smokers have trouble producing smoke due to the heating element cycling on and off and to make the chips and chunks smolder and produce smoke, you need constant heat really.

This is where the Bradley really shines.. it has it's own low wattage heat plate that produces constant heat. The bisquettes move onto the heat plate and this constant heat has been calibrated perfectly so that it causes the wood to smolder but not ignite. Heck, you can even run the smaller heat plate to produce smoke and leave the main heating element turned off.. I'm thinking smoked cheese baby!

Set up..

I got the Bradley set up with enough maple bisquettes for 2 hours of smoke and 3 hours of cooking time at 230°F which is perfect for these ABT's.

Once the Bradley was hovering around 230°F, I put the Bradley racks filled with the prepared jalapeños into the smoker.

I also placed the pepper rack with the 9 whole peppers on one of the racks.

The door was closed and it was hands off for 3 hours while I waited for the peppers.

Finish and Serve

At exactly 3 hours I opened the door and removed the peppers to the kitchen. As expected they were perfectly done and the flavor was amazing.

If you are not planning to eat these right away, put them into a foil pan covered with foil and into a oven at it's lowest setting (usually about 170°F) to keep them hot.

Serve and watch them disappear like magic!

Tips

Get some help

Solicit a few other people to help with this. If you set up an assembly line where someone is cutting stems, a couple of folks are coring and then someone is cutting them in half, etc. it's much easier.

I was an engineer (IE & ME) in a previous life so this appeals to me.. the person removing the stems could also be cutting them in half to balance out the work and reduce bottlenecks.

If you only have one other helper, perhaps one could remove the stem and core while the next person cuts them in half and stuffs. You could then work together to wrap with bacon.

As you can see, this can be engineered down to a well oiled machine..

Reduce the “hotness”

If jalapeños are just too hot for some, you can soak them in sprite or some other lemon lime soda for a couple of hours once the seeds and veins are removed. You can do this whole or in halves.. works great either way.

Some of the spiciness will leach out into the soda and the peppers will become more mild. The longer you soak, the more mild they become.

Save the soda to use when marinating chicken or some other meat.. it will give them a nice jalapeño flavor.

I know some of you are wondering.. I have no idea if you can use other types or flavors of soda. I heard about this trick several years ago and it worked so I figure if it's not broke…

Finding thin bacon

As I mentioned, anytime you are wrapping things in bacon for the smoker, thin bacon usually works best.

Bacon is usually not labeled as “thin” but what you can do is count the slices to see how thin it is. If you find a pound size package of bacon and it has 12-13 slices, it is cut fairly thin. The more pieces of bacon in the pound package, the thinner the bacon.

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Printable Recipe

Print

Atomic Buffalo Turds aka ABT's

4.5 from 2 reviews

Jalapeños stuffed with a mixture of cream cheese and extra sharp cheddar then wrapped in bacon. Folks who make these call them Atomic Buffalo Turds or ABT's.

  • Author:
  • Prep Time: 45 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 45 mins
  • Yield: 6-8
  • Category: Appetizer
  • Cuisine: Hot Smoking

Ingredients

Instructions

  1. Wash the jalapeños
  2. Cut off the stems and remove the seeds and veins
  3. Cut the peppers in half lengthwise so they become boats.
  4. Combine 16 oz of cream cheese, 2 cups of shredded extra sharp cheddar and ½ cup of Jeff's original rub into a large bowl. Mix well.
  5. Stuff the mixture into the boats just slightly heaped up over the edges.
  6. Cut the bacon slices in half and wrap a half slice of bacon around each stuffed pepper.
  7. Place the stuffed, bacon wrapped jalapeños onto a Bradley rack for easy transport into and out of the smoker.
  8. Set up your smoker for cooking at about 230°F and enough wood for about 2 hours of smoke.
  9. Smoke cook the jalapeños for 3 hours or until the peppers are wimpy and the bacon is done and has good bite thru.
  10. Serve immediately.

 

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

9 Comments on this article. Feel free to join this conversation.

  1. john cramer August 10, 2017 at 9:56 am - Reply

    I am just wondering why you never talk about the masterbuilt smoker. I know its cheaper than the bradly and some of the others, but I’m wondering if you don’t like it or what? since I follow your advice in all matters smoking. am I doing something wrong using the masterbuilt or what? thanks for a great website for us wanabe smokers.

    • Jeff Phillips August 10, 2017 at 6:52 pm - Reply

      John,

      I like the Masterbuilt and I think it’s a great line of smokers. We talk about them a lot on the forum at smokingmeatforums.com but I personally do not have one so it limits my first hand knowledge. I need to pick one up eventually or get the company to send me one for experimentation.

  2. Joey July 12, 2017 at 12:51 am - Reply

    Jeff,

    I make the same thing as these with one slight addition.

    Put the cheese mix in the half pepper, then add a Lil Smokie sausage on top of the cheese, then wrap the bacon.

    AMAZING!

  3. Karen June 29, 2017 at 8:32 pm - Reply

    This looks yum. I have a question. I am Australian and over here a turd is another name for a poo. Is it the same in America?

    • Jeff Phillips June 30, 2017 at 4:21 pm - Reply

      Karen, You are correct. I didn’t name these and that probably would NOT have been the name I would have chosen but alas the name has stuck.. really well I might add. That’s what they are called in barbecue circles all over the United States and perhaps beyond. I am guessing a 12 year old named these or perhaps a 12 year old in a 40 year old body.. some of us boys revert to being that 12 year old occasionally =) Regardless, these are insanely good no matter what you choose to call them.

  4. Chris Goll June 8, 2017 at 11:55 pm - Reply

    Jeff: I’ve really enjoyed the effort you put in on this blog (or what ever you may call it, as I am both old-school and fairly old, so not sure of the terms). I’ve been a good customer as I paid for your beginner’s tutorial and your rub recipe. BUT; when you advocate and praise a $600 smoker when cooking $20 worth of ingredients, I’ve just got to wonder who’s paying you off! For you to not mention the price of that unit is extremely odd as you used to be balanced in providing both the low end and high end options for equipment. What’s up?

    • Jeff Phillips June 9, 2017 at 2:28 pm - Reply

      Chris, I’m not sure that i’m understanding the meaning in your comment.. I use a lot of different smokers and only recommend the ones that I like to use and feel are worth the money. In this recipe, I used the Bradley smart smoker, which I have been using for several months now and I think it’s a great smoker and worth what they charge for it. Furthermore, everywhere that smoker is mentioned, is a link for you to click on. When you click on the link it takes you to amazon where you can read all the details, see the current price, read hundred of reviews and even purchase it if you like.

      The price changes periodically on amazon so, of course, I’m not going to hard key the price into the recipe on my website. There again, it’s just a click away if you are interested =)

  5. RobW June 8, 2017 at 2:38 pm - Reply

    NumNumNum… how i love these!!!! Thought I’d share a few tips i’ve found along the way too. When halving the peppers, I’ve found using a grapefruit spoon works very well in de-seeding and veining. Also ,last time i had way more peppers than bacon as my co-worker brought me a huge bag from her garden. It worked fine to quarter the bacon slices and lay a piece right over the top of each pepper. And least i forget how much I like to dab a bit of Jeff’s bbq sauce right on the bacon. Can’t get enough of these things !!

  6. Jennings Hill June 8, 2017 at 10:00 am - Reply

    i just did these with a little difference. I made pimento cheese for the stuffing, and pickled the jalapenos, and they turned out great!

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