Atomic Buffalo Turds

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Original source: Raye Minor at the old susanminor.org smoker forums. Has been slightly modified. Additional source: The Black Peppercorn

These little treats will satisfy almost anyone and bring most back begging for more. The prep time is where the real work is but worth every minute. I like to use left over brisket and Boston butt but you can substitute cocktail wennies, cooked shrimp, left over rib meat, smoked chicken or just about anything you can think of.

Time: 1 1/2 - 3 hours, depending on temp and other items in the smoker.

Ingredients

6 medium to large jalapeno peppers (the straighter the better). Bell peppers can work in a pinch.
1 8 oz. block of cream cheese (softened)
1 pack of uncooked thin-sliced bacon
1/4 lb. cooked meat
1 Tbsp. of your favorite rub
toothpicks

Variation

The Black Peppercorn recipe suggests adding Monterey Jack cheese, chipotle powder, and minced shallots to the cream cheese mixture. They also suggest using mini sausages/smokes instead of the cooked meat (and using the cheese mix as a base with the smokies on top).

Prep

  • Preheat the smoker to 225F

Directions

  1. Remove stem from peppers and slice each pepper length-ways so you're left with separate pepper halves. If you're using bell peppers, quarter the peppers.
  2. Clean out all the seeds and white membrane. Gloves are a good idea while doing this. Put the peppers aside.
  3. Take the cooked meat and place them in a food processor along with 1/2 of the rub. Chop until the meat is ground and mixed, but NOT by any means a paste. You can also add some (or all) of the seeds and white membrane from the peppers if you want to add more heat.
  4. Fill each pepper half with meat. Set aside.
  5. Take softened cream cheese and pinch off a piece about the size of the pepper.
  6. Mold the cream cheese to form the opposite side of the pepper on top of the meat. Repeat for all peppers. This will make a big mess, you may use a pastry bag with an open tip to squeeze cream cheese onto the peppers.
  7. Sprinkle the remaining rub over the top of the cream cheese-topped peppers.
  8. Take one piece of raw bacon and completely wrap the pepper with the bacon. Using thin bacon can help because it can stretch to cover the bacon. If you only have thick bacon or have to use more than one slice to cover the pepper it's OK, this isn't rocket science.
  9. Use a toothpick to secure the bacon.
  10. Once all peppers are ready, move them to the preheated smoker. Smoke until the bacon is fully cooked and the peppers are soft - usually 1 1/2 - 2 1/2 hours depending on what else is in the smoker.
  11. You can cook them at a higher temperature if you like crisp bacon. Remove when done and serve hot.