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WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Tuesday, November 29, 2005

Recipe: Atomic Buffalo Turds

Static Brain asked - so here's some recipes for Atomic Buffalo Turds....

The first is Phil Rizzardi's recipe as he posted at The Barbeque Brethren
16 Jalapenos (topped, split down the middle and cored)1 lb bacon (Wrights maple flavored thick sliced is what I use) 1 brick cream cheese
1/4 to 1/2 cup olives Handful of cocktail smokies 2 tbsp minced onion flakes (optional)

Cooking Instructions:
After the peppers are prepared (don't forget to wear your dishwashing gloves!!), put the cocktail smokies, olives and onion flakes in the food processor and chop to the consistency of cooked ground beef. Then put that and the cream cheese in a bowl and mix together. You can try it in the food processor but I found out it just makes a bigger mess. Once everything is mixed, stuff both sides of the pepper, press together and wrap in bacon. Hold in place with a toothpick stuck all the way through. Cook in the smoker at 225 for a couple of hours. I will guarantee that for most of the peppers, the heat will be gone and it'll have a bell pepper type flavor. There will be a few rogue hot ones though. If you're really brave, substitute a couple of habanero's in there. Those are Atomic Dragon Turds.
Serving Suggestions:
The Stuffing is limited by your imagination. Mexican 3 cheese mixed with the cream cheese is an option. Mix in things like crabmeat, or some sausage meat(cooked slightly). Pimento olives, black olives, mushroom pieces.. Use your imagination

The second comes from our friends at Barbecue and Beer

20-30 Large Jalapeno peppers
1 block cream cheese, room temperature
1 package thick sliced bacon
40-60 toothpicks
Small package of Little Smokies

Cooking Instructions:
Take the peppers, cut the off the stems and split them into halves. Now rinse out any remaining seeds from the inside of the pepper with cold water and place them on a paper towel to dry. Remember, when coring the peppers - the amount of membrane you leave inside the pepper will determine how hot the tarts are. The more membrane you leave, the hotter the turd will be.

Tip: use a small fan to blow across in front of you (not in your face) when cutting peppers. This moves the burning air and keeps you from getting all choked up.

Take your bacon and slighty brown it. You do not want to cook the bacon, but just slightly brown. This process greatly reduces the cook time of the turds and reduces the risk of overcooking to peppers. Place the bacon on a paper towel and let them cool.

Time for the cream cheese. If your cream cheese is not room temperature, it will need to be softened (15-20 seconds in the microwave) to make it a little easier to spread. Some people like to season the cream cheese with Mrs. Dash, liquid smoke or other spices/seasonings - just don't over do it. If you want to turn your buffalo turds into "atomic" buffalo turds just add some cayenne pepper in the mix. Using a butter knife, spread the cream cheese evenly onto the pepper halves.

Place a little smokie or other choice of meat on top of the cream cheese mixture. Wrap the pepper with a piece of your slightly browned bacon and place a toothpick all the way through to hold it all together.

Now your buffalo turds are ready for smoking. I place them in the cold smoke chamber on my smoker and keep them about 150-180 for an hour or so. You can place them into your main cooking chamber at around 225-250 but only let them cook for 30-35 minutes.

Here's a picture of his buffalo turds "on the half shell".

And finally, a link to a version that a is made in a traditional oven. In-doors Atomic Buffalo Turds


At 8:42 PM, Anonymous Anonymous said...

It is easy to keep the pepper whole by cutting the top off and cleaning the seeds out with an apple corer. I usually stuff the peppers with a cream cheese and seafood (shrimp, scallops, or crab) mixture. I use a chili grill to smoke them. These keep the peppers upright and the cheese more intact. Cast iron grills can be ordered online for $25 to $35, but Charbroil makes a steel version for less than $5 (at Walmart)that works great. The bacon can be put over the top and attached with the toothpick. If you don't want grease or smoke coloring in the cheese, you can put a small plug of bread in the top of the pepper. As you say, the peppers usually come out with a mild taste. To get an even milder taste you can make the same thing with Anaheim peppers. I'm going to try smoked salmon in the next bunch

At 7:25 AM, Blogger Cary said...

Thanks for the hat tip Robert! I hope everyone enjoys these recipes as much as we do.

At 4:38 PM, Anonymous Anonymous said...

Thanks so much for the recipes. I tried them and they were really good.

At 9:53 PM, Anonymous Anonymous said...

The BBQ-Brethren are a bunch of assholes.


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