ABTs – Atomic Buffalo Turds

ABTswebfeatureIngredients

24 jalapeno peppers

1 eight-oz. tub cream cheese

12 strips of bacon

Barbecue seasonings

24 oz. water

4-8 oz. milk

(Optional)

½ cup shredded cheese

½ cup pulled pork

You really should wear gloves when making these, as the pepper oil can stick to your hands, despite your best efforts to wash them, and if you rub your eyes, nose or lips, you could be in for some discomfort.

 

Instructions, pepper rack

In a large pot, add water and milk.

Cut the tops (stem end) off all the peppers.

Drop into the pot as you go.

Use corer (if you have one) to remove the seeds and as much of the inner membrane as possible. That’s where the heat is. Otherwise, use paring knife, and tap out the seeds as best you can.

Put peppers back into pot to soak for at least 20 minutes.

Mix cream cheese, barbecue seasonings, pulled pork and shredded cheese (both optional) together in a bowl.

Cut cold, uncooked bacon into thirds.

Pre-heat barbecue to 250 and set for indirect cooking.

Take a jalapeno out of the pot, dump out water/milk mixture and spoon in cream cheese mixture. Top with a piece of bacon.

Place stuffed, topped pepper into pepper rack.

Repeat until rack is full.

Depending on the size of the rack, you’ll likely have leftover peppers and mix. You can either do a second batch or make use of both either together or separately.

Place rack in barbecue and let cook for 100 minutes.

Remove, let cool slightly and enjoy.

Note: For hotter jalapenos, do not soak in water/milk mixture.

 

Instructions, no pepper rack

In a large pot, add water and milk.

Cut peppers vertically starting at the bottom of the pepper, but stopping about a quarter inch from the top.

Drop into the pot as you go.

Use the tip of a teaspoon or the end of its handle to remove the seeds and as much of the inner membrane as possible. That’s where the heat is. Tap out the seeds as best you can.

Put peppers back into pot to soak for at least 20 minutes.

Mix cream cheese, barbecue seasonings, pulled pork and shredded cheese (both optional) together in a bowl.

Cut cold, uncooked bacon into halves.

Pre-heat barbecue to 250 and set for indirect cooking.

Take a jalapeno out of the pot, dump out water/milk mixture and spoon in cream cheese mixture.

Wrap pepper in a half-slice of bacon and use a toothpick to keep in place.

Place stuffed, wrapped peppers on the barbecue grill.

Cook for 100 minutes.

Remove, let cool slightly and enjoy.

 Note: For hotter jalapenos, do not soak in water/milk mixture.