abt's

[Bevo]

I am doing some abts today...Will some of you guys post some recipes to give me some different ideas? Thanks

[fnnm358]

cream cheese, Italian sausage and salsa mixed together put into jalapeno wrapped in baccon coocked till baccon is done and jalapeno is tender and waatch them disapear

[DaChief]

I do cream cheese, leftover pulled pork chopped finely or any other kind of meat, I've used brisket, sausage etc. Add a bit of what ever rub you may have laying around. I put in a baggie and cut the corner, then squeeze into pepper. Wrap in bacon and smoke away!

[thillin]

I use a mix of cheam cheese and shredded cheese. Add plenty of rub and meat de jur.
I prefer to make my jalapenos into "boats". Slice in half length wise then clean out with a spoon. Add filling until almost full (filling expands), then wrap with cheap thin sliced bacon. The thinner the better. If bacon can be streached enough, I might go 1/2 slice of bacon per abt. Then spinkle a little rub on top. Smoke until bacon is cooked and pepper is desired softness.

[nthole]

This is a doc I sent a fellow local smoker after I brought some to his house and his family loved them. I usually go for the Buffalo Turd myself with sweet peppers instead of jalapenos, but you're only limited by your imagination with these.

Buffalo Turds (Stuffed Sweet Peppers)

Ingredients:

Basic Turd
1 package of miniature bell peppers (about 24) [usually available at Sams and Trader Joe's]
1 16oz roll of Jimmy Dean Original, Tennesse Pride, etc.
1 8oz Philadelphia Brick Cream Cheese package
1 package of bacon with enough slices for 1 slice per 2 peppers

Spicy Turd
-Substitute Jalapenos for Bells

Atomic Turd
-Substitute Scotch Bonnet or Habaneros for Bells (warning, not for the faint of heart)

Healthy Turd
-Substitute light sausage for regular
-Substitute 1/3 less or fat free cream cheese for regular

Sea Turd
-Substitute 1/2 pound finely chopped crab meat for sausage

Mexican Turd
-Substitute fresh Chorizo for regular sausage

Tree Hugger Turd
-Substitute a small can of black olives, small can of green olives, jar of pimentos, some chopped green onions, chopped white onion all minced together in a food processor for the ground sausage (or just buy a package of nice tapenade)


Other thoughts
-flavored sausage (maple, sage, etc)
-flavored bacon (hickory)
-preferred spices to mix in

Preparation Method:
Cut off caps of peppers, lightly scrape out any seeds on insides of the larger peppers. Be sure to wear gloves if using anything other than a bell.

Put cream cheese and sausage into a food processor. I usually cut the sausage into a bunch of patties and the cream cheese into cubes for easier mixing. Now's also the time to add any spices you might like (pepper, salt, etc).

Lighly pulse together the mixture, stopping occasionally to press mixture back down (it will ball up)

Stuff each pepper with mixture till the mixture just protrudes from the top like a mushroom cap. For the smaller peppers you really have to use a finger to push it down inside. Don't worry if they crack or split a little.

Cut enough bacon strips in half to provide one half strip per pepper. Lay strip on a cutting board, lay a stuffed pepper at the end, and roll it up. Pierce through with a toothpick to hold the bacon in place.


Cooking Method:
For Smokers;
Fire up your pit to hold at about 225F to 250F. Place the peppers on the racks for 3 hours, rotating if you have hot spots. I like to use hickory wood for the first hour (for the bacon) and apple wood for the last two hours (to get to the ground sausage). I will also mix up in a spray bottle about 2 shots of Jack Daniels, 1 shot of olive oil and 1 cup of apple juice and spray the peppers down every 40 or 45 minutes for moisture, flavor and to carmelize the sugars on the outside.

[N8man]

I use Swamprb's recipe:
http://www.bbq-brethren.com/forum/sh...ad.php?t=35262
Except I cut the Japs down the middle, fill and then wrap the two halves separate and end up with twice the ABTs.

the best tips i can give are:
- wear gloves when handling the peppers
- wear eye protection when cleaning the peppers
- put the cream cheese mixture in a gallon plastic bag, snip off the corner, and pipe the cream cheese into the peppers

[Bigdog]

That, ladies and gentleman is awesome. What an endorsement for a BGE. Look how even the temps are when you see how even the bacon cooked across the grill. Sure don't get that with a Bandera, I can tell you. Those are the finest looking turds that I have even seen.

[Ron_L]

Darn you, Rick! Now I want to make some Turds!

Bevo... Nice avatar...

Here some info from the KCQuer Roadmap at the top of the Q-Talk forum...

http://www.bbq-brethren.com/forum/sh...1&postcount=15

and here's the first known mention of my Turd Rangoon, which eventually became a popular menu item at a small-town BBQ place in the Southwest

http://www.bbq-brethren.com/forum/sh...8&postcount=18

The great thing is that almost anything works. Just find a nice mix of cheese, meat and seasonings and then add chopped veggies or whatever else floats your boat.

[MattCom]

Originally Posted by Rick's Tropical Delight

the best tips i can give are:
- wear gloves when handling the peppers
- wear eye protection when cleaning the peppers
- put the cream cheese mixture in a gallon plastic bag, snip off the corner, and pipe the cream cheese into the peppers

And Rick closes the thread with that pictorial, best look turds I've seen yet.
I'm doing some for the UFC fight tonight and may have to "borrow" your idea of adding rub to the outside of the abt.... Mano I'm hungry.

i want turds now tooOOOoooOOOoooOOOOoooo !

[DaChief]

Rick, I bow humbly in front of the "Turd King" You are Da Man!

[Kevin]

Originally Posted by DaChief

Rick, I bow humbly in front of the "Turd King" You are Da Man!

Now that's a title!

Reuben turds are a nice twist.

http://www.bbq-brethren.com/forum/sh...2&postcount=11

Originally Posted by Bigdog

That, ladies and gentleman is awesome. What an endorsement for a BGE. Look how even the temps are when you see how even the bacon cooked across the grill. Sure don't get that with a Bandera, I can tell you. Those are the finest looking turds that I have even seen.

hey, thanks for all that. those were the bestest turds i've ever made and really photogenic

well, i have to tell you the eggs are the only thing i've ever made abt's on except once on the gasser cause i only had one egg at the time and it was stuffed with a turkey. indirect with the plate setter on the egg is the way to go and you just have to watch the few turds that are in the direct path of the hot gasses passing around the plate setter. a few simple rotations of the grid and then you are on yer way!

[Plowboy]

I like the way you wrapped those, too. Got everything I need here and there's still a flame on the Egg. Hmmm... maybe need to put some of that lamb in a turd.

Nice job, Turd King.