Where do you put your turds?

[cayenne]

Hi all,

Just starting to try a batch of 'buffalo turds'....

My question is...do you cook these on the lower rack to get the bacon really crisp or is it done usually in the top or middle and just left in there awhile?

About how long do ya'll usually cook them?

cayenne

 

[The_Kapn]

Hi all,

Just starting to try a batch of 'buffalo turds'....

My question is...do you cook these on the lower rack to get the bacon really crisp or is it done usually in the top or middle and just left in there awhile?

About how long do ya'll usually cook them?

cayenne

I'll pass on commenting on the title :lol:

I cook my ABT's anywhere from the bottom to the middle of the Dera as long as poultry is not above them.
Time? Maybe 1 to 1.5 hours or a bit more.
I just monitor the bacon. When it is done to your liking, the ABT is done :lol:

TIM

 

[Wayne]

I do the same thing that Tim does. I put them in disposable AL pans and let them smoke till the bacon is where I want it. I keep an eye on then and might even pull some of them while letting others finish cooking. I also will turn big batches and even suck up suck up some of the grease with a turkey baster.

 

[promod383]

I only get greasy turds when I eat too much spicy food.

 

[MeatHead2]

I like to slightly brown the bacon in a pan before wrapping the jap. this keeps from having an over cooked pepper with under cooked bacon. Now you can put the pepper on the top rack (I always place the peppers directly on the rack, not in a pan) and let them smoke until the cheese is melted.

 

[tommykendall]

I cook mine as far from the heat source as possible. Otherwise I think your bacon gets done too fast and prevents a good roasting of the jalapeno.

 

[BBQchef33]

i usually flush mine.





I like to start them out in the middle of the chamber so the bacon dont cook and the peppers do.. when the peppers are almost done, i move it to the hot spot to get the bacon cooked up a little more.

 

[jeffsasmokin]

I cook mine as far from the heat source as possible. Otherwise I think your bacon gets done too fast and prevents a good roasting of the jalapeno.

I used a disposable expanded aluminum rack (Wally World), and put them on the top rack of the 'Dera - worked fine for me this weekend.

 

[Bill-Chicago]

I like to slightly brown the bacon in a pan before wrapping the jap. this keeps from having an over cooked pepper with under cooked bacon. Now you can put the pepper on the top rack (I always place the peppers directly on the rack, not in a pan) and let them smoke until the cheese is melted.

Um I miss Meathead

 

[tommykendall]

Um I miss Meathead

Um - wrong thread mod. I miss him too even it's only been two weeks

 

[jt]

I saw a small pepper tray at Walmart last night that holds 12 peppers. I think it was less than 3 bucks - may have to try one and see how it works.

 

[Bigdog]

I saw a small pepper tray at Walmart last night that holds 12 peppers. I think it was less than 3 bucks - may have to try one and see how it works.

I used one of those this weekene. Works great, except the holes were not big enough IMHO. Only good with small peppers (I had to be careful) when I typed that). Made to pepers want to fall over. I dropped one, but saved it (5 second rule). 8)

 

[jt]

except the holes were not big enough IMHO

I wondered about that and that's why I didn't get one right away. I've been thinking of making one - what is the diameter of the holes on that one? Probably a fine line between making it too big or too small. May just need to break down and buy one of the chile grills.

 

[tommykendall]

what is the diameter of the holes on that one

I'm thinking 7/8 or 1" diameter would work best.

 

[sigmasmokers]

Dumb Question

Sorry, but what in the heck is a turd? :?

 

[The_Kapn]

Re: Dumb Question

Sorry, but what in the heck is a turd? :?

No need to be sorry--"inside nomenclature" and it takes a bit to learn our language.
Turds = ABT's (Atomic Buffalo Turds) = Stuffed Jalepeno Peppers.

Take a look here:
http://www.bandera-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=1983
to start catching up. Go to the last item by PooBah.

Try a search on ABT and spend all the time you want on the topic.
Also was a recipe in Appetizers section of the Recipes (if that part is working now).

(Guess we need to expand the roadmap thread a bit on this one! Lots of good material) 8)

Great appetizer or snack and almost as popular as "fatties" for something that is included in most big smoke sessions aroung the Brothers :lol:

TIM

 

[cayenne]

Mine turned out pretty good.

I started with about 4 packages of cream cheese. I added chili powder, cumin, finely chopped onions, and a bit of Pace Picante sauce (Med). After the cheese softened a bit, I whipped this together in the stand up mixer.

I stuffed my large japs, wrapped in bacon and in the smoker they went.

I had a good bit of cheese left...added another block or two of cream cheese....and flaked in a good bit of smoked salmon I'd done in the 'dera earlier that morning. I mixed this up.

I had a number of anaheim chile's...I stuffed these with the mixture....no bacon.

I started these in the bandera as the fire was starting to go out....about an hour...finished in the oven for about 30 min tented with foil to keep moisture in. I served them with melted cheddar, sour cream and salsa.

Both of these turned out fantastic.

cayenne

 

[Neil]

Got a chili grill at Academy for $14

 

[brdbbq]

what is the diameter of the holes on that one

I'm thinking 7/8 or 1" diameter would work best.

I used 1"ID Washers