Atomic Buffalo Turd Jalapeno Poppers (aka – A.B.T.)

Atomic Buffalo Turd Jalapeno Poppers (aka – A.B.T.)

Before I talk about the ingredients that make up the atomic buffalo turd, I need to speak to the name. I have no idea where the name for these came from and even though atomic buffalo turds (aka ABT) have an unappealing name, the taste of them is lights out delicious! It is hard to describe these little delights to someone who has never had them before. I like jalapeno poppers as much as anyone, but these ABTs kick basic jalapeno poppers into the ground. They are seriously that good.

The smokie is part of what makes the ABTs so much better than your standard popper. It is the combination of flavours in the smokie, bacon, cheese filling and jalapeno pepper that make every bite outstanding. Smoking these guys in my Electric Bradley Smoker enhances the flavour even more. It is possible to bake these in the oven or grill them but they do not hold a candle to the smoked version. I am not a fan of them grilled as the temperature needs to be low so that the jalapeno can be cooked through. Most grills struggle to have a low heat (below 250F) and the ABTs can have the bacon overcooked and the jalapeno undercooked.

Some in my family do not like spicy food, so I used red and orange sweet bell peppers. They turned out delicious as well and were enjoyed by those who prefer milder food. Living in Canada it is close to impossible to get anaheim or poblano but they would be a great alternative to jalapenos. I like it hot though and I wonder if I would ever have the guts to try these in a habanero. YIKES!

Use a small spoon to scoop out the seed and the membranes to make little jalapeno boats. The majority of the heat is in the seeds and the membrane, so if you want the ABTs to have some extra kick, leave some of the membrane in the pepper.

Depending on the size of the smokies, you may need to cut them in half or quarters. The smokies that I used are cut lengthwise and fit perfectly on the jalapeno pepper.

After being wrapped in the bacon they are ready for the party in the smoker! The ABTs could easily be made ahead and kept in the fridge for up to 24 hours before smoking them. Look at these beauties! These are truly the ultimate tailgate party snack! Make sure you make a lot as they will go fast.

The bell peppers turned out great as well. The pepper tastes like a roasted red pepper and there is a smokey flavour throughout every part of this delicious bite size treat.

5.0 from 3 reviews

Atomic Buffalo Turd Jalapeno Poppers (aka – A.B.T.)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Smoked
Serves: 20 ABTs
Ingredients
  • 10 jalapeno peppers
  • 10 bacon slices, cut in half
  • 10 mini sausages or smokies (or 20 if they are very small)
  • 1 cup cream cheese
  • 1 cup grated monterey jack
  • 1 tsp chipotle powder
  • 2 shallots, minced
Instructions
  1. Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane. If using bell peppers, quarter them after they are seeded.
  2. Mix the cream cheese, monterey jack, chipotle powder and minced shallots. Fill the hollowed out portion of the peppers with the cheese mixture.
  3. Place the smokie on top of the cream cheese. Wrap the half slice of bacon around the jalapeno. If the bacon is not staying tightly wrapped, it may be necessary to use a toothpick to hold it in place.
  4. Smoke the ABTs in the smoker, set at 225F, for 2-3 hours, or until the bacon is browned
Notes
To cook on the grill: Cook on a medium heat grill until the jalapeno is tender and the bacon is browned. Keep the lid covered while cooking. To cook in the oven: Bake the ABT’s in the oven, set at 425F, for 20-30 minutes or until the bacon is browned.
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50 comments

  1. I actually use to work at a restaurant in Murrells Inlet, S.C. where these were actually a menu item listed as Buffalo Atomic Turds.

  2. Ok Steve…you win the award for post of the week for this title alone. Though I can see how these would be completely delicious. cheers!

  3. Look delicious, and the idea is so creative!

  4. good Lord what have you done!?? these look REALLY good :)

  5. Now that is quite a name.. But I am sure the taste is great. This is some serious food to go with beer

  6. Of course you reeled us all in with the name of these poppers :) They look simply addicting!

  7. Haha! I love the name of these! But these look totally awesome!

  8. WOW WOW! This is crazy hot! I think my husband will finish them all. I can’t eat spicy food so I have to pass, but I absolutely love the concept of this dish and I think this is going to be SUPER popular at a party. I’m going to keep the recipe for summer BBQ. Really cool!

  9. LOL! I can’t stop laughing at the name of these little poppers!! What a perfect name to post on April Fool’s Day. :) They look fabulous! You have really taken the jalapeno popper to the next level. :)

  10. Love, love, love ABT’s. Haven’t done them in awhile, though. And truth be told, I’m not sure I even have a blog about them. One thing I like to do is to wear gloves when making them. When you make large batches, sometime even a good hand washing won’t get all the stuff off yuor hands and can burn sensitive areas later.

    I would NOT do these with a habanero! I have tried and the results were not pretty.

  11. Been eating ABTs for years and those are some of the best looking ones I’ve seen.

  12. Oh my goodness these look so delicious!! Where the heck did turd come from in the name?? LOL! The shape? ABT sounds much better, I’m going to book mark these for parties!!

    • LOL – I know the name is crazy, isn’t it. Whoever came up with the name has caused people for years to scratch their head cause it is not an appealing name. But it is an incredible snack! I eat so many it becomes a meal. HAHA

  13. Never has something looked so delicious and so disgusting all at once. :)

  14. I’ve never heard of a “smokie” and Google isn’t helping me. Is there another name for them? Where do you find them?

    (I’m in Massachusetts, for what it’s worth, and have lived all over the US but have only made brief visits to Canada.)

    Thanks.

  15. I can’t get the bacon cooked (like yours) before the jap shrivels up to almost nothing (and that’s after 4 hours at 230.

    What’s wrong?

  16. I made these tonight for a Christmas party. They were a big hit and disappeared in the blink of an eye! Amazing taste, nice texture and beautiful presentation! I didn’t have time to smoke them on the grill so I added 1/2tsp liquid smoke to the cheese mixture and baked them in the oven @ 450 for 20 min.Perfect! I’ll make them again and double the recipe for my New Year’s Eve Party!! Thanks for sharing the recipe.

  17. What kind of wood did you use to smoke them with?
    Would it still taste as good without the chipotle seasoning?

    • Hi Karen. I typically use hickory but have also made these with mesquite and apple with great results! I have also made them sometimes without the chipotle powder if I was out and it didn’t affect the flavour too much. You could substitute it with basic chili powder if it is because you do not have the chipotle powder.

  18. So, I get what you’re saying about these not really working on the grill because the jalapeño will be undercooked and the bacon overcooked. But I want to take these camping with us. Because I’m pretty sure it will make me popular. Really popular. What if I cook the jalapeños for a bit by themselves, before I stuff them?

  19. Made these last night in the oven. The cheese came out and they didn’t look pretty like yours, but they were still really good and went fast.

  20. Love ABTs but never tried them in a smoker

  21. I am a huge Jalapeno fan, I make 20-30 every couple of weeks…..my friends know when I make them and the house fills on those days…this version looks extremely tasty and has my mouth watering already. I WILL be making a batch of these even though I prefer the whole pepper cored instead of sliced in half.

  22. I serve a bit of blueberry BBQ sauce with these. Just add some blueberry preserves to your standard BBQ sauce and cool it down.

    trust me on this, it goes amazing with these ABT’s

  23. These things are what Poppers are supposed to be like. Plain and simply awesome. They disappear off the plate within minutes. I saw a recipe where instead of the cocktail smokies, someone put beef brisket in them. I am definitely going to spend a weekend smoking brisket, then making ABT’s with the brisket instead of the smokies. Either way, it’s a win-win situation. Total Bacon, Brisket, Jalapeno, Cheesy Contentment. I made 20 of these original ABT’s and when I broke them out at work, they didn’t last 10 minutes. Whoever came up with this truly should be famous. So sad it wasn’t me.

  24. When smoking, do you use water in the water tray or dry smoke?

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