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! ABT’s have been all over BBQ circles for years and many people seem to have their own variation on these bite size treats. 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.

Atomic Buffalo Turd Jalapeno Poppers

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!

Atomic Buffalo Turd Jalapeno Poppers

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.

Atomic Buffalo Turd Jalapeno Poppers

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.

Atomic Buffalo Turd Jalapeno Poppers

After being wrapped in the bacon they are ready for the party in the smoker!

Atomic Buffalo Turd Jalapeno Poppers

I cut the sweet bell peppers into quarters and followed the same procedure as the jalapeño peppers

Atomic Buffalo Turd Jalapeno Poppers

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.

Atomic Buffalo Turd Jalapeno Poppers

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

4.86 out of 5
14 reviews
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Jalapeno pepper stuffed with cream cheese and monterey jack, topped with a smokie sausage, wrapped in bacon and smoked in the Bradley Smoker. ABTs, the ultimate tailgate party food.
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 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 or chili powder
  • 2 shallots , minced

Instructions

  • Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane. If using bell peppers, quarter them after they are seeded.
  • Mix the cream cheese, monterey jack, chipotle powder and minced shallots. Fill the hollowed out portion of the peppers with the cheese mixture.
  • 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.
  • 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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92 comments

  • 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.

    • Reply
    • I’m actually from the beach and know the restaurant
      you are speaking about and YES they were good ordered them every time we went.

      • Reply
      • “Actually” I “actually” believe both of you “actually”, but you can actually leave out all of the actually’s and still get your point across, actually.

        • Reply
        • Take a chill pill Grandma. That is ACTUALLY what they are called ACTUALLY!

          • Reply
          • What is wrong with good grammar? Bad grammar makes you sound ignorant. You take the chill pill.

          • And the ABTs are awesome.

      • What is the restaurant? I visit Murrells Inlet all the time!

        • Reply
  • 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!

  • good Lord what have you done!?? these look REALLY good 🙂

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

  • Of course you reeled us all in with the name of these poppers 🙂 They look simply addicting!

  • 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!

  • 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. 🙂

  • 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.

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

    • Reply
  • 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

      • how much whole chipotle pepper would you use. I typically have a can of whole chipotle in adobe sauce. i like the flavor, just curious what the ratio would be? same heat level

        • Reply
        • it really depends on how hot you like it. hard to say

      • I’m with you. I call them ABTs but as Shakespeare said “a rose by any other name” etc.

        • Reply
  • Never has something looked so delicious and so disgusting all at once. 🙂

    • Reply
  • 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.

    • Reply
    • mini smokies are also called cocktail smoked sausages. I suppose I should use that term as well in the ingredient list.

      • From Wisconsin! Little Smokies wrapped in bacon and brown sugar are to die for! These look great!

        • Reply
    • Try Hillshire sauage. They make lil smokies

      • Reply
      • Some things I do when I make these is a pre-cook the bacon in the microwave until it’s close to being crisp but still flexible that way I know it will be done on the grill. Second I clean all my jalapeños put them in a glass bowl with a little bit of water and cover them with plastic wrap and cook them in the microwave before I step them that way I know the pepper is cooked through as well LOL they come out great every time

        • Reply
  • […] in downtown Petaluma, I ate cake, I slept in, I played with dogs, I ate, I slept in, I tried an atomic buffalo turd , I opened lovely gifts, I laughed a ton, I ate, I drank, I […]

  • 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?

    • Reply
    • Try using thinly sliced bacon so it will cook faster than the peppers. 🙂

      • Reply
    • I use john morels maple bacon Andi cook them at 375° for 45 minutes…

      • Reply
  • […] pretty good bacon snack. its called atomic buffalo turds. heres a link to what im talking about. Smoked Atomic Buffalo Turd Jalapeno Poppers (aka – A.B.T.) i know how much you guys like bacon and know you would love this […]

  • 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.

    • Reply
    • So glad to hear everyone loved them!! Thanks for the tip of using liquid smoke when cooking them in the oven. Great idea!!

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

    • Reply
    • 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.

  • 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?

    • Reply
    • it couldn’t hurt to try. And yes – it will make you really popular! If you try it, I’d love to know how they turn out.

    • While this is over a year later…for future camping trips, instead of grilling them, try cooking them wrapped in foil and cooked in the coals. If they cook too fast, maybe around the edges of the coals. I haven’t tried making these yet, but I’m bookmarking this for future use.

      • Reply
  • 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.

    • Reply
  • Love ABTs but never tried them in a smoker

    • Reply
  • 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.

    • If you have some left over pulled pork try that in there too instead of the sausages. Good stuff!

      • Reply
  • 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

    • Reply
  • 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.

    • Reply
  • […] so if you want the ABTs to have some extra kick, leave some of the membrane in the pepper. Visit HERE for full Directions and […]

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

    • Reply
    • Yes, I use water in the bowl at the bottom.

  • I’ve been making these for several years and they DISAPPEAR at parties!! the key is cooking low and slow…and if you really want to gild the lily, when they come out of the oven (or smoke, in your case) brush them with copious amounts of Fischer & Weiser raspberry chipotle bbq sauce!!! off the chain!!!! enjoy!!

    • Reply
    • Making these for dinner tonight with fries lol. I like the idea of brushing with raspberry Chipotle be sauce and we have some in the fridge all the time! Can’t wait for dinner!!

      • Reply
  • If you want to kick these up a notch without using habenero, try browning some spicey sausage up and using that instead of a smokey or coctail sausage. It will really perk up the heat without being overbearing. I put these on the grill as appetizers and never have any left. People eat them as soon as I can pull them off the grill.

    • Reply
  • I LOVE bison meat, hvving bought it at $5/ pound at the discount Grocery.

  • I grew up in Texas in a border city so we grew up with these, you can also try mixing in some crushed chile de arbol when you are making the cheesy mixture… It spices it up and it give the cheesy mixture some red flakey look. We used them to have the traditional red white and green in Hispanic cuisine.

    • Reply
  • When you say 2 shallots, do you mean 2 entire bulbs? Or two of the cloves inside a bulb? Because technically it’s the entire bulb, but after adding only 2 cloves, it looks like *plenty* of shallot, and we LOVE onions and shallots…

    • Reply
    • I did mean 2 but shallots do really vary in size. I would say they measured a little less than 1/4 cup minced.

      • That’s about how much I added. Perhaps more. On a further note, I cooked them in the oven at 450. For my oven, 20 min was not nearly long enough to get the bacon crispy, and the material of the pan made a difference too – one of my pans cooked far faster than the other. Oddly, it was my cheaper pan. I cooked them for 30-40 min. Getting thin bacon, and stretching it helped, as did the occasional toothpick. Some of the cheese made it’s way out of the “turds”, but much stayed in as well. These were delicious, and a hit at the party. Thanks for the recipe!

        • Reply
  • […] “We have decided that this is heaven, here.” -My housemate when I returned to the kitchen after telling her and her husband to feel free to sample these “Atomic Buffalo Turd” jalapeno poppers. Get the recipe here! […]

  • for an extra kick, make some radpberry chipotle sauce as a dip. Outstanding !!

    • Reply
  • I see no one has made a comment of awhile, hope I can get a reply.
    Was wondering if I could make these up & cover and leave in refrigerator overnight. Then bake the next day?
    Would love to make for our yearly branding!!

    • Reply
    • I do this often. I make them all up and wrap them in plastic wrap or keep them in a Rubbermaid. Then, later that day or the next day they can go in the smoker.

      • Thanks for the reply! Showed these to my husband & he just about went to his knees!! Will be making them real soon!!

        • Reply
  • I ve been looking to try something new with our masterbuilt electric smoker and these Atomic Buffalo Turds look like they ll fit the bill perfectly.

  • I just smoked these on my Yoder YS-640 on the top rack on Frog mats at 250 for an hour and 45 minutes. I did not use the smokies. They are AMAZING. I also tried to grill them on my charcoal pit. The smoker made them hands down better. MONEY

    • Reply
  • These look wonderful! I can’t wait to make them now. Another delicious snack for football season!

    • Reply
  • These sound delicious! I don’t have a smoker, so will use the oven method. I notice that the comments are all fairly old, so if you have any new hints for baking them that you’ve accumulated with time, I’d appreciate knowing about them so they turn out best as possible. Have you tried adding finely diced garlic along with the shallots? What about pepper jack cheese instead of Monterey jack? Would it add too much additional flavor and conflict with the other ingredients? Thanks!

    • Reply
  • I have tried these a couple times and it requires 4 hours + to get the bacon crispy and still can’t get it crispy my biggest question is what do you place these on when you put them in the smoker or are they on a rack with a drip tray underneath maybe that would do it if I could see how they are cooked in the smoker I think maybe that’s the problem I was putting them on a baking sheet type thing… I have cooked them in the oven before they only take 20 minutes they are absolutely delicious and the bacon is crispy however the smoke flavor in the smoker you are right it takes them to a whole nother level I just can’t get the bacon crispy and I think it is more of the placement and what I am using to cook them on that may be the problem.

    • Reply
  • i love your bacon habanero bites

    • Reply

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