ABT’s
Looking for the perfect holiday appetizer? Why not try the ABT? What the heck are ABT’s you ask? Well it’s short for Atomic Buffalo Turds! A cored jalapeño stuffed with cheeses and meats, wrapped in bacon and smoked. What could be better?
I guess ABT’s is a more appetizing name for these. But either way you say it, the one thing I guarantee is once you eat them you’ll only think of the many things you could do to make them better!
These are the most requested appetizer that my wife and I prepare for parties, friends and family functions. I know that once you prepare them and have a taste you will know immediately why ABT’s are the perfect snack or appetizer!
What I’ll do today is give you a couple of different way’s to prepare ABT’s and then leave it up to you to try the one that appeals to you the most. For either recipe you will need at least 12-18 whole jalapeños. Some people like to cut them in half and core them to remove the seeds and membrane inside. I prefer to cut the top off and then take a steak knife and carefully core out the jalapeño removing the seeds and membrane by scraping the inside.
The second step after coring out the jalapeños is to rinse them under cold water and set them to the side. While they dry, I prepare the filling. For our filling we use Bossman’s Frisk-n-Rub (1-2 tablespoons) and a 12 oz container of Philadelphia soft cream cheese. Mix in a bowl until smooth.
Next, get a Zip-lock freezer storage bag and spoon the filling into one of the lower corners of the bag. Let the air out of the Zip-lock bag by rolling the bag down to the mixture. Then cut a small corner of the Zip-lock bag, giving you an instant filling bag!
Begin to fill each of the jalapeños with the cream cheese mixture. Afterwards, take 1lb of apple wood smoked bacon and cut each slice of the bacon in half. Next wrap a slice of bacon around the outside of the jalapeño, using a tooth pick to hold the bacon in place by piercing the center of the bacon, going through the jalapeño and out the other side.
In preparing the ABT’s for the smoker or grill (smoker is preferred..) I take a disposable 12 inch aluminum pan, using a paring knife I make 12 holes approximately 1-2 inches around to place the jalapeños in standing up. With the toothpicks, they are able to stand up straight.
I then smoke the ABT’s for two hours at 200-220 degrees or until the bacon on the outside of the ABT’s is crisp and done. Now even though the ABT’s will be EXTREMELY hard to resist, allow the ABT’s to cool down for about 10-15 minutes before devouring!
The second way to prepare the ABT’S is to prepare the filling the same way, but this time we cut the jalapeños in half length wise and fill the jalapeño with the mixture as above then add pulled pork, brisket or sausage! Cooking procedure remains the same, allowing the bacon to crisp and get done before taking off the grill or smoker.
The only problem with making these is that as fast as you make the ABT’s and take them off the smoker, there gone in the blink of an eye!
Chuck Marting (The Bossman)
