BBQ Appetizer

[JimH]

Jeff T in another forum gave me the recipe. There are many variations of this, limited only by one's imagination. The original post by Jeff has pictures so I'll include a link to the thread: http://www.thesmokering.com/forum/viewtopic.php?t=657

Atomic Buffalo Turds:
20-30 Large Jalapeno peppers (this will make 40-60 turds)
1 block cream cheese, room temperature
1 package thick sliced bacon
40-60 toothpicks
Small package of Little Smokies
(The amount of peppers determins the finished turds)

Take the peppers, cut the off the stems and split them into halves. Now rinse out any remaining seeds from the inside of the pepper with cold water and place them on a paper towel to dry. Remeber, when coring the peppers - the amount of membrane you leave inside the pepper will determine how hot the turds are. The more membrane you leave, the hotter the turd will be. Use a small spoon or mellon baller to remove
the membrane & seeds.

Time for the cream cheese. If your cream cheese is not room temperature, it will need to be softened (15-20 seconds in the microwave) to make it a little easier to pipe. Spoon the cheese into the corner of a sandwich bag, cut a small hole in the corner to pipe in the pepper. Some people like to season the cream cheese with Mrs. Dash, liquid smoke or other spices/seasonings - just don't over do it. If you want to turn your buffalo turds into "atomic" buffalo turds just add some cayenne pepper in the mix.

Place a little smokie or other choice of meat on top of the cream cheese mixture. Wrap the pepper with a piece of bacon and place a toothpick all the way through to hold it all together.

Now your buffalo turds are ready for smoking. Some people place them in the cold smoke chamber on my smoker and keep them about 150-180 for an hour or so. You can place them into your main cooking chamber at around 225-250 let them cook an hour or so.

Basicaly these things are "GOOD" so be sure too make plenty so the cook gets some to. If you remove all the membrane and seeds they are not any hotter than a pepperoni. USE CAUTION they are very addictive.

[Wilf]

Great idea to smoke them, I used to char the Jalapeno's or Anaheims on the BBQ until blistered, peel of the skin, slit in half and then add cream cheese with some sort of ham, a dash of more pepper sauce if needed and pop back on the BBQ for a few mins...........youre right you cant stop eating them

[JimH]

I was skeptical at first when Jeff told me how good they were, but even my finicky parents liked them. They make a nice snack for a long smoke session like pork butts or brisket. I leave the pepper whole and pipe them with a cream cheese & breakfast sausage mixture because I'm too lazy to do it Jeff's way.

BTW, excellent website. It looks like you have a great variety of pepper products. I came here looking for a sausage forum and I was happy that there is a cheese section too. Add a homebrew section and I'll live here!

[saucisson]

Spuddy runs a homebrew forum that quite a few of us frequent It's in his signature.

Dave

[JimH]

Spuddy runs a homebrew forum that quite a few of us frequent It's in his signature.

Dave

Well, it looks like I've found a home then! Thanks, I've registered on Spuddy's hombrew forum.