Bacon Wrapped Stuffed Jalapeño
AKA Atomic Buffalo Turds (ABT)
If you look around on the BBQ boards you will come across the acronym ABT quite often. Typically an ABT is a jalapeño pepper sliced in half that is stuffed with cream cheese and a little smokie sausage then wrapped in bacon and cooked on a smoker or grill until done. I have made them many times and lots of different ways. I thought I would take the time to write up how make great ABT’s Rad Fondo style.
- 12 whole jalapeño. Medium size
- 1lb bacon – Regular slice thickness works best
- 16oz cream cheese
- 6oz crumbled blue cheese
- 1 diced habanero pepper (optional)
- 3oz Simply Marvelous Spicy Apple seasoning
Get your smoker, grill, kettle fired up with your wood of choice. I like to run my Weber Smokey Mountain (WSM) at around 325/350 degrees with no water in the pan basically just throw a full chimney of lit onto some unlit coals and wood. I want it to be a quick cook 1-1.5 hours. By the time you have the ABT’s prepped you should be ready to cook.
Slice the peppers in have and remove the stem. With a small spoon scrape out the membranes and seeds. I do this over a trash can to reduce the mess. Next take a spoon and scoop cream cheese into the empty cavity in each jalapeño slice. I like to fill it even with the top. Once they are all stuffed its decision time. If you want them spicy then add a little bit of the chopped habanero to each. Add crumbled blue cheese to each one. Press it lightly into the cream cheese. Sprinkle liberally with the spicy apple seasoning. Wrap one slice of bacon around the entire pepper and use a toothpick through the center to secure the bacon.
Place the ABT’s onto the grill and close the lid. Check after 30 minutes and every 30 minutes until they are done. There is no exact time. My wife likes the bacon on the crispy side so mine usually go about 1.5 hours.