Meat Incorporated: Atomic Buffalo Turds

Showing posts with label Atomic Buffalo Turds. Show all posts

Tuesday, March 22, 2011

East v. West 2011 California State Championship

East v. West II California State Championship BBQ Competition - held in Wildomar, CA. This comp was a really well run event by Henry S. The weather seemed to hang out for a while on Saturday morning over the highly superior BBQ Team field that descended on this competition. All the big guns from the South West United States were present and accounted for.

Meat, Inc. had the fine opportunity to host the men from San Jose's Smoke Slayers present to assist. Thanks to Johnny Cakes (C-a-k-e-s) and Chad Quarrey. For some reason these kids thought Meat, Inc. would be a great source of information for their future BBQ comps. They washed a LOT of dishes!

No one said we didn't know how to make breakfast!

ALL Firemen LOVE atomic buffalo turds!

Chad and Johnny scrape chicken skins - my favorite!

Making ABT's - me and Nate having a disagreement on how to core peppers!

R - L - Chad (Smoke Slayers), Neil (Big Mista), Aaron (Meat, Inc.), John (Brazen BBQ), Johnny (Smoke Slayers and Lot Lizard) = getting our dance moves on.

Breakfast of champions - carne asada chowder with breakfast fatty. Horrible breakfast - low fat and tasteless! Or was it?!?!?

Clown patrol - Brad, John, Dave, and Steve!

Louie and J-Lo checking on the ABT's! Looking great!

Looking like another beautiful southern California Day - Meat, Inc. sponsored by Oakridge BBQ!

Chad giving Johnny some BBQ tips!

Chicken turn in:

999 999 878 988 978 879 - 5/54

Ribs -

888 898 877 788 899 676 9/54

Pork Butt -

777 987 877 788 899 676 16/55

Brisket - this was THE poor entry we had - it was a rough turn in - according to the Stoker it was over temp... according to the probe test it was over temp... When I sliced it the meat seemed under cooked. It was really weird!

976 866 766 767 766 866 - 53/55

Beef Ribs side comp:

887 889 766 767 787 878 11/24

Chad, Aaron, and Johnny showing off. Thanks for the assist Smoke Slayers!

Wednesday, December 1, 2010

Atomic Shrimp Boats

Most people have now heard of Atomic Buffalo Turds - here's a link in case you forgot. Another twist is the Atomic Shrimp Boat or ABT! Just as easy and just as tasty!

Simple ingredients:

Quality Bacon
Jalapeno Peppers
Cream Cheese
Medium size uncooked, tail / head off, peeled shrimp. I used 71 - 90 size (whatever that is).

Cut the jalapeno peppers in half and scoop out the seeds.

Spoon cream cheese into the peppers.

Cut the bacon strips in half. Place a still frozen shrimp on top of the cream cheese. I used still frozen shrimp because the cooking time is about 1 - 1 1/2 hours. I figured that if the shrimp were thawed, they might get over cooked. The frozen shrimp cooked up great and didn't taste over cooked or chewy using this method.

Wrap the cream cheese and shrimp stuffed peppers in a half slice of bacon. If you use quality bacon and stretch the piece when wrapping the pepper, the bacon will stick to itself when it contracts after you let go and you won't have to use tooth picks to keep the bacon in place. If your bacon won't stick to itself, feel free to use tooth picks to hold it in place.

Place on the smoker or grill at 250F grate temp. If you are using a gas grill or charcoal grill, make sure the heat is on one side of the grill and place the peppers on the opposite side - on indirect heat.

I cooked these for 90 minutes or until the bacon was completely cooked.

Atomic Shrimp Boats ready to eat!

Tuesday, July 20, 2010

Atomic Buffalo Turds - ABT's

Atomic Buffalo Turds (ABT's) are always a crowd favorite, easy to make, quick to assemble, and lots of variations available to match the tastes of your crowd! Also included in this recipe is the "secret" to making these tasty treats even easier to assemble!

The basic ingredients include jalapenos, cream cheese, bacon, and hard salami!

Per 1lb of fresh jalapenos:
1lb of jalapenos (usually about 12 peppers per lb)
1 - 8oz pack of cream cheese
1/2 lb of bacon
Small pack of hard salami

Lay the jalapeno on the cutting board and slit the top where the pepper seems to land and rest naturally.

Scoop out all the seeds from the inside. Try and leave the top and sides in tact - try not to break the pepper apart too much. You can see I'm not wearing any gloves in this picture - maybe you should!

Spoon 1 tablespoon of cream cheese into a slice of hard salami. This is the secret! If you try to spoon the cream cheese directly into the ABT it gets a bit messy. The hard salami folds into a taco and then slips right into the pepper!

Don't forget to get creative - add a slice of pineapple or ....?!?! into the pepper with the cream cheese and salami.

Wrap the pepper in a HALF SLICE of bacon - simple cut the entire lb of bacon in half to get the half slices.

NOTE: use quality bacon for this recipe - believe me, I've used all the brands and price points and it is not worth using cheap bacon to save a buck... I use Farmer John Maple Bacon. It is thick sliced, uniform shaped, and very flavorful. It doesn't string or fall apart.

Here's another key - if you use high quality bacon, stretch the bacon as you wrap the pepper. When you let the bacon go, it will contract and stick to itself and the pepper eliminating the need for tooth picks. When you are making a lot of these, the tooth picks stick out and reduce the grill space AND have to be picked out of each pepper - what a pain!

A perfectly bacon wrapped pepper!

Ready for the grill / smoker!

Only 2lbs of peppers left to go!

You can also use Anaheim chili peppers or yellow peppers or.....?!?! Use your imagination - the possibilities are endless. I do use more dry salami and cream cheese to stuff the larger peppers but that's not a bad thing - is it!?

I cook the peppers at 250 F grate temp for at least 1 hour but best results are 2 hours at 250F. The bacon gets a little more crisp and the pepper skin gets easier to bit through but is still crispy. About 15 minutes before you pull the peppers, you can dust them with some brown sugar to offset some of the heat or just to add another twist to the recipe.

Who's hungry?

Friday, January 5, 2007

Appetizers / Sides

Appetizers and Sides!

Normally you would use these recipes for a snack before the main meal but most of these are great for party snacks, tailgating, or the main course itself - but any of these are great for appetizers!