Captain Morgan
Chef Extraordinaire
ABT's=Atomic Buffalo Turds
There has been a little controversy regarding the naming of these addictive morsels. Sure, turd is not a word that most people want to mention while eating. Thus the term, A-B-T. I prefer wrapped japs, but they are recognized as ABT's.
This recipe started making it's rounds through the national barbecue circles just a couple of years ago,
and it has become a phenomenom. I personally have had three of my friends offer to pay me to make them, and they were'nt kidding.
Lets start with the basic recipe, and then talk about the myriad variations available.
ABT
jalapeno peppers
cream cheese
bacon
pulled pork barbecue
Using extreme caution (!), slice a pepper lengthwise and remove the stem. Once open, use a spoon or melon baller to remove the seeds and white inner membranes or veins. It is important to note that this is where the heat of the pepper lives. DO NOT rub your eyes while you have hot pepper juice on your hands. It's easy to do, and many of my bbq buddies have told me stories of going to the bathroom and relieving themselves while cutting peppers, only to find themselves in a painful and embarrassing situation!
Once you've got a bunch of half peppers in front of you, load 'em up with cream cheese (the softer the better) and pulled pork. Sprinkle with some of your favorite rub if you want to.
Now, take a slice of bacon and wrap it around the pepper, trying to hold the cheese and meat in. You can use a toothpick to secure the bacon wrap, although the bacon will usually stick to itself enough to hold it together.
Once you've got all the japs wrapped, put them on the smoker or grill until the bacon is crispy. Go low and slow with these babies so that the pepper will get tender. The cheese should not run out, but if a little
bit does, it's ok.
Remove from the grill and remove any toothpicks.
Eat. First you'll taste the wonderful rendered bacon, then a squirt of cream cheese and a bit of the barbecue.
Finally, a bit of heat from the jap kicks in. This is a
delectable experience of wonderfully melded flavors, all in a single appetizer.
Again, these are addictive. Some folks serve them with a side of bbq sauce for dipping. Some sprinkle more rub on them after cooking.
Now lets talk about the variations. Some use chedder cheese, or pepper jack. Use whatever lights your grill.
Some use chopped brisket, or cocktail weinies, smoked salmon, hamburger, ham, or shimp and pineapple in the cream cheese. Use you imagination, and post here when you hit on a winner.
Use the cheap bacon, the thinner the better. ABT's are cheap, but they are labor intensive. The end result is worth it. And just remember, wash those hands! Most folks, including me, use thin rubber gloves.
There has been a little controversy regarding the naming of these addictive morsels. Sure, turd is not a word that most people want to mention while eating. Thus the term, A-B-T. I prefer wrapped japs, but they are recognized as ABT's.
This recipe started making it's rounds through the national barbecue circles just a couple of years ago,
and it has become a phenomenom. I personally have had three of my friends offer to pay me to make them, and they were'nt kidding.
Lets start with the basic recipe, and then talk about the myriad variations available.
ABT
jalapeno peppers
cream cheese
bacon
pulled pork barbecue
Using extreme caution (!), slice a pepper lengthwise and remove the stem. Once open, use a spoon or melon baller to remove the seeds and white inner membranes or veins. It is important to note that this is where the heat of the pepper lives. DO NOT rub your eyes while you have hot pepper juice on your hands. It's easy to do, and many of my bbq buddies have told me stories of going to the bathroom and relieving themselves while cutting peppers, only to find themselves in a painful and embarrassing situation!
Once you've got a bunch of half peppers in front of you, load 'em up with cream cheese (the softer the better) and pulled pork. Sprinkle with some of your favorite rub if you want to.
Now, take a slice of bacon and wrap it around the pepper, trying to hold the cheese and meat in. You can use a toothpick to secure the bacon wrap, although the bacon will usually stick to itself enough to hold it together.
Once you've got all the japs wrapped, put them on the smoker or grill until the bacon is crispy. Go low and slow with these babies so that the pepper will get tender. The cheese should not run out, but if a little
bit does, it's ok.
Remove from the grill and remove any toothpicks.
Eat. First you'll taste the wonderful rendered bacon, then a squirt of cream cheese and a bit of the barbecue.
Finally, a bit of heat from the jap kicks in. This is a
delectable experience of wonderfully melded flavors, all in a single appetizer.
Again, these are addictive. Some folks serve them with a side of bbq sauce for dipping. Some sprinkle more rub on them after cooking.
Now lets talk about the variations. Some use chedder cheese, or pepper jack. Use whatever lights your grill.
Some use chopped brisket, or cocktail weinies, smoked salmon, hamburger, ham, or shimp and pineapple in the cream cheese. Use you imagination, and post here when you hit on a winner.
Use the cheap bacon, the thinner the better. ABT's are cheap, but they are labor intensive. The end result is worth it. And just remember, wash those hands! Most folks, including me, use thin rubber gloves.