atomic buffalo turds recipe

[Randy Kaar]

these are great on the smoker or grill

whole jalapeno peppers
cream cheese
pulled pork (or diced rib meat, or diced brisket, etc, etc)
bacon

Slice the jalapenos in half, lengthwise.
Clean out the seeds (and depending on your chilihead tastes), the veins; I use a common table knife.
Fill the jap halves with cream cheese; I use the same table knife.
Press a chunk of whatever meat into the cream cheese filled jap.
Wrap the whole thing with the bacon (I use a half-slice.).
Put in the smoker at ~225? for 90 minutes.
Remove from smoker, get one for yourself, serve to your guests, and get out of the way before you get trampled.
Repeat.

++++

In my limited experience (two batches), let me throw out a couple of other thoughts.

*For a typical gathering, it seems that a pound of jalapenos is about right. Large vs small peppers doesn't really matter much; the small ones come out "bite-size", the larger ones are two bites.

*For the cream cheese quantity, it appears that one standard container is about right; whatever that is....6 ounces, 8 ounces, whatever it is, it came out just about even for a one-pound batch of peppers.

*The original recipe called for pulled pork. I've used rib meat (trimmings from making St.Louis spares), because that was what I had handy. You could use "nothing", or just about anything that warms your heart.

*For the bacon, I went with run-of-the-mill bacon, not smoke flavored but otherwise common stuff. What seems to work nicely is to remove the bacon from the package, slice the whole thing into halves (making each slice half as long {as distinguished from half as wide}). Wrap one half-slice around each stuffed jalapeno. Don't worry about any overlapping; it doesn't seem to matter. In my use, it took about 1? standard packages of bacon {what is that, one pound each?}, for the pound of jalapeno peppers.

*If you can get the veins out, they will have jalapeno flavor, but not too much heat. On the other hand, if you're a chilihead, you want the heat. Besides, it's a lot more work to also scrape out the veins.

This recipe is so simple, it is definitely, merely a starting point. Check the recent archives. Some folks substitute cheddar cheese, put in shrimp, add a sliver of habenero, use habenero peppers instead, etc, etc, etc


original recipe by ken

ps  wear gloves when handling these peppers!

randy aka bonehead

[holdemtwice]

very nice .  i have been doing these for a very long time. we do it a little diffrent. we use chirizo and chedder. and we grill em indirectly.  also  try a pablano pepper doing the same thing with chirizo bacon and cheese  .  everyone does come back for more ..   

[Randy Kaar]

i use leftover pork butt or rib meat is good too.
you can use bacon bits in there too.


randy

[holdemtwice]

oh yeah  anything you have is good !!!!!