Atomic Buffalo Turds

[mudslinger64]

Atomic Buffalo Turds:

20-30 Large Jalapeno peppers
1 block cream cheese
1 package thin sliced bacon
40-60 toothpicks
Smoked salmon,steelhead, or ham
Favorite spices
Liquid smoke

Take the peppers and cut the stem off. Core the peppers and depending on how much heat you like depends on the amount of membrane you leave inside the pepper. I like to make some of both. You will find out real quick by the expression on the face of the eater which one they picked . Rinse the inside of the pepper with cold water to rinse out any remaining seeds. Place peppers on paper towel to dry. Take cream cheese and place it in a microwave safe bowl. Heat cheese up to soften (little dab will do you here) 25 seconds with a 1500 watt is perfect. Spice cream cheese to taste. You really can't go wrong with any spice unless you over do it. Add a couple of shakes of liquid smoke and a dash of wine if you desire. Flake salmon/steelhead into small pieces and mix well (* If your using ham see below). Take a large zip lock bag and sqeeze mixture into one corner. Take a pair of scissors and nip the corner of the bag of so you have a 1/4" to 3/8" opening. Now your ready to lock and load the pepper. Place opening into the pepper and sqeeze.

(* If your using ham, cut ham into 1/4"x1/4"x2" long strips and press into to the loaded pepper at this time.)

Now that the peppers are loaded it's time to wrap the peppers with the bacon. Best way I've figured out to do this is lay a stripe of bacon lenghtwise leaving enough bacon to cover the opening of the pepper and having about 1/2" on the opposite side (hence covering the open end of the pepper). Stab papper with a toothpick to hold the bacon in place and spiral wrap the pepper with the remaining bacon slightly overlapping the bacon. Once your at the tip of the pepper insert another toothpick to secure the bacon. The excess bacon is left just hanging on the pepper.

With my Brinkman I leave the water pan empty and cover the lower rack with tin foil to collect the drippings. Smoke the turds until the bacon is crisp. I don't even check the smoker for 2 hours unless it needs more wood. I've smoked these things for up to 5 hours. Serve warm and enjoy..

Not sure where the name came from. It could be what they look like after they are pulled off the smoker or the aftermath from the day after from eating to many of them.

WARNING: THEY ARE VERY ADDICTING

[smoked perch]

sounds like a winner, slinger. about what temp does your smoker hold? i have a barrel smoker where i can vary the temp. i figure run it a bit hot, with the bacon...
thanks for the recipe..
matt.

[mudslinger64]

i would say around 180-190 you just have to keep an eye on it so the cheese doesn't all run out,good luck

[smoked perch]

sounds good. i picked up the ingredients plus a 12 pack, and i have tomorrow off. sounds like a winner.
unfortunately i had to purchase the smoked salmon. i used to live in washington state, and always had fresh smoked fish in the fridge when they were in the rivers. lived on the stillaguamish, near arlington. still perfecting the brine, but every batch is better than the last, and all gets eaten.
i'll let you know how the turds turn out,
perch.

[mudslinger64]

wow,i used to live in gold bar wa. just east of sultan on the skykomish river,i have taken many fish out of there and the snohomish river,also the cowlitz.

[This message has been edited by mudslinger64 (edited 08-23-2004).]

[smoked perch]

slinger:
hey. got side tracked by a last minute muskie hunt up to northstar. didn't get to make the turds til today. i have to tell you the are the BEST!!! the bacon is key. and you're right, some are hotter than others...
i made about 25, should have gotten another jar of peppers. smoked em about 5 hrs. the only thing i did different was omit the liquid smoke.
i figured i'd write this rave review before tomorrow am when i wake up and the peppers have their revenge. highly recommend anyone reading this to give it a try. make sure to have plenty of ICE COLD beer on hand! and if jalapeno is too hot for you, use a milder pepper. but the cream cheese is soothing.
that's cool you lived out in WA! you feel my pain of giving up the fresh salmon. man. i never fished the sky or cowlitz, but many pulled out of the snohomish and sauk. beautiful area, and miss it much. managed one elk in the 4 yrs i was out there as well. always had fresh jerky to go with that smoked salmon.
thanks for the recipe.. i will definitely do it again.
-perch

[This message has been edited by smoked perch (edited 08-27-2004).]

[CALVINIST]

Thumbs up, mudslinger!!! Man, those ABT's really are great! And if you get a real hot one, they make your eyes go !

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Calvinist
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