Atomic Buffalo Turds – The Ultimate Appetiser

Prepping for a big cookout?

Don’t forget to add ABTs to the list. Despite their unpleasant sounding name, Atomic Buffalo Turds are one of the best appetisers you can serve at any barbeque.

Smoked jalapeno peppers stuffed with cream cheese and sausage wrapped in bacon.  

It’s a symphony of flavours; smokey bacon, fiery pepper followed by mellow cheese and a tasty sausage. They’re super easy to make but very difficult to put down. 

Atomic Buffalo Turds - The Ultimate Appetiser

To make 12 you’re going to need:

  • 6 large Jalapenos
  • 24 slices of thick bacon
  • 12 cocktail sausages (mini franks work fine)
  • 500g cream cheese

Once you’ve tried the basic recipe make sure to experiment with the ingredients. Instead of using one type of cheese, mix in some monetary jack as well as some diced onions.

For some extra heat you can also mix some hot sauce into your cream cheese.

Or for something completely different, swap out the sausage for a shrimp.

Step 1

Chop the ends off your jalapenos then cut in half lengthways.

ABT step 1

Step 2

Scrape the seeds and membrane out of the peppers. (For some extra heat you can leave a little bit of membrane in)

ABT step 2

Step 3

Using a knife, fill each jalapeno pepper with cream cheese mixture.

ABT step3

Step 4

Take a sausage and gently squeeze it into the cream cheese mix. Not all the way, just a few millimetres is fine.

ABT step 4

Step 5

Wrap a piece of bacon around the jalapeno and secure it with a toothpick. Ideally you want the entire jalapeno to be covered in bacon so if one slice doesn’t quite do it then use another.

ABT step 5

Step 6

Season the ABTs with your favourite dry rub. A bit of paprika, cumin and salt works great.

ABT step 6

Step 7

Place the ABTs into your smoker. Your going to smoke them for about 90 minutes at 250 degrees. Use apple or hickory wood chips.

ABT step 7

Step 8

When they are cooked, plate them up, serve and enjoy! Here’s the full video to show you how it’s done.

About the Author William Clay

William Clay is a BBQ enthusiast dedicated to sharing his grilling (and overall cooking) expertise with FireFoodChef's readers.