Smoked Atomic Buffalo Turds: Spice and Smoke Delight

Are you ready to take your appetizer game to a whole new level? Then it’s time to introduce your crew to the incredible Smoked Atomic Buffalo Turds! At first glance, the name may sound strange, but one bite of these bacon-wrapped jalapeño poppers packed with smoky cream cheese goodness, and you’ll be an instant convert. With explosions of flavor in every little package, ABTs have taken the barbecue world by storm. After hours in the smoker, the crisp bacon wrapper encases tender jalapeños and a decadently creamy, melted cheese filling. Each morsel delivers an incredible dance of heat, smoke and richness like nothing you’ve tried before. So fire up your grill and prepare for your new favorite snack – your friends and family won’t know what hit them, but they’ll sure be begging you for more!

Smoked Atomic Buffalo Turds

Atomic Buffalo Turds, or ABTs for short, are a crowd-pleasing appetizer that combine the bold flavors of smoked bacon, roasted jalapeños and creamy cheese. Let’s discuss the recipe for these explosively tasty morsels that have taken the food world by storm.

Atomic Buffalo Turd Origins

The exact origins of the Atomic Buffalo Turd are hard to describe but they have been delighting BBQ circles for years. Some say the name came first as a funny way to describe these bite size treats, while others believe it was truly inspired by their appearance. Regardless of where the ABQ got its name, one thing is for sure – its taste is lights out delicious.

At its most basic, an ABT starts with a whole jalapeño that is stuffed with a cream cheese and ground sausage mixture. But BBQ enthusiasts are always putting their own variation on the classic recipe, whether by adding bacon or other ingredients for extra smoky, savory flavor. The result is a little explosion of serious goodness that packs a surprising kick. Even those skeptical of spicy food find themselves craving another bite of these tasty morsels. So next time you’re looking for a unique appetizer to share at your next gathering, make a batch of Atomic Buffalo Turds – your guests will thank you!

Smoked Perfection: ABT Flavor Fusion

Taking ABTs to the next level involves creative combinations of flavours. While a classic version stuffs the jalapeño pepper with just cream cheese and a smokie, adventurous chefs are blending in all sorts of cheese fillings, meats, and spices. My favorites so far are one stuffed with cream cheese, cheddar, and shredded bacon mixed in. Another crowd-pleaser swaps the smokie for mini smoked sausage bits. No matter the stuffing concoction, wrapping each bite in bacon and gently smoking brings out maximum taste.

The smoker is ideal, but an oven or grill works too if using a small smoke source like a smoke candle. Low and slow is key – cook indirect at less than 250°F until the bacon is crisped but not burnt. An instant-read thermometer helps avoid undercooking or overcooking. Allowing the ABTs to rest before serving also enhances juiciness. Smoked to perfection, these little flavor bombs will turn any grilling fan into an ABT fan!

Spicy Twists and Alternatives

While jalapeños are classic, there are lots of alternatives for those wanting an even hotter or milder kick. In Canada and other cooler climates, Anaheim, poblano or red and orange bell peppers make a delicious substitute stand-in for jalapeños. Closer to home, seek out habaneros for extreme heat – but be warned, those little hots pack a serious YIKES factor!

Another fun option is to stuff different peppers and let family and friends self-select based on their spicy food tolerance. You can even get creative by stuffing the guts of jalapeños or other chili varieties without the flesh to make a lower calorie alternative. However you twist it, don’t miss the chance to play with flavor and spice in these bite-sized morsels. There’s no wrong way to enjoy ABTs!

Ingredients for Smoked Atomic Buffalo Turds

Prepare Jalapeño Peppers

The first step to crafting perfect ABTs is prepping the star ingredient – the jalapeño peppers. Carefully remove the tops of the jalapeños by cutting about 1/4 inch below the stem. Then cut each pepper lengthwise through the middle to open it up like a book. Use a finger or spoon to scrape out the seeds and fruity jalapeño juices from the inside.

This is the hottest part, so I recommend wearing disposable gloves when making ABTs to avoid a surprise spicy encounter later. Be sure to get all the seeds and membranes for a more mild experience. Once cleaned, the pepper “boats” are ready for stuffing to create those tasty smoked appetizers. Wash hands thoroughly after handling or consider the gloves – you’ll be glad you did!

Make Cream Cheese Mixture

The fluffy creamy filling is key to an ABT hitting nuclear bomb status. Start by allowing 8oz block of cream cheese to fully soften at room temp. Meanwhile, shred 1 cup each of your favorite melting cheeses like cheddar, pepper jack or swiss. In a medium bowl, use a spoon to beat the cream cheese until smooth and spreadable. You’ll be tempted to lick the spoon – give in, it’s part of quality control! Next, stir in 1⁄4 cup of your go-to BBQ rub along with the shredded cheeses.

Season further to taste with dried spices or fresh herbs. The goal is a mixture that is well combined but still chunky. Use a flexible spoon or spatula to thoroughly stir everything together until it has a spreadable texture but still figures out who’s boss. Taste and adjust seasonings as needed until it hits that perfect cream cheese-y, cheesy, tasty note. This rich filling is what makes the ABT truly sing after a smoke!

Make the Stuffed Jalapeños

The best part of prepping Smoked Atomic Buffalo Turds is now ready – stuffing the jalapeño boats with the rich, delicious cream cheese mixture. Use a butter knife or small spoon to smear or pipe the mixture into each hollowed-out half of the pepper. Don’t be too precise or worried about mess – these smokehouse treats are all about flavor, not formal presentation.

For extra smokiness, lay a little smokey sausage piece on top of the filling before replacing the pepper cap. A pastry bag makes piping the mixture into the peppers quick and easy if you want perfectly stuffed peppers with no spread overflow. But don’t fret imperfections – the smoke will camouflage any stuffing mishaps! When all the peppers are stuffed to the brim, the real fun is about to begin.

Wrap in Bacon

The magic really happens when you wrap each stuffed jalapeño half in a half-slice of bacon. Opt for thick cut or thin cut based on personal preference – thick cuts stay moist inside, while thin crisps up extra crispy. No matter the bacon width, gently drape it around the stuffed pepper top and figure, allowing the ends to stick out on the bottom so it sits upright. Consider securing with a toothpick if required, but usually the bacon will hold everything together fine.

Place each bacon-bundled beauty side by side on a foil or baking sheet lined pan to resemble little atomic buffalo turds. At this point, feel free to add extra rubs, sauces or seasonings to the outside before securing that all important bacon wrap. A light dusting of your favorite BBQ rub brings out maximum smoky flavor in these treats. With care and skill, soon you will have a pan of perfectly wrapped, smoked appetizers just waiting to delight guests and family with their delicious, smokey blast of flavor!

Smokie Preparation for ABTs:

Now that the ABTs are expertly crafted, it’s time to fire up the smoker! Set it to 250°F and fill the chamber with your favorite wood chips for slow, steady smoking. Once the temperature stabilizes, add the bacon-wrapped stuffed jalapeños to the indirect heat section away from the flame or element. Leave the vents open and smoke for 1-1.5 hours, checking halfway to increase the temperature to 350°F for finishing.

Continue cooking for another 30 minutes or so, until the bacon is crispy all over. Keep an eye on the snacks, as every smoker is different – you want that deep golden brown bacon without burning. Around the 2-hour mark, gently test for doneness. The jalapeños should be tender but not mushy, with the cream cheese still warm and smooth. It’s smoke time for these saucy, smoky snacks!

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Other Preparation Methods:

1. Atomic Buffalo Turds in Oven

This simple yet crowd-pleasing recipe transforms jalapeños, cream cheese and bacon into irresistible atomic buffalo turds that can be baked to smoky, cheesy perfection right in your oven. It starts with cleaning out the seeds and membranes from halved jalapeños to control the heat, then filling the pepper boats with a creamy blend of soft cream cheese and shredded cheddar.

Each filled jalapeño half gets snugly wrapped in bacon before arranging on a baking sheet and seasoning with BBQ rub. A 25-30 minute bake at 375°F degrees works its magic, melting and mingling the flavors while crisping up the bacon into the ideal sticky, smoky package to deliver the hot, rich and satisfying flavors of the atomic buffalo turd – all without ever having to fire up a smoker.

2. Atomic Buffalo Turds on the Grill

Another option is to cook the atomic buffalo turds on the grill. Simply wrap the stuffed jalapeños in bacon as usual and place them on the grill over indirect heat. Close the lid and grill for 20–25 minutes, flipping halfway, until the bacon is crisp, and the filling is warmed through. Grilling impart a wonderful smoky flavor without needing a smoker. Be sure to choose a day with moderate grill temperatures for best results with these atomic buffalo turds on the grill.

3. Buffalo Turds in Air Fryer

For a quick and easy way to enjoy atomic buffalo turds without any smoking or grilling required, try baking them in an air fryer for buffalo turds in air fryer. Simply wrap the stuffed jalapeños in bacon and arrange in a single layer in the air fryer basket. Cook at 380°F for 15–18 minutes, shaking the basket halfway, until the bacon is crispy.

The circulating hot air of the air fryer oven allows the bacon to crisp up while keeping the filling heated through. Best of all, very little oil is needed to be compared to conventional oven baking. For those short on time or smoker space, buffalo turds in air fryer delivers great flavor with minimal mess and effort.

Finish and Serve

For planning purposes, the finished smoked atomic buffalo turds can be loosely covered with foil and kept in a foil pan in the oven at its lowest setting, around 170°F, for an hour or two. This keeps them hot and ready to serve. Lay the smoky bites out on a foil-lined tray alongside your family’s favorite wing sauces, salsas and BBQ sauces for dipping the atomic buffalo turds with little smokies. With smoky meat and melty cheese tucked into a crisp bacon wrapper, one bite is never enough of these little appetizers. Be prepared for empty plates – ABTs are too irresistibly good not to continually munch and eat!

Atomic Buffalo Turds Chorizo

For a unique savory twist on atomic buffalo turds, try stuffing the jalapeños with a mixture of cream cheese blended with diced chorizo sausage for Atomic Buffalo Turds Chorizo. The smoky, spicy Spanish-style sausage adds big flavor to each bite. Combine 8 ounces of softened cream cheese with 1/2 cup finely chopped chorizo and 1/4 cup shredded Monterey Jack or Manchego cheese.

Pipe or spoon the mixture into halved jalapeños and wrap as usual in bacon. Smoke or bake as your recipe directs. The chorizo infuses the filling with garlicky, peppery undertones that complement the heat of the jalapeño perfectly. Atomic Buffalo Turds Chorizo is sure to become a new favorite recipe variation for chorizo lovers everywhere!

Variations

Make it spicy: For a spicy kick, don’t remove all the seeds and membranes from the jalapeños. You can also add cayenne or other peppers to the cream cheese filling before stuffing and wrapping. Be sure to wear gloves when spreading the extra spicy cream cheese!

Make it sweet: For a sweet twist, lightly sprinkle brown sugar over the outside of the bacon-wrapped atomic buffalo turds before placing in the smoker. The sugar will caramelize and add a subtle sweetness.

Change the filling: Don’t be afraid to experiment with different fillings beyond just cream cheese. Try stuffing the peppers with a variety of cheeses, shredded meats like brisket, pulled pork or ground beef. Get creative and enjoy tasting new flavor combinations!

More Tips to Consider

Get some help: This is a great activity to do assembly-line style with others helping. Have one person cutting the stems and coring the jalapeños, the next person cuts them in half and stuffs them, then another wraps with bacon. Working together makes light work of prepping a big batch.

Reduce the “hotness”: For milder peppers, try soaking the whole jalapeños or halves in Sprite or lemon-lime soda overnight before stuffing. The bubbles help leach out some of the oils containing the spiciest compounds. Soaking for longer yields peppers with less heat. This soda trick for reducing heat was figured out years ago, and it really works!

Finding thin bacon: When wrapping ABTs, thin sliced bacon works best so it crisps nicely in the smoker. Grocery store bacon labeled as thin often has closer to 12–13 slices per pound, which is fairly thin. Look for bacon packages advertising a higher slice count per pound size to find thinner pieces for wrapping these treats.

Conclusion

Whether you’re new to smoking foods or a seasoned pit master, Smoked Atomic Buffalo Turds are a crowd-pleasing appetizer guaranteed to impress. With minimal effort, you can achieve smoky perfection in these bite-sized bacon bombs. Take your next gathering to the next level by serving up a homemade batch. Your guests will surely thank you for indulging their craving for these savory little morsels.

Frequently Asked Questions (FAQs)

1. What is an ABT in food?

ABT stands for Atomic Buffalo Turd, a smoked appetizer made by stuffing jalapeño peppers with cream cheese, wrapping them in bacon and smoking them.

2. Can you freeze atomic buffalo turds?

Yes, atomic buffalo turds can be frozen before or after cooking. To freeze before cooking, wrap the uncooked ABTs tightly and freeze for up to 3 months. You can also freeze cooked ABTs by cooling and packing tightly in freezer bags for reheating later.

3. What are bacon wrapped jalapeños called?

Bacon wrapped jalapeños go by a few names, but are most commonly known as atomic buffalo turds (ABTs) when filled with a cream cheese mixture inside.

4. What can I do with jalapeños from my garden?

Some ideas for using jalapeños from your garden include making ABTs, stuffing them with ingredients and baking, adding to salsas, chutneys or pico de gallo, fermenting into hot sauce, roasting them for peel-off skins, or just eating them raw for a spicy snack. You can also freeze jalapeños to use later in cooked dishes.

5. What are the benefits of jalapeño peppers?

Jalapeño peppers provide several health benefits thanks to their capsaicin and nutrient content. Capsaicin, the compound that gives chiles their spicy kick, has anti-inflammatory and pain-relieving properties. But beyond heat, jalapeños are also a good source of vitamins C and A, along with vitamin B6 and fiber. Studies have linked capsaicin and compounds in jalapeños to supporting immune health, congestion relief when eaten raw, and potential management of blood sugar and heart health.

6. Are jalapeños hot or not?

When it comes to heat, jalapeños contain varying degrees depending on factors like variety and ripeness. In general, they are considered a mildly to moderately hot pepper, registering less intense heat than super hots like habaneros but packing more punch than bell peppers. Some jalapeño varieties lean toward the spicier end while others are fairly mild. Peppers also get progressively hotter as they mature. Removing the seeds and inner membranes, where much of the capsaicin is concentrated, will significantly reduce the spicy factor as well. While decidedly spicy, jalapeños still have noticeable flavors beyond just heat such as herbaceous, fruity and smoky notes.

7. Are these spicy?

Smoked Atomic Buffalo Turds can range from mildly spicy to quite hot, depending on the type of jalapeño used and whether the seeds and ribs are removed. Most are in the medium heat range when cooked.

8. Can I use other cheeses or filling?

Absolutely. Common substitutions for the cream cheese include mixes of cheeses like cheddar, jack and pepper jack. You can also add ingredients like cooked and crumbled bacon, diced ham, minced garlic or onions to the filling.

9. Can I make these in the air fryer or oven?

Yes, ABTs can be made without smoking by baking or air frying. Baking at 375°F works well, as does air frying at 380°F until the bacon is crisp. Both methods yield a melty, smoky-flavored snack without a smoker.

10. How to get more smoke in electric smokers?

Use wood chips instead of pellets and soak them for 30+ minutes before using. Make a smoker tube with chips to keep them smoking consistently. Spray or mop meat occasionally with fruit juice, which helps carry more smoke flavor onto the surface. Add small hunks of flavorful wood like hickory or cherry alongside wood chips. Be patient during the long, low cook – around 225°F for 2–3 hours – to allow ample time for smoke absorption. These techniques will help maximize smoky flavor when using an electric smoker.

11. What kind of wood should I smoke with?

Popular wood varieties for smoking ABTs include hickory, pecan, cherry, apple or peach. Hardwoods like hickory impart a strong smoked flavor while fruit woods like apple provide a milder profile. Experiment to see which variety you enjoy most.

Smoked Atomic Buffalo Turds

Recipe by Carmen FoodieCourse: Smoked CuisineCuisine: American

Servings

4

servings

Prep time

20

minutes

Cooking time

2

hours 

Calories

250

kcal

Total time

2

hours 

20

minutes

Stuffed, smoked, sublime – one bite packs a wallop of flavors. Halved jalapeños stuffed with spice, wrapped in smokehouse cure, a mere morsel delivering dynamic tastes in each toothsome textured tease. There, wafting wood smoke works its magic, infusing every bite with savory richness while crisping outsides to irresistible perfection. Guests gasping for more!

Ingredients

• 12 jalapeño peppers

• 8 oz cream cheese, softened

• 1 cup shredded cheddar cheese

• 12 slices bacon

• 1/4 cup BBQ rub

• 12 little smokies sausage links

Directions

• Cut off tops and remove seeds from 6 jalapeños. Cut remaining 6 in half lengthwise.
• In a medium bowl, beat 8oz cream cheese until smooth. Stir in 1 cup shredded cheddar and 1/4 cup BBQ rub.
• Pipe or spoon cream cheese mixture into hollowed jalapeños. Add 1 little smokie to each stuffed half.
• Wrap each stuffed jalapeño half with 1/2 slice of bacon. Secure with toothpicks if needed.
• Smoke stuffed jalapeños on indirect heat at 250°F for 1-1.5 hours, until bacon is crisp.
• Make it spicy by leaving some seeds in. Make it sweet by sprinkling brown sugar on before smoking. Experiment with different fillings like cheeses, meats, etc.
• Keep warm until serving time. Serve with favorite sauces for dipping. Enjoy!