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New to smoking or just want to brush up on your skills? Be sure to check out our
pages to see which flavors pair best with different meats. One of our new favorites is the
Down and Dizzy Pork Shoulder
, which uses hickory smoking wood.
yet another abt question
edited November -1
Unfortunately abt is too short to do a search.
Indirect? Raised grid? What temp? Approx how long?
And thanks to all for the responses to the chicken questions!
I just made them for first time this weekend, and used the recipe from the 2006 eggfest cookbook (linked on right of this page if you are logged in).
Here it is:
Atomic Buffalo Turds
This is the most basic version of the famous ABT’s and one of the best!
12 Jalapenos - fresh (3-3.5 inches each)
1-8 oz pack of cream cheese
12 oz bacon (regular sliced-NOT thick sliced)
1 pack smoked cocktail wieners (Lil' Smokeys)
Dizzy Pig Red Eye Express rub
Wash, remove stems and halve jalapenos lengthwise. Only cut the stem off, don't cut the
end of jalapeno off to remove the stem. If the jalapenos are pretty fresh. you can pull the
stems off fairly easy. Remove seeds and veins (leave veins in if you would like a hotter
Fill jalapeno halves with cream cheese, then top with a cocktail wiener. Put the two
halves together and wrap the whole thing with a piece of bacon. Secure the loose end of
the bacon with a toothpick. Sprinkle a liberal amount of DP Red Eye Express rub all over
the surface of the bacon.
Stabilize BGE at 350 degrees with a drip pan under a raised grid. Add 3-4 good size
chunks of hickory, place ABT’s on the raised grid and cook for about 45 minutes. Turn
them over to crisp up bottom side of bacon and cook for an additional 15 minutes.
Author: Egret (John Hall)
Try abt's rather then abt
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