Who doesn't like a Good Turd?

2BAMBAM4

Just Another Good Turd
Jalapeños
Carne asada (thin sliced)
Pork chorizo
Cream cheese
Spicy Beef Dry rub


Leave the handles on the jalapeños.   Using a paring knife slice from the shoulder to the tip of the jalapeño.  Lay the jalapeño in your hand lengthwise from finger tips to thumb.   Squeeze hand closed to open the jalapeño. (Like a coin purse) Use a small cocktail spoon to hollow out the seeds and membrane.


Smear cream cheese into the cavity and add chorizo. 


Lay out the thin sliced Carne Asada and season with beef rub of your choice.  Cut the piece of asada lengthwise.   Take the seasoned strip of asada and wrap the stufted jalapeño.   Use a tooth pick to hold together.

Dust with honey powder for a little sweet to beat the heat!


Into the egg at 250-300 for 2.5 hours indirect heat internal temp 190°. (Be sure the chorizo is cooked) 


Then... enjoy! 


*Chef's note as you can see the chorizo has very little extra fat.  Be sure to buy the 'dry' chorizo from the Mercado. (It's the stuff hanging behind the butcher) 

WeberWho

That's genius! I've never seen the slit done before with the jalapenos. 

sumoconnell

But the membrane is where the spicy is!

 Looks great!  I’ve seen chicken wrapped ABTs, but not cow wrapped and chorizo stuffed. 

2BAMBAM4

@sumoconnell

Isn't chicken a vegetable?   

My thought was this for the ABT's. Bacon, albeit a gateway meat... adds an extra bit of fat to the dish.   

The beef, because of the cut, crisps nicely and is a bit dryer.   The chorizo does have a little fat along with the cream cheese that compliments the beef. 

And I do agree about the membrane in the jalapeño... bring on the heat.. but my friends balk at what I call the burn through. 

lousubcap

Never have tried that approach but will now.  That said, every time I use chorizo in an ABT I precook it so for me the finish line is the bacon.  Never have temp'd one.  FWIW-

nolaegghead

I think I like this?

2BAMBAM4

nolaegghead said:

I think I like this?

There's only one way you'll know....

Gulfcoastguy

Definitely a worthy variation. The chorizo will supply the fat that the bacon traditionally does.

Mickey

That looks great but you forgot the last layer of 🥓 

Foghorn

That's a great variation on the ABT.  I've got some competition friends who use competition brisket (mixed 2:1 with cream cheese) as a filling and wrap with bacon.  It does very well in competition and is among the best bites of food I've ever tasted.  It only seems to work with frozen brisket from previous competitions - probably for the reason you use the dry chorizo.  The "fresh" (cooked the previous day and refrigerated) brisket got things too liquid/greasy.

Anyway, this looks awesome and I like the thin beef on the outside.

saluki2007

This looks amazing. Will definitely be giving this a try. I started doing my ABT with the slit a few years ago and makes a huge improvement in the cheese staying in. However I’ve never sliced them after the cook like you.  

SmokeyLosAngeles

Really dumb question:  How spicy are these?  Is it like if you have to ask then they are not right for you?  Or does the cooking of the Jalapeño take a lot of it away? 

saluki2007

SmokeyLosAngeles said:

Really dumb question:  How spicy are these?  Is it like if you have to ask then they are not right for you?  Or does the cooking of the Jalapeño take a lot of it away? 

If you take the vein and seeds out it reduces the heat significantly.  Also in my experience if you cook them for only 20-45 minuets they seem to get "hotter" but after about the hour mark they become more mild.  My guess is that you start cooking off the capsaicin which is what gives peppers their heat.

WeberWho

saluki2007 said:

SmokeyLosAngeles said:

Really dumb question:  How spicy are these?  Is it like if you have to ask then they are not right for you?  Or does the cooking of the Jalapeño take a lot of it away? 

If you take the vein and seeds out it reduces the heat significantly.  Also in my experience if you cook them for only 20-45 minuets they seem to get "hotter" but after about the hour mark they become more mild.  My guess is that you start cooking off the capsaicin which is what gives peppers their heat.

I also find not everyone likes the same heat that I do. I'll echo what is said above and if you let the peppers soak in a bowl of cold water and dump the water a few different times and resoak the peppers with fresh water the pepper will almost lose all its heat I've found. 

Langner91

SmokeyLosAngeles said:

Really dumb question:  How spicy are these?  Is it like if you have to ask then they are not right for you?  Or does the cooking of the Jalapeño take a lot of it away? 

@saluki2007 answered your question, very well.

If they are too hot for you, my local grocery stores sell the little "sweet peppers" in a bag.  They are multi-colored.  They are shaped similar to a jalapeño, but a little fatter.  When I make ABT's for my kids, I use those.  All of the bacon, cream-cheese, chorizo goodness, without the heat.  Those peppers have zero heat.

SmokeyLosAngeles

Thanks all really good advice.  I might try it with a  couple of them and try the soaking in cold water a couple times first.  Ill be sure to get the insides (seeds & Stems) out.

@Langner91 FUNNY Enough I use those for tacos last night.  I never thought to use them for this idea.  Thank you. 

lousubcap

@SmokeyLosAngeles - reminder: whenever messing about with Jalas or above on the Scoville scale always wear gloves.  Should you forget and rub your eye or worse you won't forget the next time.  

caliking

Damn... those look farkin' awesome! I can't get the wrapped-in-carne-asada part out of my head. 

loco_engr

soaking jalapeños in Tequila will remove a fair amount of heat

JohnInCarolina

Great twist on the usual ABT for sure!  I like the details here in the post and the way you showed us all how to do it.  Nicely done!

Langner91

loco_engr said:

soaking jalapeños in Tequila will remove a fair amount of heat

Or, at least make you not care how hot they are!  Ariba!

Soaking me in Tequila has a similar effect!

SGH

Who doesn’t like a Good Turd? My thoughts exactly 👍

caliking

lousubcap said:

@SmokeyLosAngeles - reminder: whenever messing about with Jalas or above on the Scoville scale always wear gloves.  Should you forget and rub your eye or worse you won't forget the next time.  

Pro tip - remember to take a pisss BEFORE prepping jalapenos, ABTs, etc.

JohnInCarolina

caliking said:

lousubcap said:

@SmokeyLosAngeles - reminder: whenever messing about with Jalas or above on the Scoville scale always wear gloves.  Should you forget and rub your eye or worse you won't forget the next time.  

Pro tip - remember to take a pisss BEFORE prepping jalapenos, ABTs, etc.

Just the tip?

dmourati

Where do you get carne asada like that? Latin grocery?

2BAMBAM4

dmourati said:

Where do you get carne asada like that? Latin grocery?

Yes,  from a Latin grocery.   Cisnaros is the cut as I recall

stv8r

lo the title gets us all but the content is AMAZING. Nice job

loco_engr

Langner91 said:

loco_engr said:

soaking jalapeños in Tequila will remove a fair amount of heat

Or, at least make you not care how hot they are!  Ariba!

Soaking me in Tequila has a similar effect!

   

bluebird66

Mighty good!

loco_engr

this made me think of a scene in a movie where a Baby Ruth candy bar was floating in a pool     What movie was it?

dbCooper

Caddyshack?  Scene where the help gets to use the pool for 15 min or something?