Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Atomic buffalo turds. I never made these before, and they were kind of a PITA until I got a rhythm going on the wrapping. Did 'em on the kettle indirect at 250ish, that was too low and 325 is probably more like it. They took about 3 hours at 250, I was expecting 2. Stuffed half with pulled pork and the other half with little smokies, both are good but I like the snap of the smokies better.
Don't forget the rubber gloves!
Thats 2:1 ratio of cream cheese to cheddar.
Stuff and wrap
At at this point, the light is gone, I got no photos of the finished. One question, can you eat these hot or cold? There will be leftovers!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I do them with cream cheese, shredded cheddar cheese, mini meatballs or little smokies wrap in bacon and sprinkle some rub on them. Yum Yum...I love ABT's. Looks good Mosca
ABTs are on open canvas. Just now I think I'll try some with cottage cheese for the main stuffing. All you gotta do is cook them long enough til the bacon is where you like it.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
They are MUCH better when done at 350* for about 90 minutes, and without any added smoke. Actually they were probably done at 60 minutes, but I wanted to be sure and I'm still learning stuff. (For all that I post here, on a 1-10 scale I think I'm about a 4 or 5.) The bacon crisps up really nicely, and the charcoal alone gives it enough of a mild smokiness. The first batch was delicious, the second is excellent and dare I say, a bit sublime even.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
John "JR"
Minnesota/ United States of America
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I make these and then wrap them in ground sausage instead of bacon, some people call this an Armadillo Egg or something similar. I season the sausage with some Tony Chachere's, maybe some smoked paprika or something. I use cream cheese mixed with grated pepper jack and bacon bits inside, then any leftovers are awesome sliced into medallions, microwaved thrown in a tortilla with some shredded cheese (good pepper jack if you can find it, Mexican blend if not) the next day for a different take on a fajita. And I mean AWESOME!
I also usually do two types - one that is deveined and deseeded for the wimps attending the 'que, and the others I leave the seeds and veins in and let the stem hang out from the sausage ball - so everyone is forewarned which are hot and which are not!
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