ABTs

[Mosca]

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!

[DWCowles]

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

[boftx]

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.

[Mosca]

How do they hold up the next day?

[DWCowles]

I can't answer that Mosca bc I never have any left the next day

[HorseDoctor]

I do them with dove breast halves. They are just fine cold!

[FireMan]

I think the answer just might be, yes.

[richinlbrg]

WOW, Mosca you made a TON of them!!

I've enjoyed leftovers warmed and cold. It's what's for breakfast.

[Mosca]

I just did a new batch, and a couple notes.

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.

[DWCowles]

Mosca I have to kindly disagreed with you. I like leaving them in the smoker @250/275 for 2 hrs or until the bacon crisp up and got to have smoke.

[Spinaker]

These are awesome. I am planning on making a whole bunch of these for my Ryder Cup party at the end of the month. (among a lot of other things)

[jharner]

Lots of football party's in the near future, thanks for a great idea.

[ribeyeguy]

I was just thinking the same thing, they'd be perfect at halftime.

[HorseDoctor]

ABTs are awesome with a half a dove breast wrapped in each one if you have some on hand. Works well with teal also! Yummm!

[Dale Case]

We make them with Dove too !!

[DogFaced PonySoldier]

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!