I'm Cajun so I like mine a little hotter so I save some of the seeds and membrane and add it to the cream cheese mixture. Also, sometimes I add some leftover meat with the cream cheese mixture. Love your recipes and videos. Thanks for sharing!
Jeff I use a melon baller (melon ball scooper) to scoop out the jalapeno seeds and membrane. Much easier than using a knife and no risk of cutting your fingers.
I use a spoon that I sharpened to take out the seeds and membrane. I cut all the peppers first then hollow them out. Also use it for bell peppers and other veggies. The video was great.
I use a soup spoon to hollow out the jalapeños. We had some turds last night. I tried Maple Bacon and they turned out well. Nice Vid, love those Turds.
Awesome. My daughter makes poppers all the time. Next time we will add our homemade Jeff's rub and put them in the smoker. We've been doing them on the BBQ and air fryer. Thanks Jeff
You know Jeff, one of the many reasons I enjoy your videos so much is because you are you and you're not trying to be somebody else. And that is a big secret to your success. I read that comment critique below, and I couldn't disagree more. I'm not here for an Aaron Franklin masterclass. Keep up the great work buddy. BTW - made these with some fatty bacon - and that was a mistake I'll not soon make again. Also mental note, if I plan to eat dinner too, I need to stop around 2 or 3 of these. Knocked back a half dozen and lost interest in cooking up the rest of our dinner.
Al, I really appreciate you saying that.. you are kind. I know what you mean by eating too much while you're cooking.. I try to always be a little hungry when I cook, for some reason, I enjoy cooking more that way and it seems to turn out better😊
THANKS FOR THE MOVIE I HAVE NEVER MADE THESE ON THE SMOKER BUT I SOON WILL I HAVE MADE THESE LOTS OF TIMES ON THE GRILL BUT DID NOT KNOW THE NAME BEFORE JUST CALLED THEM STUFFED PEPPERS. THANKS A BUNCH
Some people use a grapefruit spoon. I do have a sharpened teaspoon somewhere that I have used in the past.. so far I haven't stabbed myself or anyone else but I can see that as a possibility.
Great video and great technique. We've been making these ever since we first read your recipe. Per your recommendations on the original recipe, we add a precooked breakfast sausage link, cut in half lengthwise, and we also use a whole strip of thin sliced bacon. These freeze really well. You've made me hungry. Might have to go pull some out of the freezer right now :)
Sure wish I had some in the freezer.. starving right now! I thought about adding the sausage to these but decided to keep them simple.. that is a great way to do it though. You can also add a small shrimp or even mix some meat into the cream cheese such as pulled pork, brisket, leftover smoked turkey, etc.
I fill the entire jalopeno (I don't cut the entirely in half. it is more work...) and use a spoon to get rid of the seeds. That does mean more bacon per ABT. and I finish with a rub on top of the bacon. You're method is easier (with the jalopenos cut in half) and will do that next time!
Either way works just fine.. I usually leave them on 225 and bring them in when the peppers are very soft and the bacon has a nice texture. If you'd rather cut down on the time, then it's perfectly fine to crank up the heat a little.
Jeff, just yesterday my wife said we need to try and make these...and would you look what we find in our inbox today? Do you ever make a dipping sauce to go with these? They look great. Can't wait to make them today.
I have this recipe on the website in both long form and printable form.. here are the links. To read the long text form with pictures go to www.smoking-meat.com/june-8-2017-atomic-buffalo-turds-aka-abts If you want to print out the recipe, go to www.smoking-meat.com/june-8-2017-atomic-buffalo-turds-aka-abts#wprm-recipe-container-26948
Gotta feeling that maple candy with the jalapeño and cream cheese would be amazing! turkey bacon is not bad at all.. tried it and with all of the other flavors going on.. it works!
Rich.. capsaicin must be my super power. It doesn't burn my hands or any other part of my skin (just my mouth at times). Heck, I've even squirted myself in the eyes and no burning. I agree that gloves are a GREAT idea when prepping these!
I was nervous too but I wanted to use my new Dalstrong knife and fortunately, I made it through without losing any fingers. On the plus side, if there had been a lot of blood, the video would have gone viral😀
Not stuffed....these are "filled". Not very hard if you have a long, skinny knife to pop the top and clear out the middle... Makes for a better presentation when it is actually stuffed.
Jeff,Jeff,Jeff. If you are going to make a video, please learn correct knife handling techniques. The way you wield that knife!, it is a wonder you still have all your fingers!
Navigator, Navigator, Navigator. If you are going to criticize cutting technique to the backyard smoking community, Perhaps you should produce your own video to enlighten us as to the proper culinary procedures.
I am not a trained chef and don't pretend to be.. I hold a knife much like most backyard guys do and fortunately I've managed to not cut myself more than a slight nick in all of my years of cooking. I do have aspirations to learn the correct way to hold a knife at some point but until then, it's probably gonna be painful to watch for anyone who knows how to do it the "correct" way. As always, I appreciate the constructive feedback and you're not wrong at all about the lack of "proper" knife skills😉
This guys is going to lose a digit. Smaller knife bro and once the vein is out, just tap the open side on the cutting board to get the left over seeds out. Cut your prep time down dramatically
Don, I really appreciate the constructive criticism. My videos are not intended to be quick "tasty" videos and I know this won't appeal to some however, I am purposely taking my time with these to teach and show as much as I can in a 10-15 minute time frame and it is appealing to a very large audience of those wanting to learn something specific rather than just jump from video to video. For those who want things to happen a little quicker.. I have named sections with time links in the description for your convenience.
I'm Cajun so I like mine a little hotter so I save some of the seeds and membrane and add it to the cream cheese mixture. Also, sometimes I add some leftover meat with the cream cheese mixture. Love your recipes and videos. Thanks for sharing!
Jeff I use a melon baller (melon ball scooper) to scoop out the jalapeno seeds and membrane. Much easier than using a knife and no risk of cutting your fingers.
These look great. I use a melon baller that I have sharpened to remove the seeds and membrane
I use a spoon that I sharpened to take out the seeds and membrane.
I cut all the peppers first then hollow them out. Also use it for bell peppers and other veggies.
The video was great.
Good to see you Jeff, please take good care of yourself and family!
I use a soup spoon to hollow out the jalapeños. We had some turds last night. I tried Maple Bacon and they turned out well. Nice Vid, love those Turds.
Jeff, I enjoy your videos immensely. Keep 'em coming.
Awesome. My daughter makes poppers all the time. Next time we will add our homemade Jeff's rub and put them in the smoker. We've been doing them on the BBQ and air fryer. Thanks Jeff
You know Jeff, one of the many reasons I enjoy your videos so much is because you are you and you're not trying to be somebody else. And that is a big secret to your success. I read that comment critique below, and I couldn't disagree more. I'm not here for an Aaron Franklin masterclass. Keep up the great work buddy. BTW - made these with some fatty bacon - and that was a mistake I'll not soon make again. Also mental note, if I plan to eat dinner too, I need to stop around 2 or 3 of these. Knocked back a half dozen and lost interest in cooking up the rest of our dinner.
Al, I really appreciate you saying that.. you are kind.
I know what you mean by eating too much while you're cooking.. I try to always be a little hungry when I cook, for some reason, I enjoy cooking more that way and it seems to turn out better😊
Great video Jeff. Like Chris mentioned, I like to use an old grapefruit spoon, if anyone remembers what they are like.
Great tip!
THANKS FOR THE MOVIE I HAVE NEVER MADE THESE ON THE SMOKER BUT I SOON WILL I HAVE MADE THESE LOTS OF TIMES ON THE GRILL BUT DID NOT KNOW THE NAME BEFORE JUST CALLED THEM STUFFED PEPPERS. THANKS A BUNCH
I use a grapefruit spoon. It cuts down the prep time by 2/3s over using a knife.
Be better using a spoon to remove the seeds and the membrane Jeff.... less chance of stabbing yourself too!!! Lol... Cheers for the video
Some people use a grapefruit spoon.
I do have a sharpened teaspoon somewhere that I have used in the past.. so far I haven't stabbed myself or anyone else but I can see that as a possibility.
@@tulsajeff I like the Grapefruit spoon. AND nitrile gloves...
i like the idea of cutting lengthwise and leaving the stems on. I have been cutting off the stem, and then the filling leaks out... thanks
I use a grapefruit spoon to get rid of seeds and membrane works great!!!
Use a grapefruit spoon yo scoop out those peppers. Easy peasy.
Awesome Video Jeff
Thank you!
Great video and great technique. We've been making these ever since we first read your recipe. Per your recommendations on the original recipe, we add a precooked breakfast sausage link, cut in half lengthwise, and we also use a whole strip of thin sliced bacon. These freeze really well. You've made me hungry. Might have to go pull some out of the freezer right now :)
Sure wish I had some in the freezer.. starving right now! I thought about adding the sausage to these but decided to keep them simple.. that is a great way to do it though. You can also add a small shrimp or even mix some meat into the cream cheese such as pulled pork, brisket, leftover smoked turkey, etc.
Their Magic,Thanks Mr Phillips.👫
I add jams or fresh fruit on top of the cream cheese.
I use an old fashioned vegetable peeler, nice & narrow pointed tip. takes all of the work out of the job
Great tip!
Nice video
Hey, Jeff! You forgot the turds! We always put a lil’ smoky on top of the cheese before we wrap with bacon. Good either way though.
Yes.. you can definitely add a lil smoky, a small shrimp or mix pulled pork in with the cream cheese, various ways to change these up.
Hey Jeff, have you ever tried using a small spoon to empty those jalapeños out?
I sometimes use a sharpened spoon and other times I do the crocodile Dundee method🤣
The spoon works a whole lot better😀
I fill the entire jalopeno (I don't cut the entirely in half. it is more work...) and use a spoon to get rid of the seeds. That does mean more bacon per ABT. and I finish with a rub on top of the bacon.
You're method is easier (with the jalopenos cut in half) and will do that next time!
I once made them with habaneros. That was an experience!
Wow! That sounds painful and delicious all at the same time!
Jeff, make the video of the pan smoked brisket like the one on your book. Thanks.
Will add it to the list! That'll be fun one!
These are a party favorite. I glaze with BBQ sauce towards the end. I think it adds another dimension of flavor. Give that a try next time.
Great idea! I will do that. Thanks for the suggestion!
my larger sized Jalapenos did not cook all the way....Should I up the time or the temp ?
Either way works just fine.. I usually leave them on 225 and bring them in when the peppers are very soft and the bacon has a nice texture. If you'd rather cut down on the time, then it's perfectly fine to crank up the heat a little.
If you are leaving the jalapeños whole they have a gadget to remove seeds and membrane quick and easy.
Jeff, just yesterday my wife said we need to try and make these...and would you look what we find in our inbox today? Do you ever make a dipping sauce to go with these? They look great. Can't wait to make them today.
I have never dipped these in anything.. they're just so good on their own. I'm thinking they would be great with barbecue sauce!
Thanks man you always make me hungry
Then my job here is complete😀
SPOON!!!!
Jeff I wish you could put the recipe in writing as well as video. I can save it and take it to the smoker. Thanks
I have this recipe on the website in both long form and printable form.. here are the links.
To read the long text form with pictures go to www.smoking-meat.com/june-8-2017-atomic-buffalo-turds-aka-abts
If you want to print out the recipe, go to www.smoking-meat.com/june-8-2017-atomic-buffalo-turds-aka-abts#wprm-recipe-container-26948
Hey brother, make it turkey bacon and Im there , I will happily help with the prep too LOL I wonder how it would be with your maple candy bacon?
Gotta feeling that maple candy with the jalapeño and cream cheese would be amazing! turkey bacon is not bad at all.. tried it and with all of the other flavors going on.. it works!
@@tulsajeff I like sweet and spicy combinations and with cheese well,,, Im a guy so put cheese on a shoe and I would eat it
Might want to use gloves when you are cutting those peppers so you don't get an unpleasant surprise next time you take a leak. ;)
Rich.. capsaicin must be my super power. It doesn't burn my hands or any other part of my skin (just my mouth at times). Heck, I've even squirted myself in the eyes and no burning. I agree that gloves are a GREAT idea when prepping these!
The title is funny
Hey Jeff, your making me very nervous using that big sharp knife to remove the guts of that little pepper.
I was nervous too but I wanted to use my new Dalstrong knife and fortunately, I made it through without losing any fingers. On the plus side, if there had been a lot of blood, the video would have gone viral😀
@@tulsajeff By the way, nice knife!
Definitely use a spoon, much faster.
Nice Knife. Do not go to the bathroom anytime soon. I wear gloves anytime I handling peppers.
😳
Not stuffed....these are "filled". Not very hard if you have a long, skinny knife to pop the top and clear out the middle... Makes for a better presentation when it is actually stuffed.
stuffed.. filled.. it's semantics in my opinion. I agree that a smaller, skinnier knife would probably work better on these😀
Ha! Not the kind of publicity I would be looking for. Hmmmm, Is that a Jalapeño or his finger???? LOL
Jeff,Jeff,Jeff. If you are going to make a video, please learn correct knife handling techniques. The way you wield that knife!, it is a wonder you still have all your fingers!
Navigator, Navigator, Navigator. If you are going to criticize cutting technique to the backyard smoking community, Perhaps you should produce your own video to enlighten us as to the proper culinary procedures.
I am not a trained chef and don't pretend to be.. I hold a knife much like most backyard guys do and fortunately I've managed to not cut myself more than a slight nick in all of my years of cooking.
I do have aspirations to learn the correct way to hold a knife at some point but until then, it's probably gonna be painful to watch for anyone who knows how to do it the "correct" way.
As always, I appreciate the constructive feedback and you're not wrong at all about the lack of "proper" knife skills😉
This guys is going to lose a digit. Smaller knife bro and once the vein is out, just tap the open side on the cutting board to get the left over seeds out. Cut your prep time down dramatically
you could have done this in 3 minutes. this became a yawwwwwwwner
Don, I really appreciate the constructive criticism.
My videos are not intended to be quick "tasty" videos and I know this won't appeal to some however, I am purposely taking my time with these to teach and show as much as I can in a 10-15 minute time frame and it is appealing to a very large audience of those wanting to learn something specific rather than just jump from video to video.
For those who want things to happen a little quicker.. I have named sections with time links in the description for your convenience.