Introduction: Atomic Buffalo Turds

Atomic Buffalo Turds Recipe - Bacon Wrapped Jalapenos on the grill Easy ** SEE OUR BBQ ACCESSORY GUIDE HERE***

In this Easy Atomic Buffalo Turds Recipe, we will teach you how to cook an ABT or Bacon Wrapped Jalapeno Popper on the grill. This delicious appetizer is one that is simple to do and tastes great! We made these on the Napoleon Kettle grill, but you can also do this on any other type of grill using the indirect cooking method. Everything you need to know is below.

Step 1: Ingredients List

  • 5 large Jalapeños
  • 1 Pack of Bacon
  • 1 container of cream cheese
  • BBQ Rub
  • BBQ Sauce (optional)

Step 2: Assemble Your ATB's

First you will need to prepare your ABT's using all the ingredients above. Start by slicing the Jalapeno in half and with a spoon cleaning out the seeds and membrane. Next you will fill the half Jalapeno with cream cheese. Make sure to fill it full. Next you are going to want to apply some of your bbq rub onto the cream cheese. Lastly you will need to wrap your stuffed jalapenos with one full slice of bacon. TIP: Make sure to wrap it firm, this will help it cook together and you won't have to use toothpicks.

Step 3: Place on the Grill

One your Atomic Buffalo Turds have been put together you will them place them onto your grill using indirect cooking with a tempreture of around 300-325 degrees. Place a small chunk of hardwood in for smoking (optional) and then close the lid and begin cooking for 1 hour 15 minutes.

Step 4: Remove From Grill

After 1hr 15 mins, your bacon wrapped jalapeños should be done. If you like your bacon more cooked feel free to leave them on for a few more minutes or until your preferred doneness. Let them cool for a few minutes to allow the cream cheese to cool a bit. Serve it up with your favourite BBQ Sauce, Ranch Dressing or blue cheese sauce and enjoy.

Comments

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DIY Hacks and How Tos (author)2017-07-15

This looks delicious. Unfortunately, I don't have a grill. So I am going to try this with a regular kitchen oven.

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