It’s been a while since I’ve shared a recipe. And in true Laurel fashion, I have totally forgotten about the specifics of this recipe. But luckily, this recipe is more of “a little of this and a little of that” type. You know, when you combine bacon, cheese, and smoke, it’s hard to go wrong. Seattle has been experiencing a heck of a heat wave this year. I’m already sick of meal planning to avoid putting much heat in the house, and we are only in July. There is still a solid 45 days left of hot weather. Anyway, this is a simple way to reduce overall house-heat, and can be done fully outside if you either have an outdoor burner of some sort or just omit the sausage. I am not entirely sure where the name came from, but the Atomic Buffalo Turd designation seems to refer specifically to jalapeno poppers that are cooked on a grill or in a smoker, stuffed with both cream cheese and a meat product of some kind (many people use lil smokies) and wrapped in bacon, vs breaded and fried.
Atomic Buffalo Turds
- 15-20 jalapenos
- 1 lb cream cheese, softened
- 1lb “hot” pork sausage, cooked and crumbled
- 2 cups medium or sharp cheddar cheese
- (optional, cayenne, mustard powder, dry rub, Worcestershire sauce, etc)
- 1-2lbs bacon (at least 1 strip per jalapeno half)
- Cut your jalapenos in half lengthwise. Use a knife or melon baller to remove the stem end and white membrane/seeds.
- Combine your cream cheese, sausage, and cheddar, and optional additional fillings
- Using a spoon, piping bag, or dishing scoop, transfer your mixture into the jalapeno halves and mold into a smooth mound shape
- Wrap your jalapeno in bacon, trying to cover as much of the cheese mixture as possible. This takes a little bit of futzing, but I managed to make it work by starting in the middle and kind of criss-crossing the bacon, then securing the ends with a toothpick.
- Heat up your grill. If you are using a gas grill, have half of it heated up to high heat, and half to low. If you run a charcoal grill (they will always taste better on charcoal) make a 2 zone fire with a big pile of coals on one side, and a scant coating of them on the other.
- Cook jalapenos over low heat until the bacon is starting to look “done” and the jalapenos themselves appear to be cooking through(don’t worry about a little of the cream cheese leaking out, it happens). Once you’ve gotten there, transfer them to the high heat side and allow to brown and crisp. As long as they don’t get totally charred, the bacon will remain chewy and moist where it contacts the filling/jalapeno.
- These go great with a beer or a nice bottle of dry hard cider!