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Started By
Message
1
Posted on 8/15/18 at 10:44 am to Tiger Ryno
quote:
Yeah smoker time and temp?
225 for 4-6 hours.
Posted on 8/15/18 at 11:06 am to puffulufogous
Are these also called ABT's (Atomic Buffalo Turds)
Posted on 8/15/18 at 11:15 am to Big James
The sodium in this version is too much for me. Not from a health standpoint but from an edible standpoint.
I prefer to use an uncured bacon and either grind your own pork or by ground pork and season it yourself. Contrast it with bruising a sweeter sauce or honey at the end
I prefer to use an uncured bacon and either grind your own pork or by ground pork and season it yourself. Contrast it with bruising a sweeter sauce or honey at the end
Posted on 8/15/18 at 11:16 am to LuckySo-n-So
Would you do straight in the oven with a pan on the rack below?
Posted on 8/15/18 at 11:17 am to couv1217
quote:
What can I use other than breakfast sausage? Saw chicken thighs but what else?
I saw a recipe where you stuff and wrap an avocado like that.
Posted on 8/15/18 at 11:23 am to MorbidTheClown
quote:
italian sausage? hot sausage?
Chorizo would be really good.
Posted on 8/15/18 at 11:31 am to bigberg2000
quote:
Would you do straight in the oven with a pan on the rack below?
I usually put them on a cookie rack on top of a cookie sheet/baking pan. That gives plenty clearance for the bacon fat to drop off.
But I guess your way would work too. Just make sure those frickers don’t move or you cold start a fire if that grease gets on the lower element.
This post was edited on 8/15/18 at 11:33 am
Posted on 8/15/18 at 11:37 am to Big James
quote:
Are these also called ABT's (Atomic Buffalo Turds)
Nah, ABTs don't have the pepper completely encased in sausage or chicken. It's just the stuffed pepper wrapped in bacon.
Posted on 8/15/18 at 11:53 am to glassman
quote:
Chorizo would be really good.
Or Chaurice.
Posted on 8/20/18 at 10:03 am to LuckySo-n-So
Made them yesterday!
They were amazing.
Thanks for the recipe!
They were amazing.
Thanks for the recipe!
Posted on 8/20/18 at 10:56 am to LuckySo-n-So
My father and I have an ongoing tradition since 2001 where we smoke Armadillo Eggs for every LSU/BAMA game. We never put the jalapeno back together like that. That is a pretty cool presentation and definitely adds more pepper flavor than just using a half pepper. We will be doing it your way this year. Thanks for the pics!
Posted on 8/20/18 at 11:23 am to LuckySo-n-So
I may try them this weekend. Did you cook to a certain internal or sausage layer temp or just until the bacon looked done?
Posted on 8/20/18 at 1:16 pm to CoachChappy
quote:
I always thought Armadillo eggs were something different
Maybe you're thinking of a Scotch egg which is a soft boiled egg carefully wrapped in Jimmy Dean sausage then deep fried.
Posted on 8/20/18 at 3:23 pm to LuckySo-n-So
I know what I'm cooking this weekend.
Posted on 8/20/18 at 3:33 pm to NOLAGT
Still no Info posted about cook time on the smoker or temperature. Sad.
Posted on 8/20/18 at 4:42 pm to Tiger Ryno
quote:
Still no Info posted about cook time on the smoker or temperature. Sad.
He replied to you above...225 for 4-6hrs.
I was wondering if he just went off the look of the bacon or if it took internal temps of any part of it.
Posted on 8/21/18 at 10:00 am to Tiger Ryno
Pork has to be cooked to an internal temp of 145.
Posted on 8/21/18 at 10:14 am to LuckySo-n-So
is this a new thread? did people not know abotu these? do yall people tailgate? these are at most every tailgate i have ever been to.
But these are too big. best to cut the jalapeno dont the center and get part of the stem on each side. and make them just the same but with half the sausage and bacon for each one. it makes them way more manageable and almost bite size.
But these are too big. best to cut the jalapeno dont the center and get part of the stem on each side. and make them just the same but with half the sausage and bacon for each one. it makes them way more manageable and almost bite size.
Posted on 8/21/18 at 11:16 am to LuckySo-n-So
These look freakin' amazing. I do a very similar version but after wrapping in sausage, I coat them in Shake n' Bake versus wrapped bacon, and pop them in the oven. 
This post was edited on 8/21/18 at 11:17 am
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