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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-22-2006, 07:37 AM   #1
Cecil
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Default Different Versions Of Buffalo Turds

I haven't made turds before because I'm not a cream cheese fan. I was thinking of using breakfast sausage instead.
Has anyone tried this or something else instead of cream cheese? Just looking for other ideas.
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Unread 01-22-2006, 08:01 AM   #2
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Yep, I got a special spot in the yard for cream cheese, sour cream, shelf cheese, and parmesian. Hole is dug extra deep for that chit.

I've used shredded mexican blend cheese, jack and cheddar, etc, then stuffed smoked pieces of fatty in there, then wrapped in bacon.

I have done the japs, but really prefer to use poblano's, and stuff more in there. Then, one or two is a meal, rather than going with 6 japs or so. I'll even cut them the long way and do "boats"

And you'd be surprised how wide a heat spectrum a poblano can have. You eat one, its like a bell pepper, try another, and your burning your face off.

Happy experimenting Cecil
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Unread 01-22-2006, 08:25 AM   #3
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Me and the wife have become big fans of Velveeta Light and shredded 2% Kraft (still dieting). We soften the velveeta in the microwave, mix in the shredded, some rub and meat of choice. Sometimes trimmed bacon, sometimes none.

If we use pablanos, I mix in cooked chicken breast for the meat, and saute'd onions and corn. Good stuff Maynard!
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Unread 01-22-2006, 06:08 PM   #4
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Quote:
Originally Posted by Cecil
I haven't made turds before because I'm not a cream cheese fan. I was thinking of using breakfast sausage instead.
Has anyone tried this or something else instead of cream cheese? Just looking for other ideas.
WHAT THE HELL IS A BUFFALO TURD? I KNOW WHAT ONE IS. BUT I'M TALKIN' 'BOUT THE ONE YOUR COOKIN'
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Unread 01-22-2006, 06:16 PM   #5
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Quote:
Originally Posted by puff
WHAT THE HELL IS A BUFFALO TURD? I KNOW WHAT ONE IS. BUT I'M TALKIN' 'BOUT THE ONE YOUR COOKIN'
Puff- Your Caps Lock key is stuck down. Might want to check it.

"Turds- Buffolo Turds--Atomic Buffulo Turds (ABT's)" are Jalepeno or other peppers cleaned out, filled with a variety of cheezes and meats, maybe wrapped in bacon, and then smoked or grilled!

Wonderful appetizers!

A standard here and on the other "sites"

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Unread 01-22-2006, 06:37 PM   #6
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Quote:
Originally Posted by The_Kapn
Puff- Your Caps Lock key is stuck down. Might want to check it.

"Turds- Buffolo Turds--Atomic Buffulo Turds (ABT's)" are Jalepeno or other peppers cleaned out, filled with a variety of cheezes and meats, maybe wrapped in bacon, and then smoked or grilled!

Wonderful appetizers!

A standard here and on the other "sites"

TIM
Thanks Kapn sometimes i'ts easier with caps on i'ts like a trademark. Plus you'll always know it's me! (ABT's) too funny!I'll try em' for sure.
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Unread 01-22-2006, 07:08 PM   #7
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Lots of things come to mind if you do not like cream cheese. Velveeta, mashed potatoes, or Mexican Farmers cheese, etc. You might also try them without the cream cheese and do not add anything. If they are too dry that way then serve them with dip, salsa, or chili con queso. Experiment is good when it comes to BBQ. If they do not turn out any good then just grind them up with some left over brisket and make great lunch time meat salad.
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Unread 01-22-2006, 07:22 PM   #8
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Wayne, good to see you, but you are scraping against Earth's core when it comes to where you can find Velveeta in my yard.u
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Unread 01-22-2006, 07:24 PM   #9
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I stuff my ABTs with Italian sausage, shredded mozzarella cheese and a little cream cheese.

We love these. Once I have one, I keep eating until they are all gone.
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Unread 01-22-2006, 08:24 PM   #10
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What temps in the smoker do you use for the ABT's? and what kind of wood? How long? Gonna make these with pablanos. sounds good.
Fraternally,
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Unread 01-22-2006, 10:14 PM   #11
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Roadmap had a link to a good thread. Good info here....

http://www.bbq-brethren.com/forum/sh...ad.php?t=10703..



i use shreaded mexican 3 these mixed with a little cream cheese and then use a pastry bag to inject it into a cored jalepeno(apple corer to core them). Mix just about anything into the cheese that will fit thru the pastry bag.. seafood, sausage, shreaded brisket or pork... whatever I can find.
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Unread 01-22-2006, 10:35 PM   #12
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Quote:
Originally Posted by willkat98
Wayne, good to see you, but you are scraping against Earth's core when it comes to where you can find Velveeta in my yard.u
We normally only use Velveeta for soup and cheese dip. And if it were up to me I would use real cheese for these. I also like the cream cheese in my ABT's. But just imagine what all the brain power here might come up with if we really try. I would also like to try japs stuffed with BBQ brisket, chunky bleu cheese and wrapped in Indian fried bread. Then drop the things into a big fryer till the bread is done. If you do not like bleu cheese then maybe you could try tofu. I also have considered stuffing the peppers with feta cheese and a clove of garlic and wraped with gyro meat. When these are smoked you would serve them with tzatziki.
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Unread 01-23-2006, 10:58 AM   #13
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Quote:
Originally Posted by ZBQ
What temps in the smoker do you use for the ABT's? and what kind of wood? How long? Gonna make these with pablanos. sounds good.
Fraternally,
Neil
I grow poblanos and stuff them often during season. I use a mixture of shredded cheese, bread crumbs and eggs. Sometime I cap with a slice of sausage. It helps the cheese mixture from oozing out.

As for time and temps, obviously, theyre related (DOH!). I prefer low & slow (relatively; say 200 deg. F. for several hours.

BTW: stuffed poblano's can be taken out after they're done cooled off and frozen.

PS: I made a bunch like that with leftover breakfast links at Greg's last bash.
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Unread 01-23-2006, 05:03 PM   #14
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Thanks Mark!!

One thing though, in all these posts I have never seen anyone say how to tell when they are done. The way they look, time, internal temp??????

Neil
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Unread 01-23-2006, 05:08 PM   #15
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Quote:
Originally Posted by ZBQ
Thanks Mark!!

One thing though, in all these posts I have never seen anyone say how to tell when they are done. The way they look, time, internal temp??????

Neil
Neil,
If bacon wrapped--when the bacon is done to your satisfaction.
If not wrapped--peppers will soften up and filling will goooozzzeee out some.

Really not important unless you used uncooked meat in the stuffings.
Matter of taste a personal preference.

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