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ABT's (Atomic Buffalo Turds)
are a very popular and very well
received addition to any BBQ or
party. In this cook I will show
you how to make Smoked Salmon
and Cream Cheese ABT's. If your
a salmon lover you will enjoy
this recipe.
Note: Prior to starting this
place two packages of thin
sliced Oscar Meyer bacon (or
your favorite brand) out on the
counter to warm up for one hour.
This will allow the bacon to
stretch a bit when your wrapping
the ABT's. You will be able to
cover more surface this way.
Pre-heat your cooker to 230
degrees. Some folks like to go
hotter around 270-280. It's
really user preference. When you
go hotter you may have cheese
ooze out and you have to pay
more attention so you don't burn
the edges unless you prefer it
this way.
Let's start by chopping 1/3
cup green onion. This is about
six to seven green onion
depending on their size. Next
mince one fresh clove of garlic.
Once the garlic is minced slice
15 Jalapeno peppers in half
length wise. Using a knife,
remove the seeds.
Next you will prep the smoked
salmon. I used peppered smoked
salmon in this recipe. Use the
smoked salmon you enjoy. You
will need 8 oz. of smoked
salmon. Remove the skin and
break the salmon into small
chunks removing any bones that
may be in the meat. Once all the
bones have been removed chop the
salmon into small chunks.
In a large mixing bowl add 1
lbs. of Philadelphia cream
cheese. This usually comes in 8
oz. foil packs or 8 oz. tubs.
You will need two 8oz. packages
(1 lbs.). Next add another 8 oz. of
Philadelphia Salmon favored
cream cheese. Using a spoon fold
the cream cheese together. Don't
spend too much time doing this
as we will follow up with a
mixer.
Add 4 tsp. Worcestershire
sauce, 3 tsp. of your favorite
pepper sauce, 1 clove of minced
garlic and 1/2 the salmon. Using
a mixer slowing start to mix the
contents together. This will be
a bit difficult at first. You
will notice in the video I shut
off the mixer and lift it up and
back down into the cream cheese
and then power it on. I do this
several times before the cream
cheese thins out a bit and it
then becomes easier to deal
with. Use a spatula to move the
cream cheese into the front of
the mixing blades.
Once the cream cheese is
smooth add in the remaining
salmon. Do not use the mixer at
this point. Use a spatula or
spoon to fold the salmon into
the cream cheese. Once
this is done you are ready to
stuff the Jalapeno's.
Using a knife, load up each
Jalapeno pepper half so its
heaping with the salmon cream
cheese. Continue to do this
until they are all equally
filled. Next you will wrap them
with bacon.
In this cook I used 2
packages of thin sliced Oscar
Meyer bacon. I let it sit out
for one hour prior to the cook.
This allows it to warm up and is
easier to manage. I like to
stretch the bacon a bit so when
I wrap I can cover more surface.
Some folks lay it on the cutting
board and flatten it using a
wide blade knife. Either way
will allow you to cover more
surface with a single strip.
Wrap each ABT as shown in the
pictures and video. Some folks
like to wrap them length wise
front to back. What ever you
prefer and find easier is fine.
I prefer the look of the spiral
wrap myself.
Once they are all wrapped
shake on pepper to taste. This
is a great opportunity to add
any other spices for flavor.
Place the ABT's on a greased
smoking rack and into your
pre-heated cooker (230 degrees).
In this cook I used Bear
Mountain Cascade Alder for fuel
and smoke. The ABT's are done
when the bacon is cooked to your
liking. Cook time for this cook
was 4 hours 45 minutes cooking
on the top shelf.
Once they have reached your
desired doneness remove them
from your cooker and plate them
up. Allow them to cool 10
minutes prior to serving as the
cheese inside is very hot and
will burn.
That's it for this recipe. I
hope you enjoyed joining me on
this cook recipe. Enjoy!
Thanks for viewing.
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