Les’s Atomic Buffalo Turds

The name alone demanded that I make this appetizer when I ran across the recipe sometime while preparing for my 2015 Super Bowl party. The fact that it was a heat-fueled bite made it even better. Not only did it pair well with my favorite chili, but it also helped get the guests to leave on time.

For some reason, I didn’t make these spicy bites for the 2020 Super Bowl bash at our house (the last time we actually had people over). And last year, when it was just me and Terrie for the Pandemic Bowl, no turds.

With this year’s Super Bowl coming up, Terrie asked me to make these and share the recipe, so here goes. I wish I could credit a specific source for these, but I cannot remember where I found the recipe. It’s just an awfully good one, and very conducive to substitutions of spices and topping sauce. So many different things can work. The key is the mix of sweet to offset the intense heat. The original recipe suggested cooking these on an outdoor smoker, but this adaptation is adjusted for baking in a home oven.

Behold, atomic buffalo turds!

My 2016 batch, enough for a houseful of hungry Super Bowl guests.

Ingredients (makes 12 pieces)

6 medium size jalapeno peppers, halved and trimmed*

12 li’l smoky sausages*

3/4 brick of cream cheese

1¼ tsp. smoked paprika*

3/4 tsp. cayenne pepper (or less, if you’re scared)

6 slices of bacon, cut in half crosswise*

12 toothpicks

2 Tbsp. sweet rub seasoning*

Sweet finishing sauce*


Notes

  • Scoop out the innards of the jalapenos, removing most of the membrane and the seeds. However, if you really want heat, feel free to leave some of that membrane intact.
  • There are different brands of li’l smokies. Ideally, we’d love to find some without nitrites, but if they are made, we can’t find them. You can, however, probably substitute other kinds of normal size sausage and simply cut them down to the bite-size smoky portion.
  • There are many different types of paprika. For this batch, we used a bourbon smoked paprika we’d found online at Bourbon Barrel Foods.
  • I usually wrap the bacon raw around the jalapenos, but there is something to be said for lightly starting to cook the bacon in a skillet to render some of the fat and help it be more crispy later. But don’t cook it too long, or it will either burn or crack and fall off in the oven. Thin slices of bacon work better than thick.
  • The sweet rub seasoning can be anything you find that suits the bill; it is used to offset the heat. You can also make some your own, as we did in this case, using 3 parts of brown sugar to one part of Flatiron Pepper Co.’s dark and smoky BBQ rub. Flatiron is a very good specialty pepper company and we have enjoyed many of their products, which tend to bring the heat!
  • The finishing sauce is usually a sweet/tart, often fruit-flavored BBQ-oriented sauce. It goes on after the turds have cooked and provide a beautiful cooling note. Or, if you’re like us, you can look for a fruit-flavored-but-still-has-a-kick sauce. One year, I used a cherry-ancho BBQ sauce. For this batch, we had a raspberry-habanero sauce I’d bought from a friend who sells Pampered Chef products.

Instructions

Preheat oven to 300° F.

The first thing to do is prep the jalapenos, which involves cutting off the stems, splitting them lengthwise and then taking out the seeds and membrane. The more of either you leave inside, the more the heat your turds will pack. Wash your hands thoroughly (unless you have kitchen gloves to work with, which I don’t) when you’re done. And don’t even think of getting that itch near your eye, even after you’ve washed your hands. Trust me. Been there, done that.

Prepare the cream cheese mix by adding the paprika and cayenne. The cream cheese will turn orange. Don’t be alarmed. It helps, by the way, to let the cream cheese get room temp for easier mixing. Scoop the cream cheese to fill the half jalapenos and be relatively generous. Then place one smoky right on top of the cream cheese, lining up your jalapenos on a parchment-lined cookie sheet.

Take one of the half slices of bacon and wrap around the jalapeno, covering the smoky and cream cheese mix and securing with a toothpick on top through the bacon. Push down through the smoky and keep going until you feel resistance from the bottom of the jalapeno. Do not pierce the jalapeno if you can avoid it, as that will cause the cream cheese mix to seep out.

Sprinkle a generous portion of whatever your sweet rub mix of choice is on each smoky and place the cookie sheet in the oven. Allow about 90 minutes. The long, slow baking time simulates the process of smoking them.

When the bacon looks done, remove the turds and brush or drip your finishing sauce on top of the turds. Then, enjoy the burn!

Good to the last scorching bite.

8 thoughts on “Les’s Atomic Buffalo Turds

  1. Pingback: Mexican Street Corn Guacamole | Comfort du Jour

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