Atomic Buffalo Turds
Prep: 20 min / Cook: 2 hrs 30 min / Total: 2 hrs 50 mins / Servings: 8
16 each jalapeño peppers
1 lb raw bulk chorizo
8 ounces regular cream cheese (not low fat)
16 slices raw bacon, cut in half
salt and fresh cracked pepper, to taste
Prepare your smoker. Pre-heat to between 215 F and 235 F (this can be done in an oven without smoke, and still tastes great, but ... loses that smoky quality). Depending on your approach to the smoking process, you can also soak some hickory, or other aromatic wood chips in some water at this point. Finally, put a drip pan filled with water on the rack beneath where the ABT's will go.
Cut your peppers in half, lengthwise. With a small spoon or melon baller, scrape out the seeds and rib membranes from within each jalapeño half. Season the insides with a little salt and pepper.
In a mixing bowl, combine the chorizo and cream cheese, with a little bit of salt and pepper. Combine until smooth.
Stuff the jalapeño halves with the sausage mixture. I rolled little cigar shaped chorizo logs and pressed them into each half. This seemed to work well!
Stretch each bacon slice to maximize its length. Wrap each jalapeño in a half slice of bacon. I usually start on the bottom and try and end on the bottom, as well. This way, the weight of the jalapeño sitting in both ends of the bacon slice will keep everything tidy. However, you may use toothpicks, if you feel the need.
Place the ABTs on a rack in the smoker, above the drip pan. Alternately, place them on a baking tray in the oven at about 225 F. Smoke or bake for about 2 ½ hours, until the bacon is dark, cooked and crispy.