An ABT is an acronym for “All-Beef Hotdog”. An All Beef hot dog is made by first grinding the meat, wrapping it in a casing, and cooking it. It was invented as one of the early fast food items to help reduce consumption of resources such as beef.
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While ABT stands for a variety of things, including Abbott Laboratories’ stock ticker, American Ballet Theatre, Army Basic Training, and Arizona Broadway Theatre, in the culinary world, it stands for a delicious bacon wrapped jalepeno and anything you want (sausage) popper. The acronym ABT stands for Atomic Buffalo Turds, of all things!
These ABTs may be cooked and prepared in a variety of ways. Some people like to grill them, but the majority prefer to smoke them. Personally, I lean toward the smoked side of the liking scale since I appreciate the taste of smoke in my food.
How to Make the Best Atomic Buffalo Turd (ABT)?
Ingredients from ABT
- 12 – large jalapenos (or use a green, yellow, or red pepper if you don’t want a lot of heat)
- Cheese that has been shredded (I prefer Pepper Jack as I love spicy food)
- – Sausage (I prefer Bob Evans Zesty sausage as it really helps heat things up but the original is good too for the non spice lovers)
- Bacon
You may want to put on some latex gloves for this stage in creating the ABTs so you don’t unintentionally wipe your eye with the jalapeño fluids on your finger (Been there, done that and it burns even if you do it after you have washed your hands).
Start with the jalapenos while making these ABTs. Cut the jalapenos in half after removing the top and bottom. Remove all of the seeds and give the jalapenos a quick washing after they’ve been cut in half.
If you like more heat, preserve some of the seeds for later; if you don’t, toss them out.
Get a mixing dish ready for the next stage in preparing ABTs. Combine the Zesty sausage from Bob Evans and roughly a cup of shredded Pepper Jack cheese in a mixing bowl (add two cups if you prefer things more cheesy like me).
Add some of the seeds from the jalapeño peppers you just cleaned if you want it hotter. Hand-mix all of these ingredients until they’re evenly distributed.
It’s time to start putting the ABTs together. Begin by filling half of a cleaned jalapeño with the sausage mixture you’ve just made. Repeat with the remaining jalapenos.
It’s time for the last phase in the ABT’s procedure now that the jalapenos boats have been filled. Wrap the bacon around these nasty guys. I normally just use one piece of bacon per jalapeño boat, but if they are bigger than ordinary, two may be required.
Soak several wooden tooth picks in water for 10-15 minutes if you’re having difficulties keeping the bacon on the ABT. To help keep the back on the ABT, insert the toothpick into the bacon and the jalapeño.
What’s the Best Way to Cook an Atomic Buffalo Turd (ABT)?
What is the best way to cook the ABT in the oven?
If you don’t have a Big Green Egg or a smoker, they may simply be cooked in the oven. Preheat oven to 350°F and bake for 40-45 minutes.
Turn on the broiler if the bacon isn’t quite done but the sausage is. When doing this, keep a tight eye on them since they will cook quickly. When the bacon is cooked and the internal temperature of the sausage reaches 160 degrees, the ABT are done.
What is the best way to cook the ABT in the oven? (Preferred Method)
Preheat the Big Green Egg at 225 – 250 degrees Fahrenheit. These ABTs will be prepared in a semi-indirect manner. As a result, ensure sure the plate setter / convert”egg”tor is put with the feet facing up. Put the grate on top of the feet, and the Big Green Egg is ready for the ABTs.
I also suggest adding some hickory wood chips before putting the ABT on the Big Green Egg if you want to add some extra flavor.
It’s time to add the ABT to the BGE and start smoking once the BGE is up to temperature and staying stable. Another thing I suggest doing before adding the ABT to the BGE is laying down a pan or foil to capture the bacon drippings.
Close the lid after placing the ABTs on the grate. The ABTs will take around 2–2.5 hours to cook, and you should check the internal temperature before extracting them (I used a probe in a few of them).
The internal temperature of the sausage should be 160 degrees Fahrenheit in the centre. The sausage is ready to be pulled and eaten when it reaches 160 degrees. Enjoy these ABTs and don’t be afraid to experiment with other ingredients and cheeses since the possibilities with ABTs are unlimited!
