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The Hirshon Texas 'Fat Boy' Atomic Buffalo Turds - ABT's

The Hirshon Texas ‘Fat Boy’ Atomic Buffalo Turds – ABT’s

  • Author: The Generalissimo


Units Scale
  • a mix of 8 green jalapeno and 8 red Fresno peppers, or just one kind, as you see fit
  • 1/2 cup finely-shredded or minced cotswold cheese (or use your favorite cheese) mixed with 1/2 cup sour cream and green onion dip, made with a goodly sprinkle of instant miso soup mix replacing the same amount of packaged dip mix
  • 3/4 cup shelled and de-veined shrimp, 1/4 cup sweet Italian sausage meat, 2 sprigs fresh tarragon or chervil, plus 2 tsp. oyster sauce, 3 peeled thin ginger slices, a clove of garlic, 2 Tbsp. water chestnuts from a can – all roughly puréed in a food processor
  • your favorite brand of bacon strips
  • minced fresh oregano to garnish
  • your favorite bbq sauce in a squeeze bottle


  1. Start with a big pile of fat jalapeno peppers. Wash and cut the stem end off , then halve them. Be sure and remove the ribs and seeds, that will make them less incendiary for your more sensitive guests – a grapefruit spoon is the ideal tool for this due to its serrated edge! Alternatively, buy some red fresno chiles as well, but leave the ribs intact – red fresnos are hot, green is milder…
  2. Add a bit of cheese to each – my personal choice is Cotswold cheese, which melts well, has a good ‘zingy’ character and has some chives in it, which add nice flavor. Whole Foods carries this. Failing that – use whatever cheese your heart desires.
  3. Add some kind of meat. I personally like pureed shrimp meat, but anything will work – sausage, crab, you name it. If using shrimp, I would puree some tarragon leaves in with it, as well as some peeled ginger, a clove of garlic or to taste, some canned water chestnuts as well as a touch of oyster or abalone sauce (available at Chinese grocers) for additional richness and salt.
  4. It works better to put the meat in first, and then the cheese on top. The cheese will melt down through the meat. Fill each half level to the top.
  5. Wrap each stuffed pepper with bacon. I use half a strip per pepper half, wrapping it around a couple of times.
  6. Spear with a toothpick (or not), they tend to hold together just fine without. If using them, I’d strongly recommend soaking the toothpicks in water first, so they don’t burn on the grill.
  7. Stack the ABTs on a cookie screen or fish grid, which makes it easier to remove them later.
  8. Preheat your BBQ to 300 or 325 degrees. You can add a single chunk of ‘flavoring’ wood (soaked for at least an hour in water) to the coals, for some nice additional smoke flavor, but that’s just me. I prefer cherry, oak or pecan wood in this recipe.
  9. Put the ABTs in the BBQ for about 30 to 45 minutes – I prefer 30 minutes as I like the bacon fatty and not too crisp, but go with whatever appeals to you.
  10. Unless you have a well-sealed smoking or grilling device, you will want to put some kind of drip pan under the ABTs. The bacon will drip fat all over the coals and flare-ups are a very real risk.
  11. Take the ABTs off the BBQ and let them sit for a few minutes. The bacon will crisp up a bit and this will also avoid hot cheese burns.
  12. Add a few dots of bbq sauce on each ABT and garnish with minced fresh oregano. Spear each ABT with a toothpick if you haven’t already done so. Serve and enjoy – these go FAST at a party.