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Close up of sauced atomic buffalo turds on the grill.

Atomic Buffalo Turds (ABTs) — Bacon Wrapped, Stuffed Jalapeños Recipe

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4.7 from 3 reviews


Halved and deseeded Jalapeños, stuffed with a mix of cream and cheddar cheeses plus a small cocktail sausage, then wrapped in bacon and dusted with BBQ dry rub, before being smoked and then brushed with BBQ sauce.


  • 15 medium jalapeño peppers
  • 4oz Philadelphia cream cheese
  • 4oz mature cheddar
  • 30 small sausages
  • 15 slices unsmoked streaky bacon
  • BBQ dry rub — any of your choice
  • BBQ sauce — any of your choice, sweet instead of spicy preferred


  1. Halve and deseed the jalapeños — Cut them in half vertically, and use a teaspoon to scoop out the seeds and pith.
  2. Create the cheese stuffing — Add 4oz of cream cheese to a bowl, grate 4oz of cheddar into it, and then add two teaspoons of dry rub. Stir until completely combined.
  3. Stuff the peppers with the cheese mix and a sausage — Stuff each half of the peppers with the cream cheese mix until just below level, and then add a small sausage on top.
  4. Wrap in bacon — Take each slice of streaky bacon and slice in half vertically, to create two slices from each original slice. Now wrap each stuffed jalapeño with half a slice of bacon.
  5. Sprinkle with rub — Once all jalapeños are rubbed, sprinkle them all on top lightly with your chosen BBQ dry rub.
  6. Smoke ’em — Set up your smoker for indirect cooking at anything from 225f to 275f, and add a couple of chunks of a light fruit wood to provide some smoke.
  7. Smoke until bacon is crisp, and cheese is oozing — This will take from between 2 and 3 hours total, depending on your smoker temperature.
  8. Once cooked, brush with sauce and return to smoker to set — Once you are happy with how cooked the ABTs are, brush them all over with your chosen BBQ sauce, then return to the smoker for 7 to 10 minutes for the sauce to set.
  9. Serve and Enjoy 🙂


The combination of rub and BBQ sauce you use really is up to you, and almost any will work well. However, I recommend a sweet sauce to complement the heat of the chili.

The hotter your smoker, the quicker the cook, but the less smoke will be taken on. 225f for about 3 hours, or 275f for about 2 hours I find to be best.

If you don’t like, or cannot find jalapeño peppers, then substitute them with sweet baby red or yellow peppers. If you do want heat, you can add this back in with your choice of rub and BBQ sauce.

  • Prep Time: 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: side dish
  • Method: BBQ, smoking
  • Cuisine: Texan, peppers