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Saturday, March 01, 2014

Atomic Buffalo Turds

At a recent potluck with my home group, I discovered one of those rare portals between earth and Heaven in the form of a ridiculously delicious appetizer. To be honest, I didn't even ask what the dang thing was called for quite some time. . .speaking would have meant ceasing to eat for a moment.  And that, frankly, was just not going to happen.

It didn't take long for two huge trays of the little nuggets of amazingness to by depleted by our normally self controlled group.  I managed not to lick those trays by forcing myself to turn toward the man who brought such culinary joy that night and inquiring about the recipe.

He said to Google "Atomic Buffalo Turds."

I guffawed, thinking he was joking.

Unfortunately, though, he was not.

But, despite the tragic moniker, I have to say, I am in love.  Deeply.  Endlessly.  Permanently.

There are many recipes online, many with minor tweaks here and there, but the basic gist remains the same.  Here's my own version:


  • 1 Package of Little Smokies sausages (36)
  • 18 Plump Jalepenos
  • 18 Strips of Bacon, cut in half
  • 1 Tub or Block of Cream Cheese
  • 1/2 Teaspoon Cayenne Pepper
  • 1 Teaspoon Smoked Paprika
  • 3 Tablespoons Sweet BBQ Rub (or make your own with a blend of half brown sugar and half cayenne, garlic powder, onion powder, and smoked paprika, etc.)
  • 1/2 Cup TANGY BBQ Sauce (or a blend of a good spicy BBQ sauce and a tart fruit jam, like raspberry or cranberry, to taste)
  • 36 sturdy toothpicks
  • Plastic Gloves


  • Mix your cream cheese with the paprika and cayenne.  Set aside
  • Wearing your gloves, wash each jalepeno, cut off stem end and cut in half lengthwise
  • Carefully remove seeds and as much of the inner membrane as you like.  The more you remove, the milder the final product will be
  • Split the cream cheese mixture between the jalepeno halves
  • Lay a Little Smokie in the cream cheese and press down very lightly (too firm a push will squish your cream cheese up and out of your jalepeno boat!
  • Lay each jalepeno in the center of your half slice of bacon and bring the ends up and over the smokie, overlapping at the top
  • Secure by carefully pushing a toothpick down through the overlapped ends of bacon and well into the smokie
  • Place your wrapped jalepenos on a tray
  • When all your jalepenos are wrapped, sprinkle your sweet bbq rub over the top, using the whole 3 tablespoons
  • Transfer your jalepeno wraps to your smoker racks OR a rack inside a cookie sheet, rolling them around a bit in the dropped bbq rub first
  • Smoke or bake at 250 degrees for 1 1/2 hours or, for crispier bacon, 300 degrees for an hour
  • Be careful not to overcook as your jalepenos may collapse 
  • When bacon is done to your liking, remove from the oven and place on your serving tray
  • Baste each little treasure with your BBQ sauce
  • Serve hot, warm, or at room temperature
  • YUM!!!!!!!!!

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