Atomic Buffalo Turds 🔥

1. Prepare the jalapeños: Using a serrated tomato corer, remove the seeds and membrane from each jalapeño half. After coring, soak the jalapeño halves in water to help them soften faster on the grill.
2. Prepare the filling: For every dozen jalapeño halves, combine 1 package of cream cheese (approx. 8 oz) with up to 1 cup of shredded cheese. Microwave the filling for 20-30 seconds to make it easier to work with, then transfer it to a piping bag or ziploc bag.
3. Fill the jalapeños: Fill each prepared jalapeño half generously with the cream cheese mixture.
4. Wrap with bacon: Use the thinnest bacon possible (18/24 restaurant slices per pound is recommended). Wrap each filled jalapeño half with a slice of bacon, ensuring not to wrap it too tightly. Looser bacon allows the cream cheese filling to stay in the jalapeño. No need for toothpicks if the slices are long and thin enough.
5. Arrange for cooking: Place the bacon-wrapped ABT's on a mesh baking rack set in a pan.
6. Cook: Begin by cooking "low and slow" at 225F (107C) for the first hour to render out the bacon fat. Finish cooking at a higher heat of 375F (190C) to crisp the bacon. (Raw prepped ABT's can be frozen for up to a week prior to cooking).