Simple Recipes of Simply Great Food

That’s all we hope to give you here. Really great recipes you can make at home. BBQ is a traditional “people’s” food. It isn’t hard to do. It does take time and patience to do it right. But put a little effort into it and you will be well rewarded.

Getting Delicious Grilled and Barbequed food is possible at home if you are patient and follow a few simple guidelines

The recipes on this blog are from the Website — The Weekend Grillers.

If you love Barbeque or Grilling, then The Weekend Grillers is the place for you. BBQ Master, Jamie Clark of Derby City Sauces, and Learning-Right-Along-With-You, Mark Hester, have created this website to help the Weekend Grillers. Jamie has been grilling and cooking BBQ and competing in BBQ cookoffs for many years and has gained a deep understanding of what it takes to make tender mouth-watering Barbecue.

Jamie and Mark are joined by some of the biggest names in the world of Barbeque. Legends on the World of BBQ, the BBQ Competition Trail and the Forums such as Bill Anderson, Alien BBQ, Chris G., Mark Gardner, Marc Cady, Jim Williams and Bob Anderson. But, we don’t just have great BBQ — we have contributions from some of the web’s most creative and fun people such as camping maven, Julie Miklaszewicz, of RV Outpost and the party expert, Megan, of NotMartha fame.

The The Weekend Grillers will make the Secrets and Techniques of the BBQ Masters and so much more available to YOU!

And we’ll does it in easy to understand language, photos and videos so that even the newest weekend griller can cook and party like a Master.

We Start off this new blog with the most popular — and strangest named — recipe on the Grillers:

Atomic Buffalo Turds

Don’t let the unfortunate name fool you. These are dangerously good.

It has been said that “bacon is the crack of the food world”. Well then I have found crystal meth, crack, and heroin all rolled into one:

Atomic Buffalo Turds

They are jalapeno peppers, stuffed with a cream cheese filling, wrapped with bacon and then smoked. What’s not to love?

Atomic Buffalo Turds (ABT's) Cooked

Here’s the basic way you make them, but you can add just about anything you want to the filling:

1. Slice fresh jalapeno’s lengthwise and scrape out the seeds and “ribs” of each half, using a teaspoon. (Wear latex gloves and don’t touch your face)
2. Mix a filling of half cream cheese (softened) and half shredded colby-jack cheese. (This is where you can add cilantro, green onion, or whatever you want.)
3. Stuff the pepper halves with the mixture.
4. Wrap each piece with a piece of bacon (light weights can use 1/2 piece of bacon) and secure with a toothpick. I was able to get the bacon to stay in place without toothpicks on all except 2 ABT’s.
5. Smoke at 250 degrees F for 1 1/2 to 2 hours.
6. Let them cool and then dig in!

Note: By seeding the pepper and then smoking it, you remove 90% of the heat of the Jalapeno. I don’t care for the heat of jalapeno’s and these didn’t bother me at all.

Note: If you don’t have a smoker, you could do them on a grill (indirect heat) or even in an oven, but smoking does something special to the pepper.

These are great appetizers for when you are smoking meat, which normally takes anywhere from 4 to 18 hours, depending on what you are smoking. But they would also be great to take to parties or tailgating.

We have more ABT recipes and ideas on The Weekend Grillers at — Atomic Buffalo Turds –

– as well as hundreds of other simple Barbeque, Grilling and Party recipes and ideas at The Weekend Grillers.

Visit Us TODAY!

Mark