Mix the ingredients in a saucepan over low heat, stirring often for at least one hour. It should be reduced enough to fit into the ketchup bottle once it has thoroughly cooled.
Regarding Ketchup: Using ketchup imparts the preservatives that will allow this sauce to last several months in the refrigerator. Both Heinz and Hunts now make varieties that use sugar rather than HFCS. If you’re totally against using ketchup as the base, you can use tomato sauce/paste and additional vinegar.
Part “moo” and part “oink” (beef+pork) MOINKs are beef meatballs wrapped in bacon. Simple appetizers like ABTs that can be used to fill in empty spaces in your smoker when BBQing.
30 frozen pre-made beef meatballs, thawed
1 (12-16 oz) package bacon
1/4 cup dry rub
Wrap each meatball with a half slice of bacon. If you’re using thin sliced bacon you should use an entire slice. Use a toothpick to hold in place.
Dust with dry rub and toss in your smoker until the bacon is done to your liking. I keep it in the smoker for an hour and then into the oven to get the bacon crispy. When they’re done, drizzle BBQ sauce over them before serving.
This creatively named appetizer can be made ahead of time and frozen before cooking, and they make great fillers when you’re smoking a big chunk of meat and have the corners of your racks going to waste.
I’ve seen many variations of this recipe but the basics are jalapeños, cream cheese and bacon. Most people include a Lil Smokie-type sausage as well. Probably 4/5 of the recipes you find online will instruct you to cut the peppers in half, but I prefer keeping them whole. It makes for better presentation and let’s face it, the things are named after poop and a whole pepper looks a hell of a lot more like dookie than one sliced in half like an oyster shell.
20 jalapeño peppers
1 package of cream cheese
10 mini sausages
1 Tbs cayenne
1 Tbs paprika
1 Tbs chili powder
1 (pound?) package thin sliced bacon
Start by cleaning the peppers. If you’ve never done it before it’s a good idea to invest in some latex gloves. I use a pepper corer that was included with the pepper rack I bought.
Mix cream cheese and spices.
To save yourself a LOT of work, invest in some el cheapo cake icing piping bags. With no plastic tip on the end, fill one with the cream cheese mixture.
Squeeze enough cheese into each pepper to fill it halfway.
Cut your sausages in half lengthwise and cram into each pepper. This should displace enough cheese to fill the entire pepper. If not, top off with any remaining cheese filling.
Wrap each pepper with a half slice of bacon, using a toothpick to hold it in place. If you live in the south, Winn-Dixie Hickory Sweet is the bacon of choice.
I like to cover mine with dry rub right before cooking.
Put in a 225 degree smoker for two hours, or for crispier bacon smoke for one hour then move to a 350 degree oven for 30-45 minutes.
Serve covered with your favorite BBQ sauce. I use a Raspberry BBQ sauce.
Use no spices in the cream cheese for regular Buffalo Turds
Use a meat other than sausage such as pulled pork or even seafood
Mix other cheeses into the filling such as cheddar or bleu
Use habanero peppers instead of jalapeño to make Atomic Dragon Turds
(Know-it-all sidenote: Habanero is not spelled or pronounced habañero)