BBQ Butcher - MBT's, or Mild Buffalo Turds

« MBT's, or Mild Buffalo Turds »

Welcome Guest. Please Login or Register.
Nov 21, 2009, 1:02am

BBQ Butcher :: Recipes :: Barbecue Recipes :: MBT's, or Mild Buffalo Turds

Author

Topic: MBT's, or Mild Buffalo Turds (Read 1,965 times)

BBQ Butcher
Administrator

member is offline

[avatar]

Joined: Jun 2005
Gender: Male

Posts: 1,518
Location: Ft. Myers, Fl

MBT's, or Mild Buffalo Turds
« Thread Started on Jul 19, 2005, 9:24am »

I've been seeing, smelling and hearing about ABT's for five years now, but I can't eat one. I can't eat anything that looks like a pepper. So, I came up with my own version and I call it "MBT's", or "Mild Buffalo Turds".

Here are the ingredients I used...but with all things in the bbq world, please substitute the ingredients or your choice

Zucchini, cream cheese, ham and bacon.
[image]

I've cut them in half and scooped out the pulp with a grapefruit spoon.
[image]

Now I add a small layer of cream cheese and sprinkle with fresh ground pepper (sub your own spices here)
[image]

Here comes the strips of ham. I would've added pulled pork, but I'm out. Brisket or shrimp would be good in here also

I dusted with Dizzy Dust (sub your own) and wrapped each zucchini with two slices of bacon. Not shown, but another layer of cream cheese is on the ham.
[image]

Now it's time for the Primo Round Large to shine

I cooked these MBT's indirect over a drip pan, to catch the bacon grease, at approximately 375-400° dome temperature, no extra wood smoke, for 45 minutes. NOTE: there are no pictures of the MBT's cooking

, due to the camera running out of batteries at a crucial time, but here they are DONE. Each zucchini was cut into four pieces.
[image]

I cooked a couple of ½ pound burgers (home ground) over the fire after the MBT's were removed. I used a special rub from Tulocay's in Napa Valley that someone had given me. Different, had some cloves in it, but interesting, to say the least. Sides were previously cooked Rosemary Potatoes and the MBT's. A bottle of Negra Modello helped to wash down the meal.
[image]

Bottom line...........these MBT's were FANTASTIC!! Wife loved them. When I do them again, which will be soon, I will probably 'kick' them up just a tad, but not much. Great appetizer

And, the wood flavor from the all natural lump charcoal in the Primo Ceramic Grill made it even better

« Last Edit: Dec 10, 2005, 7:04am by BBQ Butcher »

Link to Post - Back to Top IP:

Logged

Alternate web site
http://www.Ask-A-Butcher.com

Some commentary
http://barbecue.newsvine.com/

The Barbecue Butcher
http://www.swfl-news.com/askabutcher

"Culture is what your butcher would have if he were a surgeon."
Mary Pettibone Poole

Click Here To Make This Board Ad-Free