A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from December 27, 2007
Dragon Turds (bacon-wrapped stuffed habaneros)

Atomic Buffalo Turds (ABTs) (also called “Wolf Turds”) are hollowed-out jalapeños stuffed with cream cheese (“Armadillo Eggs”) wrapped in bacon, with a smoked sausage added in the middle. Depite the “atomic” name, they’re usually not that hot. There are no regular “buffalo turds”—they’re all “atomic buffalo turds.” They contain no buffalo meat.

“Dragon turds” are ABTs with habaneros instead of jalapeños. Why the name “dragon turds”? Who knows?


Google Groups: alt.revenge
Newsgroups: alt.revenge
From:
Date: 1996/07/14
Subject: Re: What the hell?

Or even “dragon turds” those peanut shaped polyurethane foam bits used in packing.

Google Groups: alt.food.barbecue
Newsgroups: alt.food.barbecue
From: (G Wiv)
Date: Fri, 17 Nov 2000 05:47:46 GMT
Local: Fri, Nov 17 2000 12:47 am
Subject: Re: Thanksgiving Menu

You might want to try a Dragon Turd, same recipe, just use a habanero instead of a jalapeno. I had the Dragons this summer and they really lit me up. 

Google Groups: rec.food.cooking
Newsgroups: rec.food.cooking
From: “Cuchulain Libby”
Date: Sat, 23 Dec 2000 20:20:22 GMT
Local: Sat, Dec 23 2000 3:20 pm
Subject: Re: New Years Eve—What to eat ?

Cowtown Wolf Turds:

pork tenderloin, cut in strips
wooster or soy sauce
thick bacon
jalepenos, halved de-veined
lemon pepper or your favorite rub

Marinade pork for a bit, place in chile halves, wrap with bacon and secure with toothpick. Prior to cooking sprinkle with LP or rub Grill until bacon is cooked to desired doneness.

Habeneros may be substituted in which case the name is ‘Dragon Turds’

Google Groups: alt.food.mexican-cooking
Newsgroups: alt.food.mexican-cooking
From: “Jase”
Date: Wed, 3 Jan 2001 13:20:29 -0500
Local: Wed, Jan 3 2001 1:20 pm
Subject: Re: Stuffed Habaneros

Cowtown Wolf Turds
By Bigwheel

30-40 jalapeno Peppers
Pork Loin--slice thin strips (I used tenderloin)
Soy Sauce
Bacon Strips cut in half
Lemon Pepper or Greek Seasoning

Split seed and devein peppers
Marinade pork in soy sauce
Stuff peppers with marinated pork
Wrap with bacon using toothpicks to hold together
Dust with seasoning

Smoke or grill till done.

If you like very hot food use habanero peppers in place of jalapeno and change name to Cowtown Dragon Turds

Google Groups: alt.food.barbecue
Newsgroups: alt.food.barbecue
From: “M.A.Willsey”
Date: Sat, 3 Aug 2002 07:54:32 -0500
Local: Sat, Aug 3 2002 7:54 am
Subject: Re: Getting peronsal

Dragon Turds are Jalapeno stuffed with sausage, wrapped with bacon, held together with a toothpick, cooked in the smoker till Jalapeno is wilted looking and soft. Then I add an extra, I put on a little Sweet Bay Rays bbq sauce. 

Google Groups: alt.food.barbecue
Newsgroups: alt.food.barbecue
From: “Cuchulain Libby”
Date: Sat, 3 Aug 2002 10:01:41 -0500
Local: Sat, Aug 3 2002 10:01 am
Subject: Re: Getting peronsal

> Dragon Turds!!!
> Do tell… (Doth thou reference a Jabberwock?)

Sliced pork tenderloin with some lemon pepper and IIRC either wooster or soy, soaked for a bit. Half a chile; habenero for Dragon, jalepeno for Wolf, wrapped with 1/2 slice thick bacon skewered with a toothpick and grilled. Worth the labor to assemble. The full name, to give proper credit is: Bigwheel’s Cowtown Wolf[Dragon] Turds. Bigwheel is an LEO in the Dallas area with a twisted sense of humor. I’ll see about getting him to post here more often. 

Chicago (IL) Tribune
John Kass: BBQ barons have what it takes to be White House chef
Published February 23, 2005
(...)
I would pay money to watch the Washington elite and French and German ministers munch on Cowtown Dragon Turds.

“Well, that’s what they’re called,” he said. “You take a habanero pepper, take the seeds and core it out, stuff it with sausage, wrap it with bacon and put it on the smoker.

“Leave it on there about an hour or so, until it’s ready. It’ll light you right up.”

WhiteTrashBBQ
Tuesday, November 29, 2005
Recipe: Atomic Buffalo Turds
(...)
If you’re really brave, substitute a couple of habanero’s in there. Those are Atomic Dragon Turds.

LTHForum
G Wiv
Posted: Mon Jul 10, 2006 6:50 am
Post subject: Dragon Turds (Recipe)

Dragon Turds

25 - Fresh Jalapenos*
1 lb fresh chorizo (any type of fresh sausage may substitute)
1 lb bacon cut in half

Cut stem and top from jalapeno
Cut slit in side of jalapeno
Deseed
If sensitive to spice remove jalapeno rib
Stuff with chorizo**
Wrap with bacon, secure with toothpick.

Place on smoker grate, cook until done.***

Enjoy,
Gary Wiviott

*True chile heads, or masochists, may wish to use habanero peppers
**For an interesting twist add a small piece of dried fig or date to chorizo.
***Given the variability of jalapeno size, smoker grate temperature etc. it’s impossible to give an accurate length of cooking time. Make a few extra and periodically check to see if sausage is cooked through. Dragon Turds are done when sausage is cooked through.

Morebeer’s Brew Chat
Keith
Posted: Wed Jan 24, 2007 8:52 am
I think some call ABTs made with habaneros “ADTs” (Atomic Dragon Turds).

Badger & Blade - Party Recipe Swap
Hawkeye5
02-01-2007, 05:34 PM

Recipe for ABT s, (Atomic Buffalo Turds).

Warning: includes opinion and philosophy in addition to recipe.

This recipe is good, and any excess makes a quite good dip, but I’m always looking for something else also.

Hawkeye5’s ABT recipe:

Ingredients:

However many Jalapenos your roaster takes (mine takes twenty). Yes, you do need to get a verticle Jalapeno roaster, but they are inexpensive. You can purchase at Sports Unlimited or mail order from Cabelas. I’m sure there are lots of places. All they are is a block of aluminum with holes drilled in them.

Buy the larger Jalapenos as they are easier to clean and stuff. At my grocery you can pick your own from a bin.

Bacon, use thin bacon, thick bacon may not cook all the way through by the time the ABTs are otherwise done (lesson learned the hard way).

Cream cheese. If you want a dip also (very good by the way), use an entire small brick, otherwise, 1/2 a brick is enough.

1/4 to 1/2 cup black olives, however much you like, (add green olives if you wish, or anything else for that matter, anchovies are always good but that is purely personal taste preference.)

Small handfull of little smokies cocktail sausages. These are pre-cooked, that is why you can use any excess as dip.

Minced onion flakes and garlic. Parsely, sage, rosemary and thyme, (thank you Paul Simon) or any thing else that strikes your fancy. Fresh basil is nice, but expensive in my neck of the woods. I usually have some around for a favorate shrimp over pasta recipe. Amounts are intentionally vague so you can season to taste. Experiment, have fun. Spices are mostly inexpensive and life is short.

Items to add to the stuffing is limited only by your imagination. Add anything you like. Crab and shrimp is very good substituted for the little smokies. A great change of pace is smoked salmon.

Preparation:

It takes time to prepare the peppers properly, so plan on an hour. You want them uncut and cleaned out from the top, not split in half, for cooking in a vertical roaster. If split in half the stuffing runs out as it melts, so trim off the top slightly below the stem and spend the time needed to clean out the seeds and membrane leaving the pepper whole. A potato peeler works well for this. The slot in the peeler works well to trim out the membrane. Don’t forget to wear dishwashing or EMT gloves!! You will reget it if you don’t, I guarantee!!

After the peppers are prepared and in your rack, put the cocktail smokies, olives and other ingrediants in a food processer and chop to the consistency of ground beef. Then combine that mixture and the cream cheese in a bowl and mix well.

Stuff the peppers with the mix (a butter knife works well). Add one wrap of bacon secured with a toothpick about 2/3rds of the way to the top of the pepper.
I cut the bacon to length so there is no overlap, but I’m fussy.

Place completed masterpiece back in the Jalapeno rack.

Cooking:

Cook in the grill, smoker, or oven, what ever you have, at around 225 until the bottom of the peppers start to turn black. The time varies depending on your cooker so check after 20 minutes. I do mine in a Holland Grill, so the cooking time in my grill is less than for a smoker, which may take two hours. However you cook them, just make sure the bacon is done before removing from the cooking source.

For most of the peppers, the heat will be gone and it’ll have a bell pepper flavor. Note however, there are always a few rogue hot ones.

If your brave, substutute a few havanero peppers. This varation is known as Atomic Dragon Turds.

Posted by Barry Popik
Texas (Lone Star State Dictionary) • (0) Comments • Thursday, December 27, 2007 • Permalink