You can also put these under the broiler, if you want to get the bacon even crispier. If you want the bacon to be crispier, crank up the temp to 400 degrees (or broil in oven) instead of 250. Place the armadillo eggs over indirect heat and cook at 250 degrees for about 2 hours (or 30 minutes in oven) until the internal temperature is 165 degrees.īrush BBQ sauce on bacon and cook for another 5-10 minutes at 250 until the sauce thickens some (it should almost look like it’s glistening). I used apple wood for this but you could use whatever you prefer (oak, cherry, hickory, etc.).
Heat Smoker to 250 degrees for oven to 350 degrees. (I didn’t do this, as you can see in my photos). (Optional) Wrap the sausage/jalapeno in a bacon weave. (Optional) Season with more of the bbq rub. You want to make sure the sausage is completely covering the jalapeno. Put the jalapèno popper on top and then form the sausage around it. If you sliced them in half in the previous step, just put two of the halves together.Ĭut your sausage into 6 even pieces and roll out. Stuff the jalapeños with the cream cheese mixture. There’s two ways to do the jalapeno part of this: either just slice off the stems of the jalapeños and then use the opposite end of a spoon or fork to core the jalapeno (scrape out the ribs and seeds) OR slice the jalapeños in half, remove the stem, ribs and seeds. Mix with cheddar cheese and rub to combine. Take the cream cheese out of the fridge so it can come to room temp (this makes it easier to work with). In my opinion, they sort of bring a little “wow” factor and who’s going to complain about what is basically a jalapeno popper stuffed meatball? They are great for tailgating or sport watching parties too. These are a fun dish to have for parties or get togethers as an appetizer or snack. Season with whatever seasonings you prefer. Flatten chicken to about 1' and cut into 4-6 pieces (enough to roll over a jalapeno half). You can use canned jalapenos I just prefer fresh. First you will need to cut jalapenos lengthwise in half and remove seeds. You could mix up what you put inside the jalapeño but for this recipe, I just stick with cream cheese, shredded cheddar and some seasonings. Soak toothpicks in water for about 30 minutes. There are definitely a lot of variations you could try within this. Then you finish your “egg”, with or without bacon, by brushing on some BBQ sauce. As you can see from my photos, I didn’t do this (this time) but it would definitely be delicious! Some people then go one step further and wrap the sausage “egg” in a bacon weave. What is an Armadillo Egg?Īn “Armadillo Egg” is basically like a jalapeno popper (a jalapeno stuffed with a cream cheese mixture) then wrapped in ground sausage and then smoked (or if you don’t have a smoker, you could bake it). Today I’m bringing one to you! Although, if you don’t have a smoker, fear not, because you could also bake these or throw them on the grill.īut first things first, let me explain what this dish even is since the name doesn’t immediately give it away.
I’ve been having fun with my Big Green Egg trying new smoker recipes. These smoked bbq Armadillo Eggs are easy to cook and make a great appetizer or snack for game day or a party.
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