Brush the armadillo eggs with House of Q Rock’n Red BBQ Sauce. Next, in a bowl, place cream cheese and 3 tablespoons of Pit Boss Sweet Heat Rub. Cut off the tops of the jalapenos and hollow them out by removing the core. Check the internal temperature with an instant read thermometer like the Maverick PT-75. Take the cream cheese out of your refrigerator You’ll want it to be room temperature so it’s easier to manage. Smoke until sausage reaches an internal temperature of 165☏, about 1 hour. Season the outside of the armadillo egg with Cattleman’s Grill 8 Second Ride. Shape about 2 tablespoonfuls around each pepper. In a bowl, combine the uncooked sausage, biscuit mix and remaining cheese mix well. Wrap each portion of sausage around a stuffed jalapeño. Stuff each pepper half with about 1 tablespoon cheddar cheese. Cut a corner off of the bag and pipe the cheese mixture into the jalapeños.ĭivide the sausage into 12 (2 oz) roughly equal portions. Combine the cream cheese, pepper jack and Cattleman’s Grill 8 Second Ride Carne Asada Seasoning in a bowl. Remove the stem end of the jalapeños and scoop out the seeds. InstructionsPreheat your Yoder Smokers YS640 to 250☏. Ingredients 3 cans (12 ounces each) pickled jalapeno peppers 4 cups shredded cheddar cheese, divided 1 pound bulk pork sausage 1-1/2 cups biscuit/baking mix. Repeat steps until all 'eggs' are wrapped in bacon. Wrap one or two slices of bacon tightly around the sausage. Press a jalapeno into the center of a patty and close the sausage around the pepper. 1 tbsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning Pack each jalapeno with goat cheese, then divide the sausage into 4 equal patties.Place on smoker at 250 for about 2 hours, place on grill on indirect heat for about 30 minutes, or place in oven at 400 for about 15-20 minutes.Wrap one piece of bacon tightly around sausage.In a bowl, combine cream cheese, cheddar cheese, garlic, salt and pepper until smooth. Remove stem ends from jalapeos along with seeds and membranes. Press stuffed jalapeno into center of patty making sure it is completely enclosed. Prepare a grill fire to about 350 using hickory or oak for smoke flavor.1 lb ground Italian sausage (any type works, I used mild).Italian sausage, cheese stuffed jalapenos, all in crispy bacon….what’s not to love? With summer grilling coming up, fire up your grill and try these out!! Using your Thermoworks MK4 Instant Read Thermometer cook the Armadillo Eggs until the internal temp reaches 165 degrees. Ingredients 1 (8 ounce) package cream cheese, softened cup bacon bits 1 tablespoon chopped fresh chives 1 teaspoon hot sauce 1 pound pork sausage 1 cup. For additional browning on top, you can place the sheet under the broiler for 2-5 minutes. Bake for 15-20 minutes, or until the sausage is cooked. Place sausage-wrapped jalapeos on the sheet, about an inch apart. Smear cream cheese filling on top of each tender and sprinkle with the. Cook Place the Armadillo Eggs in the smoker. Wrap the sausage around the stuffed jalapeo until it’s completely covered, and form into an egg shape. Previous post Grilled Boneless Chicken Thighs. Completely cover the entire egg with bacon. Recipes / Appetizers & Snacks / Halloween / Holiday / Meal Type / Method / Smoke / Wild Game. Either way, these will be a new favorite of yours, I just know it!! I prefer to cut 2 small 1' pieces off each bacon strip to place on the end of each egg. When registering 165☏ in the middle, they are done. Baste the second side of the eggs and let cook another 2 minutes. Baste the armadillo eggs with barbecue sauce, let cook 2-3 minutes, and flip. Flip, cover, and cook another 10 minutes.
The version we made was for the smoker, however, I have also included instructions on how to cook these on the grill or in the oven. Place the armadillo eggs on the grill, cover, and let cook 15 minutes. I decided to jump onto Pinterest, because come on, Pinterest knows all right? Well, low and behold, I came across armadillo eggs. A while back, we heard of armadillo eggs and had no clue what they were. Gently scrape out the seeds and set the jalapenos aside.
I don’t want you to take a look at the name and think “gross, I can’t try that”, because trust me, this is one recipe you don’t want to miss out on!!īeing in Texas nowadays, my hubby and I have been trying all sorts of new foods. Cut a slit down the side of each jalapeno, being careful not to cut all the way through. Take your peppers and slice the top off of each. Before I get to the recipe, I must state that these are not actual armadillo eggs. In a large bowl mix together your meat, salt, pepper, bread crumbs, egg and diced onion until well combined.