- #ARMADILLO EGGS RECIPE FULL#
- #ARMADILLO EGGS RECIPE PRO#
Internal temperature should be greater than 165 and your bacon should be crispy when ready for the sauce.
Smoke at 325 for about an hour, depending on how thick your sausage layer is. Add additional rub and get these on the smoker! Season your "egg" with additional BBQ rub. I used equal parts Venison, Pork Sausage, and Brisket Trimmings. Stuff your peppers and wrap in about 3 ounces of sausage forming your eggs. Cooking low and slow allows time for the smoky goodness to fully penetrate the Armadillo. Season cheese mixture heavily with a Smoky/Spicy BBQ rub. Smoked Armadillo Eggs make a seriously tasty and spicy appetizer. Combine cream cheese, Monterey jack and cheddar. But, the contrast between the creamy middle, the spicy sausage and the bit of crunch is just right for us.If you're a fan of jalapeno poppers, take them to the next level with this Armadillo Egg recipe! An Armadillo egg is a jalapeno popper, covered in meat, and wrapped in bacon, this recipe is sure to be a hit! Instructions If you want it softer cook it a little longer or parboil frist. The jalapeno will still have a little snap to it. You are looking for an internal temperature of 165* (75c). Roll each egg in Shake n Bake until coated. Sprinkle paprika powder on each armadillo egg and pat around the whole egg. You want to grill these guys at 350* (76c) for about 45 minutes or so. Roll the dough-covered pepper back and forth in your hands to mold egg shape. Then, wrap it around your Jalapeno and shape it into an egg. Take ¼ pound of sausage and flatten it out into a patty. Patti does all the meat first and just lays it out on a cutting board until she is ready for it. So, spray a measuring cup lightly with any good cooking spray (we use Duck Fat) and use it to measure your sausage. We have found that a ½ cup measuring cup gives you about ¼ pound of sausage. With an instant read thermometer, check that the sausage is near to 165 F. Arrange the assembled armadillo eggs on the prepared baking sheet and bake for 25-30 minutes. Wrap two slices of bacon around the outside of the armadillo egg, and secure with a toothpick if needed. Flatten out again and pour the beaten egg over it and mix it all together. Sprinkle paprika powder on each armadillo egg and pat around the whole egg. Add the dried onions, garlic and red pepper and mix everything together well. Lay out the two pounds of sausage side by side and flatten out. I found that the easiest way to mix the sausage is on a big cookie sheet. Set your peppers aside while you get your sausage mixed. #ARMADILLO EGGS RECIPE FULL#
When the pepper is almost full of cream cheese, stuff the cube of Cheddar cheese in the middle. Then, fill it with cream cheese, about a teaspoon. (The seeds are what make a pepper hot) We used a melon baller to clean the seeds out our peppers. ¼ cup dried red pepper flakes (more or less to taste)Ĭut the stem or top off and slice the side open on your Jalapeno, clean the seeds out.
Pellets: Lumberjack Competition Blend Armadillo EggsĪ Wood Pellet Grill Recipe Ingredients: (this list is for 2 pounds of sausage or 8 Armadillo Eggs)
#ARMADILLO EGGS RECIPE PRO#
Grill: Pellet Pro 1190/ Pellet Pro 2300/ Pellet Pro Sidekick Allow to cool for 15-20 minutes before serving, then slice and enjoy. Put the food back on the grill for another 30 minutes. Cover each Armadillo Egg halfway with a light layer of BBQ sauce. We have served these up at 2 Tailgating cooks and have run out of them both times. Place the Armadillo Eggs on the grates of your grill and cook for 2 hours. This is a great Tailgating, camping and party recipe. See the egg white and the yellow yolk? Cream and Cheddar cheeses. Set yourself up with quality ingredients, follow the armadillo egg recipe below, and let the Texas flavor shine through in all its glory. Available 8am-1pm Friday, Saturday and Sunday. Look at the picture of the sliced Armadillo egg. Romaine lettuce tossed with balsamic vinaigrette and topped with red onions, artichoke hearts, kalamata olives, and feta cheese.
We have been eating the “Crash and Burn” recipes for these ALL WEEK. We have made 3 different recipes until we came up with one that is just plain “Over The Top”. We got the idea from Smokey Dee Robinson. Look at these, this is our take on Armadillo Eggs. Not for the faint of heart, but just a little Zippy! These are great for Superbowl parties Tailgating and camping.
Armadillo Eggs “Wake Up your Taste Buds” with a stuffed jalapeno, wrapped in a ¼ pound of spicy sausage with a “ Kiss of Smoke“.
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