![]() ![]() Not like a raw jalapeno, but like an al dente noodle. The jalapeno will retain a little crunch.Rather than watching the clock while these are on the smoker, invest in a reliable meat thermometer and continue to smoke until the internal temperature reaches 165 degrees F. If your sausage or bacon is thicker, plan on a bit more time to fully cook the meat. This time may vary from person to person and smoke to smoke. It takes approximately 2 hours to smoke armadillo eggs with your smoker running steady at 250 degrees F. For crispier bacon, brush on the BBQ sauce, increase the heat of the grill to 400 degrees F, and cook for 2-3 minutes to set the sauce and crisp the bacon. For soft bacon, remove the armadillo eggs from the smoker, brush with Everything BBQ Sauce, and serve immediately. ![]() Close the lid, and smoke until the internal temperature reaches 165 degrees F. Place the bacon wrapped armadillo eggs directly on the grill grates of the preheated smoker. You can also use a toothpick if needed, but remember to remove these beforing serving them to your guests. Next, wrap each sausage covered jalapeno with 1-2 pieces of bacon. Roll back and forth to form them into an egg shape. Wrap the stuffed jalapenos with sausage, ensuring that each jalapeno is evenly covered. Combine ingredients for the filling (cream cheese, in a small bowl and spoon equal amounts into the cored and seeded jalapenos. Fire up your favorite smoker (offset, pellet, electric, whatever floats your boat), and preheat to 250 degrees F with your favorite hardwood like hickory, oak, or maple). If you don’t have any on hand when you go to make this recipe and you can’t wait for delivery, you can make both the rub and sauce from scratch using my recipes for Best Sweet Rub and Kansas City BBQ Sauce.Īlright folks, let’s get into making these tasty treats! Here’s how to make armadillo eggs. You can purchase both Sweet Rub and Everything BBQ Sauce from the Hey Grill Hey Store. 1 cup Hey Grill Hey Everything BBQ Sauce.Now that you know the goodness that awaits you with this recipe, here’s what you’ll need to make them. Some fill them with a special blend of cheeses, some season their sausage with a secret blend of spices, and others brush theirs with BBQ sauce during the smoking process.įor this recipe, I used classic Hey Grill Hey ingredients and added a little more pork goodness to the armadillo eggs by making them bacon-wrapped armadillo eggs. Each pitmaster has their own secrets to making the best armadillo eggs. Cream cheese-stuffed jalapenos are wrapped in pork sausage and smoked over oak wood. If you have a BBQ need, these armadillo eggs are here to please!Īrmadillo eggs are a Texas BBQ staple. They’re filling enough to be a main dish, but also portable enough to serve as appetizers, snacks, or tailgating munchies. These bacon wrapped armadillo eggs are a happy little jalapeno popper meatball mashup. Jump to Recipe Jump to Video Print Recipe ![]()
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