ARMADILLO EGG SKIN

Place sausage-wrapped jalapeños directly on the top grate of smoker.

Season each egg with Smokin’ Applewood Rub.

Wrap each egg with one strip of bacon making sure the seam is down.

Wrap the sausage around the stuffed jalapeno until it’s completely covered, and form into an egg shape.

Place about a teaspoon of the cream cheese filling in each jalapeño quarter.Take about 1/3 cup of the sausage and pat it into a 3-inch circle and place the stuffed jalapeño in the center of the sausage.

Scoop out the seeds and then cut the sliced jalapeños in half, so one jalapeno should get you 4 quarters.

Remove the stems from the jalapeños and cut in half lengthwise.

Mix together the cream cheese, cheddar cheese and garlic until well blended.

Heat your smoker to 250º degrees Fahrenheit/121º Celsius.

Twist’d Q™ Smokin’ Applewood All-Purpose Rub (Currently in stores as American Royal Smokey Applewood Rub™) Whatever you pair your Armadillo Eggs with, you’ll no doubt have a winning menu at your next backyard BBQ.Ħ Jalapeños (cut in half, then each side cut in half) Between the juicy tomatoes, the meaty mushrooms and the Twist’d Q Bangin’ Chophouse Burger Seasoning, your taste buds are gonna be working overtime.

Portobello Caprese Burger: Get ready for a burger with some big flavor.

Island Grilled Shrimp Skewers: A nice light favorite that pairs well with a cold beer and a summery sunset.

Perfect Pairings for Bacon-wrapped Armadillo EggsĪrmadillo Eggs could easily be a meal all by themselves, but they’re also perfect as a complement to any number of classic BBQ recipes. If you’re trying to put together a championship-worthy menu, you might consider listening to everything Bill’s got to say. Bill’s a real-deal pitmaster with 20 grand championships to his name. This championship rub can be defined as “sweet, with just a little heat.” It’s also great on brisket, chicken, pork or fish.īoth this recipe and the recipe for our Smokin’ Applewood All-Purpose Rub were dreamt up by Bill Gillespie of Smokin’ Hoggz BBQ. But believe us, you’ll like our Smokin’ Applewood All-Purpose Rub. With so many delicious ingredients in these Armadillo Eggs, it’s hard to believe they might need something extra. Stop what you’re doing and get ready to indulge in some Bacon-Wrapped Armadillo Eggs. Is your mouth watering yet? We thought so.

Let’s just start by listing the key ingredients: bacon, cream cheese, jalapeños and Italian sausage. If you’ve never heard of armadillo eggs, it probably won’t take long to convince you that this is a recipe you need in your life.

This Bacon-Wrapped Armadillo Egg recipe combines all your favorite ingredients into one small package.

Serve the armadillo eggs as a hearty snack or snack.Bacon-Wrapped Armadillo Eggs: A brand-new crowd favorite. Brush the armadillo eggs with BBQ sauce and roast for a few more minutes until the sauce has dried. The aim is that the fat from the bacon cooks, the meat absorbs the smoky flavor and the peppers become soft.Īfter 2 hours, increase the temperature of the smoker to 180 ☌ and roast the armadillo eggs until the bacon is crispy. Place the smoking wood chunks on the glowing coals, place the armadillo eggs on the grid and smoke the eggs for two hours. Lightly sprinkle with BBQ rub all around. Wrap each package with two slices of smoked bacon and secure with a cocktail stick. Make sure to knead the meat well around the peppers, without any breaks where the melting cheese can run out later.

ARMADILLO EGG SKIN

Remove the filling from the skin of the bratwurst and wrap each stuffed jalapeño pepper with one sixth of the sausage meat. Fill the jalapeño peppers with the cream cheese mixture. In a bowl, combine the cream cheese, cheddar cheese, lemon zest and season with a little salt and freshly ground black pepper. Prepare a BBQ with lid for indirect grilling and heat it until a temperature of 110☌ is reached.Ĭut off the top with the stem from each jalapeño and remove the seeds.

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