These flavorful treats are not only satisfying as a main dish but also perfect as appetizers, snacks, or scrumptious tailgating munchies. Whether you’re hosting a BBQ or craving a savory delight, these armadillo eggs are here to impress!
Unveiling the Charm of Armadillo Eggs
A Texas BBQ classic, armadillo eggs, consists of cream cheese-stuffed jalapenos wrapped in pork sausage and lovingly smoked over oak wood. Each BBQ enthusiast has their secret touch for crafting the best armadillo eggs, with variations ranging from unique cheese blends to a special spice mix or even a tantalizing BBQ sauce glaze.
In this recipe, we embrace the classic Hey Grill Hey ingredients and take it up a notch with bacon-wrapped armadillo eggs for an extra dose of porky goodness.
Essential Ingredients for Armadillo Eggs
Prepare yourself for a flavor-packed adventure by gathering these essential ingredients:
- 1 pound pork sausage
- 12 slices bacon
- 6 jalapenos
- 4 ounces cream cheese
- 4 ounces cheddar cheese
- 2 Tablespoons Sweet Rub
- 1 cup BBQ Sauce
Step-by-Step Instructions for Armadillo Eggs
Follow these simple steps to create these delectable armadillo eggs:
PREHEAT:
Start by firing up your preferred smoker (offset, pellet, electric, etc.) and preheat it to 250 degrees F. Opt for a delightful hardwood like hickory, oak, or maple for the perfect smoky essence.
STUFF THE JALAPENOS:
In a small bowl, combine the cream cheese, shredded cheddar cheese, and 1 Tablespoon of Sweet Rub. Spoon equal amounts of the filling into the cored and seeded jalapenos.
WRAP IN SAUSAGE:
Wrap each stuffed jalapeno with pork sausage, ensuring an even and complete covering. Roll them back and forth to form egg-shaped delights.
WRAP IN BACON:
Next, wrap each sausage-covered jalapeno with 1-2 pieces of bacon, securing the ends. Optionally, you can use toothpicks, but remember to remove them before serving.
SMOKE:
Carefully place the bacon-wrapped armadillo eggs on the smoker’s grill grates and close the lid. Smoke until the internal temperature reaches 165 degrees F.
SAUCE:
For soft bacon, remove the armadillo eggs from the smoker, brush them with BBQ Sauce, and serve immediately. If you prefer crispier bacon, brush on the BBQ sauce, increase the grill heat to 400 degrees F, and cook for 2-3 minutes to set the sauce and crisp up the bacon.
ENJOY:
Rest the armadillo eggs for 5 minutes and serve them warm. Now, savor the explosion of flavors in each delightful bite. These are irresistibly delicious!
Smoking Time for Armadillo Eggs
The smoking process typically takes around 2 hours, with your smoker steady at 250 degrees F.
The timing may vary depending on sausage and bacon thickness, so rely on a reliable meat thermometer and smoke the eggs until the internal temperature reaches 165 degrees F.
Tips for Crafting Perfect Armadillo Eggs
- The jalapenos will retain some crunch, similar to al dente noodles. If you prefer softer jalapenos, roast them for 4-5 minutes at 450 degrees F before seeding, stuffing, and using them in this recipe.
- The bacon will be soft-cooked, not soggy but not crispy either. To achieve crispy bacon, increase the smoker heat to 400 degrees F for the last few minutes of cooking or broil the eggs in the oven for 2-3 minutes.
- If you lack a smoker, fear not! Use your oven by placing the armadillo eggs on an elevated rack above a baking sheet and follow the same time and temperature guidelines provided.
Ingredients:
- 1 pound pork sausage
- 12 slices bacon
- 6 jalapenos (stems, core, and seeds removed)
- 1 cup BBQ Sauce
Armadillo Egg Filling:
- 4 ounces cream cheese (softened)
- 4 ounces cheddar cheese (shredded)
- 1 Tablespoon Sweet Rub
Instructions:
Preheat your smoker to 250 degrees F using cherry wood or your preferred smoking hardwood.
In a medium bowl, combine the cream cheese, cheddar cheese, and 1 Tablespoon of Sweet Rub for the filling.
Fill each cored and seeded jalapeno with the cream cheese filling.
Wrap each jalapeno with 1/6 of the pork sausage, forming egg-shaped balls.
Wrap each sausage-covered jalapeno with bacon, securing the ends.
Place the bacon-wrapped armadillo eggs on the smoker over indirect heat, and smoke until the internal temperature reaches 165 degrees F (approximately 2 hours).
For softer bacon, brush the armadillo eggs with BBQ Sauce and serve immediately. For crispier bacon, brush with sauce, increase the heat to 400 degrees F, and cook for a few minutes or place them under the oven broiler for 1-2 minutes.
Rest the armadillo eggs for 5 minutes before serving warm. Enjoy these flavorful delights!
