Smoked Armadillo Eggs
Jalapeno poppers wrapped in sausage meat and then smoked or grilled on indirect heat. Big Green Egg, Traeger, Kamado, Similar to Atomic Buffalo Turds, ABT. Use cream cheese, cheddar cheese, and Italian sausage meat or Jimmy Dean.
(mild, spicy, breakfast, honey garlic, etc.)
brick cream cheese
grated cheddar cheese
Start up smoker and get it up to 250F. You could use many different types of wood for this, although I usually use hickory, pecan, or apple.
Cut the top off the jalapeno pepper. Core the pepper to remove the seeds and membrane.
Mix together the cream cheese and grated cheddar.
Fill the cored peppers with the filling.
Take some of the sausage meat and wrap it around the pepper. Make sure none of the pepper is visible. Roll it so that it is in the shape of an egg.
Place the armadillo eggs on a smoker rack and place in the smoker.
Smoke for about 2 hours. You want the temperature of the sausage meat to be 160F. Also if you notice cheese starting to bubble out of the eggs, it is likely done.
Grill Method - Setup grill for indirect heat and bring up to 325F. Place armadillo eggs on the indirect side and cook for about 30-45 minutes.
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