Armadillo Eggs
Let's get grilling
1
Instructions for Smokin' Hoggz All-Purpose Rub:
Mix all of the ingredients and store them in an airtight container.
Mix all of the ingredients and store them in an airtight container.
2
You can apply rubs anywhere from an hour before cooking the meat to mere moments before the meat hits the grill. As a general rule, you should try to apply a rub one hour before you cook.
3
Instructions for Armadillo Eggs:
Get your grill set up for low-and-slow cooking over indirect heat (approximately 250°F), filling the water pan about halfway with warm to hot water.
Get your grill set up for low-and-slow cooking over indirect heat (approximately 250°F), filling the water pan about halfway with warm to hot water.
4
Mix together the cream cheese, cheddar cheese and garlic until well blended. Taste and add salt if needed.
5
Remove the stems from the jalapeños and cut in half lengthwise. Scoop out the seeds and then cut the sliced jalapeños in half, so one jalapeño should get you 4 quarters. Place about a teaspoon of the cream cheese filling in each jalapeño quarter. Take about ⅓ cup of the sausage and pat it into a 3-inch circle and place the stuffed jalapeño in the center of the sausage. Wrap the sausage around the stuffed jalapeño until it’s completely covered, and form into an egg shape. Wrap each egg with one strip of bacon making sure the seam is down.
6
Season each egg with dry rub.
7
Place sausage wrapped jalapeños on cool side of the grill. Cover and cook for 1–1½ hours, or until the sausage is cooked.
8
Serve with ranch dressing.
Cooking for 24 people
Ingredients
Main Ingredients
-
cream cheese (softened)
8 oz.
-
cheddar cheese
1 cup
-
garlic cloves (finely diced)
2
-
jalapeños (cut in half, then each side cut in half)
6
-
Jimmy Dean sausage
1 lb.
-
ground Italian sausage
1 lb.
-
ground chorizo
0.5 lb.
-
Smokin’ Hoggz All-Purpose Rub (recipe follows)
-
bacon
24 slices
-
Ranch dressing
1 cup
Smokin’ Hoggz All-Purpose Rub
-
ground chipotle powder
0.25 cup
-
turbinado sugar
0.25 cup
-
ground ancho chile powder
0.25 cup
-
paprika
0.25 cup
-
kosher salt
0.25 cup
-
ground cumin
1 tbsp.
-
onion powder
1 tbsp.
-
dried thyme
1 tbsp.
-
dried marjoram
1 tsp.
-
cayenne
1 tsp.
-
green peppercorns (crushed)
2 tbsp.
-
celery seed (or ½ tsp celery seed powder)
1 tsp.
-
ground allspice
0.5 tsp.
-
cinnamon
0.5 tsp.
-
ginger
0.5 tsp.
Credit: Recipe courtesy of “Secrets to Smoking” by Bill Gillespie (Page Street Publishing Co.)
For safe meat preparation, reference the USDA website.
Rated 5 out of
5
by
BigDaddyMac from
Looks amazing
I haven't tried it this way before but I can't wait to check it out
Date published: 2022-05-01
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