An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Armadillo Eggs

If you haven’t tried armadillo eggs, you’re in for a treat. Cream cheese stuffed jalapenos wrapped with sausage and bacon and smoked over Kingsford® Charcoal isn’t a dish you’ll soon forget.

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Cooking for 24 people


Main Ingredients

  • 8 oz. cream cheese (softened)
  • 1 cup cheddar cheese
  • 2 garlic cloves (finely diced)
  • 6 jalapeños (cut in half, then each side cut in half)
  • 1 lb. ground pork sausage
  • 1 lb. ground Italian sausage
  • 0.5 lb. ground chorizo
  • 24 slices bacon
  • 1 cup Ranch dressing


  • 0.25 cup ground chipotle powder
  • 0.25 cup turbinado sugar
  • 0.25 cup ground ancho chile powder
  • 0.25 cup paprika
  • 0.25 cup kosher salt
  • 1 tbsp. ground cumin
  • 1 tbsp. onion powder
  • 1 tbsp. dried thyme
  • 1 tsp. dried marjoram
  • 1 tsp. cayenne
  • 2 tbsp. green peppercorns (crushed)
  • 1 tsp. celery seed (or ½ tsp celery seed powder)
  • 0.5 tsp. ground allspice
  • 0.5 tsp. cinnamon
  • 0.5 tsp. ginger

1 Food Prep

Mix together your BBQ rub ingredients and store them in an airtight container.

Then, in a large bowl, add your chorizo, Italian sausage and ground pork sausage and blend together until well combined.

Apply your rub to the meat 1 hour before cooking.

Mix together the cream cheese, cheddar cheese and garlic until well blended. Give it a taste and add salt if needed.

Remove the stems from your jalapeños and cut them in half lengthwise. Scoop out the seeds then cut the sliced jalapeños in half, so one jalapeño should get you 4 quarters.

Place about 1 tsp. of the cream cheese filling in each jalapeño quarter.

Take about ⅓ cup of the sausage mixture and pat it into a 3” circle and place the stuffed jalapeño in the center of the sausage mixture. Wrap the sausage mixture around the stuffed jalapeño until it’s completely covered, and form it into an egg shape.

Wrap each sausage egg with 1 strip of bacon making sure the seam is down. You now have an Armadillo egg

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Fire: Parallel Configuration

Temp: 250°F (Low Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place your Armadillo egg on the cooler side of the grill. Close the lid and cook for 1–1½ hours, or until the sausage is cooked to an internal temperature of 160ºF.

  • Remove from the grill and enjoy with ranch dressing.

Credit: Recipe courtesy of “Secrets to Smoking” by Bill Gillespie (Page Street Publishing Co.)

For safe meat preparation, reference the USDA website.

3 Reviews
Rated 5 out of 5 by from Scotch Eggs, Move Over The recipe is a little intimidating, the ingredient list a little lengthy, but the result is outstanding. So unique and a great mix of flavors.
Date published: 2023-08-15
Rated 5 out of 5 by from Whaaat? Lol that was my reaction when I read the recipe title but when I realize what it actually was I had to try it. Ended up tasting great and is a perfect side dish.
Date published: 2023-07-23
Rated 5 out of 5 by 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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