Bacon-Wrapped Armadillo Eggs resemble a jalapeno popper meatball mashup. Filling enough to be a primary dish, however versatile enough to make as tidbits, snacks, or closely following munchies.
Armadillo eggs are an exemplary Texas BBQ staple. Filled jalapenos are enveloped by pork wiener and smoked low over oak. Each pitmaster has their privileged insights. The jalapeno filling may have an exceptional mix of cheeses, the frankfurter might be prepared with a mystery mix of flavors, and they could be brushed with BBQ sauce during the smoking interaction. I needed to mistreat the recipe, obviously, and added somewhat more pork to the gathering by making mine bacon-wrapped armadillo eggs.
Since we are making smoked armadillo eggs, the temperature will be drifting close to 250 degrees F and these will a few hours to cook. This will permit the smoke to truly enter that layer of hotdog and mollify the jalapeno. There two or three things to note with this way of cooking:
- The jalapeno will hold a little crunch. Dislike a crude jalapeno, yet like a still somewhat firm noodle. Delicate, with a little surface. If you need delicate jalapenos, I suggest simmering them for 4-5 minutes at 450 degrees F before cultivating, stuffing, and utilizing in this recipe.
- The bacon will be delicately cooked bacon. Not spongy bacon, but rather not fresh by the same token. The fat will be delivered due to the long cook time and you’ll simply have the option to nibble directly through the bacon. If you need fresh bacon, wrench up the warmth in your smoker to 400 degrees F throughout a previous couple of moments of cooking, or spot them under the oven in your broiler for 2-3 minutes.
- If you don’t have a smoker, these should be possible on the stove. Spot the armadillo eggs on a raised rack over a heating sheet (I utilize a level cooling rack) and follow similar time and temperature rules written in the recipe.
Bacon Wrapped Armadillo EggsCourse: Chicken RecipesCuisine: American
1 cup BBQ Sauce
2 Tablespoons Homemade Sweet Rub
4 oz cheddar cheese (shredded)
4 oz cream cheese (softened)
6 jalapenos (stems, core, and seeds removed)
12 slices bacon
1 pound pork sausage
- Preheat your smoker to 250 degrees F. I used cherry wood for this recipe, but any other smoking hardwood would work (hickory, oak, maple, etc.)
- In a medium bowl, combine the cream cheese, cheddar cheese, and 1 Tablespoon of the sweet BBQ seasoning.
- Spoon some of the cream cheese mixture into each of the cored and seeded jalapenos. Use the back of the spoon to press the filling all of the way into the jalapeno.
- Wrap each jalapeno with 1/6th of the pork sausage. Use your hands to ensure the sausage is covering the entire jalapeno and roll back and forth into an egg shape.
- Wrap each sausage covered jalapeno with bacon. It will likely take two pieces per armadillo egg. Secure with toothpicks, if needed.
- Place the bacon wrapped armadillo eggs on the smoker over indirect heat and close the lid. Smoke until the internal temperature reads 165 degrees F. This usually takes around 2 hours, depending on the size of your armadillo eggs.
- If you want soft, bite through bacon, brush the armadillo eggs with BBQ sauce and serve immediately. If you want crispy bacon, brush the eggs with BBQ sauce and then increase the heat to 400 degrees and cook for a few minutes or transfer the eggs to a baking sheet and place under your oven broiler for 1-2 minutes.
- Serve hot and enjoy!