Remove from smoker and allow to cool for 5 minutes before eating.
Brush each bacon wrapped armadillo egg with your favorite BBQ sauce and cook for an additional 20 minutes or until the sauce has set.ġ0. Sprinkle each egg with your favorite BBQ rub and place in the middle rack of your smoker for 1hr 45min or until the bacon is cooked through and to your liking.ĩ. With the second strip of bacon, wrap from end to end and secure in place with a Grill Pin or toothpick.Ĩ. Using one strip of bacon, wrap each stuffed armadillo egg spiraling around the length of the egg. Sprinkle each sausage wrapped stuffed jalapeño with your favorite BBQ rub.ħ. You can make Armadillo Eggs as hot or as mild as you prefer To make sure everything is cooked through, you should heat the smoker to 250 degrees Fahrenheit. You want the temperature of the sausage meat to be 160F. Place the armadillo eggs on a smoker rack and place in the smoker. Roll it so that it is in the shape of an egg. When ready to cook, set Traeger temperature to 300F and preheat, lid closed for 15 minutes. Take some of the sausage meat and wrap it around the pepper. Turn them to ensure even cooking with no burning or sticking.
#Armadillo eggs crack#
Carefully encase each stuffed jalapeño in sausage making sure it is fully wrapped.Ħ. The Dan Patrick Show Chorizo Armadillo Eggs 4. Wipe a grill with Extra Virgin Olive oil and heat to medium high (350°), Cook the eggs until you see the egg beginning to crack open. Smoked to perfection, these Bacon-wrapped Armadillo Eggs will surely. Stuff each jalapeño with cream cheese mixtureĥ. Prep Time: 20 mins Cook Time: 2 hrs Total Time: 2 hrs 20 mins Yield: 6 Servings. In a separate bowl combine cream cheese, shredded cheese, garlic powder and about a teaspoon of your favorite BBQ rub. The more seeds/veins you leave the spicier it will be.ģ. Our Maekers Armadillo Eggs are seriously delicious Cream cheese and cheddar cheese stuffed jalapeno, encased with Maekers pan sausage, and wrapped in. Cut tops of jalapeños off and remove seeds and veins using the end of a spoon or jalapeño corer.Ī. Load 7 wood bisquettes for 2hours of smoke (7th bisquette will not burn)Ģ. Preheat Bradley Smoker to 250F (121.1C) and turn on bisquette warmer for a minimum of 20 minutes.Ī. Your favorite BBQ rub (I used Meat Church Honey Hog)ġ.1lb or ground sausage (I used mild Italian sausage) divided into 5 equal parts.
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