What’s an Armadillo Egg?
Welcome back to Andersons Smoke Show! Today I am going to smoke a Texas BBQ favorite on my Camp Chef Pellet Grill... Smoked Armadillo Eggs! These are easy, don't take too long, and are absolutely DELICIOUS! Come Check them out!
I am affiliate for Camp Chef. Sales made through my these links will result in commissions:
If you are interested in a Camp Chef pellet grill, click the link here to check them out: https://bit.ly/2DWObIp
Don't start your cook off with a dirty grill or smoker! Get yourself a GOOD bristle-free grill brush like the ones sold by Grillaholics: https://www.grillaholics.com/discount/ANDERSONS
Let me show you how to make armadillo eggs! For this recipe we only need a few things.... Now remember I made these slightly thicker/larger than you would typically see with an Armadillo Egg Recipe. I used 8 jalapeno peppers, 2 pounds of ground pork, 2 pounds of mild sausage, 2 pounds of bacon, and one package of cream cheese.
Start by cutting the end off the pepper and de-vein and de-seed the peppers. Then bring a large pot of water to a heavy boil and Parboil the peppers until they are just starting to get tender.
Now stuff the peppers with cream cheese. You can choose to add things like garlic, chives, bbq rubs, etc.... I chose to use plain cream cheese. Careful not to split the peppers, but no big deal if you do a little bit.
Now take your 50/50 ground pork and mild sausage mixture and make a patty similar to a burger. Wrap this around the jalapeno, and be sure to cover it completely. Now make sure that you have shaped it like an egg. Now you can wrap with bacon. Because of the size it required 3 slices per egg... typically you would only need 2 slices. Top with your favorite bbq rub. I chose the Meat Church Honey Hog Hot BBQ rub ( https://amzn.to/3cKJzD3).
Now it's time for the smoker. I have my Camp Chef SmokePro SG24 Wifi set to 250F and smoke level 10. Due to the size of these armadillo eggs it took about 1 hour and 40 min from start to finish. We are looking for an internal temperature of 165F... just a few degrees before that baste with honey and crank that temperature up to 350F until they reach final temp.
Now as you can see, these pellet smoker smoked bacon wrapped armadillo eggs turned out amazing! If you want more amazing bbq recipes this summer, be sure to subscribe to my channel and I will see you next time at Andersons SmokeShow!
Interested in the Thermoworks Smoke X2? See it here:
https://www.thermoworks.com/smokex?tw=smokeshow
Don't forget about the Thermapen Mk4 Instant Read Thermometer:
http://www.thermoworks.com/Thermapen-Mk4?tw=smokeshow
Link to budget friendly slicing knife:
https://amzn.to/3flwgIQ
stuffed poblano peppers smoked eggs keto jalapeno poppers keto appetizers camp chef woodwind wifi keto poppers
#ArmadilloEggs #PelletGrill #CampChef
Видео What’s an Armadillo Egg? канала Andersons Smoke Show
I am affiliate for Camp Chef. Sales made through my these links will result in commissions:
If you are interested in a Camp Chef pellet grill, click the link here to check them out: https://bit.ly/2DWObIp
Don't start your cook off with a dirty grill or smoker! Get yourself a GOOD bristle-free grill brush like the ones sold by Grillaholics: https://www.grillaholics.com/discount/ANDERSONS
Let me show you how to make armadillo eggs! For this recipe we only need a few things.... Now remember I made these slightly thicker/larger than you would typically see with an Armadillo Egg Recipe. I used 8 jalapeno peppers, 2 pounds of ground pork, 2 pounds of mild sausage, 2 pounds of bacon, and one package of cream cheese.
Start by cutting the end off the pepper and de-vein and de-seed the peppers. Then bring a large pot of water to a heavy boil and Parboil the peppers until they are just starting to get tender.
Now stuff the peppers with cream cheese. You can choose to add things like garlic, chives, bbq rubs, etc.... I chose to use plain cream cheese. Careful not to split the peppers, but no big deal if you do a little bit.
Now take your 50/50 ground pork and mild sausage mixture and make a patty similar to a burger. Wrap this around the jalapeno, and be sure to cover it completely. Now make sure that you have shaped it like an egg. Now you can wrap with bacon. Because of the size it required 3 slices per egg... typically you would only need 2 slices. Top with your favorite bbq rub. I chose the Meat Church Honey Hog Hot BBQ rub ( https://amzn.to/3cKJzD3).
Now it's time for the smoker. I have my Camp Chef SmokePro SG24 Wifi set to 250F and smoke level 10. Due to the size of these armadillo eggs it took about 1 hour and 40 min from start to finish. We are looking for an internal temperature of 165F... just a few degrees before that baste with honey and crank that temperature up to 350F until they reach final temp.
Now as you can see, these pellet smoker smoked bacon wrapped armadillo eggs turned out amazing! If you want more amazing bbq recipes this summer, be sure to subscribe to my channel and I will see you next time at Andersons SmokeShow!
Interested in the Thermoworks Smoke X2? See it here:
https://www.thermoworks.com/smokex?tw=smokeshow
Don't forget about the Thermapen Mk4 Instant Read Thermometer:
http://www.thermoworks.com/Thermapen-Mk4?tw=smokeshow
Link to budget friendly slicing knife:
https://amzn.to/3flwgIQ
stuffed poblano peppers smoked eggs keto jalapeno poppers keto appetizers camp chef woodwind wifi keto poppers
#ArmadilloEggs #PelletGrill #CampChef
Видео What’s an Armadillo Egg? канала Andersons Smoke Show
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