![]() ![]() Remove from the smoker and let them rest at least 10 minutes. Continue to cook for 1 more hour or until they reach at least 165F. Place the eggs on a cooling rack then place on the smoker for 1 hour.īrush on your favorite BBQ sauce then flip the eggs to the other side and brush on BBQ sauce. ![]() Preheat your smoker at 250 F with cherry and hickory or pecan wood. You may need to move some sausage from the first ‘eggs’ to the last ones as you may go too heavy in the beginning. Repeat the steps until all jalapenos are covered with sausage. Roll the ‘egg’ around in your hands to smooth out the meat wrapping. Next, fold the meat around the pepper adding more if needed to fully cover the pepper. Place a pepper in the center, then fold the meat around the opening of the pepper to seal in the cheese. Take about a ¼ pound of meat (about the amount of a burger patty) and flatten it in your hand. Add 1 teaspoon of BBQ rub then mix the meat and seasonings together. If you purchased sausages inside casings, remove and dispose of the casings. In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper, and garlic salt. If you are using chicken, cut the chicken breast in half and use. Preheat oven to 325 degrees F (165 degrees C). Wrap the pepper with the chicken or sausage. Cut the cap off the jalapeos then slice in half. Continue until all peppers are stuffed with cheese. Mix together the cream cheese and cheddar cheese, you can add a dash of garlic powder here if you would like. Use your finger to softly press the cheese to the bottom of the pepper and repeat this until the pepper is packed solid with the cheese mixture. Use a butter knife to scoop up a small amount of cheese and place it in the opening of a pepper. Add the cream cheese and ½ teaspoon of BBQ rub, then mix the ingredients together. Next shred about ½ cup of cheddar cheese and place it into a small mixing bowl. While waiting on the cream cheese, chop off the stems of the peppers then core out the seeds and membrane using a jalapeño coring tool. Don’t stop there, make them for Easter, Thanksgiving and Christmas appetizers.įirst, rest the cream cheese on a countertop until it reaches room temp (about 20 minutes). Yes indeed these are perfect for “That big game lawyers won’t let you mention” appetizers, or any game day appetizer. Once they figure out what these are, they will ask you to make them again and again. Best of all you can tell your friends and family with a straight face that you are making armadillo eggs and their reactions will be priceless. These rank up there with Atomic Buffalo Turds but with more meat and required skill. Armadillo eggs are a popular BBQ item that you need to master in your quest for BBQ greatness. ![]()
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