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These Texas Smoked Armadillo Eggs are basically jalapeno poppers wrapped in sausage and bacon. Seriously, could it get any better? Savory and spicy, it’s great for tailgating or summer hang outs. The seasoned bacon adds tenderness to the sausage as the fat renders off, adding flavor and crunch with each bite.
For more smoked tailgating recipes check out my saucy BBQ shotgun shells and this cajun honey party ribs recipe.
Table of Contents
Step 1: How to make smoked armadillo eggs.
The prep work on this smoked armadillo eggs recipe is similar to a smoked jalapeno popper recipe.
Start by removing seeds from the jalapenos. This will help reduce the heat as well as make space for the filling. Slice off the tip with the stem and scoop out all the seeds.
For the filling you can go 2 ways. Make your own creamy stuffing or purchase ready made dips. There are a ton of great options to choose from like spinach artichoke, spinach and parmesan and more.
Recipe Tip
If you like spice, dice a few jalapeno’s and mix them into the stuffing
For this recipe I decided to make a simple stuffing which included plain cream cheese, shredded sharp cheddar and Dad’s All Purpose rub. Mix the ingredients together and start filling the hollowed jalapenos. To make this part easier, scoop the filling into a ziplock bag, cut off the tip and squeeze out enough to fill the entire pepper.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: How to cook the perfect Smoked Armadillo Eggs.
Take some breakfast sausage and cover each stuffed jalapeno pepper into the shape of a very large egg and season the outside with more Dad’s All Purpose rub. Next, wrap strips of thin bacon around the sausage egg and these are ready to hit the grill.
Preheat the grill to 350 degrees and set for indirect heat. Place the Smoked Armadillo eggs on a wire rack and place them on the grill until the internal temp reaches 150 degrees. Take some BBQ sauce and brush the sausage eggs all around. Close the grill and let it cook for another 10-15 minutes allowing the sauce to caramelize.
Remove it off the grill and let it rest for 5 minutes. When slicing down the middle, you should have the crispiness of the bacon, tenderness of the sausage and gooeyness from the creamy jalapeno stuffing. Enjoy!
Frequently Asked Questions:
Smoked armadillo eggs are a Texas BBQ appetizer usually made with a stuffed jalapeno popper wrapped in ground meet and bacon.
When cooked, the smoked armadillo eggs have the shape and look like an exterior of a real armadillo shell.
Similar Recipe Ideas:
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Smoked Armadillo Eggs
Ingredients
- 1 Breakfast sausage roll
- 4 Jalapenos
- 8 strips Bacon
- 8 oz Cream cheese
- 1/4 cup Shredded sharp cheddar
- 4 tbsp Dad's All Purpose rub
Instructions
- Slice off the tip of the jalapeno with the stem and scoop out all the seeds.
- In a bowl, add cream cheese, shredded cheddar cheese and 1/2 tsp Dad's All Purpose rub. Mix ingredients together.
- Scoop the filling into a ziplock bag, cut off the tip and squeeze out enough to fill the entire pepper.
- Take some breakfast sausage and cover each stuffed jalapeno pepper into the shape of a very large egg and season the outside with more Dad'sAll Purpose rub
- Wrap strips of thin bacon around the sausage egg.
- Preheat the grill to 350 degrees and set for indirect heat.
- Place the Armadillo eggs on a wire rack and place them on the grill until the internal temp reached 150 degrees. Take some BBQ sauce and brush the sausage eggs all around. Close the grill and let it cook for another 10-15 minutes
- Remove it off the grill and let it rest for 5 minutes
Notes
Nutrition
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