Bacon Wrapped Armadillo Eggs - Smoked on the Green Egg Smoker Grill

                   
                   

          

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Ingredients

    • 4 large jalapeños (hollowed out)
    • 1 block cream cheese (softened)
    • 1 cup cheddar cheese (shredded)
    • 1 lbs spicy breakfast sausage
    • 12 slices bacon
    • 6 tbsp BBQ rub
    • 4 tbsp BBQ sauce

    

 

    

 

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  • Pre-heat your grill or smoker to 250°F.
  • Start by chopping the tops off your jalapeños. Then, using a butter knife, remove the core.
  • In a small bowl, mix the cream cheese, shredded cheese, and 2 tablespoons of Fat Boy Cajun BBQ rub.
  • Transfer the cream cheese mixture to a piping bag and pipe the mixture into the center of each hollowed-out jalapeño.
  • Cut the pound of breakfast sausage into 4 equal sections.
  • Wrap each jalapeño in breakfast sausage to create an egg-shaped ball.
  • Wrap each one in 2-3 slices of bacon (depending on the size of your jalapeños).
  • Sprinkle the remaining 4 tablespoons of Fat Boy Cajun BBQ rub over the top of the bacon.
  • Place the Armadillo Eggs directly on the grates of your grill and let them cook for 2 hours.
  • Coat each Armadillo Egg in a light layer of Fat Boy Haugwaush.
  • Place back on the grill for another 30 minutes.
  • Let cool for 15-20 minutes, then slice in and enjoy!
Plow & Hearth

 

                                   

                              

                                        

 


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