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