Armadillo Eggs by Paula Stachyra
Try this recipe from The Big Book of Barbecue on Your Pellet Grill
Armadillo Eggs are a classic Texas BBQ staple. The name of this jalapeño appetizer comes from its appearance once it’s fully cooked. The bacon wrapped on the outside gives the appearance of anarmadillo’s exterior shell. The shape also resembles a large egg. I am a huge fan of jalapeño poppers, and this recipe takes stuffing jalapeños to a whole new level. Armadillo Eggs are made with cheese-stuffed jalapeños wrapped in seasoned ground pork sausage, which is then wrapped in bacon and smoked. Just before the Armadillo Eggs are finished smoking, they are glazed with BBQ sauce. The result is a delicious, protein-packed, smoky appetizer with a caramelized crust and a spicy crunch from the jalapeño pepper that is filled with a gooey cheese center for a perfect combination.
Servings: 4
Pellets: Cherry
Ingredients
4–5 large jalapeños, hollowed out
1 (8-oz [227-g]) block softened cream cheese
1 cup (113 g) shredded cheddar cheese
1/3 cup (53 g) your favorite BBQ rub, divided (I used Pit Boss Sweet Heat Rub)
1 lb (454 g) ground Italian sausage
12–15 slices bacon
¼ cup (68 g) your favorite BBQ sauce (I used Pit Boss Sweet Heat BBQ Sauce)
Instructions
Preheat your pellet grill to 250°F (121°C).
Cut the tops off the jalapeño peppers, and using a butter knife or the back of a spoon, core the peppers to remove the seeds and membrane.
In a medium bowl, combine the cream cheese, cheddar cheese and 1 tablespoon (10 g) of the BBQ rub. Transfer the cheese mixture to a piping bag, or use a resealable bag and cut a large enough piece off the corner to allow the mixture to be squeezed out. Pipe the mixture into each hollowed-out jalapeño.
Divide the ground sausage into four to five equal portions. The number of portions will depend on the size of your jalapeños. Wrap each pepper in the ground sausage, making sure none of the pepper is visible. Roll the ground sausage so that it is in the shape of an egg. Wrap each egg in 2 to 3 slices of bacon, depending on the size of the jalapeño. Season the Armadillo Eggs with the remaining BBQ rub all over.
Place the Armadillo Eggs on the grill and smoke for 1½ hours. Brush the Armadillo Eggs on all sides with the BBQ sauce and smoke for 30 minutes, until the internal temperature of the sausage is 160°F (71°C).
Remove the Armadillo Eggs from the grill, and let them cool for 15 minutes before serving.
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Reprinted with permission from The Big Book of Barbecue on Your Pellet Grill by Paula Stachyra. Page Street Publishing Co. 2024. Photo credit: Paula Stachyra.