Have you heard of this appetizer? Unless you're from Texas then you probably haven't. This will become your Gameday staple because who doesn't like smokey, porky, cheesy deliciousness. I know you're here for the recipe and not to hear me ramble so let's dive in!
2 Hours 50 Minutes
Desired Internal Temp
1 lb pork sausage
12 slices of bacon
6 jalapeños(stems, core, and seeds removed)
4 oz cream cheese(softened)
4 oz cheddar (shredded)
2 Tbsp Rollin Blue All-Purpose Rub
1 cup bbq sauce
Preheat your smoker to 250 degrees. I recommend cherry wood for this recipe, but hickory, oak, or maple will work.
In a medium bowl, combine the cream cheese, cheddar cheese, and Tbsp of the All-purpose BBQ seasoning.
Spoon some of the cream cheese mixture into each of the cored and seeded jalapeños. Use the back of the spoon to press the filling all of the way into the jalapeño.
Wrap each jalapeño with 1/6th of the pork sausage. Use your hands to ensure the sausage is covering the entire jalapeño and roll back and forth into an egg shape.
Wrap each sausage-covered jalapeño with bacon. It will likely take two pieces per armadillo egg. Secure with toothpicks, if needed.
Place the bacon-wrapped armadillo eggs on the smoker over indirect heat and close the lid. Smoke until the internal temperature reads 165 degrees F (usually takes around 2 hours)
Brush the eggs with BBQ sauce and then increase the heat to 400 degrees and cook for a few minutes or transfer the eggs to a baking sheet and place them under your oven broiler for 1-2 minutes. Either way, you'll want to crisp up that bacon because no one likes soggy bacon
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