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Texas Smoked Armadillo Eggs

INGREDIENTS

  • 1 LB pork
  • 1 LB ground beef
  • 1 LB bacon
  • 2 packages cream cheese (softened)
  • 12 jalapeños
  • Cattleman’s Grill Steakhouse rub
  • Sticky Carolina sweet bbq sauce

INSTRUCTIONS

  1. Combine pork and beef in a bowl, mix well, and season generously with the Cattleman’s Grill rub
  2. Core and seed jalapeño with a paring knife
  3. Combine 2 tbsp of BBQ sauce with cream cheese and mix together well
  4. Fill each jalapeño with cream cheese (*Pro Tip: use a jerky gun if you have one, if not the backside of a spoon works well
  5. Follow the cream cheese with roughly 1/16 of meat mixture
  6. Wrap bacon around each stuffed jalapeño, forming it like an egg ensuring the entire jalapeño is covered
  7. Set the Yoder at 275°F and cook until reaching an internal temperature of 155°F (takes about two hours)

*For crispier bacon, brush BBQ sauce onto the wrapped jalapeños and increase smoker temp to 400°F until internal of 165°F

225 Views | 0 Comments

Texas Smoked Armadillo Eggs

INGREDIENTS

  • 1 LB pork
  • 1 LB ground beef
  • 1 LB bacon
  • 2 packages cream cheese (softened)
  • 12 jalapeños
  • Cattleman’s Grill Steakhouse rub
  • Sticky Carolina sweet bbq sauce

INSTRUCTIONS

  1. Combine pork and beef in a bowl, mix well, and season generously with the Cattleman’s Grill rub
  2. Core and seed jalapeño with a paring knife
  3. Combine 2 tbsp of BBQ sauce with cream cheese and mix together well
  4. Fill each jalapeño with cream cheese (*Pro Tip: use a jerky gun if you have one, if not the backside of a spoon works well
  5. Follow the cream cheese with roughly 1/16 of meat mixture
  6. Wrap bacon around each stuffed jalapeño, forming it like an egg ensuring the entire jalapeño is covered
  7. Set the Yoder at 275°F and cook until reaching an internal temperature of 155°F (takes about two hours)

*For crispier bacon, brush BBQ sauce onto the wrapped jalapeños and increase smoker temp to 400°F until internal of 165°F

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