Brace yourself for an explosion of flavor! Smoked armadillo eggs with jalapeno, sausage, and bacon will tantalize your taste buds like never before. These poppable little morsels are packed with a noteworthy kick of heat from the jalapeno, a robust spiciness from the Lil' Spicy sauce, and just the right amount of salty-savory goodness from the sausage and bacon. Plus, they're super easy to whip up in a flash – perfect for game day snacks or as an appetizer at your next dinner party! So get fired up for some seriously delicious eats.
Set smoker around 250 to 275 degrees - We used Cherry Pecan wood as our smoke.
Alternately you can use an oven at higher temperatures around 375
In a bowl mix softened cream cheese, shredded pepper jack, and 1 tbsp Spellbound Hot Rub. Place in piping bag or you can use a large ziplock with a ½ inch cut on the corner.
Cut the tops off the jalapeños and core them out. Pipe the cream cheese mixture into the cored jalapeños.
Enclose each jalapeño with sausage/beef fully. Then wrap with bacon - it should take 2 to 3 slices of bacon per egg. We used 3 slices. Use toothpicks to hold bacon in place. Season sausage and/or bacon with Spellbound Hot Rub.
Place on smoker for 2 hours or until the internal temp of the sausage reached 165. Remove and increase the temperature of the smoker to 350 to 400, brush eggs with Lil Spicy BBQ Sauce and place back on the smoker/grill for a few minutes.
**At this point you want the bacon to be cooked to your preferred doneness.
**You can absolutely do this in your oven. Just be sure to use foil in your pan and you can cook it at a higher temperature for a shorter amount of time.
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