Bacon Wrapped Armadillo Eggs
Rated 4.9 stars by 8 users
Pork / Appetizer
Discover a new level of flavor excitement with our Bacon-wrapped Armadillo Eggs recipe. These are a true Texas BBQ go-to! A fusion of smoky jalapenos, cream cheese, and savory sausage, these tantalizing bites are a grill master's dream. Elevate your outdoor cooking game with this unique blend of textures and tastes, perfect for sharing with friends and family on any occasion.
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.
- We used Dr K's Tenn Cans for the Cherry Pecan smoke - Check them out here
- 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.