Ingredients
- 1 pound sausage meat (mild, spicy, breakfast, honey garlic, etc.)
- 1 pound bacon
- 5 jalapeno peppers
- 1/2 brick cream cheese (4 oz)
- 3/4 cup grated cheddar cheese
- garlic powder
- Black pepper
- sweet rub
- BBQ Sauce
Directions
- Start up smoker and get it up to 250F. You could use many different types of wood for this, although I usually use hickory, pecan, or apple.
- Cut stemmed end off the jalapenos, use a potato peeler to core the insides get all the membrane and seeds.
- Stuff them with a mixture of half cream cheese and half shredded cheddar and a good dose of garlic powder and a bit of black pepper.
- Smash out the sausage to a very thin Patty and roll the stuff jalapeno inside. Take the time to cover up the ends and roll them in your hands to give them a nice shape. Then wrap them with bacon and dust them with your favorite sweet rub.
- I smoked these about 2 hours until 150 in the center of the pepper. Hit them with your favorite barbecue sauce and then back in the smoker another 20 or 30 minutes to 165 and let that glaze set.
Take him out, slice them and pig out!
- Also if you notice cheese starting to bubble out of the eggs, it is likely done.
Notes
Grill Method - Setup grill for indirect heat and bring up to 325F. Place armadillo eggs on the indirect side and cook for about 30-45 minutes.