Armadillo eggs

Armadillo eggs

INGREDIENTS

  • 6 Jalapeño Peppers 

  • 12 slices Miesfelds Bacon 

  • 1 Block Cream Cheese 

  • 1 Tube Breakfast Sausage 

  • 2 T *Meat Church - The Gospel AP 

    * = Available at Destination BBQ

INstructions

  1. Preheat smoker to 250 degrees. 

  2. Slice the top off the jalapeños (keep the tops) and core them. Keep the pepper intact 

  3. Allow the cream cheese to soften. Mix cream cheese and Meat Church The Gospel to taste. Fill the jalapeños completely with the filling. 

  4. Wrap each pepper in the breakfast sausage like an egg. Just enough to cover the pepper completely. 

  5. Wrap each "egg” with 2 pieces of bacon. I prefer to cut 2 small 1" pieces off each bacon strip to place on the end of each egg. Completely cover the entire egg with bacon. Top with more Meat Church Honey Hog. 

  6. Place the Armadillo Eggs in the smoker. Using your Instant Read Thermometer cook the Armadillo Eggs until the internal temp reaches 165 degrees. 

  7. This will take about 90 minutes at 275. The bacon should be crispy and golden brown.  

  8. Glaze with your favorite BBQ sauce the last 10 minutes of the cook. 

  9. Remove the Armadillo Eggs from the smoke and cool for at least 10 minutes. That cream cheese will be hot. Enjoy!