Thermo Blog by Martin Earl
It is a little-known fact that the tastiest eggs to be had in nature are not from chickens but from armadillos. Wait. No. Those aren’t from nature. If they were, the armadillo would have been extinct a long time ago, because armadillo eggs are flat-out tasty, and we would have eaten every last one of them if they could be had from nests.
No, these spicy/savory treats don’t occur in nature, but they do occur in your smoker. If you haven’t heard of them, allow me to explain. Imagine a jalapeño popper where, instead of frying it, you coat it in breakfast sausage and bacon and smoke it. Or, looked at another way, think of a Scotch egg that has a stuffed jalapeño at its heart instead of an egg. You get the idea. Here, we’ll give you the thermal low-down on these delicious creations using Meat Church’s recipe as a guide. I’m not kidding. You’re going to love these things.
Smoked Armadillo Eggs RecipeDescriptionArmadillo eggs: smoked, bacon-wrapped, sausage-covered, cream-cheese-stuffed jalapeños based on the recipe from meatchurch.com
For a large crowd, consider doubling the recipe. If you do, you probably won’t need to double the filling. One block of seasoned cheese will easily fill 12 peppers. You’ll have extra if you just make 6 peppers.
Ingredients• 6 fresh jalapeño peppers
• 12 slices regular-sliced bacon
• 1 block (8 oz) cream cheese
• 1 tube (1 lb) breakfast sausage
• 2 Tbsp sweet and spicy BBQ rub (we used MeatChurch BBQ’s Honey Hog Hot rub)
• Additional (sweet) rub for seasoning
Instructions• Preheat your smoker to 275°F (135°C) using Smoke X2 and Billows.
• Cut the tops off of the peppers and core them out with a small, thin knife or the back end of a spoon.
• Mix the cream cheese together with the 2 Tbsp of sweet/hot rub until well blended.
• Stuff the peppers with the cheese filling using a spoon or a piping bag.
• Cover each pepper with about 2.6 oz breakfast sausage. Be sure to cover the open cream cheese end.
• Slice about 1.5″ off the end of the stack of bacon slices.
• Wrap each pepper in two slices of bacon, using the cut-off squares of bacon like a patch to cover the large end of the pepper.
• Dust the wrapped peppers with BBQ rub.
• Place the peppers in the smoker, insert a probe into one of them, and set the high-temp alarm on that channel of your thermometer for 165°F (74°C). Add a hunk of hardwood to the fire to increase the smoky flavor.
• Smoke the armadillo eggs until the high-temp alarm sounds, about 60 minutes.
• Verify the temperature with your Thermapen ONE.
• Remove the “eggs” to a platter to cool before eating.
• Serve!
More:
https://blog.thermoworks.com/pork/armadillo-eggs/
