Armadillo 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.
- 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
- 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.