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Smoked Armadillo Eggs

by | Aug 13, 2024 | Beef, Eggs, General, Pork, Recipe, Sides, Signature | 0 comments

Smoked Armadillo Eggs

 

Armadillo-Eggs-Dragon-Eggs
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Smoked Armadillo Eggs

I was inspired to make some smoked Armadillo eggs the other day because I wanted something easy on the smoker that would provide a little bit of heat to our campsite BBQ, and not take all day to cook.  I have always called Armadillo eggs, Dragon eggs because of their fiery inside, but the internet comment section let me know that Armadillo eggs is a far more common name.  And if you stuff them with Brisket, then they are called Texas Twinkies.  I smoked theArmadillo eggs with the intention of just having them for dinner, I wasn’t even planning to write the recipe, but 400,000 views on TikTok later and 100comments asking for the recipe, so here it is.
Course: Appetizer
Difficulty: Medium

Ingredients

  • 12 large Jalapeños
  • 8 oz Cream Cheese
  • 1 cup Cheddar Cheese Diced/Chunked
  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • 12 Slices Bacon
  • 1 cup BBQ Sauce (your favourite kind!)
  • 1/4 cup Yonedas Red Seasoning

Instructions

  • Prepare the Jalapeños:
     Chop off the stem end of the jalapeños, then using a chopstick or skewer, remove the seeds and membranes. If you prefer less heat, ensure all the seeds are removed and soak the jalapeños in cold water.
  • Prepare the Cheese Filling:
    In a bowl, mix the softened cream cheese and chunks of cheddar cheese until well combined.
  • Stuff the Jalapeños: 
    Spoon the cheese mixture into each jalapeño half, packing it in firmly.
  • Wrap with Pork and Ground Beef:
    In a separate bowl, mix the ground pork and ground beef together.
    Take a portion of the meat mixture and flatten it in your hand. Place a stuffed jalapeño half in the centre and wrap the meat mixture around the jalapeño, ensuring it's fully covered. Season generously with the Yonedas red seasoning.
  • Wrap with Bacon:
    Wrap each meat-covered jalapeño with a slice of bacon, securing it with toothpicks if necessary.
  • Smoke the Armadillo Eggs:
    Preheat your smoker to 300°F (149°C).
    Place the Armadillo Eggs on the smoker rack.
    Smoke for 2 hours, or until the bacon is crispy and the internal temperature of the meat reaches 165°F (74°C).
  • Finish with Sauce:
    In the last 10 minutes of smoking, brush the Armadillo Eggs with BBQ sauce. If you like a sweet glaze, mix the BBQ sauce with brown sugar before brushing it on.
    Allow the sauce to set during the final minutes of cooking.
  • Serve:
    Once done, remove the Armadillo Eggs from the smoker and let them rest for a few minutes.
    Serve hot and enjoy your smoky, cheesy, and savoury stuffed jalapeños!
  • This recipe combines the spicy kick of jalapeños with creamy cheese, savoury pork, beef, and the smokiness of bacon and BBQ sauce. Perfect for any BBQ or outdoor gathering!

Notes

FAQ: Armadillo Eggs on the Smoker
  1. What are Armadillo Eggs?
Armadillo Eggs are a popular BBQ dish that consists of jalapeños stuffed with cheese, wrapped in a mixture of ground sausage and ground beef, and then wrapped in bacon. They are smoked until the bacon is crispy and the meat is fully cooked.
  1. What kind of cheese should I use for the stuffing?
Common cheeses used for stuffing include cream cheese, cheddar, pepper jack, or a combination of these. The cream cheese adds creaminess, while cheddar or pepper jack adds a sharp or spicy flavour.
  1. How do I control the heat of the jalapeños?
To reduce the heat of the jalapeños, remove all the seeds and membranes, as these contain most of the capsaicin (the compound that makes peppers hot). For a milder dish, you can also use smaller or milder peppers like mini bell peppers.
  1. Can I use other types of meat for wrapping?
Yes! While the classic recipe uses a combination of ground sausage and ground beef, you can also experiment with just sausage, or even ground chicken, turkey, or pork. The flavour will vary depending on the meat used.
  1. What temperature should I smoke Armadillo Eggs at?
Armadillo Eggs are typically smoked at 275°F to 300°F (135°C to 149°C). This temperature allows the bacon to crisp up without overcooking the meat inside.
  1. How long do Armadillo Eggs need to smoke?
The smoking process usually takes about 1.5 to 2 hours. The internal temperature of the meat should reach 165°F (74°C) to ensure it's fully cooked.
  1. Can I prepare Armadillo Eggs in advance?
Yes, you can assemble the Armadillo Eggs ahead of time and refrigerate them for up to 24 hours before smoking. This can be a great time-saver if you’re preparing for a large gathering.
  1. Should I use toothpicks to secure the bacon?
Toothpicks can be helpful to keep the bacon in place, especially if the bacon strips are thick. Make sure to remove the toothpicks before serving!
  1. What kind of wood should I use for smoking?
Popular wood choices for smoking Armadillo Eggs include hickory, mesquite, applewood, or cherrywood. Hickory and mesquite give a strong, smoky flavour, while fruit woods like apple and cherry add a sweeter, milder smoke.
  1. How do I know when the Armadillo Eggs are done?
The Armadillo Eggs are done when the internal temperature reaches 165°F (74°C), and the bacon is crispy. A meat thermometer is essential to ensure the meat is cooked thoroughly.
  1. Can I add BBQ sauce?
Yes, many people like to brush BBQ sauce on the Armadillo Eggs during the last 10-15 minutes of smoking. This adds a sweet and tangy glaze to the crispy bacon.
  1. What can I serve with Armadillo Eggs?
Armadillo Eggs pair well with traditional BBQ sides such as coleslaw, baked beans, cornbread, and potato salad. They can also be served as an appetizer or snack.
 
Smoked Armadillo Eggs  Armadillo-Eggs-Dragon-Eggs
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