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Armadillo Eggs pellet grill BBQ recipeArmadillo Eggs

Armadillo Eggs “Wake Up your Taste Buds” with a stuffed jalapeno, wrapped in a ¼ pound of spicy sausage. Not for the faint of heart, but just a little Zippy! These are great for Superbowl parties Tailgating and camping.

Look at these, this is our take on Armadillo Eggs. We got the idea from Smokey Dee Robinson. Patti and I made some changes. We have made 3 different recipes until we came up with one that is just plain “Over The Top”.

We have been eating the “Crash and Burn” recipe eggs ALL WEEK. Nice work if you can get it. Look at the picture of the sliced Armadillo egg. See the egg white and the yellow yolk? Cream and Cheddar cheeses.

This is a great Tailgating, camping and party recipe. We have served these up at 2 Tailgating cooks and have run out of them both times. Folks just can’t get enough of them. They are that good.

Armadillo Eggs
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook: 350 degrees (176c) for about 45 minutes
Grill: Louisiana Wood Pellet Grill
Pellets:
Pacific Pellet Gourmet BBQ Pellet Mountain Hickory

Armadillo Eggs
A Wood Pellet Grill Recipe

Ingredients: (this list is for 2 pounds of sausage or 8 Armadillo Eggs)

  • 1 lb. bulk breakfast sausage
  • 1 lb. bulk Hot Italian sausage
  • 8 Jalapenos (about thumb size)
  • ¼ cup dried chopped onion
  • ¼ cup dried chopped garlic
  • ¼ cup dried red pepper flakes (more or less to taste)
  • 2 eggs, lightly beaten
  • Cream cheese, Patti used the whipped
  • Cheddar cheese, cut into ½ inch cubes 

Armadillo Eggs pellet grill BBQ recipe Cut and Clean the Pepper

Armadillo Eggs
A Wood Pellet Grill Recipe

Directions:  Armadillo Eggs

Cut the stem or top off and slice the side open on your Jalapeno, clean the seeds out. (The seeds are what make a pepper hot) We used a melon baller to clean the seeds out our peppers. Then, fill it with cream cheese, about a teaspoon. When the pepper is almost full of cream cheese, stuff the cube of Cheddar cheese in the middle. Set your peppers aside while you get your sausage mixed.

I found that the easiest way to mix the sausage is on a big cookie sheet. Lay out the two pounds of sausage side by side and flatten out. Add the dried onions, garlic and red pepper and mix everything together well. Flatten out again and pour the beaten egg over it and mix it all together.

We have found that a ½ cup measuring cup gives you about ¼ pound of sausage. So, spray a measuring cup lightly with any good cooking spray and use it to measure your sausage. Patti does all the meat first and just lays it out on a cutting board until she is ready for it.

Take ¼ pound of sausage and flatten it out into a patty. Then, wrap it around your Jalapeno and shape it into an egg. Patti uses food prep gloves and a little bowl of water that she dips her fingers in so the sausage doesn’t stick to her hands.

You want to grill these guys at 350 degrees (176c) for about 45 minutes or so. You are looking for an internal temperature of 165 degrees (75c). The jalapeno will still have a little snap to it. If you want it softer cook it a little longer. But, the contrast between the creamy middle, the spicy sausage and the bit of crunch is just right for us.  I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Armadillo Eggs pellet grillBBQ recipe Wrap Sausage Around the Stuffed Jalapeno

Armadillo Eggs pellet grill BBQ recipe Armadillo Eggs on the Louisiana Wood Pellet Grill

Armadillo Eggs
A Wood Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love
Ken & Patti

http://datenightdoins.com
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Armadillo Eggs
Recipe Type: Appetizer
Cuisine: American
Author: Chef Ken
Prep time:
Cook time:
Total time:
rmadillo Eggs “Wake Up your Taste Buds” with a stuffed jalapeno, wrapped in a ¼ pound of spicy sausage. Not for the faint of heart, but just a little Zippy! These are great for Superbowl parties Tailgating and camping. Look at these, this is our take on Armadillo Eggs. We got the idea from Smokey Dee Robinson. Patti and I made some changes. We have made 3 different recipes until we came up with one that is just plain “Over The Top”. We have been eating the “Crash and Burn” recipe eggs ALL WEEK. Nice work if you can get it. Look at the picture of the sliced Armadillo egg. See the egg white and the yellow yolk? Cream and Cheddar cheeses. This is a great Tailgating, camping and party recipe. We have served these up at 2 Tailgating cooks and have run out of them both times. Folks just can’t get enough of them. They are that good.
Ingredients
  • 1 lb. bulk breakfast sausage
  • 1 lb. bulk Hot Italian sausage
  • 8 Jalapenos (about thumb size)
  • ¼ cup dried chopped onion
  • ¼ cup dried chopped garlic
  • ¼ cup dried red pepper flakes (more or less to taste)
  • 2 eggs, lightly beaten
  • Cream cheese, Patti used the whipped
  • Cheddar cheese, cut into ½ inch cubes
Instructions
  1. ut the stem or top off and slice the side open on your Jalapeno, clean the seeds out. (The seeds are what make a pepper hot) We used a melon baller to clean the seeds out our peppers. Then, fill it with cream cheese, about a teaspoon. When the pepper is almost full of cream cheese, stuff the cube of Cheddar cheese in the middle. Set your peppers aside while you get your sausage mixed.
  2. I found that the easiest way to mix the sausage is on a big cookie sheet. Lay out the two pounds of sausage side by side and flatten out. Add the dried onions, garlic and red pepper and mix everything together well. Flatten out again and pour the beaten egg over it and mix it all together.
  3. We have found that a ½ cup measuring cup gives you about ¼ pound of sausage. So, spray a measuring cup lightly with any good cooking spray and use it to measure your sausage. Patti does all the meat first and just lays it out on a cutting board until she is ready for it.
  4. Take ¼ pound of sausage and flatten it out into a patty. Then, wrap it around your Jalapeno and shape it into an egg. Patti uses food prep gloves and a little bowl of water that she dips her fingers in so the sausage doesn’t stick to her hands.
  5. You want to grill these guys at 350 degrees (176c) for about 45 minutes or so. You are looking for an internal temperature of 165 degrees (75c). The jalapeno will still have a little snap to it. If you want it softer cook it a little longer. But, the contrast between the creamy middle, the spicy sausage and the bit of crunch is just right for us. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

 

 

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