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Armadillo Eggs, Tailgating, Wood Pellet, grill, BBQ, smoker, RecipeArmadillo Eggs Go Tailgating

Armadillo Eggs are a stuffed jalapeno, wrapped in a ¼ pound of spicy sausage. Not for the faint of heart, but just a little zippy! I love these things, but they are not for everybody. Patti makes them for me, and she can’t eat them. This is a great Tailgating and party recipe. We have served these up at 2 Tailgating parties and have run out of them both times. Folks just can’t get enough of them. They are that good. If you manage to have any leftovers they are great sliced up in sandwiches or salads.

We did these on our Green Mountain Grill/Smoker Davy Crockett. It’s a little tailgater, weighs 65 pounds and is duel voltage 110 AC/ 12 VDC. Small enough that you can take it anywhere and big enough for pulled pork or turkey. The legs fold up into handles so you can carry it with ease.

See our review: http://datenightdoins.com/green-mountains-davy-crockett-review/

See Video: http://datenightdoins.com/armadillo-eggs-go-tailgating-video/

Armadillo Eggs Go Tailgating
A Wood Pellet Tailgater Recipe

Prep Time: 15 minutes
Cook: 350 degrees (176c) for about 45 minutes
Grill: Green Mountain Grills Davy Crockett
Pellets: Pacific Pellet Smoked Hickory

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)
  • 1 egg, lightly beaten
  • Cream cheese, Patti used the whipped, they’re also great with flavored cream cheese
  • Cheddar cheese, cut into ½ inch cubes

Armadillo Eggs Go Tailgating
A Wood Pellet Tailgater Recipe

Armadillo Eggs, Tailgating, Wood Pellet, grill, BBQ, smoker, RecipeOur Ingredients

Armadillo Eggs, Tailgating, Wood Pellet, grill, BBQ, smoker, RecipeCut and Clean the Seeds from the Pepper

Armadillo Eggs Go Tailgating
A Wood Pellet Tailgater Recipe

Armadillo Eggs, Tailgating, Wood Pellet, grill, BBQ, smoker, RecipeStuff with Cheese

Armadillo Eggs, Tailgating, Wood Pellet, grill, BBQ, smoker, RecipeWrap Sausage Around the Stuffed Jalapeno

Armadillo Eggs, Tailgating, Wood Pellet, grill, BBQ, smoker, RecipeReady for the Davy Crockett

Armadillo Eggs Go Tailgating
A Wood Pellet Tailgater Recipe

Directions: Armadillo Eggs Go Tailgating

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 use a melon baller to clean the seeds out. 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 shape.

You want to grill these guys at 350 degrees (177c) for about 45 minutes or so. You are looking for an internal temperature of 165 degrees (74c). U.S.D.A. safe for all ground meat is 165 degrees (74c). 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.

Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Armadillo Eggs, Tailgating, Wood Pellet, grill, BBQ, smoker, RecipeArmadillo Eggs on the Bull Racks with our Scotch Eggs

Armadillo Eggs, Tailgating, Wood Pellet, grill, BBQ, smoker, RecipeArmadillo Eggs, Scotch Eggs, ABT’s on the Bull Racks in the Davy Crockett

You May also Like:

Scotch Eggs: http://datenightdoins.com/scotch-eggs-go-tailgating/

ABT’s; http://datenightdoins.com/smoked-jalapeno-poppers/

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 Go Tailgating
A Wood Pellet Tailgater Recipe

Cooking In the Oven:

We have been getting requests for recipe conversions for the Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temperature is what it is all about. The Green Mountain grill is just like your oven except it uses wood pellets and has wheels.

Bake these for 45 minutes here at 350 (174c).

Armadillo Eggs Go Tailgating
A Wood Pellet Tailgater Recipe

Armadillo Eggs, Tailgating, Wood Pellet, grill, BBQ, smoker, RecipeLet’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Akorn Kamado, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor 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

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Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 
Grill Grates
http://www.grillgrate.com/
Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
Bull Rack System
EarthWorks Supply
503-678-7744
http://www.earthworkssupply.com/
A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/
Our Cutlery Provided By:

http://datenightdoins.com

 

Armadillo Eggs Go Tailgating
Recipe Type: Tailgating
Cuisine: American
Author: Chef Ken
Prep time:
Cook time:
Total time:
Armadillo Eggs are a stuffed jalapeno, wrapped in a ¼ pound of spicy sausage. Not for the faint of heart, but just a little zippy! I love these things, but they are not for everybody. Patti makes them for me, and she can’t eat them. This is a great Tailgating and party recipe. We have served these up at 2 Tailgating parties and have run out of them both times. Folks just can’t get enough of them. They are that good. If you manage to have any leftovers they are great sliced up in sandwiches or salads.
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)
  • 1 egg, lightly beaten
  • Cream cheese, Patti used the whipped, they’re also great with flavored cream cheese
  • Cheddar cheese, cut into ½ inch cubes
Instructions
  1. 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 use a melon baller to clean the seeds out. 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 shape.
  5. You want to grill these guys at 350 degrees (177c) for about 45 minutes or so. You are looking for an internal temperature of 165 degrees (74c). U.S.D.A. safe for all ground meat is 165 degrees (74c). 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.
  6. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

 

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