Armadillo Eggs, Wake Up your Taste Buds” with a stuffed jalapeno, wrapped in a ¼ pound of spicy sausage. We have made 3 different recipes until we came up with one that is just plain “Over The Top”. These are not for the faint of heart, just a bit Zippy!

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 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.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Armadillo Eggs
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Grill: Royall Tailgater Wood Pellet Grill/Smoker
Pellets: BBQPelletsOnline

Our Favorite Grill Accessories:

We have a few “Grilling Essentials” that we love. First, we have “Grill Grates” on all of our grills. Love the control they give us with our “cooks” from smoke to sear!

A “Smoke Daddy Cold Smoke Generator” for “Cold Smoking”…

A “Wedgie” for creating smoke blends or just bring smoke into our cook.

Bull Racks used as much Off the grill As on the grill!!! A Must Have for Smoking

And Don Godke’s Downdraft on my Green Mountains Grills”. What the “DownDraft” does is hold the smoke a little longer in the cooking chamber. Adding more smoke flavor and making it easier to create smoke blends to your liking.

Ingredients: Armadillo Eggs
(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
A Wood Pellet Grill Recipe

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 use 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.

Now, off to the Royall Tailgater wood pellet grill/smoker. You want to grill these guys at 325-350 for about 45 minutes or so. You are looking for an internal temperature of 165. 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.

Cooking Directions: Royall Wood Pellet Grill

Open the lid and set the switch to “Medium” and turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up.

Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so then check your internal temperature Ground pork is 165 degrees, I have been going around 175-180.

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.

Directions: Gas Grill
Prep Time: 15 minutes
Cook Time: 45 minutes
Grill: Medium Indirect Heat

Preparing Grill: Medium Indirect Heat

Preheat your grill to medium heat (300 – 350) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Preparing Charcoal Grill

Get the Grill ready, you will want your temperature of around 300-350 degrees. Remember, you are going high heat here for about 14 minutes. Bank your coals over to one side of your grill. Add your “drained wood chips” and you are good to go… Your cooking times and temps will be the same as above.

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 Monument, Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, 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 do our recipes on any grill, even 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

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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