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Rattlesnake Eggs
Rattlesnake Eggs

Rattlesnake Eggs, we love tailgating! It’s a fun way to get away from it all, enjoy nature and hang with the dogs. Of course, we have to take a grill with us and the Green Mountain Grills Davy Crockett is just perfect. It’s small enough to pop in the back of the car and big enough to grill/smoke just about anything. Ken suggested we make up a batch of rattlesnake eggs (we have no idea why they’re called that). They’re great for appetizers and a snack you can make ahead of time. Plus, they’re so versatile being they’re stuffed with shrimp and cream cheese you can use any flavor cream cheese you like. Patti enjoyed the smoked salmon and veggie cream cheese, Ken loved the jalapeno and chive onion flavored cream cheese.

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…

Rattlesnake Eggs
A Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes smoke, 35 minutes at 350 degrees (177c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Green Mountain Grill’s Texas Blend Pellets

Ingredients: Rattlesnake Eggs

  • Long green jalapenos
  • 2 teaspoons cream cheese per egg
  • 1 Tablespoon cooked salad shrimp per egg
  • 1 teaspoon shredded cheese per egg, we used sharp cheddar
  • 1 bacon slice per egg
  • toothpicks

Rattlesnake Eggs
A Pellet Grill Recipe

Directions: Rattlesnake Eggs

Cup jalapenos down the long way being careful not cutting all the way through. With small spoon or melon baller remove seeds and membrane. Carefully add your favorite cream cheese. Press shrimp onto cream cheese, then cheese. Wrap with bacon slice and secure with toothpick.

Rattlesnake Eggs
Cup Jalapenos End to End
Rattlesnake Eggs
Add Your Favorite Cream Cheese
Rattlesnake Eggs
Stuff with Shrimp

Rattlesnake Eggs
A Pellet Grill Recipe

Rattlesnake Eggs
Pack in As Much Cheese as It Will Hold
Rattlesnake Eggs
Wrap With Bacon

Rattlesnake Eggs
A Pellet Grill Recipe

Cooking Directions: Green Mountain Wood Pellet Grill

I like to smoke everything for at least 30 minutes with an hour being even better. After all the Green Mountain wood pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.

So after the grill comes up to temp and burns clean turn it back down to 150 degrees (66c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 150 degrees (66c). 30 minutes of smoking is not enough to have any cooking effect on your food but it is enough to open the pores so that it can pick up all the flavor of the smoke.

After 30 minutes, turn the (Temperature Control) up to 350 degrees (177c). These will be done in about 35 minutes, depending on how you like your bacon done. I use a Maverick ProTemp Instant Read Thermometer (Our Store) for checking meat temps.

Rattlesnake Eggs
A Pellet Grill Recipe

Rattlesnake Eggs
On My Davy Crockett with Grill Grates and a Bull Matt

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 to 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 (122c), 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.

Rattlesnake Eggs
A Pellet Grill Recipe

Rattlesnake Eggs
Lookin Good

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, 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

Maverick Industries, Inc.

Grill Grates

Q-Stoves Outdoor Wood Pellet Patio Heaters


Green Mountain Grills LLC
1 800 603 3398

Maverick ProTemp Instant Read Thermometer (Our Store)

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This Post Has 2 Comments

  1. If you have people that really don’t like the heat of the jalapeños then soak the peppers in milk for 2 hrs. Before stuffing!Just saying!

    1. Thanks Terry…

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