3 Ways to Make Smoked Armadillo Eggs

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Smoked Armadillo Eggs

One of my all-time favorite appetizers is the smoked armadillo eggs and I am going to show you how to do them in 3 different ways.

Perfect for serving while you’re waiting on the ribs, brisket, or pork shoulder to get done and folks will go nuts when they bite into it and realize that the inside is hot and creamy and oozes out with every bite.

These are usually served as appetizers but are robust enough to also serve as a main course with a couple of sides if you’d like to. Goes great with eggs and toast for a breakfast your guests will be talking about for years to come!

 

Try the Recipes for My Rub and Sauce..

Many of you have my very own rub recipe and sauce recipe and I highly recommend that you use them on these smoked armadillo eggs for that perfect “kick” but if you don’t have them, then do yourself a huge favor and get them today. They will add a massive amount of flavor to anything you cook and will boost your cooking to a level of success that is unmatched by anything else!

Order Recipes | Read Raving Customer Reviews

 

Smoked Armadillo Eggs Made 3 Ways

I’ll show you how to do the traditional smoked armadillo egg then give you a couple of other alternate ways to do them to mix things up. I usually do several of each style.

 Prep Time: 30 minutes | Cook Time: 1 to 1.5 hours | Smoker Temp: 225 F | Meat Finish Temp: 165 | Recommended Wood: Hickory or Mesquite

Making the Stuffing

Start out by making the mixture for the stuffing.

Combine 8 ounces of cream cheese with about 3/4 cup of shredded cheddar cheese. You can use more cheddar if you want it to be more cheesy.

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Stir in about a tablespoon of my rub to give it that kick that you expect and just the right amount of seasoning.

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Preparing the Jalapenos

  • 8-10 jalapenos

Cut the stem off of the jalapenos, slice them in half lengthwise then remove the seeds and ribs.

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Version 1: Stuffed Jalapeno Wrapped in Sausage


Stuff about a teaspoon or so of the cream cheese mixture into the hollow of each pepper

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Press 1 pound of the sausage out onto a non-stick surface

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Lay one of the stuffed jalapenos onto the sausage and lightly cut a piece of the sausage big enough to wrap around the jalapeno.

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Wrap the sausage around the jalapeno forming it into an egg shape as you go.

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Roll the eggs in a plate of my rub making sure they are well coated on the outside.

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Version 2: Diced Jalapeno Mixed with the Cream Cheese (my personal favorite)


Dice about 1 cup of the jalapeno.

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Mix the diced jalapeno in with the 8 ounces of cream cheese, 3/4 cup of cheddar and 1 tablespoon of my rub. Feel free to adjust the amount of jalapeno according to your preference.

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Form a bit of the mixture into something sort of golf ball sized. Place the ball on one edge of the pressed out sausage. Cut enough sausage to wrap around the ball.

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Wrap the sausage around the ball of mixture and form it into an egg shape.

Roll the armadillo eggs in a plate of my rub making sure they are well coated on the outside.

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Version 3: Scotch Eggs


This version does not use the cream cheese but is a hard boiled egg wrapped in sausage.

Flatten out the sausage onto a non-stick surface until it is 1/8 to 3/16 of an inch thick and lay the egg on the sausage. Cut enough sausage to wrap around the egg.

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Wrap the sausage around the egg.

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Roll the scotch armadillo eggs in a plate of my rub making sure they are well coated on the outside.

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Prepare the Smoker for Cooking

These do best at about 225 degrees with plenty of smoke the entire time you are cooking. Set up your smoker and get it preheated so that it is maintaining the optimum temperature.

Smoking the Armadillo Eggs

Once your smoker is purring along at 225 degrees F, place the armadillo eggs directly on the grate or use a Bradley rack directly on the grate.

Make sure the smoker maintains this temperature for about 1 to 1.5 hours depending on the thickness of your sausage and keep the smoke going for the entire time for best flavor.

I used hickory but there are a great many types of wood that go well with these including but not limited to mesquite, pecan, cherry, apple and almost any fruit wood.

You are looking for the sausage to reach 165 degrees but due to the way these are made it is almost impossible to get a good read on the actual temperature of the sausage wrapped around these eggs.

Once the eggs reach a medium to dark brown, they are finished and ready to eat.

You will also hear the sausage sizzling.

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Stuffed jalapeno version finished

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Diced jalapeno version finished

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Scotch egg version finished

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Try Jeff’s Recipes for Rub and Sauce

You and I both know that there are a lot of rub and sauce recipes out there and I recommend you try as many different ones as you can but I have a couple of recipes that I personally and painstakingly came up with over the course of about 6 years that I’d love for you to try.

I sell these recipes to help cover the cost of producing the newsletter, to provide hosting for the website, the research and development of new recipes, the service charges for automating the newsletter to more than 200k subscribers, and everything else that we do here to promote the learning of how to smoke meat.

You will find that my rub recipe and sauce recipe are extremely uniquebetter than anything you ever tasted and if your tastebuds don’t go incredibly nuts over them, I’ll buy them back.

I am very confident that you’ll love them and you’ll not only end up with a couple of wonderful recipes, you’ll feel really good that you helped to support what we do here at smoking-meat.com in teaching the wonderful art of smoking meat.

Almost every review that I get at the online store is 5 stars and if that don’t make you want to see what all the fuss is about then I don’t know what will.

Here’s one of those reviews that just came in recently from Charlene:


“Tried the rub on Pork Country Style Ribs and it was a raving success. I received so many compliments it was embarrassing. Definitely will be using it again and again”


And here’s an excellent review from Jeremy:


“Smoked pork butt, ribs and chicken, delicious rub, sauce is over the top!”


I receive raving reviews just like these every single day via email and many more are posted at the online store for you to read.

Give the recipes a shot, support the website and impress your friends and family with the amazing flavor of these recipes. I will owe you a debt of gratitude for allowing me to continue do what I love to do.

Order Recipes | Read Raving Customer Reviews

 

Other Resources

Smoking Meat Forums – 52 thousand passionate, raving fans all gathered in one place to talk about smoking meat. It’s free and if you have not checked it out then you are missing what could be one of the best experiences you’ve had in a while. No junk, spam or creepy stalkers, just good people talking about smoked food!

The Smoking Meat Book – My book has more than 80 reviews on Amazon and an average rating of 4.8 out of 5 stars. That’s pretty amazing and it makes me proud to have had the privilege to author it. I have put together more smoking meat information than you can shake a stick at plus a really good collection of some of the best smoking meat recipes anywhere. It’s been selling like crazy for over a year now and you need to order your own copy today.

Smoking Meat Newsletter Archive – I like to mention this once in a while since some folks still do not know that it exists. We archive every copy of the newsletter on the website just a week or two after it goes out and we’ve been doing this for 9 years now. We now have more than 160 newsletters archived for your reading and learning pleasure.

 

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Comments

  1. Tim says

    Jeff, these are AMAZING!!! Thanks for sharing. I cheated though, I didn’t use your rub. Is it included in your book? I’m going to order it.

  2. DarthClem says

    I made variation #2 last night.  Simply fantastic.  I think if I tried #1, I'd need to buy at least 2 lbs of sausage, as the jalepenos in my garden are huge (usually 3" long and 1" in diameter).  I'm also looking forward to trying the Scotch eggs.  I've done them before in a fryer and found them to be more greasy than I like — I think smoking may be just the answer!

    Regardless, I see myself doing some form of smoked egg on a regular basis.

  3. Sean says

    I made these two weekends ago with some smoked wings for the start of preseason football.  Wow were they good!.  The 2nd variant was the best.

    One request.  An article on homemade smoked sausage.

    Love the site.  

  4. Trauts says

    Jeff, I made you're Armadillo Eggs (version 2 – your favorite) this past weekend and I gotta tell you them bad boys were awesome! Best new thing I've tried in a while. My wife loved them as well. Big hit and I'll definitely be making them again soon! Thanks for the recipe. 

    PS – love your rub too! Keep up the great work!

     

  5. Liz says

    Made the country style ribs and armadillo eggs today and they were fabulous!  Your instructions are dead on and result is just as promised!  Thank you for a great site for smoking recipes!  

  6. Steve Wanless says

    Jeff,

    Thank you for removing that annoying subscription pop-up! Love your newsletter and your recipes!

    Steve

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