Friday, April 22, 2011

Armadillo Eggs

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

Despite the fact were still waiting for Spring were going to get the BBQ lit and smokin'. Today were doing up an old favorite from the bbq circuit. Armadillo eggs are different depending on who you talk to or where you go and this is the chibbqking way. My egg's have a little Tex-Mex flare. I like to smoke them but you can also make these by just grilling them, baking them or frying them which I imagine would also be very good. Make sure you get the right breakfast sausage which just needs to be loose and not tubed. Jimmy Dean makes it as well as other companies like Tennessee Pride which is what I use, they call it country sausage and make a mild and hot batch as well as Italian. The key to perfecting these and speeding up the time if you plan on making batches of them is practice. It also doesn't hurt to have two people but it's all worth it no matter what. These little app's are always very popular with everybody and they go quick.

Ingredients (Yield:16)

1 lb Country Sausage (loose)
4-6 Jalapenos
Packet of Cream cheese (room temp)
1/2 package Velveeta shreds
finely chopped cilantro
finely chopped garlic
your favorite BBQ rub or taco seasoning


1) Start out by cutting the top of each jalapeno out and slicing it down the middle and then remove seeds and veins. Cut each half in half again so you have the pepper quartered. Place the quartered jalapenos in a bowl and set aside.

2) Take the cream cheese and throw that into a mixing bowl and add in the Velveeta shreds along with a few tablespoons of your favorite bbq or Tex Mex rub along with the minced garlic and mash it all up so it evens out.

Image Image
Ingredients ready to go

3) Use a teaspoon and take a large scoop of the cheese spread and layer it onto each jalapeno piece like those seen below. Some cheese oozes out while they cook, so you can add a little extra. Once you have all of them done sprinkle the finely chopped cilantro on top of each piece.

4) You don't need to use that much sausage. What I found works best is to take a small balls worth (stop laughing) and form it into such with your hands and then flatten it out evenly into the palm of your hand. Insert a jalapeno piece into the middle and fold over the ends and form it back into a ball. You want them small enough to be able to pop 'em whole.

Like So

Note: You need to roll it around for a half minute or so making sure that there are no air holes. After a dozen or so are done you pick up the routine and work thru them pretty fast. Whenever I make them I always do at least 30 if not 100's. They work great at a tailgate. You can expect each guest to have a few if not five, six or seven. You can expect jokes about how tasty your balls are from a few too.

Ready for Smokin'

4) Smoke the egg's until done. About 2 hours for a batch of balls. You want the sausage fully cooked thru. Once ready and removed from the smoker let them sit for five minutes. You don't want the oozing cheese that's coming out burning the roof of your mouth.

These make a great snack when your smokin' something that takes longer

The insides seen up above, though they taste best when popped whole


Pork Drunk said...

damn, im going to have to try those this summer. looks real good!

Autism said...

These are the bomb. I am going to make these and share the recipe with my family in hawaii. I am going have a good time cooking these with my Primo Ceramic grill


Curtis Maybin


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