Armadillo Eggs

Armadillo Eggs are a classic Texas Barbecue Appetizer; However I often eat 2 or 3 as a main course.
Armadillo Eggs are a fresh jalapeno pepper, stuffed with a cream cheese and shredded cheese mixture (we used our bacon ranch cheeseball recipe, but you could also use chorizo or leftover taco meat), then it’s encased in ground sausage and wrapped with bacon, put in the smoker and glazed with barbecue sauce.
These are kind of like a Jalapeno popper, turned up to 11. And once you’ve had them once, you’re going to want them at least once a week.

INGREDIENTS:

• 6-8 fresh Jalapeno peppers (depending on size)
• 2 pounds of our breakfast sausage recipe
• 1 batch of our bacon ranch cheeseball recipe
• 1 large strip of bacon per pepper
• Our Memphis Style Barbecue Rub or any other Keto Approved BBQ Rub
• Our Classic Barbecue Sauce or any other Keto Approved BBQ Sauce

INSTRUCTIONS:

• Preheat smoker to 250F.
• Remove stem, core and seeds of the Jalapenos.
• Fill each Jalapeno with the cheeseball filling.
• Divide sausage into how many Jalapenos you have, and encase the peppers
  evenly with the sausage mixture, using your hands to form it into an egg shape.
• Sprinkle each Armadillo Egg with a little of our Memphis Style Barbecue Rub, “not necessary,
  but DEFINATELY ADVISABLE”
• Now wrap each Armadillo Egg with a strip of bacon. It’s okay if the ends are still poking out.
• Put all of the Armadillo Eggs onto the smoker and smoke for 90 mins to 2 Hours, or until the internal temperature reaches 160F with an instant read thermometer.
• Turn the smoker up to 400F. Glaze the Armadillo Eggs with our Classic Barbecue Sauce, and allow to cook for another 10 mins. Make sure not to burn the glaze.
• Allow the Armadillo Eggs to rest for 10 mins before serving.
• ENJOY!!

PRODUCTS WE USE:

• KITCHEN AID MEASURING SPOONS/CUPS
• PIONEER WOMAN CUTTING BOARD
• PIONEER WOMAN KNIFE SET
• PYREX MIXNG BOWLS
• PIT BOSS WOOD PELLET SMOKER
• PIT BOSS HICKORY PELLETS
• THERMOPRO DIGITAL MEAT THERMOMETER

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