🍖Smoker BBQ
Armadillo Eggs
A jalapeño stuffed with cheese, wrapped in seasoned sausagemeat and bacon, then smoked — the meaty cousin of the ABT.
30 min
Prep
2 hr
Cook
Easy
Difficulty
8
Ingredients
5
Steps
Ingredients
Servings
- 4 large jalapeño chillies
- 80 g cream cheese
- 40 g grated cheddar
- 400 g sausagemeat
- 4 rashers streaky bacon
- 1 tbsp BBQ rub
- BBQ sauce, to glaze
- Hickory wood
Method
- 1
Halve and deseed the jalapeños (wear gloves). Mix the cream cheese and cheddar, fill the halves and press each pair back together.
- 2
Flatten a handful of sausagemeat in your palm, wrap it fully around each stuffed jalapeño to make an 'egg'.
- 3
Wrap each egg in a rasher of bacon and dust with BBQ rub.
- 4
Smoke at 120°C (250°F) over hickory until the sausage reaches 71°C (160°F) and the bacon is crisp — about 1½–.
- 5
Glaze with BBQ sauce for the last , then rest before serving.
Notes
- Seal the sausage well so the cheese doesn't escape.
- Make a batch — they disappear instantly.