Fired up the Blackstone pellet grill to make some delicious Armadillo Eggs! These bacon-wrapped, sausage-stuffed jalapeños are the perfect blend of spicy, savory, and smoky goodness. Watch as I take you through the steps to create this mouthwatering appetizer that’s sure to impress. Get ready for some good groceries!
Ingredients:
5-6 large jalapeno peppers
2 lbs breakfast sausage
12-18 slices bacon
1 block (8oz) cream cheese, softened
Favorite BBQ seasoning
Favorite BBQ sauce
Directions:
1. Preheat smoker to 250 degrees. Cut the stems off the jalapeno's and using a corer, core the jalapeno. Once cored, stuff the jalapeno's with cream cheese.
2. Once all are stuffed, take a good amount of sausage and form sausage around the jalapeno, enclosing the whole jalapeno with sausage.
3. Once wrapped, take 2-3 pieces of bacon and wrap around the sausage, covering the sausage. Once wrapped, season bacon with your favorite BBQ rub. Put Armadillo Eggs on a rack and put on the smoker using your favorite wood pellets, chips or chunks and smoke for 2 hours. After 2 hours, remove and brush some BBQ sauce on each Armadillo Eggs. Put back on the smoker for another 15 minutes.
4. Remove from smoker, slice and enjoy.
Comments