Mouthwatering Smoked Armadillo Eggs (Print version)

Cheese-stuffed jalapenos wrapped in sausage and bacon, smoked until juicy, crisp, and glossy with BBQ sauce.

# Ingredients:

For the stuffed jalapenos

01 - 6 large jalapenos

02 - 8 oz (225 g) cream cheese, softened

03 - 1 cup (115 g) shredded sharp cheddar cheese

04 - 2 tablespoons BBQ rub

For wrapping and smoking

05 - 1 lb (450 g) breakfast sausage, mild or hot

06 - 12 slices thin-cut bacon

07 - 2 tablespoons BBQ rub, for the outside

08 - 1/3 cup (80 ml) BBQ sauce

# Instructions:

01 - Preheat the smoker to 250°F for indirect cooking. Use hickory, apple, or cherry wood.

02 - Cut the tops off the jalapenos. Scrape out the seeds and white ribs with a small spoon or jalapeno corer.

03 - Mix the softened cream cheese, cheddar, and 2 tablespoons BBQ rub until smooth. Fill each jalapeno firmly with the cheese mixture.

04 - Divide the sausage into 6 portions. Flatten each portion into a thin patty and wrap it around one stuffed jalapeno, sealing the seams completely.

05 - Wrap each sausage-covered jalapeno with 2 slices of thin bacon. Place seam-side down and season the outside with the remaining BBQ rub.

06 - Place the armadillo eggs on the smoker grates. Smoke for 1 hour 45 minutes to 2 hours, until the sausage reaches 160°F internally.

07 - Brush with BBQ sauce and smoke for another 10-15 minutes, until the glaze is sticky and the bacon is browned.

08 - Rest for 10 minutes before slicing into halves or rounds. Serve warm.

# Good to know:

01 - Thin-cut bacon crisps better than thick-cut bacon in this recipe.

02 - Use gluten-free BBQ rub and sauce if serving gluten-free guests.

03 - A probe thermometer is the best way to confirm the sausage is cooked through.

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