Blue Ribbon Armadillo Eggs
Blue Ribbon Armadillo Eggs
PS Seasoning
6-Apr
30 minutes
90 minutes
American
Pork
Get ready to roll with these armadillo eggs - the perfect blend of heat, sweet and savory flavors! Made with a mouthwatering hot honey rub and tangy BBQ sauce, these eggs are stuffed with a delicious blend of sausage and cheese that will leave you craving more.
Ingredients
8 oz – Cream Cheese, softened
2 T – Bee Sting Hot Honey Rub
5 – jalapenos (large)
5 – Italian Sausages
15 Slice – Bacon (not thick cut)
½ C – Blue Ribbon BBQ Sauce
Directions
Preheat smoker or grill to 275 degrees.
- Mix the cream cheese and Bee Sting rub together in a bowl until well combined. Add the mixture to a pastry bag for easy filling of the jalapenos.
Cut off the top of the jalapeno. Use a paring knife to remove the seeds and core.
- Fill the jalapenos with the cream cheese mixture.
- Remove the casing from the sausages.
- Use one sausage to wrap each jalapeno. Make sure they are fully covered and sealed.
Then wrap each of the jalapenos in 3 pieces of bacon. Make sure they are fully wrapped in bacon and use a toothpick to secure if necessary.
- Season the outside of the eggs with more Bee Sting rub and then place them on the smoker.
Smoke for 60-80 minutes until the internal temperature of the armadillo eggs reaches 155-165 degrees and the bacon is cooked to your liking.
- Baste the eggs with Blue Ribbon BBQ sauce and continue to cook for an additional 10 minutes.
- Rest the eggs for 10 minutes before cutting.
- Enjoy!
