- (1 lb) 6S Ground Pork or Ground Beef
- (1 lb) 6S Bacon
- (6 - stems, core and seeds removed) Jalapeños
- (4 oz) Cream Cheese - softened
- (4 oz) Cheddar Cheese - grated
- (2 Tbsp) BBQ Rub - see Rick's Top Secret Rub recipe in our recipe section
- (1 cup) BBQ Sauce
- Preheat your smoker to 250 degrees F. Use a hardwood for smoking (hickory, oak, maple, cherry etc)
- * Note that Travis used our bbq for this. Set to 250, he then placed the eggs on the top rack and used tin foil to make a smoker basket of cherry wood chips that he placed under the 'eggs'. It worked perfectly!
- In a medium bowl, combine the cream cheese, cheddar cheese, and 1 Tbsp of the BBQ Rub.
- Spoon some of the cream cheese mixture into each of the cored, seeded jalapeños. Use the back of the spoon to press the filling all the way into the jalapeño.
- Mix 1 Tbsp of BBQ Rub into the ground pork/beef then wrap each jalapeño with 1/6th of the ground pork mixture. Use your hands to ensure the entire jalapeño is covered and roll back and forth to form into an egg shape.
- Wrap each 'egg' with bacon. It will likely take 1.5 - 2 slices of bacon each. Secure with toothpicks.
- Place the bacon wrapped armadillo eggs on the smoker or bbq over indirect heat and close the lid. Smoke/cook until the internal temperature reaches 165 degrees F. This takes approx 2 hours depending on the size of the eggs.
- If you want soft, bite through bacon, brush the armadillo eggs with BBQ sauce and serve immediately. If you want a little crispier bacon brush the eggs with BBQ sauce and then increase heat to 400 degrees and cook for a few minutes or transfer the eggs to a baking sheet and place under your broiler for 1-2 minutes. Watch them the WHOLE TIME so you don't accidentally burn that delicious bacon!
- Serve hot and enjoy!
- Things to note:
- Be sure to remove all core and seeds from the jalapeños or your mouth will be smokin too!
- Following this recipe the jalapeño will retain a little crunch (not raw but like an al dente soft noodle). If you want completely soft jalapeños then it's best to roast them for 4-5 mins at 450 degrees F before seeding and stuffing.
Travis found this recipe on the Hey Grill Hey website so all credit to them for coming up with this piece de resistance!