SRQ Armadillo Eggs
|Prep time||45 minutes|
|Cook time||2 hours|
|Total time||2 hours, 45 minutes|
|Meal type||Appetizer, Side Dish, Starter|
|Misc||Pre-preparable, Serve Hot|
|By author||Marc Mathe|
- 12 Jalapenos (Stem end removed, cored and seeded (Pickled hot pepper make a great low effort substitute))
- 1/4 cup Cream Cheese
- 1/4 cup Velveeta style cheese (I say)
- 1/4 cup Sharp Cheddar (Shredded)
- 8 Honey Garlic Sausages (Casings removed (use any seasoned ground pork or pork sausage you like here).)
- 1/4lb Ground Veal
- 1/4lb Ground Beef (full fat)
- 1/4 cup Bread Crumbs
- 3 cloves Garlic (Roasted)
- 3 heaped teaspoons Dry Rub (whatever your favourite happens to be (I use SRQ Butt Rub))
- BBQ Sauce/Glaze
You can easily replace the sausage and veal mixture with any other sort of sausage filling such as mild or hot Italian.
I will frequently substitute the Jalapeños for Pickled hot peppers such as Sweety Pepp Mini Peppers from Merchant Adventurers
|Cut Jalapeños into 1.5-2" tubes (save the tips for making ABT's)|
|In a large bowl, cream together cheeses (yes this includes the Velveeta, it just goes so awesomely gooey) 1/2 the dry rub and all the roasted garlic. |
Once smooth, stuff the jalapeño tubes good and full.
|Remove the casing from the sausages (unless you simply made or bought the sausage stuffing, then pat yourself on the back for being so damned clever). |
Mix together with ground beef/veal, bread crumbs, and remaining rub.
Make 12 round flat discs our of meat mixture.
In the centre of each meat pancake place a single stuffed jalapeño tube.
Close the meat pancake around the tube sealing the edges and rolling into a ball (one might even call it egg shaped if one was so inclined).
|Place Armadillo Eggs on smoker at 225°F for 2 to 2 1/2 hours |
When done, pour a little BBQ sauce on them and leave on the smoker just long enough for the sauce to set.