Texas’ version of Jalapeno Poppers. Armadillo Eggs takes the traditional recipe and adds a meaty, smoky twist to it. With a few small tips, it’s easy to make these eggs mouthwateringly delicious.
Key Takeaways:
- Made of jalapenos, cheese, ground sausage and bacon; then smoked to perfection. Armadillo eggs are a Texas BBQ must have.
- From seasoning each layer to using specific wood for the smoker; there are several small tips you can use to make the ideal egg.
- The main trick that absolutely guarantees delicious armadillo eggs lies in the BBQ seasoning. Using a seasoning mix that’s ever so slightly smokey with balanced savory and sweet flavors, is the ideal BBQ seasoning for these eggs.
Armadillo eggs are cream-cheese stuffed jalapeno peppers, wrapped in ground sausage and bacon, and then smoked for 2-3 hours at approx. 250°F. Great as both an appetizer, or a main course; these spicy savories are easy to make but hard to master. So let’s take a look at some of the little tricks you can use, to make them turn out perfect every time.
How to Make the Perfect Smoked Armadillo Egg
The 7 tips to making that perfect armadillo egg are:
1. Use Thin Bacon
The trick to a perfectly clean wrap? Use thin bacon! Wrapping becomes much easier with thin bacon; just stretch it out a little to get yourself that nice clean tuck. Alternatively, wrap it so that both the ends of the wrap lie on the same side; then put that side face down on the grate.
2. Season in Layers
Half the flavor comes from decent seasoning. Try using a pinch of seasoning at every step; mix it into the cream cheese stuff, and dust it lightly over both the sausage coating and the bacon wrap. Finally add a bit of seasoning while glazing it with BBQ sauce. Just remember, less is more, so be careful not to overseason.
3. Reverse Sear or Broil for Crispy Bacon
Get that extra crispy bite by reverse searing the eggs by first smoking them like normal. Then once they’re just about done, turn the heat up to 400°F for the last 5-10 minutes.
For broiling, once the eggs are done transfer them to a baking sheet and place them under the oven broiler for around 3 minutes. Be sure to keep an eye on it to make sure they don’t burn.
Using a wire rack and glazing the eggs just before the final high-heat step can also help make that bacon wrap extra crispy.
4. Roast the Peppers to Make Them Soft
Normally the jalapenos will retain a slight crunch. But if you’re the type who prefers softer jalapenos then, before you use them, roast them at 450°F for 5 minutes. This will make the jalapenos soft and tender once the smoked armadillo eggs are finally done.
5. Use Flour to Make Wrapping the Sausage Easier
If you’re having trouble getting the sausage wrap to stick to the jalapenos; then consider scoring the peppers and then rolling them in flour. Wrapping the sausage coating around them will then become much easier.
6. Mix in Egg + Flour to the Ground Sausage for Easier Wrapping
If you’re frustrated trying to get the wet ground sausage to keep form, then consider mixing in a mixture of egg and flour to it. It will create a light binding, helping it keep form. Letting you easily mold it around the peppers.
7. Use Specific Wood for the Smoker
The trick to getting that perfect smokey touch is the wood you use for the smoker. Use pecan or apple wood for a sweeter smokey touch. Go with hickory if you prefer your savories to have that bitter kick.
Bonus Tip: Season it Right
The final touch that’ll add a kick to any smoked armadillo eggs lies in the seasoning powder you use. Pick out a BBQ seasoning that has a perfect balance of sweet and savory, with just the slightest hint of smokiness. Some of the ingredients you’ll want to look out for in your BBQ seasoning of choice are: brown sugar, black pepper, mustard powder and smoked paprika. A BBQ seasoning that uses a mix of those, along with a few other spices, will make your eggs turn out perfect every time.
Feeling the Munchies? Snack on an Armadillo Egg!
Then what are you waiting for! Find that perfect BBQ seasoning and treat yourself to some delicious smoked armadillo eggs today!
