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Bacon Covered Smoked Armadillo Eggs

Bacon Covered Armadillo Eggs

Armadillo eggs are a timeless Texas BARBEQUE staple. I had to take my own liberties with the dish, of course, and added a bit more pork to the party by making mine bacon wrapped armadillo eggs.

Armadillo Eggs

Smoked Armadillo Eggs

Considering that we are making smoked armadillo eggs, the temperature is going to be hovering best around 250 degrees F and these will take a couple of hours to prepare. This will permit the smoke to actually permeate that layer of sausage and soften the jalapeno. There are a number of things to note with this style of cooking:

– The jalapeno will retain a little crunch. Not like a raw jalapeno, but like an al dente noodle. Soft, with a little texture. If you desire totally soft jalapenos, I advise roasting them for 4-5 minutes at 450 degrees F prior to seeding, packing, and using in this dish.

– The bacon will be soft prepared bacon. If you desire crispy bacon, crank up the heat in your smoker to 400 degrees F for the last couple of minutes of cooking or place them under the broiler in your oven for 2-3 minutes.


– If you do not have a cigarette smoker, these can be carried out in the oven. Place the armadillo eggs on a raised rack above a baking sheet (I utilize a flat cooling rack) and follow the exact same time and temperature level standards written in the recipe.


1 pound pork sausage
12 pieces bacon
6 jalapenos( stems, core, and seeds removed)
4 oz.cream cheese.( softened )
4 oz.cheddar cheese.( shredded )
2 Tablespoons. Homemade Sweet Rub
1 cup. BARBEQUE Sauc

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  • Pre-heat your smoker to 250 degrees F. I used cherry wood for this dish, however any other cigarette smoking hardwood would work (hickory, oak, maple, and so on).

  • In a medium bowl, integrate the cream cheese, cheddar cheese, and 1 Tablespoon of the sweet BARBEQUE flavoring.

  • Spoon a few of the cream cheese mix into each of the cored and seeded jalapenos. Use the back of the spoon to press the filling all of the method into the jalapeno.

  • Wrap each jalapeno with 1/6th of the pork sausage. Utilize your hands to guarantee the sausage is covering the entire jalapeno and roll back and forth into an egg shape.

  • Wrap each sausage covered jalapeno with bacon. It will likely take two pieces per armadillo egg. Protect with toothpicks, if required.

  • Location the bacon covered armadillo eggs on the smoker over indirect heat and close the cover. Smoke up until the internal temperature reads 165 degrees F. This normally takes around 2 hours, depending on the size of your armadillo eggs.

  • If you desire soft, bite through bacon, brush the armadillo eggs with BARBEQUE sauce and serve right away. If you want crispy bacon, brush the eggs with BARBEQUE sauce and then increase the heat to 400 degrees and cook for a few minutes or transfer the eggs to a baking sheet and location under your oven broiler for 1-2 minutes..

  • Serve hot and take pleasure in!

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