Armadillo Eggs

Here in Texas we call these Armadillo Eggs. They are so meaty and hearty that we may start calling them Meat Church Eggs! These are a great appetizer or tailgate treat. It works as a snack or is even hearty enough to be the main course for some folks.

If you follow my love for jalapeño poppers then you know I love to mix our BBQ rub and or chorizo IN the cream cheese. Given how meaty these are we are going to skip the chorizo today and just mix our BBQ rub in the cream cheese!

Ingredients

• 6 fresh jalapeño peppers
• 12 slices regular sliced bacon
• 1 block cream cheese
• 1 tube breakfast sausage
• 2 T Meat Church Honey Hog BBQ Rub (sub Gospel, Holy Gospel, Deez Nuts)
• GrillGrate Time & Temp Instant Read Thermometer

Smoker prep:
Prepare your smoker at a temp of 275 degrees. I like hickory or pecan for this cook.

Jalapeno prep:
Slice the top off of the jalapeños and core them. Keep the pepper intact as we will stuff it next.

Stuffing prep:
Allow the cream cheese to soften. Mix cream cheese and Meat Church Honey Hog to taste. Fill the jalapeños completely with the filling.

Wrap each pepper in the breakfast sausage like an egg. Just enough to cover the pepper completely.

Wrap each "egg" with 2 pieces of bacon. I prefer to cut 2 small 1" pieces off each bacon strip to place on the end of each egg. Completely cover the entire egg with bacon. Top with more Meat Church Honey Hog.

Place the Armadillo Eggs in the smoker. Using a GrillGrate Time & Temp Instant Read Thermometer, cook the Armadillo Eggs until the internal temp reaches 165 degrees.

This will take about 90 minutes at 275. The bacon should crispy and golden brown.

Remove the Armadillo Eggs from the smoke and cool for at least 10 minutes. That cream cheese will be hot. Enjoy!