Beef Armadillo Egg
Beef Armadillo Egg for a fun appetizer or delicious dinner.
Servings: 4 People
- 5-6 Fresh Jalapeños cored & seeded
- 12 oz Cream Cheese
- ⅔ cup Shredded Cheese
- 1.5 tbsp Favorite BBQ Rub
- 4 lbs Ground Beef
- 16-24 Bacon Slices
- 2 cups Favorite BBQ Sauce
- ½ cup Favorite BBQ Rub
Begin by mixing together the cream cheese, shredded cheese and bbq rub in one bowl. Next, take a jalapeno and slice a “T” shape with the top slice being underneath the steam and the long slice going the length of the pepper. Using gloves or a utensil, scoop out all the filling and seeds from the inside of the jalapeno. Be careful not to break the stem off. Once cleaned, stuff the pepper full of the cream cheese mixture. Next, take a large handful of ground beef, encase each jalapeno in beef until completely covered. Do not add too much as this will cause you to have to cook longer. Finally, wrap each Armadillo Egg in 2-3 slices of bacon making sure to secure them with toothpicks. Season the outside with more bbq rub, then set everything to the side until ready to cook.
Preheat your Oklahoma Joe Bronco Drum Smoker for indirect cooking at 250F. Add some wood chips or chunks for added smoke flavor.
Add your armadillo eggs to the smoker to cook for 45-60 minutes or until they reach 165F internal on the ground meat. Try to prevent flare ups as the bacon will want to cause them. About 30 minutes before the eggs are done, add a basting skillet with the BBQ Sauce to the smoker. Let that warm up together until the eggs are done.
When the eggs are done, glaze each one in BBQ sauce, cook for another 10-15 minutes and then pull off the smoker. Let cool for 5 minutes. Serve and enjoy!
Calories: 2421kcal | Carbohydrates: 70g | Protein: 105g | Fat: 189g | Saturated Fat: 83g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 72g | Trans Fat: 6g | Cholesterol: 567mg | Sodium: 3011mg | Potassium: 2013mg | Fiber: 2g | Sugar: 55g | Vitamin A: 2952IU | Vitamin C: 22mg | Calcium: 395mg | Iron: 10mg