Armadillo eggs

bbqking

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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
I usually do just jalapeño poppers, but I saw these and decided to try them. I just cited out peppers, stuffed the with cream cheese and cheddar. Wrapped them in bacon, them ground beef/sausage. Them on the SmokeFire at 350 for about 1.5 hours.
 

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JpsBBQ

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Bruno

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I usually do just jalapeño poppers, but I saw these and decided to try them. I just cited out peppers, stuffed the with cream cheese and cheddar. Wrapped them in bacon, them ground beef/sausage. Them on the SmokeFire at 350 for about 1.5 hours.
Walk me through this one when you get a minute. I want to make these!
 
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bbqking

bbqking

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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
Ok so I get jalapeño, cut the stem off and discard. Then I core out the inside really good. Rinse all seeds out. Make mixture of pulled pork/chicken, cream cheese, and cheddar. Stuff jalapeños with mixture. Wrap with a whole strip of bacon. The I make ground beef ground sausage mix into a flat patty. Then wrap around the bacon wrapped pepper. I set my smoke fire to 300-350. I suggest at least an hour, then check internal once at 150/160. Should be done. Also I covered in blues hog bbq sauce about 15/20minutes before I removed.
 
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bbqking

bbqking

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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
They look good, but I honostly prefer just bacon wrapped peppers, and I use same method, just a half a slice of bacon toothpicked on
 

Bruno

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They look good, but I honostly prefer just bacon wrapped peppers, and I use same method, just a half a slice of bacon toothpicked on
Good info, I love bacon wrapped jalapeños my self so maybe I just stick with those.
 
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bbqking

bbqking

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If I can find it I like using smoked cheddar, but usually just get sharp.
 
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bbqking

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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
I’m the only one I know, that put meat in the stuffing mixture.
 

Bruno

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I’m the only one I know, that put meat in the stuffing mixture.
Yeah that would be new for me but a great idea. I should have a TON of extra pulled pork soon.
 

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