Page 5 - Barbecue News Magazine September 2021

Ray Sheehan
Published Author BBQ Buddha Ray@BBQBuddha.com
Ingredients:
Smoked
Armadillo
Eggs
Wrap each sausage covered jalapeno with 2 slices of bacon. Secure with toothpicks, if necessary. Dust the armadillo eggs with the remaining tablespoon of rub.
Once the smoker reaches temperature place the armadillo eggs on the grate and close the lid. Cook for about 1 1⁄2 hours, then brush the eggs with barbecue sauce and con- tinue to cook until the internal temperature reaches 165F, about 30 minutes longer.
6 jalapeno peppers, stemmed, seeded, and cored
4 oz room temperature cream cheese
2 tbsp BBQ rub-choose your favorite pork rub, divided 1 cup shredded cheddar cheese
1 lb ground sausage
12 slices classic cut bacon
1 cup BBQ sauce-use your favorite BBQ sauce
Directions:
Prepare a smoker to cook at 250F.
In a medium bowl, combine the cream cheese, cheddar cheese, and 1 tablespoon of the pork rub.
Spoon some of the cream cheese mixture into each of the jalapenos. Use the back of the spoon to press the filling into the peppers.
Wrap each jalapeno with 1/6th of the pork sausage so that none of the pepper is exposed. Roll the jalapeno back and forth into an egg shape.
Award-Winning Sauces, Rubs, Marinades, and Seasonings Wisely Crafted With Only Healthy-Minded
Ingredients!
The New Book!
BBQbuddha.com
SEPTEMBER 2021
BarbecueNews.com - 5