Smoked Bacon Wrapped Armadillo Eggs

TENTEX

TENTEX

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And a few of these:


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Full write up on them:

Armadillo Eggs: Delicious, Cooked to Safe Temps

Author: Martin EarlIt is a little-known fact that the tastiest eggs to be had in nature are not from chickens but from armadillos. Wait. No. Those aren’t from nature. If they were, the armadillo would have been extinct a long time ago, because armadillo eggs are flat-out tasty, and we would have...
blog.thermoworks.com blog.thermoworks.com
 
JohnTheTexican said:
I like mine with Reaper Jelly!

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The Reaper Jelly is made with a mixture of home-grown Carolina Reaper chilis, Habaneros (because if it was all Reapers, it would be too hot), pineapple, sugar, water and pectin. It's also an awesome glaze for pork ribs.
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I like it milder. I went with 1/3 Siracha and 2/3 Ranch dressing.
 
TENTEX said:
W2qr7nF.jpg



o8Lhulm.jpg



VFc4Iwi.jpg



FhuRzTJ.jpg


And a few of these:


EzLWzyv.jpg
Click to expand...
you had me at armadillo egg.

I've done this before using GIANT green olives instead of peppers and beef in the cream cheese Instead of sausage around the pepper.... so totally different I guess 😅

I didnt walk straight for a week or so.

so delicious. I'll be trying these asap.
 
I knew this would get John's attention! It was his post way back when, which had me put in a special request to the management. I remember my wife saying "I hope you like these for all the work" 🤣 She knows me so well whenever I go "Hey, I came across something I'd like to try" where she just picks up a pad and pen and goes "OK, what do I need to go get for these something's you came across?" 😁 and I had to eat them all with a smile because I know better. I didn't have any sauce, I'm certainly not making Reaper anything but that Siracha sauce sounds like what I was missing and I don't remember grilling them but that sounds amazing. I'll have to revisit this one. What I recall was it was a pain in the ass getting the sausage just right and keeping it together. Kind of like wrapping a greased lighbulb with wax paper and getting it to stick. Rest was easy.
 
Leonardo63 said:
I knew this would get John's attention! It was his post way back when, which had me put in a special request to the management. I remember my wife saying "I hope you like these for all the work" 🤣 She knows me so well whenever I go "Hey, I came across something I'd like to try" where she just picks up a pad and pen and goes "OK, what do I need to go get for these something's you came across?" 😁 and I had to eat them all with a smile because I know better. I didn't have any sauce, I'm certainly not making Reaper anything but that Siracha sauce sounds like what I was missing and I don't remember grilling them but that sounds amazing. I'll have to revisit this one. What I recall was it was a pain in the ass getting the sausage just right and keeping it together. Kind of like wrapping a greased lighbulb with wax paper and getting it to stick. Rest was easy.
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Yep I had to re-wrap the first two once I got the hang of it. You reall need to double the bacon supply and cut off the 1/4 skinny end. Then use those trimmings to wrap over the top of the pepper. In the pic I furnished I show how I smeared the breakfast sausage on top of the bacon then rolled it. I hope this helps. It took me about an hour to do (20) start to finish
 
TENTEX said:
Yep I had to re-wrap the first two once I got the hang of it. You reall need to double the bacon supply and cut off the 1/4 skinny end. Then use those trimmings to wrap over the top of the pepper. In the pic I furnished I show how I smeared the breakfast sausage on top of the bacon then rolled it. I hope this helps. It took me about an hour to do (20) start to finish
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:thumbsup::thumbsup::thumbsup::thumbsup::thumbsup::thumbsup: Genius Alert!!! Right there is the trick! Consistent sausage think ness, wrapped up like a blanket. Holy crap, that would've been way better than what we did. DOH!!! After thinking about it I know we cooked them in the oven, on a rack inside a pan for the drippings. They weren't no where crisped up as yours. More bacon? Can't be a serious question but a solution, to a lot of things. :) I think the youngins would call this a "hack"
 
Leonardo63 said:
:thumbsup::thumbsup::thumbsup::thumbsup::thumbsup::thumbsup: Genius Alert!!! Right there is the trick! Consistent sausage think ness, wrapped up like a blanket. Holy crap, that would've been way better than what we did. DOH!!! After thinking about it I know we cooked them in the oven, on a rack inside a pan for the drippings. They weren't no where crisped up as yours. More bacon? Can't be a serious question but a solution, to a lot of things. :) I think the youngins would call this a "hack"
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I cooked mine on my BGE at 250-275 for 60 min
 
tinfoil hat timmy said:
could this be done in the oven at those temps?
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Yes but I’d suggest putting them on a rack and let the drippings fall into a pan. You might need to hit broil for last few minutes to get the crisp on them. If they soak in all the juice I think the bacon will be rubbery.
 
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