Armadillo Eggs and Sea Turtle Eggs
April 16, 2014
Looking for the perfect appetizer to kick off your next backyard bash? Today we’ve got grill master extraordinaire Chris Grove of NibbleMeThis.com with his unique take on the sausage wrapped, cheese stuffed jalapeno dish formerly known as armadillo eggs.
Did you know that an armadillo can grow as large at 132 pounds? I do only because my son Trevor had to do a research paper on the armadillo a few weeks ago.
Anyway, when I first started trying to learn about barbecue 10 years ago, I heard about Armadillo eggs. They are a jalapeno (or jalapeno boat) de-seeded, stuffed with a cheese mixture, wrapped in sausage, seasoned with rub, and then smoked for an hour. It’s kind of like a spice Scotch Egg without the egg.
We LOVE ABT’s but since the jalapeno in Armadillo Eggs is wrapped in sausage, it doesn’t cook as much. That leaves it spicier and not as tender. So if you like spicy, make them as Armadillo eggs.
My family likes a milder version that uses a diced jalapeno/cheese stuffing. Because they turn out round, we call them Sea Turtle Eggs.
Sea Turtle Eggs
Source: Nibble Me This
Serves: Makes one clutch of sea turtle eggs
- 1 lb Jimmy Dean Sage Breakfast Sausage, cut into 10-11 slices
- 1/2 cup cream cheese*
- 1/2 cup shredded colby-jack cheese*
- 2 jalapeno chile, de-seeded and finely diced
- 1 1/2 tsp Draper’s AP rub or your favorite BBQ rub (divided)
- Preheat a charcoal grill set up for indirect heat to 250f. Add a chunk or two of cherry, hickory or whatever smoking woods that you have on hand.
- Mix the cream cheese, cheese, jalapeno and 1/2 tsp of BBQ rub together.
- Place about 1 tsp of the cheese mixture on each slice of sausage. Pull up the edges of the sausage and seal, forming it into a round, golf ball sized “egg”.
- Season your “eggs” with the remaining 1 tsp of BBQ rub.
- Smoke the “eggs” for about 90 minutes.
- I used whipped cream cheese…new to me, that stuff is awesomely good.
- Feel free to sub any other cheese.