Ingredients:
- 6- large jalapeños
- 4oz – block cream cheese (softened)
- 4oz – cheddar cheese (shredded)
- ½ pounds cooked chopped brisket
- 1- lbs. Hot breakfast sausage
- 12- slices bacon
- B Xtreme Texas Dust
- B Xtreme Devil Dust
- B Xtreme BBQ Sauce
Instructions:
1. Preheat your grill or smoker to 275°F.
2. Prepare the jalapeños by slicing them into a “T.” Make a straight vertical cut from top to bottom and a crosscut directly under the stem, slicing only halfway through the jalapeño. Carefully use a spoon to remove and discard all seeds and membranes, ensuring you do not break off the stem.
3. combine cream cheese, cheddar cheese, and 2 teaspoons of B Xtreme Texas Dust in a medium bowl.
4. Spread 1 tablespoon of the cheese mixture inside each jalapeño. Place 1 to 2 ounces of brisket inside each pepper, then close the jalapeño.
5. Wrap each jalapeño with one-sixth of the pork sausage. Use your hands to ensure the sausage covers the entire jalapeño, rolling it back and forth to create an egg-shaped ball.
6. Next, wrap each one in three slices of bacon (adjust based on the size of your jalapeños). If needed, secure with toothpicks.
7. Season all sides of the bacon with B Xtreme Devil Dust once wrapped.
8. Place the Armadillo Eggs directly on the grates of your grill or smoker. Cook for 45 to 90 minutes or until the internal temperature reaches 165°F.
9. Glaze each Armadillo Egg with a layer of B Xtreme BBQ sauce. Return them to the grill for 15 minutes to allow the BBQ sauce to caramelize slightly on the outside.
10. Let them cool for 5 to 10 minutes, then slice open and enjoy!
Recipe Provided by B Xtreme BBQ