New Year’s Day cook - Armadillo Eggs on the PBC
Woooah Nellie, these are GREAT!!! I read around a dozen different recipes for these, and picked things I liked from each, here’s what I ended up doing...
Bought 6 jalapeños at the grocery store, they seemed abnormally large. Caps off, split them vertically and cleaned them out.
Mixed up 8oz cream cheese, 2 cups grated mild cheddar cheese, 1T minced garlic, and most of a ramikin of chopped green onion. It helped to soften the cream cheese first. Stuffed this mixture into the pepper halves pretty full, pressing and forming it well.
Then they were wrapped in meat. I had a pound of Jimmy Dean mild breakfast sausage, and a pound of hot. This should’ve been plenty per the recipes I read, but these were big jalapeños, so... In order to make sure they were wrapped as well as I wanted, I made 4 with the mild, 4 with the hot, and cut 4 thick slices of homemade bacon to wrap the last four. After wrapping them, I dusted them with Rufus Teague spicy meat rub. I’d call it slightly spicy, slightly sweet, mostly savory.
I did the 10/10/10 method to get the PBC going, and used my new PBC ash catcher. 👍🻠I knew I wouldn’t need all that charcoal for a 90 min cook, but it’s new (this is my 2nd cook on my PBC) and I figured I’d just let it burn down and season it more when they were done, so no worries. I got them on the grate, put the lid on, and it quickly peaked at 360F then slowly declined til it settled around 280F. Wasn’t really worried about the ambient temp, just let it ride.
After an hour, I opened it up and brushed on some Rufus Teague Whiskey Maple BBQ Sauce. Really nice flavors, they’re all there but nothing overpowering. Nice fit with his rub. Given the higher temps, and how they were looking, I let it go 15 more min. Most recipes called for 30 more, to an IT of 160F, but these were already ~175F after 1H15M per my Thermapen. Took them off, let them cool 5 min, and cut one in half - WOW! Better than I could have imagined!!
I really like spicy stuff, but both my wife and I were surprised to find we liked the mild sausage better. It was a little sweet and really complimented the spiciness in the rub and the pepper well. We were also pleasantly surprised to find they weren’t nearly as greasy as we expected, guess it cooked off and dripped onto the coals and added some good PBC flavors! The bacon wrapped ones were also amazing, and let the pepper shine thru a bit more, I know my mom would prefer that.
Really happy with my new PBC, happy new year AR!
Bought 6 jalapeños at the grocery store, they seemed abnormally large. Caps off, split them vertically and cleaned them out.
Mixed up 8oz cream cheese, 2 cups grated mild cheddar cheese, 1T minced garlic, and most of a ramikin of chopped green onion. It helped to soften the cream cheese first. Stuffed this mixture into the pepper halves pretty full, pressing and forming it well.
Then they were wrapped in meat. I had a pound of Jimmy Dean mild breakfast sausage, and a pound of hot. This should’ve been plenty per the recipes I read, but these were big jalapeños, so... In order to make sure they were wrapped as well as I wanted, I made 4 with the mild, 4 with the hot, and cut 4 thick slices of homemade bacon to wrap the last four. After wrapping them, I dusted them with Rufus Teague spicy meat rub. I’d call it slightly spicy, slightly sweet, mostly savory.
I did the 10/10/10 method to get the PBC going, and used my new PBC ash catcher. 👍🻠I knew I wouldn’t need all that charcoal for a 90 min cook, but it’s new (this is my 2nd cook on my PBC) and I figured I’d just let it burn down and season it more when they were done, so no worries. I got them on the grate, put the lid on, and it quickly peaked at 360F then slowly declined til it settled around 280F. Wasn’t really worried about the ambient temp, just let it ride.
After an hour, I opened it up and brushed on some Rufus Teague Whiskey Maple BBQ Sauce. Really nice flavors, they’re all there but nothing overpowering. Nice fit with his rub. Given the higher temps, and how they were looking, I let it go 15 more min. Most recipes called for 30 more, to an IT of 160F, but these were already ~175F after 1H15M per my Thermapen. Took them off, let them cool 5 min, and cut one in half - WOW! Better than I could have imagined!!
I really like spicy stuff, but both my wife and I were surprised to find we liked the mild sausage better. It was a little sweet and really complimented the spiciness in the rub and the pepper well. We were also pleasantly surprised to find they weren’t nearly as greasy as we expected, guess it cooked off and dripped onto the coals and added some good PBC flavors! The bacon wrapped ones were also amazing, and let the pepper shine thru a bit more, I know my mom would prefer that.
Really happy with my new PBC, happy new year AR!
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