Armadillo Eggs is somewhat of a classic dish in the barbecue world. You can use either mild or hot peppers depending on personal taste.

Servings 4 people
Prep Time 15 minutes
Cook Time 1 hour
Start the grill 30 minutes


  • 16-18 oz ground beef or pork
  • 10 jalapenos/padrones
  • 5 tbsp Philadelfia cheese
  • 2 oz grated parmesan cheese
  • 3 tbsp Hank's KC Royale Rub
  • 5 tbsp bbq sauce


  • Start by firing up the grill, preparing it for indirect heat. Set it to run at 260° F (130 ° C).
  • Cut off the top of the jalapeno poppers. Then cut them in halves
    lengthwise, and core them. Now fill each half with philadelphia cheese
    and grated parmesan. Form a patty in your hand and wrap each pepper. You
    may end up with more or less than 10 ‘eggs’, due to different size
    peppers. Sprinkle the eggs with an even layer of bbq rub.
    Armadillo Eggs filling
  • Armadillo Eggs with rub
  • Place the eggs on the grill grates and add some wood chunks for smoking.
    Leave the eggs on the grill for 30 minutes. Brush them with an even
    layer of bbq sauce and smoke them for another 10-15 minutes. They’re
    done when the meat temp measures 150° F (65° C).
    Armadillo Eggs on the grill