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

Serves: 4

Ingredients

ImperialMetric
16-18 oz ground beef or pork
10-12 jalapenos/padrones
5-6 tbsp philadelfia cheese
2 oz grated parmesan cheese
3-4 tbsp Hank’s KC Royale Pork & Poultry
5-6 tbsp bbq sauce
500 g ground beef or pork
10-12 jalapenos/padrones
5-6 tbsp philadelfia cheese
50 g grated parmesan cheese
3-4 tbsp Hank’s KC Royale Pork & Poultry
5-6 tbsp bbq sauce

Instructions

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 filling
Armadillo Eggs with rub
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
Armadillo Eggs on the grill