Smoked Beef Armadillo Eggs (Print Version)
# Ingredients:
→ Beef Mixture
01 -
1 1/4 pounds Ground Beef, 80/20 mix (80% lean, 20% fat)
02 -
1 1/2 tablespoons Beef rub
→ Cheese Filling
03 -
4 ounces softened cream cheese
04 -
3 ounces shredded cheddar cheese
→ Others
05 -
6 whole jalapeños (2-3 inches in width)
06 -
1 cup Pinot Noir BBQ Sauce
# Instructions:
01 -
Prepare smoker targeting 225 - 250 degrees Fahrenheit using oak or fruit wood.
02 -
In a large bowl, combine Ground Beef and beef seasoning. Mix thoroughly.
03 -
In a separate bowl, mix the cream cheese and shredded cheddar cheese together.
04 -
Cut the stem and top off each jalapeño. Using a narrow sharp knife, remove the seeds, membrane, and ribs to hollow out the jalapeños. Stuff them tightly with the cheese mixture, ensuring there are no air pockets.
05 -
Layout the seasoned Ground Beef mixture into a large rectangle and divide into six squares. Press each jalapeño into a square of beef and shape the beef around the pepper to form an 'egg', making sure all sides are covered and any seams are pinched closed.
06 -
Place the formed Armadillo Eggs onto the smoker. Smoke for one hour until the internal temperature of the beef reaches 165 - 170 degrees Fahrenheit.
07 -
Apply the wine BBQ glaze to the eggs and continue smoking for an additional 10 minutes to set and darken the glaze.
08 -
Remove the eggs from the smoker and let rest for 5-10 minutes until cool enough to handle. Serve and enjoy.
# Notes:
01 -
If tailgating, pre-make the Armadillo Eggs and store them in a cooler or refrigerator until ready to smoke. The glaze can also be prepared in advance.
02 -
Soften cream cheese by leaving it at room temperature for an hour or microwaving in 10-second increments.
03 -
To make the wine glaze, combine 1/2 cup of dry red wine and 1/2 cup of BBQ sauce in a pan over medium heat. Stir until bubbling and let cool.