Serve and enjoy - you’ve made a Texas barbecue staple to prepare for a bounce-back Longhorns win. For crispy bacon, brush with BBQ sauce and then increase the heat to 400 degrees for several minutes. Form 12 sausage meat patties of about 3 to 4 inches of diameter, then roll a jalapeo in each meat pattie rounding off the extremities so it looks like an egg. Brushing the eggs with BBQ sauce will soften the bacon. Smoke over indirect heat for roughly two hours until the internal temperature reaches 165 degrees.
Then wrap with bacon, securing with toothpicks if necessary. Wrap the pork sausage around the jalapeno and coat with the seasoning, cumin, and chili powder. The melted cheese with the freshness of the jalapeño goes perfectly with the sausage and bacon that these poppers are encased in. They are so meaty and hearty that we may start calling them Meat Church Eggs These are a great appetizer or tailgate treat. Smoked Armadillo Eggs: This BBQ inspired take on jalapeño poppers is an absolute crowd pleaser. Bake for 25 to 30 minutes, or until the bacon is crispy. (This is the armadillo’s shell) Season each armadillo egg with salt and pepper, then place them on a baking sheet lined with parchment paper. Core and seed the jalapenos and then use a spoon to press in the filling. Here in Texas we call these Armadillo Eggs. Wrap two or three strips of bacon around each armadillo egg, covering as much of the outside surface as possible.
Combine the cream cheese, cheddar cheese, and the hot sauce in a medium bowl. Place the Armadillo Eggs on the grates of your grill and cook for 2 hours. Preheat your smoker with the wood of your choice to 250 degrees. If youre having guests over for a football game snacks are just as important as the event itself. Sprinkle the BBQ rub over the top of the bacon.
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