First time Armadillo Eggs

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Crazy Tex

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Wow.
I didn't know what I have been missing. I should put myself into the penalty box for a long time...

Jimmy Dean wrapped around a chunk of Colby Jack, onion, and jalepeno... sprinkled with rib rub, smoked, and topped with a sweet BBQ sauce...

No pics, because they were eaten so quickly...:becky: Even my friends Grandpa who is a man of few words couldn't stop talking about them. Made my day
 
That sounds fantastic! The Jimmy Dean is a great touch. I am glad to hear you did not use cream cheese. I think the folks who sell the cream cheese ones should be forced to do horrible things and never be allowed to eat real cheese again. Cream cheese is for bagels and cakes. :).
 
Crazy Tex said:
Wow.
I didn't know what I have been missing. I should put myself into the penalty box for a long time...

Jimmy Dean wrapped around a chunk of Colby Jack, onion, and jalepeno... sprinkled with rib rub, smoked, and topped with a sweet BBQ sauce...

No pics, because they were eaten so quickly...:becky: Even my friends Grandpa who is a man of few words couldn't stop talking about them. Made my day
Click to expand...
Man, your so farking lucky you can try all sorts of different egg's all I got here in Mi are chicken eggs, turkey eggs.
 
Armadillo Eggs are great! Here is a classic picture from Rick's Tropical Delight out of this thread...

easter2007-001.jpg
 
Just a thought here... I am going to try to mix the onion, cheese, and jalapeno all up in a food processor, roll them into the filling shape, freeze it, then when I'm ready to cook, just wrap the sausage around them and throw on the smoker.

Think that will give better flavor distribution in the middle, and they will also be consistent, meaning one person wont get a ho-hum jalapeno and someone else gets an atomic tongue burner...

Any thoughts on that process?
 
just one thought ---bland. I like to as they say taste the flavors the colors and the textures. Mixing it up you get paste. Also we don't do cheese its takes heat away:biggrin1:
 
Crazy Tex said:
Wow.
I didn't know what I have been missing. I should put myself into the penalty box for a long time...

Jimmy Dean wrapped around a chunk of Colby Jack, onion, and jalepeno... sprinkled with rib rub, smoked, and topped with a sweet BBQ sauce...

No pics, because they were eaten so quickly...:becky: Even my friends Grandpa who is a man of few words couldn't stop talking about them. Made my day
Click to expand...
My first experience was the same with my friends an family:-D
 
Love them armadillo eggs- of course the missus hates when I make them/ eat them. Something about wanting to have me around to grow old with. :rolleyes:
 
The sweet BBQ sauce seems like a mismatch to me... think I'll try lemon juice on top.
 
btcg said:
The sweet BBQ sauce seems like a mismatch to me... think I'll try lemon juice on top.
Click to expand...

I'm going to have to try that. The sweet bbq sauce is perfect to me. It compliments the saltiness of the sausage and cheese and the slight heat of the jalapeno. I'm not sure about lemon juice.
 
Nick@ParkAQ said:
just one thought ---bland. I like to as they say taste the flavors the colors and the textures. Mixing it up you get paste. Also we don't do cheese its takes heat away:biggrin1:
Click to expand...

Bland? I mix plenty of onions and jalapeno's in it to be anything but bland. And I didn't mix it until it was a paste, just a chunky mixture that I could form.

I like the sweet BBQ sauce on mine, as Ron_L said, it compliments the saltiness of the sausage, at least on regular sausage... gonna try Maple sausage one of these days.
 
Ron_L said:
I'm going to have to try that. The sweet bbq sauce is perfect to me. It compliments the saltiness of the sausage and cheese and the slight heat of the jalapeno. I'm not sure about lemon juice.
Click to expand...

Ron.

Lemon on sausage is a natural.

Here's the thing... there's this modern notion that every element of a dish must have a counter so as to balance. Many times, this works well. But not always.

In fact, I've grown tired of this technique.... and I'd say as much to a Gordon Ramsey, if he were in my kitchen. There's a lot of conventional wisdom in the KISS method.
 
It's been too long since I made some of those. Gonna have to rectify that.
 
Crazy Tex said:
Bland? I mix plenty of onions and jalapeno's in it to be anything but bland. And I didn't mix it until it was a paste, just a chunky mixture that I could form.

I like the sweet BBQ sauce on mine, as Ron_L said, it compliments the saltiness of the sausage, at least on regular sausage... gonna try Maple sausage one of these days.
Click to expand...

I'm sure they're awesomely good to you so I was just responding in that you asked for thoughts and opinions and in my opinion when all that stuff becomes paste (or chunky mixture) so I don't get to taste the textures on my tongue which is what I like. I don't favor sugary sauces either so the good news is that it leaves more of that for those who enjoy sugar. Me I'm all about pepper. Pics would be helpful. :drama:
 
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