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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-09-2006, 12:33 PM   #16
Bigmista
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Here's a pic of armadillo egg prep...

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Unread 04-15-2006, 10:47 AM   #17
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BBQchef - can we add this thread to the roadmap? I was looking for info on Armadillo Eggs m'self, and had to search to find this thread. Just a thought.
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Unread 04-15-2006, 11:19 AM   #18
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Quote:
Originally Posted by capnamerca
BBQchef - can we add this thread to the roadmap? I was looking for info on Armadillo Eggs m'self, and had to search to find this thread. Just a thought.
Done.

Good Idea!

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Unread 04-15-2006, 11:21 AM   #19
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Quote:
Originally Posted by capnamerca
BBQchef - can we add this thread to the roadmap? I was looking for info on Armadillo Eggs m'self, and had to search to find this thread. Just a thought.
Capn

A quick way to get something added to roadmap is:

Find the thread you want to add
Copy the URL of the first page of that thread
From the main forum page, look for a name of "Who's Online" that is listed in Green (Solidkick, TommyKendall, Parrothead, BRDbbq, etc)

Send one of them a Private Message with the URL pasted in it, with the request to add in Roadmap under "subject"

BBQChef will add it, but his moderators can also help out, sometimes a bit faster since Phil is a bit busy lately

Edit. See Kapn was already on it.

This note is just for general info for all
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Unread 04-23-2006, 11:03 AM   #20
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Made some armadillo eggs today a little differently. Jimmy Dean sausage has gotten kind of expensive lately so I used ground pork. Pressed it out flat and seasoned with Tony C's. Rolled it up around pepper jack stuffed japs. Good eats. Made a fatty similar. Pressed 2# of ground pork out, seasoned with a sweet rub and stuffed with bell peppers,pepperoncini,green olives,garlic and onion. The ground pork doesn't want to hold its shape very well so I rolled everything up in wax paper and refrigerated overnight. That worked real well. This was a fun experiment. Gonna do some more with different seasonings. Maybe adobo or Old Bay. It never gets boring if you like to try new things.
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Unread 04-23-2006, 12:34 PM   #21
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Kevin

You egg is staring at you

Looks good
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Unread 04-23-2006, 12:38 PM   #22
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Looks good Kevin. That is a good idea to just use ground pork and season it yourself. Gives you more control that way too.
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Unread 04-23-2006, 05:56 PM   #23
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Ground pork gives me ideas. Mista did a good one yesterday. Regular fattie with spinach, onion, garlic and monterey/cheddar mix.
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Unread 04-23-2006, 05:57 PM   #24
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Quote:
Originally Posted by MrsMista
Ground pork gives me ideas. Mista did a good one yesterday. Regular fattie with spinach, onion, garlic and monterey/cheddar mix.
Oh, glad to hear you got to taste that, I was worried.
How was the turkey breast, it looked wonderful?
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Unread 04-23-2006, 10:37 PM   #25
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Quote:
Originally Posted by qman
Oh, glad to hear you got to taste that, I was worried.
How was the turkey breast, it looked wonderful?
He knew better then to deny my twice in row.

The turkey breast was great. Good flavor, moist, semi-crispy skin. Just all around good eats.
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Unread 04-24-2006, 10:52 AM   #26
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When i made my eggs, i took the roll, cut in half and stuffed with cheeze. Obviously my seal wasnt real good, because as it cooked it opened up where I made the seal. That I should be able to fix.

here is my other problem. I took some jalepenos, and stuffed with cheddar and put in the middle of the fatty. I smoked it for a few hours until they were done. When I sliced them, the meat was done, the cheese was melted, but the jalepeno wasnt cooked at all. It was like biting into a piece of celery. I am used to the pepper being softer like when i make ABT's. any suggestions?
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Unread 04-24-2006, 07:26 PM   #27
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Quote:
Originally Posted by motley que
When i made my eggs, i took the roll, cut in half and stuffed with cheeze. Obviously my seal wasnt real good, because as it cooked it opened up where I made the seal. That I should be able to fix.

here is my other problem. I took some jalepenos, and stuffed with cheddar and put in the middle of the fatty. I smoked it for a few hours until they were done. When I sliced them, the meat was done, the cheese was melted, but the jalepeno wasnt cooked at all. It was like biting into a piece of celery. I am used to the pepper being softer like when i make ABT's. any suggestions?
I've never had the crunchy jap as you described, but I don't use whole sausage logs either. The way I make them the sausage layer is about 3/8 inch thick, each jap wrapped individualy. The original armadillo eggs as I first learned from the book "Peace Love and Barbecue" use bratwurst sausages with the casing removed. I just like to mess around with different flavors.

Credit where credit is due: Brother Midnight first brought recipe to my attention.
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