First time Armadillo Eggs - Page 2

Crazy Tex · 04-05-2010, 12:38 PM

Quote:

Originally Posted by Nick@ParkAQ

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

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.

Chef Jim · 04-05-2010, 12:59 PM

Another one for my to do list. If I could fine it?

btcg · 04-05-2010, 03:44 PM

Quote:

Originally Posted by Ron_L

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.

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.

bigabyte · 04-06-2010, 09:32 PM

It's been too long since I made some of those. Gonna have to rectify that.

Nick@ParkAQ · 04-07-2010, 10:28 AM

Quote:

Originally Posted by Crazy Tex

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.

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.

Crazy Tex · 04-07-2010, 10:20 PM

Quote:

Originally Posted by Nick@ParkAQ

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.

I understand your opinion, and respect it...
I also like the texture, and turns out I need more onion and jalapeno (so you were right about dulling down the flavors)... BUT, the idea of pre-making the insides worked really well... just need to tweak the ingredients a bit. I also tried this one without the sauce, was just a bit salty to me without it.

Here's a couple of pics.
Here's the frozen cheese chunks , I know they look like tater tots.

here's the cooked egg

Nick@ParkAQ · 04-08-2010, 12:26 AM

Cool pics and most interesting. I had visualized something different. In what you made pregrinding the filling makes sense. I may try it with a grid chop (and sans cheese) they look just lovely! Thanks for sharing

McGurk · 04-08-2010, 03:14 PM

Either of the 2 shown ways look great, but I like the idea of smaller ones for serving. I may have to do both of them side by side for comparison! Either way: I AM HUNGRY!

Crazy Tex · 04-08-2010, 05:45 PM

Quote:

Originally Posted by McGurk

Either of the 2 shown ways look great, but I like the idea of smaller ones for serving. I may have to do both of them side by side for comparison! Either way: I AM HUNGRY!

The smaller ones are just the filling which was pre-made and frozen... the second was the finished product... well, before I finished it off. lol

Gonna tweak the filling a bit, but that just means I have to make more...darn the luck!

McGurk · 04-08-2010, 09:34 PM

I meant the ones the OP put up and the ones you made. I follow you on the premade, frozen filling "tots". Seems like a simple and effective way to do it versus the halved and filled jalapenos, and with a smaller, more finger-friendly dish.

Paulmark · 04-08-2010, 10:41 PM

Damn this is a great thread

On the big ones I thought it looked like there wasn't enough pepper or cheese per bite. So I thought, "so just use habanero's , on the small ones they look perfect. IMHO. Thanks for posting.

Crazy Tex · 04-09-2010, 11:52 AM

Oh... forgot he posted the other pictures up there.. my bad. I like the way he did it too.

04-05-2010, 12:59 PM	#17
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida Downloads: 0 Uploads: 0	Another one for my to do list. If I could fine it? __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet. http://www.chef-jim.com A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.

04-06-2010, 09:32 PM	#19
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	It's been too long since I made some of those. Gonna have to rectify that. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

04-08-2010, 12:26 AM	#22
Nick@ParkAQ Full Fledged Farker Join Date: 12-19-09 Location: Danville, CA Downloads: 0 Uploads: 0	Cool pics and most interesting. I had visualized something different. In what you made pregrinding the filling makes sense. I may try it with a grid chop (and sans cheese) they look just lovely! Thanks for sharing __________________ ParkAQ Nick - Park it. Grill it! Eat It!

04-08-2010, 03:14 PM	#23
McGurk Full Fledged Farker Join Date: 03-26-10 Location: Bloomington, MN Downloads: 0 Uploads: 0	Either of the 2 shown ways look great, but I like the idea of smaller ones for serving. I may have to do both of them side by side for comparison! Either way: I AM HUNGRY! __________________ Bad decisions make for good stories!

04-08-2010, 09:34 PM	#25
McGurk Full Fledged Farker Join Date: 03-26-10 Location: Bloomington, MN Downloads: 0 Uploads: 0	I meant the ones the OP put up and the ones you made. I follow you on the premade, frozen filling "tots". Seems like a simple and effective way to do it versus the halved and filled jalapenos, and with a smaller, more finger-friendly dish. __________________ Bad decisions make for good stories!

04-08-2010, 10:41 PM	#26
Paulmark is One Chatty Farker Join Date: 08-05-09 Location: Stockton CA Downloads: 0 Uploads: 0	Damn this is a great thread On the big ones I thought it looked like there wasn't enough pepper or cheese per bite. So I thought, "so just use habanero's , on the small ones they look perfect. IMHO. Thanks for posting.

04-09-2010, 11:52 AM	#27
Crazy Tex Full Fledged Farker Join Date: 01-09-10 Location: Wichita Falls, TX Downloads: 1 Uploads: 0	Oh... forgot he posted the other pictures up there.. my bad. I like the way he did it too. __________________ Matt - Wichita Falls, TX Homebuilt smoker.. still in progress http://www.facebook.com/mattvoss2576

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