Angry Armadillo Eggs

June 17, 2018 0 Comments

Today we've got a smoked Armadillo Eggs recipe on the Pit Barrel Cooker.

We'll start by coring the jalapenos, stuffing with cheese, wrapping in a sausage blend and then smoking in the Pit Barrel.

Smoked Armadillo Eggs

The final step will be glazing our Armadillo Eggs with Desert Rat BBQ Sauce.


  • 12-15 Jalapeno peppers
  • 8 ounces cream cheese at room temperature
  • 2/3 cup grated Gruyere cheese
  • 1 tsp dried ghost peppers (optional)
  • 3 tsp minced, fresh parsley
  • 1.5 tsp Italian seasoning
  • 1 tsp minced garlic
  • 2 green onions minced
  • 1 pound Italian sausage
  • ½ pound breakfast sausage
  • 1 pound ground Chorizo
  • Meat Church Honey Hog BBQ Rub to taste (or your favorite pork BBQ rub);
  • Fat Bastard Desert Rat BBQ Sauce, approximately 6 oz

Recipe Instructions

  1. Core the centers out of the jalapenos.
  2. Mix the cream cheese and smoked Gruyere cheese together in a bowl.
  3. In a separate bowl, mix together the sausage/Chorizo, parsley, garlic, Italian seasoning, onions and dried Ghost peppers.
  4. Stuff each jalapeno with the cheese mixture.
  5. Totally cover all sides of each jalapeno with the sausage mixture.
  6. Sprinkle the Honey Hog BBQ rub on each jalapeno.
  7. Place the jalapenos on a pre-heated Pit Barrel Cooker with 6 cheery wood chunks. Smoke for approximately 1 hour.
  8. Apply the Desert Rat BBQ sauce to the top and sides. Cook 10-15 minutes.
  9. Turn over the jalapenos and apply the Desert Rat BBQ sauce again. Cook for another 10 minutes or until the sausage has an internal temperature of 165 degrees F.
  10. Remove from the Pit Barrel, let rest for 10 minutes and serve!

For the detailed step-by-step recipe instructions, watch our How to Make Angry Armadillo Eggs video.

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