Smoked Armadillo Snacks (Print Version)
# Ingredients:
→ Beef Mix
01 -
1 1/2 tablespoons seasoning for beef
02 -
1 1/4 pounds 80/20 Ground Beef (80% lean)
→ Cheese Stuffing
03 -
3 ounces cheddar cheese, shredded
04 -
4 ounces cream cheese, room temperature
→ Extras
05 -
6 whole jalapeños (2-3 inches wide)
06 -
1 cup BBQ sauce with Pinot Noir
# Instructions:
01 -
Fire up your smoker to a steady 225-250°F, using oak or fruitwood for flavor.
02 -
In a big bowl, combine the Ground Beef with the seasoning mix. Stir until it's all blended.
03 -
In another bowl, mix up the cream cheese with the cheddar until it's smooth and combined.
04 -
Slice off the tops of the jalapeños and use a sharp knife to clean out seeds, membranes, and veins. Firmly pack the cheese mixture into them.
05 -
Flatten out the Ground Beef mix into a large rectangle and cut it into six pieces. Wrap one piece around each cheese-filled jalapeño, pinching the edges closed to form an 'egg' shape.
06 -
Place the beef-wrapped eggs in the smoker and let them cook for one hour. Don’t stop until the beef’s inside hits 165-170°F.
07 -
Brush the BBQ glaze over the eggs and leave them to smoke for another 10 minutes. The glaze will thicken and darken.
08 -
Take the eggs out of the smoker and cool them down for 5-10 minutes. Enjoy eating them right after!
# Notes:
01 -
If you're tailgating, prep the eggs ahead of time and chill them in the fridge or cooler. You can also prepare the glaze in advance.
02 -
To soften cream cheese, either let it sit out for about an hour or heat it in short 10-second bursts in the microwave.
03 -
To make the BBQ glaze, cook 1/2 cup red wine and 1/2 cup BBQ sauce together in a pan over medium heat. Stir it while it bubbles, then let it cool.