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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-14-2010, 09:49 PM | #1 |
Full Fledged Farker
Join Date: 01-09-10
Location: Wichita Falls, TX
Name/Nickname : Matt
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First time Armadillo Eggs
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... Even my friends Grandpa who is a man of few words couldn't stop talking about them. Made my day
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Matt - Wichita Falls, TX Recteq RT-700 Pellet Grill |
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03-15-2010, 03:06 AM | #2 |
Knows what a fatty is.
Join Date: 12-18-09
Location: Naperville, IL
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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. :-).
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03-15-2010, 07:53 AM | #3 | |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Quote:
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03-15-2010, 08:42 AM | #4 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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Man I need to try these.
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www.facebook.com/BarkinDawgsBBQCatering |
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03-15-2010, 12:03 PM | #5 |
Full Fledged Farker
Join Date: 12-19-09
Location: Danville, CA
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Sound wonderful in that clogged artery kind of way.
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ParkAQ Nick - Park it. Grill it! Eat It! |
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03-15-2010, 12:14 PM | #6 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Armadillo Eggs are great! Here is a classic picture from Rick's Tropical Delight out of this thread...
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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04-04-2010, 08:58 PM | #7 |
Full Fledged Farker
Join Date: 01-09-10
Location: Wichita Falls, TX
Name/Nickname : Matt
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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?
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Matt - Wichita Falls, TX Recteq RT-700 Pellet Grill |
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Thanks from:---> |
04-05-2010, 01:36 AM | #8 |
Full Fledged Farker
Join Date: 12-19-09
Location: Danville, CA
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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
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ParkAQ Nick - Park it. Grill it! Eat It! |
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04-05-2010, 01:54 AM | #9 | |
is one Smokin' Farker
Join Date: 02-13-07
Location: Best BBQ in south whittier los angeles
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04-05-2010, 06:48 AM | #10 |
Knows what a fatty is.
Join Date: 06-17-09
Location: West Allis.Wisconsin
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looks good I must try that one
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I'd be a vegetarian if bacon grew on trees. UDS Chargriller W/SFB Weber 22.5" X2 |
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04-05-2010, 09:12 AM | #11 |
is One Chatty Farker
Join Date: 11-13-08
Location: Islip, NY
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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.
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"People who drink light 'beer' don't like the taste of beer; they just like to pee alot." GRIM REAPER SMOKERS [B]-[/B] [I]"BBQ To Die For"[FONT=verdana, arial]™ [/FONT][/I]Under the [B]"LENIENT"[/B] direction of Pit Master Tim. 22.5 OTG, 18.5 OTS, 18.5 WSM, Chargriller Duo with optional side fire box. [COLOR=red]"Founders Club" Operation BBQ Relief.[/COLOR] |
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Thanks from:---> |
04-05-2010, 09:15 AM | #12 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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04-05-2010, 09:21 AM | #13 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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The sweet BBQ sauce seems like a mismatch to me... think I'll try lemon juice on top.
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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04-05-2010, 09:51 AM | #14 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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