Smoked Venison Chorizo Armadillo Eggs
Delicious meaty goodness wrapped into an egg and smoked!
Servings: 6 eggs
Equipment
- Z Grills Smoker Sophie5 at checkout
Ingredients
- 2 lbs venison chorizo
- 6 jalapenos heads cut off and cored
- 16 oz bacon
- venison chorizo queso enough to fill the jalapenos
- favorite BBQ rub I used meat church the Gospel
- 1 C Tabasco Jalapeno Mesquite BBQ Sauce or favorite BBQ sauce
- beef broth just enough to thin out the sauce
Instructions
- Preheat your smoker to 275°F.
- If you have not already, cut the caps off of the jalapenos and use the back of a spoon to core it out.
- Fill the jalapenos with your queso. I used leftover queso for this, but have no problem making a new batch to eat with your armadillo eggs.
- Wrap your jalapenos in your chorizo. Just enough to surround the pepper.
- Wrap your eggs with bacon. It helps to cut a piece of bacon into smaller/shorter pieces to use as endcaps for the eggs.
- Season your eggs with your favorite BBQ rub. I tried three rubs and ended up liking a meat church seasoning the best.
- Put on your smoker and smoke for 1 and a half hours.
- Towards the end of that smoke take a small sauce pan and heat it on low.
- Add around a cup of BBQ sauce to the pan.
- Slowly add beef broth to the BBQ, whisking as you do, until the desired consistency.
- You want to thin out most store bought BBQ sauces to remove some of the gloopyness. However you still want some thickness to your sauce to glaze your eggs.
- Leave on the stove for ~10 minutes and add more broth or BBQ sauce to get desired consistency.
- Glaze your eggs with your BBQ sauce and then put back on the smoker for ~10 minutes to caramelize the sauce.
- Pull off and let rest for a few minutes so the queso is not molten when you bite into it.
- ENJOY!!