Friday, April 15, 2011

Armadillo Eggs Part Deux

Got this lovely cranberry cheddar and a bunch of nice and fresh jalapeños. Didn't have to think twice what to make with them - Armadillo Eggs of course! Last time I made them I wasn't 100% happy with the result, so I made a few tweaks now which worked out great.

Removed the seeds of the jalapeños and lightly roasted them on a cast iron skillet to soften them up a bit. Once they cooled down, I filled few of them with cranberry cheddar and the rest with traditional cheddar.

This time I used a mix of ground beef and pork which should make the eggs a bit juicier. Seasoned the meat with salt, black pepper, cayenne pepper, cumin and a dash of BBQ rub. As bacon makes everything better, I wrapped two eggs in bacon.

I ran the smoker a bit higher at around 150 °C (300 °F) and smoked the eggs for about 1,5hrs with lovely apple tree smoke.

Ready! Juicy and delicious Armadillo Eggs.

Using pork definitely made them juicier and roasting the jalapeños beforehand made sure they came out soft and well cooked instead of hard and crunchy. Bacon is always nice but the eggs without bacon were very tasty as well. So, the experiment was successful and I'll be doing my Armadillo Eggs like this in the future.


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