Beef Armadillo Eggs
 Everyone loves jalapeño poppers, and this classic Texas BBQ staple takes them to the next level! These delicious Beef Armadillo Egg appetizers are easy to make and have an explosion of flavor. Usually armadillo eggs are encased in ground pork, but we’ve already done that recipe. So today we’re giving it a try with ground beef, which gave it a unique and fun flavor! Sponsored by Oklahoma Joes Smokers Why You’ll Love Beef Armadillo Eggs If you aren’t familiar with armadillo egg recipes, then let me introduce you to this delicious dish. This is one of my favorite appetizers for cookouts, game day, or parties. They combine spicy jalapeños, a block of cream cheese, and some hearty beef and bacon to bring all the flavor of a BBQ restaurant but without the expense. Toss these armadillo eggs on Oklahoma Joe’s Bronco drum smoker and you’ll have an impressive appetizer in no time! For other Armadillo Eggs recipes, check out my Chorizo Armadillo Eggs Wrapped in Bacon and Mega Armadillo Egg. Beef Armadillo Egg Ingredients To create these cheese-stuffed jalapenos, all you need is jalapeño peppers, cream cheese, shredded cheddar cheese, your favorite BBQ rub, ground beef, bacon slices, and your favorite BBQ sauce. The combination of the spicy crunch of the pepper and the cheesy goodness inside is just as good as jalapeno poppers, but the crispy bacon, beef, and barbecue sauce set these bacon-wrapped armadillo eggs apart! This recipe has 30 minutes of prep time and 1 hour of cook time, and it serves 4. Make sure to multiply the recipe if you want to feed an entire party! How to Make Smoked Armadillo Eggs: To create this great appetizer, combine cream cheese, shredded cheese, and BBQ rub in a medium bowl. Next, take the jalapeno peppers and slice a “T” shape with the top slice being underneath the steam and the long slice going the length of the pepper. Using gloves or a utensil, scoop out all the filling and seeds from the center of the jalapeño. Be careful while doing this so you don’t break the stem off. Once cleaned, stuff the pepper full of the creamy cheese mixture. Next, take a large handful of ground beef and encase each stuffed pepper in beef until completely covered. It will naturally take on an egg shape, hence its “egg” name. Do not add too much because this will cause the Beef Armadillo Eggs to have a long cook time. Finally, wrap your unbaked Armadillo Eggs in 2-3 slices of bacon making sure to secure them with toothpicks. Season the outside with more BBQ rub, then set everything to the side until ready to cook. For more popper style recipes, check out my Bacon-Wrapped Jalapeno Poppers on the Grill, Big Mac Sausage Popper Boats and Jalapeño Chicken Drumstick Poppers. Time to Smoke Now it’s time for the best part. Preheat your Oklahoma Joe Bronco Drum Smoker for indirect cooking at medium heat, about 250 degrees F. Add some wood chips or chunks for added smoke flavor. Add your armadillo eggs to the smoker for 45-60 minutes of cooking time or until the internal temperature of the beef reaches 165F. Try to prevent flare ups because the bacon will want to cause them. About 30 minutes before the eggs are done, add a basting skillet with the BBQ Sauce to the smoker. Let that warm up together until the eggs are done. When the eggs are done, the final step is to glaze each one in BBQ sauce, cook each stuffed jalapeño for another 10-15 minutes so that the BBQ sauce will slightly caramelize on the outside of the eggs. Lastly, pull the Beef Armadillo Eggs off the smoker and let them cool for 5 minutes. Serve and enjoy! For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire! Needing more spice in your life? My spice line can help with that. Check them out here. Jalapeños: ▢ 5-6 Fresh Jalapeños cored & seeded▢ 12 oz Cream Cheese▢ ⅔ cup Shredded Cheese▢ 1.5 tbsp Favorite BBQ Rub ▢ 5-6 Fresh Jalapeños cored & seeded ▢ 12 oz Cream Cheese ▢ ⅔ cup Shredded Cheese ▢ 1.5 tbsp Favorite BBQ Rub Armadillo Egg: ▢ 4 lbs Ground Beef▢ 16-24 Bacon Slices▢ 2 cups Favorite BBQ Sauce▢ ½ cup Favorite BBQ Rub ▢ 4 lbs Ground Beef ▢ 16-24 Bacon Slices ▢ 2 cups Favorite BBQ Sauce ▢ ½ cup Favorite BBQ Rub Begin by mixing together the cream cheese, shredded cheese and bbq rub in one bowl. Next, take a jalapeno and slice a “T” shape with the top slice being underneath the steam and the long slice going the length of the pepper. Using gloves or a utensil, scoop out all the filling and seeds from the inside of the jalapeno. Be careful not to break the stem off. Once cleaned, stuff the pepper full of the cream cheese mixture. Next, take a large handful of ground beef, encase each jalapeno in beef until completely covered. Do not add too much as this will cause you to have to cook longer. Finally, wrap each Armadillo Egg in 2-3 slices of bacon making sure to secure them with toothpicks. Season the outside with more bbq rub, then set everything to the side until ready to cook.Preheat your Oklahoma Joe Bronco Drum Smoker for indirect cooking at 250F. Add some wood chips or chunks for added smoke flavor.Add your armadillo eggs to the smoker to cook for 45-60 minutes or until they reach 165F internal on the ground meat. Try to prevent flare ups as the bacon will want to cause them. About 30 minutes before the eggs are done, add a basting skillet with the BBQ Sauce to the smoker. Let that warm up together until the eggs are done.When the eggs are done, glaze each one in BBQ sauce, cook for another 10-15 minutes and then pull off the smoker. Let cool for 5 minutes. Serve and enjoy! Begin by mixing together the cream cheese, shredded cheese and bbq rub in one bowl. Next, take a jalapeno and slice a “T” shape with the top slice being underneath the steam and the long slice going the length of the pepper. Using gloves or a utensil, scoop out all the filling and seeds from the inside of the jalapeno. Be careful not to break the stem off. Once cleaned, stuff the pepper full of the cream cheese mixture. Next, take a large handful of ground beef, encase each jalapeno in beef until completely covered. Do not add too much as this will cause you to have to cook longer. Finally, wrap each Armadillo Egg in 2-3 slices of bacon making sure to secure them with toothpicks. Season the outside with more bbq rub, then set everything to the side until ready to cook. Begin by mixing together the cream cheese, shredded cheese and bbq rub in one bowl. Next, take a jalapeno and slice a “T” shape with the top slice being underneath the steam and the long slice going the length of the pepper. Using gloves or a utensil, scoop out all the filling and seeds from the inside of the jalapeno. Be careful not to break the stem off. Once cleaned, stuff the pepper full of the cream cheese mixture. Next, take a large handful of ground beef, encase each jalapeno in beef until completely covered. Do not add too much as this will cause you to have to cook longer. Finally, wrap each Armadillo Egg in 2-3 slices of bacon making sure to secure them with toothpicks. Season the outside with more bbq rub, then set everything to the side until ready to cook. Preheat your Oklahoma Joe Bronco Drum Smoker for indirect cooking at 250F. Add some wood chips or chunks for added smoke flavor. Preheat your Oklahoma Joe Bronco Drum Smoker for indirect cooking at 250F. Add some wood chips or chunks for added smoke flavor. Add your armadillo eggs to the smoker to cook for 45-60 minutes or until they reach 165F internal on the ground meat. Try to prevent flare ups as the bacon will want to cause them. About 30 minutes before the eggs are done, add a basting skillet with the BBQ Sauce to the smoker. Let that warm up together until the eggs are done. Add your armadillo eggs to the smoker to cook for 45-60 minutes or until they reach 165F internal on the ground meat. Try to prevent flare ups as the bacon will want to cause them. About 30 minutes before the eggs are done, add a basting skillet with the BBQ Sauce to the smoker. Let that warm up together until the eggs are done. When the eggs are done, glaze each one in BBQ sauce, cook for another 10-15 minutes and then pull off the smoker. Let cool for 5 minutes. Serve and enjoy! When the eggs are done, glaze each one in BBQ sauce, cook for another 10-15 minutes and then pull off the smoker. Let cool for 5 minutes. Serve and enjoy! Calories: 2421kcal | Carbohydrates: 70g | Protein: 105g | Fat: 189g | Saturated Fat: 83g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 72g | Trans Fat: 6g | Cholesterol: 567mg | Sodium: 3011mg | Potassium: 2013mg | Fiber: 2g | Sugar: 55g | Vitamin A: 2952IU | Vitamin C: 22mg | Calcium: 395mg | Iron: 10mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!