Armadillo Eggs Grunt Style

Twist on a Texas Favorite

I first tried Armadillo Eggs while on TDY to Ft San Houston for training at a little hole in the wall BBQ joint.

As with most meals I have been cooking on the show, I wanted to show a twist to this Texas dish. Traditionally it is made with pork sausage mix, but I know a lot of friends who don’t or can’t eat pork, so this version is being made with fresh ground @chatelfarms beef I got from @tnmeatco. Going to cook these in my @smithey No. 12 pan.

While these can be made on a grill or in a smoker, keeping with the idea that not everyone has a backyard, a grill or smoker, let’s keep it in the house and place them in the oven.


  • 3 lbs. ground beef
  • 4 medium Jalapeño peppers
  • 1/4 cup cream cheese (I am using onion and chives flavor)
  • 1/4 cup grated cheese, most people use cheddar, but I am using a Mexican blend.
  • 1/2 lb. hickory smoke bacon, I made a coffee rub for the bacon
  • garlic paste
  • Italian seasoning paste
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. soy sauce
  • Salt, pepper, white pepper, paprika, and adobo to taste
  • 1 Pint Guinness (For me not the meal)

Start by seasoning the beef with salt, pepper, white pepper, paprika, adobo, Worcestershire sauce, and soy sauce. Make into patties and stick in the fridge for 15 min.

While the meat is firming up, hollow out the Jalapeños, being sure to remove all the seeds.

In a bowl mix your cream cheese and grated cheese together. Using a spoon fill in your Jalapeños with the cheese mix.

Take the beef out of the fridge and and wrap your Jalapeños until they are egg shaped.

Got left over ground meat, turn them into meat balls for another day.

I am wrapping these with a coffee rubbed hickory bacon.

Place them in a 375 degree oven for 10 min, add on BBQ sauce (I am using the left over BBQ sauce from the BBQ ribs I cooked)

Sit in the oven for 30 min, and serve. You can use the remainder of the cheese mix as a topper.


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