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Old 03-26-2018, 08:54 AM   #1
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Armadillo Eggs my Way

I decided to do some Armadillo Eggs using bulk andouille as part of the sausage and Queso Blanco for the cheese. I had some sauce left over from the cupcake/muffing tin thighs I made a few weeks ago, so I basted the "eggs" with it.

Main ingredients


Raw "eggs" with the "yoke" inside. The will get a couple hours in the fridge before going on the BGE. I'm using cherry chunks for smoke.


Finished and ready to eat.




Next time, I'm going to stuff whole Japs instead of cutting them in half.

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Old 03-26-2018, 09:15 AM   #2
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Looks great, Craig. Smoking season is almost here for me.
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Old 03-26-2018, 10:59 AM   #3
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I'd like a dozen, please.
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Old 03-26-2018, 12:24 PM   #4
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Thanks Andy and TATTRAT. I wanted to use ripe Japs, but the Latin market was out of them. Andy, as it gets hotter here, using the oven is not a choice, so the "outdoor oven" (BGE) will see more use.
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