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.
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.