Armadillo Eggs my Way

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

CraigC

Master Chef
Joined
Jan 27, 2011
Messages
6,486
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
36788-albums322-picture7279.jpg


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.
36788-albums322-picture7281.jpg


Finished and ready to eat.
36788-albums322-picture7282.jpg


36788-albums322-picture7283.jpg


Next time, I'm going to stuff whole Japs instead of cutting them in half.
 
Last edited:
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.
 
Back
Top Bottom