Armadillo Eggs on the Weber Kettle | Stuffed Jalapeño Peppers Wrapped in Sausage

This recipe is simple and tasty! In my opinion would make a great appetizer for a party or tailgate. The combination of the sausage, Jalapeño and melted cheeses is perfect! Give these a try, you won’t be disappointed!
• 2 LBS of Ground Sausage
• 1 Cup Smoked Gouda Shredded
• 1 Block Cream Cheese softened
• 1/2 Cup of BBQ Sauce
• 3 TBSP of Killer Hogs Hot BBQ
• 1 TSP of Malcom’s Grande Gringo
• 4-6 Jalapeño Peppers
For this recipe we used our Weber Kettle setup to cook indirect using Jealous Devil XL Briquettes and some of their Whiskey Barrel Smoke Wood.
While the Weber was coming up to a temperature of 300 degrees, we prepped our eggs!
Mix the Smoked Gouda and softened Cream Cheese thoroughly.
Add the Grande Gringo, mix until blended.
Remove the stem end of each Jalapeño, clean out the seeds and the ribs, and stuff each pepper with the cheese mixture. Press the sausage into oblong patties and wrap the peppers in it. Make sure it takes the shape of an egg.
Place on a wire rack and season with Killer Hogs Hot.
Place the rack opposite of the coals on the Weber.
Cook for 45 mins or until the internal temp reached 165 degrees, turning the rack half way through the cook.
Once temp is reached, glaze with your sauce.
Cook for 10-15 more minutes.
Remove from grill and rest 10 mins, slice and serve!
GET YOU SOME!
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• Jealous Devil All Natural Hardwood Lump Charcoal amzn.to/3kBsQKD
• Jealous Devil Smoke Wood Blocks amzn.to/3ERV5vr
• Killer Hogs HOT BBQ Rub amzn.to/42D4IYX
• Malcom's Seasoning Grande Gringo amzn.to/42xXSUy
• Javelin Pro Instant Read Thermometer: amzn.to/2QtJoRX
• Weber Original Kettle amzn.to/40b65wj
#armadilloeggs #stuffedjalapenos #jalapeño
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[@taylorsessions4143]

These look delicious!