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Armadillo Eggs
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- Опубліковано 14 сер 2024
- Chef Tom smokes up a batch of the cheese stuffed, sausage and bacon wrapped jalapeno barbecue staple known as Armadillo Eggs on the Yoder Smokers YS640s Pellet Grill.
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** TIME STAMPS **
00:00 Intro
00:38 Making the Ranch Dressing
02:50 Prepping the Jalapenos
03:19 Making the Filling
04:09 Filling the Peppers
04:36 Prepping the Sausage
06:33 Assembling the Armadillo Eggs
08:09 Cooking the Armadillo Eggs
09:01 Finishing Touches
11:10 Let's Have a Taste
12:06 Outro
Cutting off the corner of that ziploc bag is a game changer for filling things like peppers. So simple, don’t know how I didn’t think of that before. Thanks, Chef Tom!
Pro Tip: If you use the back of a spoon/fork/knife, (aka the handle) you can scoop out all the seeds and pith, and don't have to worry about stabbing your hand/buying a special tool! Run it around the sides first, and then just pull out, works like a dream.
This is the second time I've seen this and definitely gonna try it soon. Thanks for showing how to make the ranch I'm gonna have to try that too.
Thanks for watching!
Have these on the smoker right now. Can’t wait to try these
I made these at my first job in texas. The kind I made were cheese and jalapeno wrapped in a chicken tender, wrapped in bacon, breaded and deep fried. So good, I had to prep a tray of 70 every day.
These look insane! So many layers of flavor 🤯
Thanks for watching!
Shut the front door!! Almost speechless,…but smiling. Feeling a bit emotional…need to find someone to hug. Thanks Tom & ATBBQ
Thanks for watching!
Chef always kicks it up a notch or 3 with some amazing originality. And then he adds his own ranch dressing. 911!
Thanks for watching!
Ahhhh…..I need to make these again! Loving the Chorizo and Ranch angle, too.
OMG, Chef Tom!!! These are absolutely incredible!! Flavor on steroids. WOW. Thanks for sharing this beauty!!
Thanks for watching!
A true master of the bbq culinary arts.
You are my hero man
Thank you for having the Generosity to share your knowledge 🙏. I have learn a lot from watching your videos. Can wait to try armadillo eggs will make them for Thanksgiving.
I used your Italian sausage recipe to wrap mine…. That ball hasn’t landed yet and that was last season! 💪🇺🇸
Best BBQ idea I've seen in a long time. Thanks.
Great video I usually setup my armadillo eggs up like the Texas Twinkie and pre smoke my peppers for about 40 min before taking the veins and the seeds out definitely going to try this out looks amazing thanks for the great videos keep it up.
Thank you for sharing your method with us, that's good insight! Let us know how this one goes for you. Thanks for watching!
These look AMAZING!!! Can't wait to try!
Thanks for watching!
Mmmmmmm - more goodies from ATBBQ - thanks again
Thanks for watching!
Totally doing this, will finish them off with a torch to get the bacon a little more crisp then add the bbq sauce. Thank you again Chef Tom
Thanks for watching!
That chorizo is an added goodness
Thanks Chef Tom!
Im surprised you didnt use smoked cream cheese... My buddy is making these today, using smoked cream cheese that is seasoned with Bearded Butchers Original blend.
I love everything about this
I am making this tomorrow!!
Great one, bringed water to my mouth
Oh yeah!! That's a winner! Thank you Chef Tom!
Thanks for watching!
Making these tomorrow for game day!
Perfect! Thanks for watching!
I use the business end of a butter knife and it never rips the pepper, yet has enough grip to scrape the seeds and veins out. These look great!
these are more of a meal and not so much an app at this point and so good!!
South Texas BBQ tip for hot weather outdoor cooking. Just because you are cooking outside in the blazing heat it doesnt mean you have to do your prep work out there too! We go inside into the AC for that part friend and you should too!
I was looking for actual Armadillo eggs as if they laid eggs. lmao.
Same lmfaooo, I was so confused at first 😂😂
Those looks so tasty and fun to make. A pleasure to watch!
Thanks for watching!
Damn that looks good! I think I'mma give this a go with lean burger rather than the sausage mix used here. Sorry man, I want my heart attack to be many years down the road, not 10 minutes after eating one of these 💔.
Cheers 🍻.
I used to work at a place that did them as chicken breast flattened, stuffed with jalapeno and pepper jack, wrapped in bacon and deep fried.
I love this channel, been a subbed big fan since 2016. Tom is great. Several of his great ideas are in my regular rotation.
There’s usually a nostalgic roaring sound in the background, (amplified in winter months) I always thought it was a road nearby, but now think it might just be the grills? What is it?
Our store is located in downtown Wichita, KS. Our patio where the videos are filmed is near one of the main roads. We are hoping to remedy this issue.
I have to try these!
Thanks for the video! I will give it a try.
Thanks for watching!
My favorite channel !!!!
Thanks for watching!
As it gets colder here, you should think about doing German flammlachs!
Damn. Can’t wait to make these. Looked amazing
Thanks for watching!
Looks amazing!
Thanks for watching!
Another version I’ve done of this is instead of sausage, wrap the pepper with a chicken thigh. Very good bbq snack!
I bet that smoked cream cheese he did a bit ago would go GREAT with these.
Send me one through the mail chef!🤣👊🏾 Awesome video! Thanks for sharing, will definitely attempt that recipe soon!
Thanks for watching!
killed it with this recipe today. Smoked for 3 hrs and had people begging for milk and more eggs.....
Lovin your work 👍
Thanks for watching!
LOL! OMG, I might have died eating this Cholesterol infused thingy but, I am happy!!!
Dang you, now want some.
Is there any reason I shouldn't smoke the cream cheese before mixing up the filling? It seems like that would amp up the smoke flavor.
Can anyone tell me where to buy this Chorizo in Europe/NL - I can't seem to find anything like it online.
You might have an easier time finding Spanish Longaniza, very close to chorizo it's just different type of meat
Ooey Gooey is the offical chef term
Making these soon
I am gonna make a big batch of these and freeze em and eat em for breakfast at work
Yummy
Yum
Did some Texas Twinkies this past weekend- 265/1.5 hrs thin bacon- had to broil in oven to get bacon cooked & crispy. Thinking of going 300 next try
Next up: SCOTCH EGGS!!!
How long would a homemade ranch be good for in the fridge? That stuff looks killer!!!
In a well-sealed container, it should keep for two weeks… but I would be surprised if it lasts that long. 😂
I’d make Buffalo chicken dip and put it in there.
Welp if nothing else I learned a pack of sausage is called a “chub”. Can’t wait to use that.
And a tube of ground beef is also called a chub
What's that tool called that you used to hollow out the peppers?
It's a Jalapeño Corer or Bell Pepper Corer.
I'm goin to hav to giv this a try.. Just a small batch since I'm pretty much the only 1 in my family that'll eat'm 🌶
Is cilantro really a condiment in Ranch dressing?
I think its time for a few recipes including some hot sauces from HOT ONES...... Just sayin. You have some really good recipes honestly some of the best on UA-cam. It would be nice to see you make something and incorporate some of those insanely hot hot sauces
Kick ass!
We make these but without the bacon and we roll them in panko bread crumbs
Hello. Fat guy, here. What would you do differently if you wanted to deep fry them?
Instead of wrapping with bacon go with a typical deep frying dredge. Coat with seasoned flour, then beaten eggs, then back in the seasoned flour or you can go with seasoned bread crumbs. fry maybe at 350 F for 5 minutes or until they read 160 F around where the meat is. I'm not a professional chef but that would be my best guess
@@ascendedvegeta Champion--thanks broseph.
What if I wanted the bacon tho? lol You ever deep fry bacon with batter? I'll google to see if that's a thing. Bacon seems dangerous to deep fry but I could always just suck it up and try it out.
Thanks again!
So the jalapeno is basically a garnish.
Yo! That's my kinda popper!
oh mah fuckin gawd!!!!
Full recipe link doesn’t appear to be working
You might have clicked on it before the page loaded this morning. It's working now.
Man, those look ridiculous! Ridiculously good!! I've got to stop by next time I'm through Doo Dah. @cheftomjackson
Definitely! Thanks for watching!
5:03 I am guessing it is Italian. the chorizo flavors dominate.
I wonder how I could do this in a BBQ'r and catch the grease
If you have some type of raised cooking grid or multi-tier grate, you can stick a water pan underneath to catch the grease.
@@allthingsbbq Thanks for the idea. I just found one for 20 bucks on amazon. Literally buying it for this recipe.
I mean, I'm less mature than the average bear, but how many takes did you shoot before you could say Atomic Buffalo Turd with a straight face?
Do y’all have any job openings...like a taste tester?
may be a little harder to seed and stuff, but if those peppers were roasted first they would be even better
Might lose some of the texture of the pepper that Tom was mentioning, which is great to have, but I agree, it would be interesting for sure.
If you do armadillo eggs they have to be in multiples of four.
Hey, Chef Tom - Try smoking some goat. GOOD EATING!
i thought armadillos were mammals
My dad actually made those one time. Wasn’t the best consistency but above mediocre nonetheless
Clicked off the video when I realized it wasn’t a real armadillo egg.
Undercooked by 30 min if you’re from Texas. Bacon was way undercooked.
So you're making jalapeno poppers not Armadillo eggs which are hard boiled eggs covered in sausage, dipped in egg wash and then panko crumbs and deep fried.
Two different animals kid.
Hi Edward. Thanks for the feedback. Sounds like what you're describing is what we refer to as a Scotch Egg. But you are right, Armadillo Eggs could be considered a souped-up jalapeno popper!
"Texas Staple" this is not.
Some food should be illegal jesus
That's not an armadillo egg