Jalapenos, 12, with stems, core, and seeds cut and removed from the top
2 lb. breakfast sausage
24 slices bacon
8 oz. cream cheese, softened
8 oz. cheddar cheese, grated
2 Tbsp. Head Country Championship Seasoning, Original
1 C. Head Country Bar-B-Q sauce, Original
275 degrees F
Preheat grill to 275 degrees F, setting up for two-zone heating (stacking coals on just one side of the grill).
In a medium bowl, combine cream cheese, cheddar cheese, and 1 Tbsp. of Head Country Championship Seasoning, Original.
Fill empty jalapeños with the cream cheese mixture, using a spoon to press the mixture down into the pepper.
Divide sausage into 12 equal portions. Wrap each stuffed jalapeño with one of the portions. Make sure the sausage completely covers the peppers.
Wrap each sausage-covered stuffed pepper with bacon. Use two strips, if needed. Use toothpicks to keep bacon in place. Dust with more Head Country Championship Seasoning, Original.
Place the peppers on the grill over indirect heat (the side of your grill NOT over the mounded coals), and close the lid. Allow peppers to smoke until the internal temperature reads 165 degrees F. This takes about 90 minutes, depending on the size of your armadillo eggs—as always, cook to temp, not to time.
Remove the eggs from the smoker. Brush with BBQ sauce. Add eggs back to the smoker and allow sauce to set for 5-10 minutes, to caramelize to your liking. Serve, and enjoy! And don’t forget to slice one in half for the camera—you’ll want to ‘gram it.