Armadillo Eggs

275 °F

90 Minutes


Jalapenos, 12, stems, core, and seeds removed 

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


Step 1. Preheat grill to 275 degrees F, setting up for two-zone heating (stacking coals on just one side). In a medium bowl, combine cream cheese, cheddar cheese, and 1 Tbsp. of Original Championship Seasoning. 


Step 2. Fill an empty jalapeno with the cream cheese mixture, using a spoon to press the mixture into the pepper. 


Step 3. Divide sausage into 12 equal portions. Wrap a filled jalapeno with one of the portions. Continue with remaining peppers and sausage. Make sure the sausage completely covers the peppers. 


Step 4. Wrap each sausage-covered pepper with bacon. Use two strips, if needed, and try to place the ends on the bottom of the pepper. Use toothpicks, if desired. Dust with more Original Championship Seasoning. 


Step 5. Place the peppers on the grill, over indirect heat (the side of your grill NOT over the mounded coals), and close the lid. Allow to smoke until the internal temperature reads 165 degrees F. This takes about 90 minutes, depending on the size of your armadillo eggs. 


Step 6. 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.