Game Day Entertaining
Smokin’ MVP
Hotter Than A Pepper Sprout
Game day specialties just wouldn’t be the same without a little fiery heat. Rabid football fanatics who love to man the grill are savvy at finding new ways to blend a combination of simple ingredients that’ll quite literally knock your socks off. Enter the armadillo egg. This spicy smoked appetizer includes jalapeño peppers stuffed with a blend of cheeses that’s completely encased in ground pork sausage. Pimiento Cheese Armadillo Eggs take the notion one step further by adding a southern twist. A few simple staples boost the flavor of the cheese blend while Italian sausage adds just the right amount of seasoning. Follow my pointers for pulling off this fan-favorite extreme tailgating recipe & be certain to have a peek at the video tutorial below or courtesy of WBRC Magic City Weekend for a bonafide win-win.
Pimiento Cheese Armadillo Eggs
makes 6 pieces
The Basic Fundamentals
The yield may differ slightly as jalapeño size can vary. Slice into medallions once cooked & serve as an appetizer.
1 cup hickory wood chips
6 small jalapeños {about 2 3/4-inches}
1/2 cup shredded extra sharp Cheddar cheese
2 oz cream cheese, softened
1 Tbsp diced pimientos
1 garlic clove, pressed
1/8 tsp kosher salt
1 lb Italian-style ground pork sausage
Soak the wood chips in water for 30 minutes. Drain. Place the chips in heavy-duty foil & make a packet. Poke a few holes in the foil. Set aside. Cut the ends from the jalapeños. Remove the seeds & the membrane using a paring knife. Set aside. Combine the cheeses, the pimientos, the garlic & the salt in a medium bowl. Spoon the mixture into a piping bag & fill the jalapeños. Divide the sausage into 6 portions. Roll each portion into a ball & flatten into 4-inch disc. Place a stuffed jalapeño in the center of each disc & encase the pepper with the sausage.
Build a fire with charcoal. Add the packet of wood chips to the grill or smoker. Place the armadillo eggs directly on the grate over indirect heat, about 225 to 275 degrees. Cook 45 to 55 minutes or until an internal temperature registers 160 degrees. Let stand 10 minutes. Cut into medallions.
The Extra Point
Slice into smaller portions to serve the recipe as an appetizer or stuff the medallions into miniature biscuits & slather with homemade preserves for a delicious breakfast sandwich.
FROM THE HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}
How To Make Armadillo Eggs
A few trick plays make this extreme tailgating recipe a fan-favorite.
Sporting all of the right moves, it’s easier to prepare than you may think.
Follow my guide & impress friends with a team of smoky flavors.
The Technique
No. 1
The Jalapeños & The Pimiento Cheese
Use a paring knife to remove the membrane & the seeds from the peppers. Ring them with a tiny demitasse spoon to help remove the pieces that remain.
Once the pimiento cheese has been prepared, spoon into a pastry bag or zip-top freezer bag & snip the end to pipe into the jalapeños. Serve any leftover pimiento cheese on crackers while the appetizer is smoking on the grill.
No. 2
The Sausage
Pick up a 1-lb package of ground sausage without the casings for the easiest prep work. Place the slab on the cutting board & slice a grid that yields 6 portions. You can remove ground sausage from the casings & place into a zip-top bag to form a rectangular shape as well. Cut the bag away & slice into portions.
Wrap the filled jalapeños with the sausage to completely encase them. Roll the portions to resemble an egg shape & place onto a baking sheet until ready to cook them on the grill.
No. 3
The Smoking
Get the grill or smoker ready. Look to The Tailgaters Quick Reference BBQ Guide for additional tips. The Pimiento Cheese Armadillo Eggs can be held up to 24 hours if you’d like to prep it the day before your tailgate.
Once the sausage registers 160 degrees, remove them from the grill & allow to stand about 15 minutes before slicing into medallions.
No. 4
The Video Tutorial
Watch the video to see how easy it is to make this in your own kitchen.
Courtesy Of WBRC Magic City Weekend
etc
Game Day Entertaining 101
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The Tune
“Settin’ The Woods On Fire” Hank Williams
httpa://www.youtube.com/watch?v=F3hzYRVAkUs
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{college football} Rebecca Gordon@TidefanFare
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Rebecca Gordon
Be sweet.
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