David
TVWBB Pro
Well, the other day Mike Coffman posted up some Armadillo eggs with a link to "how made". So I went over, took a look, found a couple of different ways, and thinking both had good ideas, so I combined them my way, threw in a few other twists, and grilled up some tonight in my quest to always do 1 to 2 cooks a week of something new.
So rather than just stuff some Jalapeno's with cheese, I made a mix with cream cheese as a base with cheddar cheese mixed in with about a dozen spices, salt, pepper, cumin, jalapeno powder, onion and garlic powder, red pepper flacks, oregano, ketchup, Worchestire Sauce, and then added a pan of grilled onions and bell pepper, which looked like this when done.
I mixed a couple of pounds of hamburger meat with salt, pepper, onion and garlic powder, mixed with a little more Worchestire sauce. I put about 4-5 oz. in flattened circle, and put in a Jalapeno slice in half lengthwise and filled with the mix and rolled it up.
After making all the little eggs, I then rolled them lightly in Panko.
Threw them on the fire indirect for about 35 minutes at 250 or so. Top gauge read about 60 higher than the Mav., which is the first time I check my OTP so my other cooks on it, were cooking at much less than I had previously thought.
Sat back with a little Jack, and enjoyed the nice Florida evening.
Just on the grill. Forgot to take a later picture cooked on the grill, too much Jack?
Done and plated. A couple of them split open but still cooked good with most of the cheese mix staying with the egg..........I cooked them a tad longer than I wished, but will know better next time. Despite all they are very tasty, but I need to come up with a good finishing sauce to plate them with to add the extra touch. I did plate them with nice hot sauce, which was ok. but think there could be better.
So rather than just stuff some Jalapeno's with cheese, I made a mix with cream cheese as a base with cheddar cheese mixed in with about a dozen spices, salt, pepper, cumin, jalapeno powder, onion and garlic powder, red pepper flacks, oregano, ketchup, Worchestire Sauce, and then added a pan of grilled onions and bell pepper, which looked like this when done.
I mixed a couple of pounds of hamburger meat with salt, pepper, onion and garlic powder, mixed with a little more Worchestire sauce. I put about 4-5 oz. in flattened circle, and put in a Jalapeno slice in half lengthwise and filled with the mix and rolled it up.
After making all the little eggs, I then rolled them lightly in Panko.
Threw them on the fire indirect for about 35 minutes at 250 or so. Top gauge read about 60 higher than the Mav., which is the first time I check my OTP so my other cooks on it, were cooking at much less than I had previously thought.
Sat back with a little Jack, and enjoyed the nice Florida evening.
Just on the grill. Forgot to take a later picture cooked on the grill, too much Jack?
Done and plated. A couple of them split open but still cooked good with most of the cheese mix staying with the egg..........I cooked them a tad longer than I wished, but will know better next time. Despite all they are very tasty, but I need to come up with a good finishing sauce to plate them with to add the extra touch. I did plate them with nice hot sauce, which was ok. but think there could be better.
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