Armadillo Eggs | Texas Style

Appetizer Main Dish

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Serves five (5) ppl.


  • Five (5) large jalapenos
  • One (1) 8 oz block of cream cheese, softened
  • 3/4 cup cheddar cheese, shredded
  • One (1) tbsp. Frank All-Purpose BBQ Rub
  • Twenty-eight (28) oz of beer brats
  • Thirteen (13) slices of bacon, thinly sliced 
  • Coy Zesty Garlic and Herb Seasoning, to taste


  • Heat smoker to 270 degrees.
  • Cut off the stem of your jalapenos.  Core out the membrane and seeds with a small spoon/knife.
  • In a medium bowl, mix softened cream cheese, cheddar cheese and Frank All-Purpose BBQ Rub.
  • Place cream cheese mixture in a large resealable bag.  Twist bag until air is removed and cream cheese is pushed to one corner. 
  • Using scissors, cup the corner of your resealable bag.  Pipe the cream cheese mixture into hallowed jalapeno.  Set aside.
  • Remove beer brat casings and form into patties. Wrap stuffed jalapeno with ground brats.    
  • Once pepper is covered with ground brats, wrap entirely with bacon.  (Note:  approx. 2 1/2 per egg)
  • Season all sides with Coy Zesty Garlic and Herb seasoning.
  • Place in smoker for approximately 2 hours or until bacon is crispy.
  • Let rest for at least 5 minutes, prior to serving.

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