Pellet Smoked Armadillo Eggs

Pellet Smoked Armadillo Eggs

Armadillo eggs are a popular BBQ item that you need to master in your quest for BBQ greatness. These rank up there with Atomic Buffalo Turds but with more meat and required skill. Best of all you can tell your friends and family with a straight face that you are making armadillo eggs and their reactions will be priceless. Once they figure out what these are, they will ask you to make them again and again. Yes indeed these are perfect for Super Bowl appetizers, or any game day appetizer. Don’t stop there, make them for Easter, Thanksgiving and Christmas appetizers.

Ingredients

  • 1 pound spicy italian sausage
  • 1 pound chorizo sausage
  • 6 – 8 large jalapeno peppers
  • 4 oz cream cheese
  • ½ cup shredded cheddar cheese
  • 1 tablespoon BBQ rub
  • 2 tablespoons BBQ sauce


First, rest the cream cheese on a countertop until it reaches room temp (about 20 minutes). While waiting on the cream cheese, chop off the stems of the peppers then core out the seeds and membrane using a jalapeño coring tool.


Next shred about ½ cup of cheddar cheese and place it into a small mixing bowl. Add the cream cheese and ½ teaspoon of BBQ rub, then mix the ingredients together.


Use a butter knife to scoop up a small amount of cheese and place it in the opening of a pepper. Use your finger to softly press the cheese to the bottom of the pepper and repeat this until the pepper is packed solid with the cheese mixture. Continue until all peppers are stuffed with cheese.


Next, combine the meats in mixing bowl. If you purchased sausages inside casings, remove and dispose of the casings. Add 1 teaspoon of BBQ rub then mix the meat and seasonings together.


Take about a ¼ pound of meat (about the amount of a burger patty) and flatten it in your hand. Place a pepper in the center, then fold the meat around the opening of the pepper to seal in the cheese. Next, fold the meat around the pepper adding more if needed to fully cover the pepper. Roll the ‘egg’ around in your hands to smooth out the meat wrapping. Repeat the steps until all jalapenos are covered with sausage. You may need to move some sausage from the first ‘eggs’ to the last ones as you may go too heavy in the beginning. Season the ‘eggs’ with BBQ rub.


Preheat your smoker at 250 F with cherry and hickory or pecan wood. Place the eggs on a cooling rack then place on the smoker for 1 hour.


Brush on your favorite BBQ sauce then flip the eggs to the other side and brush on BBQ sauce. Continue to cook for 1 more hour or until they reach at least 165F. Remove from the smoker and let them rest at least 10 minutes. Slice into 3 pieces each and enjoy.





Pellet Smoked Swordfish

Pellet Smoked Swordfish

Swordfish is one of the best fish for cooking over a fire. But did you know it’s pretty tasty when you add some smoke to it as well? A swordfish steak can be smoked low and slow and then finished of with a nice reverse sear. And believe it or not it stays nice and juicy inside and full of flavor.

Ingredients

  • 1 pound swordfish fillet
  • 1 tablespoon olive oil
  • 2 teaspoons killer hogs a.p. rub
  • 2 teaspoons cattleman’s grill tuscan steak seasoning


The first step is to pre-heat your smoker to 190 F and use a mild wood blend blend such as competition blend.


Next, brush olive oil on one side of the fish. Apply Killer Hogs A.P. rub, then Cattleman’s Grill tuscan steak seasoning. If you don’t have these seasonings, then use any salt pepper garlic steak seasoning that you do have. Flip the fish to the other side and repeat the process.


When the smoker reaches temp, place the fish on a cooling rack then place the rack onto the smoker. Next, insert a temperature probe into the thickest part of the fish and set the alarm at 120 F. This will give you 25 degrees to work with in the reverse sear step.


After about 1 hour and 30 minutes, the fish should reach 120 F and when it does, pull it from the smoker and cover it with aluminum foil. Next prep your grill for reverse searing at a temperature of at least 450 F.


When the grill is ready, spray down the grates with a non stick spray. Place the fish on the grill and cook with the lid open for 5 minutes. After 5 minutes gently pry the fish from the grill grates, then rotate it about 90 degrees. Cook for another 5 minutes, then flip the fish over and repeat these steps. Cook the fish until you reach around 143 F to 145 F. Remove the fish and let it rest a few minutes while the carry over cooking works its magic.





Apple Butter Smoked Ham

Apple Butter Smoked Ham

The next time you buy a ham from the grocery store, forget about warming it up in the oven! Why not use your smoker to add more smoke flavor? So you may be asking, why do this when most hams are already smoked? Answer: more better smoke! Will it be too much smoke? NO!! And to top things off, add a layer of apple butter and upgrade that grocery store ham into a delicious masterpiece.

Ingredients

  • 8 – 10 pound ham (butt portion)
  • 9.5oz apple butter


Start your smoker at 250F using cherry or hickory wood. Remove the ham from the packaging and place it face down on a cooling rack. When the smoker reaches temp, place the ham on the smoker for at least 2 hours.


At around 1 and a half hours, add the apple butter to a cast iron sauce pan and then warm it up on the smoker for 30 minutes.


At 2 hours, brush the apple butter onto the ham until it is all applied. Increase the smoker temperature to 275, then cook the ham for 1 hour. At this point, remove the ham and let it rest for 10 minutes. Slice, eat, and enjoy!





Pellet Smoked Corned Beef and Cabbage

Pellet Smoked Corned Beef and Cabbage

Are you ready to step up your usual St Patricks day meal? Why not try corned beef and cabbage on your pellet smoker? Nothing beats the delicious flavor of smoked brisket and you get even more flavor with a corned beef brisket! Add to that a smoked cabbage stuffed with bacon, onion, and jalapeño and you have a winning meal!

Ingredients

  • 3 pound corned beef brisket
  • 1 large cabbage
  • 1 pound bacon
  • 1 yellow onion
  • 1 jalapeño pepper
  • 2 tablespoons BBQ rub
  • 2 tablespoons coarse black pepper
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 teaspoon dried thyme
  • 1 corned beef seasoning packet
  • 4 tablespoons butter


First, remove the corned beef from the packaging and wash off the red liquid. Save the seasoning packet for later. Place the corned beef in a container and submerge it in water. Place the container in the refrigerator and allow it to soak overnight. This will draw out the salt from the beef. On the next day, remove the corned beef from the water and pat it dry with paper towels. Place the beef on a sheet of cellophane, then apply the garlic powder, onion powder, and black pepper. Grind up the seasoning packet into a powder, then apply it to the corned beef. Finally apply the dried thyme. Flip the beef over and apply the same seasonings in order. Next tightly wrap the beef in the cellophane and place it back in the refrigerator for 1 more night.


On the third day, get your pellet smoker started at 275 F with cherry wood pellets. Remove the corned beef from the refrigerator and unwrap it from the cellophane. If you like, you can dust on more of the seasoning. When the smoker reaches temp, place the beef on the smoker fat side up. You should expect a 4 – 6 hour cook time and the beef should reach a finishing temp of 185 F. When the beef reaches around 150 F – 160 F you should wrap it in butcher paper or aluminum foil. This will help to make the beef tender. When the beef reaches 185 F, place it in a cooler and close the lid. Let it rest for 1 hour before unwrapping and slicing.


To prepare the cabbage, first remove the tough leaves on the outer layer. Next cut the core out of the center of the cabbage using a chefs knife. You want to get a nice sized cavity carved out, roughly the size of a can of soup. Next, place the cabbage in a foil pan, then roll up a sheet of foil to create a ring to hold the cabbage in place. Apply BBQ rub or salt and pepper to the cavity. Next add 1 tablespoon of butter to the cavity. Slice the bacon into bits then fry the bacon in a pan. Remove the bacon when it starts to foam. Remove most of the bacon grease leaving behind about 1/4 inch. Next dice the onion and jalapeños and fry them in the bacon grease until the onions begin to turn translucent. Stuff the cabbage cavity with bacon onion and jalapeño. Add the remaining to the foil pan. Add more seasoning and butter to the top of the cabbage stuffing. Place the foil pan in the smoker and cook for 2 hours. Next wrap the cabbage and extra bacon onion and jalapeño mixture in two sheets of aluminum foil. Cook for another hour then remove it from the smoker. Let the cabbage rest for 10 minutes to cool down, then open the foil and shred the cabbage.