Perfect BBQ Tips: How to Make Armadillo Eggs
When you barbeque, whether it be ribs, chicken, brisket or whatever… you have to have sides to go along with it. I say sides, however it is more like appetizers and things to fill the time while your barbeque is getting ready to be devoured by the masses. I have my favorites. This post in particular is dealing with the southern favorite – the armadillo egg.
I am not sure if in every area of the country they are called armadillo eggs, in fact I know even here some people call armadillo eggs – jalapeno poppers. This is not true however, since jalapeno poppers are usually batter-dipped jalapenos that have been stuffed with cheese and then deep fried to a golden crisp. I do hear that term thrown around a lot though and whether it is out of mis-information or the fact that in some places that is indeed a “jalapeno popper”… you have to respect it and move along.
The armadillo egg seems horrible if you are a context clues type of person like me. You are thinking… well shit, I don’t want to eat an armadillo’s eggs… ewww! Settle down, don’t worry about it, you aren’t helping armadillos get rid of illegitimate babies or anything. There is no armadillo at all in these little guys. No armadillos were injured to bring you this post, just jalapenos, a few pigs and cheese from a cow… that should have went to a baby… that is likely dead because of your addiction to barbeque. But other than that, you should be able to sleep well tonight. 😉
I’m not a “master” BBQ-er… at least not yet. 😉 However, one of the first things I learned how to barbeque was a rack of ribs. So if nothing else, my ribs have more experience than anything else I smoke. In other words – they are good. Good is an under statement. Consistently mouthwatering, tear-off the bone, primo smoked, patient, entertaining, flavor-filled, smile inducing, can’t take your eyes off, no sides please – I am saving the room for ribs… good. Yeah that does it a bit more justice.