Smoked Armadillo Eggs & Atomic Buffalo Turd Jalapeno Poppers

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Armadillo Eggs
1 pound sausage meat (mild/hot)
5 jalapeno peppers
4 oz cream cheese
3/4 cup grated cheddar cheese
250F Apple wood
2 hours
1) Cut top off jalapeno and core the seeds.
2) Mix the cream cheese & cheese
3) Fill the peppers
4) Wrap pepper with sausage cover it completely.
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Atomic Buffalo Turd
10 jalapeno peppers
10 bacon slices
10 smokies
1 cup cream cheese
1 cup grated cheddar or monterey jack
1 tsp chili powder
2 shallots minced
250F Apple wood
2 hours
1) Slice the jalapenos lengthwise and remove seeds
2) Mix the cream cheese, jack cheese, chili powder, & shallots
3) Fill peppers with mixture
4) Place 1/2 a smokie on top of mixture
5) Wrap in bacon
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Really I just used the same mixture for both. Turned out sooo good!

Smoked Chicken Wings

Quick post to document how I typically smoke chicken wings…
Toss wings in a ziplock back, add EVOO, and the rub you would like to use. Rub the wings in the bag to coat them with the EVOO & rub.
Smoker should be at 250-275 (I use 250, but if going for crisper go higher).
Smoke for about 1.5 hours or until the meat reaches 165-170 degrees.
Basically, just a quicker version of:

Todd Wilbur’s BBQ Sauce (plus cayenne)

Trying out the following BBQ sauce today…
1 cup ketchup
1 cup water
3 tablespoons light brown sugar
3 tablespoons apple cider vinegar
2 ½ teaspoons yellow mustard
1 teaspoon hickory liquid smoke (concentrated)
½ teaspoon plus 1/8 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
pinch citric acid
+ 2 1/2 shakes of cayenne pepper

Heat on low for 2 hours.

(Pretty much the same sauce that Chili’s uses)
Also did Baby Backs following the same process as last time (except pulled them a little bit early 20-25 mins and used hickory wood.) They are amazing! Sauce is really good too.