Armadillo Eggs

[@robertmwilliamsjr4416]

Pro tip - Put your cream cheese and seasoning into a ziplock bag to mix and then just snip the corner off the bottom of the bag and pipe the cream cheese into the jalapeno. Easier and less mess.

[@wambamit344]

I like that idea. Way less mess thanks for that

[@leekearly5037]

Like a piping bag! Makes it so much easier with almost no mess.

[@soonerfrac4611]

I’m thinking about using the smoked cream cheese for this with Blue & Gold sausage!

[@charlesd7515]

I love you❤️‍🔥❤️‍🔥❤️‍🔥

[@cblade007]

I was thinking the same thing.

[@cznightrider]

Been a staple at every holiday in my Texas family life since I was born. Ty God for letting me be born in Texas!

[@isu_rb4l133]

I made these over the weekend for a get together, and everyone thought this was some Merlin level wizardry. While we were eating one of my buddy's son's 6th grade friends got brave, devoured one, and told us - "This is the best food I have ever eaten." We messaged his Mom, and she said please do not tell his Dad or he'll be heartbroken! Excellent recipe, and your explanations are very detailed and easy to mimic. This is by far the best BBQ channel on KZbin. Thanks for putting this out there!

[@davidarbuckle7236]

I made Armadillo Eggs in my Cafe for 10 yrs. But I stuffed them with a crab and cheese filling and then I dipped them in beer batter and fried them. I served them with a Ranch dipping sauce. They were awesome but they were definitely gut-busters.

[@chrishuerta5668]

Did you use bacon too

[@Grandmaster-Kush]

Now that's a cafe i'd be a regular at

[@StacyEdwards-rd3ot]

I grew up in Dallas but moved to Canada 20 yrs ago. Every time I visit my friends in Arlington we go to the Ft. Worth Stockyards and to Waxahachie. Love all the shops and town square vibe! I always take a picture of your sign out front and send it to my friends in Canada... When I searched Armadillo eggs, you were the first one to come up! I get to make Christmas dinner this year, it's gonna be steaks and shrimp on the charcoal grill in the snow for sure! Just might add this one to the menu. Although it will be hard to smoke these guys when it's -13C outside! God bless ya for telling the world about BBQ!

[@keithbiegel8901]

I made these this weekend and WOW! they were delicious! I mixed ground hot and mild sausage and used sweet baby rays sweet and tangy bbq sauce to finish them off.

[@chimmichurri6940]

Its all about the Bullseye and spicy honey mustard sauce yo!

[@kiltlifter3988]

Pro tip- If you have thick sliced bacon, place slices between parchment paper and use a rolling pin to flatten them out!

[@chadlasher1793]

I love bbq...PERIOD! But I rarely comment on videos. I've made this twice. The first time I followed instructions completely. They turned out pretty good. The second time I made a few mods. My sausage was half breakfast sausage and half Italian sausage- game changer for me!! Plus for the palate sensitive folks, I made one egg with the mini sweet pepper. The second batch is now in my top five favorite smoked goodies!! Great stuff!!!!!

[@samanthasosa1389]

My 14 yr old son has cooking since he was 6 in the Tx kid’s Q competition and now he has his own drum smoker and he did his first attempt at making it armadillo eggs and they were absolutely amazing

[@MeatChurchBBQ]

That’s awesome. Tell him I said I’m a big fan!!!

[@henning33sud58]

I love the normal and clear speaking. It’s good to listen and watch. Respectfully 🙌🏻

[@LivingtheHoneybeelifeHoneybeef]

Pro tip... salsa is a good substitute if you dont want powder seasoning in the cream cheese, we also added shredded cheese to the cream cheese, skip the spoon and use a sandwich bag with slit cut in the corner to pipe the cream cheese into peppers. We made these all the time when we lived in new mexico 😁

[@terryhamilton985]

I make stuffed jalapeños all the time. I always use meat in my cream cheese mixture. And smoked cheese. Love this channel. Love their seasoning.

[@jeremyhamann2029]

I make these all the time. Only difference in mine is that I use Honey Hog Hot with shredded cheddar cheese in my cream cheese and I use hot breakfast sausage. And they are a hit every time I make them. TY Matt for your recipes.

[@benjaminpettibone4254]

I am a sucker for all cream cheese stuffed peppers of all types. My mouth was watering just looking at those smoked finished stuffers, especially when you cut them in half and showed their glory! I have to try out your recipe. Thx for the vid!

[@Andrew_382]

Best bbq content on the internet. Thanks Matt

[@MeatChurchBBQ]

Appreciate that!

[@kevinlettau901]

Did these this weekend for 2 separate parties my wife and I hosted and what a huge hit. Thank you for sharing

[@deliarangel119]

We normally make these with your Gospel All Purpose seasoning, however tonight we used Texas Sugar. 😙👌🏽 they turned out fantastic! Thank you for your recipes!

[@brianneurohr6113]

best channel ever!!!!!!!

[@MeatChurchBBQ]

Thanks Brian!

[@mlo313]

Good tip Robert Williams. If you also poke a hole (1/8") in the pointed end of the pepper it lets the air out as you stuff the cheese in. Gonna try these this weekend!!!

[@derekwalter7100]

Genius!

[@VexShiza]

I'm glad you took a big bite. It really showed how good they really are that you couldn't help yourself.

[@davidduncan3439]

I haven’t been to church in a few years, but you delivered a sermon that really spoke to me. I have a kettle barbecue, but it is time for me to save up and get me one of those Traegers. I’m ready to practice what you preach.

[@dmac7403]

You can come up for air anytime now.

[@dingdongdaddy589]

I used to fly into TX for business and always meet up with my lazy buddy and he would buy armadillo eggs and he’d grill them. They were amazing and I am DEFINITELY trying this…

[@2005Pilot]

Killing me with the Smoked Cream Cheese Vids!! I've been thru 7 Blocks in a 1.5 weeks! LOL Guess these Armadillo Eggs are Next :) Thanks for this series- had never done before

[@JudiChristopher]

RIGHT!!!! Smoked Cream Cheese is the BOMB.... It has changed my life!!!

[@HAZAtheBearcat]

yessss! I ended up mixing chorizo with the ground sausage and adding some cheddar cheese to the cream cheese filling.

[@PastorPeewee20]

Been eating these for 30yrs love that thanks man

[@bbqjones]

Go Cowboys!! My lifetime #1 bucket list- Tailgate with Meatchurch before a Cowboys football game!

[@m_0863]

BBQ recipes are like whiskey and beer bottle labels. I was excited just reading and hearing the name. ...the video didn't disappoint even within the first 2:00.

[@gregvetter5070]

These are awesome, gonna make some today. My tip - roast/toast the jalapenos on the grill after you clean them. Let them cool a bit and stuff. I find it to be a better bite. Peace!

[@johnnunez17]

Yep 👍

[@itguy19]

Awesome! I stretch my bacon as I wrap. Just what I do.

[@karlitos7529]

I made some of these Sunday, I combined y'all's twinkies stuffing method & All Things BBQ method (mixed sausage & chorizo together) and they turned out fantabulous!!! I smoked my cream cheese with Holy Gospel & added some chopped brisket to it prior to stuffing.

[@stevenlong9455]

Thank you for sharing such great tips! Only watched a few of your videos and already up my game immensely!!!

[@cliffgeter1105]

Matt, made these for our PorchFest sponsorship party tonight....Also smoked some cream cheese...Hey, Cream cheese, bacon, sausage...that's the trifecta of greatness...They were a big hit...Thanks for the great tutorials on Facebook...love your seasonings.

[@BigDawgLeather]

I made some of those and they turned out amazing!!!! One of my most favorite items to smoke.

[@Rayhilla]

I just noticed that videos like this one get relatively few views compared to standard stuff like brisket videos. I for one like those "little" videos where I can find recipes that are new to me. Ain't no such thing as tailgating in Germany, I had to google what that is 😬 Overall Meat Church is my favorite BBQ channel. It's visually and acoustically appealing, great recipes and I like how Matt talks. Keep up the good work and regards from Europe 🤘

[@MeatChurchBBQ]

Really appreciate that Rayhilla! We wish every video could get the views that risk it does, but we are committed to being very well rounded in our culinary offerings. And also being very approachable for anyone that is interested in cooking outdoors.

[@Rayhilla]

@@MeatChurchBBQ way to go, cheers guys

[@TMac0925]

Would never expect a German to say “ain’t no such thing”! Love it. You sound like us (in Kentucky). Meat Church videos always really good.

[@Rayhilla]

@@TMac0925 I heard Matt saying "ain't" in another video so I figured that would resonate with you guys 😊

[@jhusmc96]

Hola Germany from Tejas! You know quote a bit of our bbq traditions come from German immigrants that settled in Central Texas. Probst amigo!!!

[@fredmarble2722]

Try it with chopped left over brisket and shredded cheddar cheese in the cream cheese mixture....They are money that way!!!!

[@zx1100a1]

Those look great. My wife's birthday is this weekend. I'm gonna make a batch. Thanks!

[@tamos6546]

To stuff the peppers with the cream cheese you should whisk it very smooth and put into a sturdy zip lock bag.Cut off a corner and pipe it in.Much easier and you can fill the peppers to capacity super easy.

[@jamesasher9810]

I've watched a number of your videos where you stuff things with cream cheese. Pro hack: Put your cream cheese mixture in a medium to gallon size zip lock bag, cut corner of bag (poor man's piping bag). Works amazing and neatly with no mess, then discard empty bag.

[@ozzieman4392]

Another great video and recipe. Thank you for the time and effort you put into your recipe sharing.

[@4149dwiley]

I love armadillo eggs. Good video. My take-aways are your glazing and you mixing in seasoning to the cream cheese. Things I do different are I use Texas Hot link sausage instead of breakfast sausage and I mix sour cream and cream cheese for filling. Great job.

[@DadManDan88]

I've made these over a dozen times. Always use the gospel on the inside and out. I like to mix cheddar with the cream cheese and sometimes when I'm lazy I omit the bacon and really don't miss it.

[@matthewmorales9023]

That combination looks just as good as Dak to Lamb! Thanks for sharing.

[@JonBooks]

Thank you for the Great Content! You and you team are the best!

[@mckrokstrom]

For filling those jalapeños you should put the cream cheese into a piping bag for frosting, much faster and less messy. You’re welcome After reading comments I can now see I was not the first one to say this, blast.

[@genesnodgrass]

I enjoy ribs and brisket, and I’m making both really well after lots of practice, but armadillo eggs might be my favorite thing to cook on the smoker. Delicious. I like to glaze em with a bit of Meat Mitch sauce.

[@MeatChurchBBQ]

I used Meat Mitch Naked!

[@projektxent]

To get more filling, I use Serrano or Poblano peppers. I also mix shredded cheese in my cream cheese like habanero cheese

[@AbsoluteNut1]

I doubt you use Serranos.

[@kjstewys]

1) Boys looked pretty darn good on Monday night 😏 2) Moving into our new house middle of next month, definitely making all of these tailgate foods for our move in party lol

[@marbatz4456]

OUtstanding Matt...! A suggestion to fill the cream cheese into the peppers is to place the cheese mixture into a zip lock / plastic bag & cut the end off and then squeeze the cheese into the peppers. Use this same technique when making deviled eggs.

[@ShawnColloton]

I was thinking the same thing. A piping bag or ziplock would make that filling process much easier.

[@114spencer]

You can always drain the seeds of the Jalapeno into the seasoned cream cheese mix to bring back that heat after you've washed the Jalapenos in the sink. Its perfect to make two batches of the cream cheese, one for the people who don't like the spice and for the people who think spice is life. :)

[@serialgrillaz6669]

I'm gonna make these soon, I'll probably throw some shredded cheddar in to the mix like I do with my poppers. Top video as always.

[@CpuFixrMan]

I used the 3 cheddar blend when I did them. Came out great.

[@neviander]

Got 6 of them on the grill right now. First time for me. This vid made it seem pretty easy. And it is!

[@aliceborealis]

This is the first video of yours that I have seen, and I have to say I'm impressed! I have to make some! Thanks!

[@vinceruland9236]

The way we do it is stuff the peppers with string cheese, usually half a stick. Then wrap with sausage, then use pork shake n bake to coat the entire thing. Then bake in the oven until the shake n bake is golden brown. Unbelievably delicious.

[@mikenash5702]

Matt, I played around with your recipe, because I'm not a big fan of breakfast sausage On one batch of Armadillo Eggs I substituted Spicy Italian sausage for the breakfast sausage. And I have to tell you that adds another level of flavor and kick.

[@DrLumpyDMus]

Physics tip - Poke a small hole in the distal end of the pepper with a kebab skewer or similar. Air is allowed to escape when you apply the "Piston" of cream cheese to the large end. Makes pushing the goo into the hole easier. Thank Poiseuille, Bernoulli, Venturi, one or more of those early thinkers.

[@kellysullivan1804]

We tried these and they were amazing!!!

[@MeatChurchBBQ]

Bad ass. Thanks for the feedback Kelly!!

[@jeramiedunham3999]

I like to use Chicken sometimes instead of Sausage. Both are outstanding!

[@MrSteven0525]

I made your jalapeño poppers they were awesome by the way i used pork. But I use thick bacon cut it in half and rolled it with a rolling pen and stretched it out and it was perfect

[@MeatChurchBBQ]

Love it!

[@jamesmetzler2031]

I have never seen anything like this. Those looked amazing.

[@benbacher]

Amazing. Love making these, excellent pro tip on prepping the night before!

[@stoddern]

Something I was taught growing up, "Work smarter not harder". Instead of fighting softened cream cheese with a spoon just use a piping bag. You can even use a zip lock and cut a bottom corner off, way easier!

[@MegaAaron42]

hey this is a great recipe I have made it a few times now always a hit!! I did notice in the linked recipe it says to prepare my smoker at 250F then when I put the armadillo eggs in to cook it says it will take about 90 minutes at 275F. Please explain this. What temp do I use? Do I turn up the temp as I put the eggs in to cook? Thanks

[@MrJayyangie]

Just made these for dinner. Wow. Delicious. This is now a family favorite.

[@joshberasi3985]

Amazing recipe, thanks for sharing.

[@worthtech3249]

Results from your team looking pretty good this year

[@Spikecity24]

Happened to come across this video while looking up something tasty to smoke. WOW!!! I have been asked to make these again! I subscribed asap and now watching every video to do some more grilling. Keep up the great videos!! Very easy to follow too. Thank you!

[@MeatChurchBBQ]

Love it Mike. Thanks for being here!!

[@willk9364]

Unfortunately I don’t own a smoker and these look amazing. Any tips/directions for cooking these in the oven or on a grill?

[@victormcdaniel4669]

I'd do it with indirect heat on a charcoal grill. You are going to get that flavor. Keep your temperature at 250.

[@michaelcribb7205]

I had a friend make something he called armadillo eggs it was a bouled egg that was covered in chorizo then fried maybe it was called something different it was a long time ago . But i need to make these definitely adding to my list of things to try

[@angrybear76]

Making these right now! Thanks for the info!

[@kevinpadot7545]

Okay these were badass I made this today next time I think I'm going to steam or boil the peppers a little bit to soften them up because they were still crunchy when we were done

[@SMKreitzer1968]

Matt, I have to give that a try, they look fantastic!

[@MeatChurchBBQ]

Thanks Shayne!

[@RandallDelling]

Made these for Stupor Bowl. Yum! Turned out perfectly. Yum! Very tasty. Yum!

[@eqseep]

Making these next weekend. In NTX also so gonna snag that same sausage. Can't wait!

[@jeffdean4386]

Hey Matt "Dak is a top 5 QB" Pittman, really enjoying the tailgate series. Keep up the good work.

[@MeatChurchBBQ]

He’s looking so good this season. Happy for him after that injury. Thank you Jeff!!!

[@BigChuck525]

The problem is that Jerry Jones is one of the worst general managers in all of sports.

[@klashnacovak47]

They look that good I could finish them all in 30 seconds. When you de-seed and see-vine the jalapeños could you mix the seeds/vines in the cream cheese for an extra bit of heat?

[@KGFishyFingers]

The Boys are lookin good this year! Parsons and that D are legit.

[@MeatChurchBBQ]

Parsons looks to be the real deal!

[@texquin]

Awesome video! I'm gonna try this on the RecTec; thanks so much...Texas here too!

[@MeatChurchBBQ]

Enjoy!!

[@BrysonShake]

I made these last week and they are the bomb!!

[@MaxFeken]

i've done those with boneless chicken thighs but these look better! Also miss not having a Whataburger here in North Cackalacky (originally from Oklahoma)

[@nifs159]

I'm trying these next weekend at my bass tournament! Love the videos and the seasonings!!! Cheers!

[@jameskrahn8355]

a piping bag or a sandwhich bag with tip cut off works good for filling peppers

[@deltabass9697]

Nice can't wait to try 👍

[@christophertaylor9100]

Those look so good. I can't eat them but they look delicious

[@dbomber69]

Fill a ziploc baggie with the cream cheese and cut a corner off the bag and pipe it in. A lot easier. I do it with the filling for deviled eggs too. Put everything in the baggie and mix it in the baggie and save a dish. Cut off the corner and squeeze.

[@michelewiiki5909]

These look delicious can't wait to try them

[@JF-0052]

Looks amazing 😁🇨🇦

[@jackcardinal9887]

I watched this video yesterday.THANK YOU! I made a few this weekend, and it was a hit, so good man!!

[@MeatChurchBBQ]

Fantastic!!

[@NinjaMonkeyPrime]

What's funny is that this year I planted a jalapeno plant for the first time and was trying to find ways to cook with the peppers I harvest. The problem is my peppers are so tiny that it's hard to stuff them. But if I can stuff them, then this recipe should work great since I won't need much sausage and bacon.

[@Miasaint10]

If you get an icing bag with plastic tips or use a baggie and cut the corner off, you should be able to stuff them.

[@tracygraham2238]

Curious on the reheat time for the next day.

[@solelron]

When I was taugh this, we just infused the cheese (velveeta in our case) with diced jalepenos and rolled in shake and bake. but its a good recipe any way you make it

[@jakematic]

Made these tonight…. FAN FREAKING TASTIC

[@williamcrawford7982]

Big thumbs up to the cleaning crew👍

[@hagarhufft7671]

Matt been watching your videos for awhile now and I use your rubs thanks for the videos this recipe looks amazing going to make these this weekend.

[@soundhealingbygene]

making these asap looks awesome

[@Nacturnal702]

Plastic bag with tip cut off, works great for stuffing/ and Cream Cheese ,never knew, i use cream cheese with Jalepeno crushed Basil and some Jalepeno juice, for spread on Bar B Que Burgers

[@bk-xn5tk]

subbed. nice production and quick short videos to the point recipes.

[@daiserbeams_adventures7486]

My mind is blown . 😳🤯 . Delicious looking!

[@kcbadboy84able]

I'm doing these Sunday morning for homegating!! Awesome vid Meat Church!

[@jasonh.8362]

Post oak and pecan is where you wanna live! Jmo Ole Smoker from southern middle Tennessee.