Cooking with Johnny Van: Armadillo Eggs
On this episode of Cooking with Grunt Style we visited Pearl’s Southern Comfort in Chicago, where Johnny Van teaches you how to make his world famous Armadillo Eggs.
Prep Time – 15 minutes
Refrigeration Time – 60 minutes
Smoke Time – 45-60 minutes (or until the internal temperature reaches 190 degrees)
Sweet Sausage Patties – 1 package
Cream Cheese – 4 ounces
Shredded Colby Jack Cheese – ½ cup
Secret ingredient #4 explained below
Fresh Jalapeno Peppers – 6 finely diced with stems & seeds removed
BBQ Pork Rub
Smoker prepared to 250 degrees
Charcoal or Propane tank, depending on the grill
Large mixing bowl
1. Mix cream cheese, colby jack and diced Jalapenos in a large mixing bowl. Cover and refrigerate for one hour. While you wait you it is time for special ingredient #4, so crack open your favorite brew.
2. Flatten sausage patties onto a wax paper covered tray so they are about ⅛ inch thick. Using your fingers put a small dimple in the center of each patty and add a small dollop of the cheese and pepper mix to the center. Then form them into a meat ball.
3. Lightly coat the outside of each Armadillo Egg with mustard and rub. Place the Armadillo Eggs into the smoker for about an hour or until the product reaches an internal temperature of 190 degrees. Consume more of special ingredient #4 while they cook.
4. After about an hour your Armadillo Eggs are ready to be enjoyed with more special ingredient #4. ENJOY!
Let other’s enjoy Armadillo Eggs here
Or visit Pearl’s Southern Comfort for this and other Johnny Van creations
5352 N. Broadway St, Chicago IL 60640