Bacon Wrapped Armadillo Eggs
1 lb pork sausage
12 slices bacon
6 jalapenos (stems and seeds removed)
4 oz cream cheese, softened
4 oz shredded cheddar cheese
2 tbs favorite spice rub
1 cup BBQ sauce
Preheat smoker to 250 degrees using whichever hardwood you prefer. If you do not have a smoker, preheat the oven to 250 and add a rack to elevate the peppers off the baking sheet.
In a medium bowl combine the cream cheese, cheddar cheese, and the spice rub.
Spoon enough of the mixture into each jalapeno to fill it up. Use the back of the spoon to make sure the mixture has gone all the way through.
Wrap each jalapeno with 1/6th of the pork sausage using your hands. Roll into an egg shape.
Use 2 slices of bacon to wrap each pork covered pepper. Toothpicks may be needed to hold the bacon in place.
Put the bacon wrapped armadillo eggs on the smoker over indirect heat and close the lid. Cook until the internal temperature is 165 degrees, which should take roughly 2 hours. The oven will take the same time.
If you want softer bacon, brush with the bbq sauce right before serving. If you want crispier bacon, brush with bbq sauce and then up the heat to 400 degrees for a few minutes. Or, if you're impatient, brush with bbq and place under a broiler until it's the desired crispiness. Serve hot!
September's wine is our Chamborcin, Gunpowder Red. With the warm days and cool nights, this is the month to enjoy your smoker/grill before putting it up for the winter, as well as getting together for evenings around a fire pit. Gunpowder Red is a sweet wine that is perfect for impromptu get togethers and pairs well with this particular recipe because of being able to offset the heat of the peppers, cut through the richness of the cream cheese, and enhance the sweetness of the bbq.