So, I volunteered to cook for a wedding celebration of 2 close friends at their house last weekend. They were expecting about 35 guests. I made 2 butts and did my first batch of Armadillo eggs after some great suggestions from Don Marco and BBQ Bob. (Thanks guys!)
I made sure I had my camera with me for the smoke.
Here are the great jalapenos I got from Whole Foods, much bigger and fresher than the ones at the grocery store.
Here are the armadillo eggs assembled. I ended up using 4 lbs of ground pork for 6 eggs. Half had cream cheese and half has cheddar cheese.
Here are the 2 butts I smoked. I put them on at 6:50 AM. This pics was taken at 9:30AM.
The eggs went on at 2:30PM.
Butts came off at 4:45pm (internal temp of 202). Smoked the eggs a little longer.
Eggs are ready to come off !!! Internal temp is 180. Some of the cheese melted out and some of the pepper was showing, but so what. I ordered the Pineapple Haberno Texas pepper jelly earlier in the week, but they were backordered and I didn't get it until Monday. So, I just used some Stonewall Kitchen hot pepper jelly to glaze them.
Some closeups of the egg center
The Armadillo eggs were a big hit. Being very critical of my own BBQ, I wish I got slightly fattier pork as it was just a little drier than I expected. I could only find 85% lean ground pork and some people suggested that I shouldn't go over 80% lean. Also, I'm wondering if I could have taken them off a little cooler. What is the minimum internal temp of ground pork? I'm also going to use a little more seasoning in the mixture.
Nonetheless, I am definitely making them again!