armadillo egg question

Sweetdaddy · #1 01-01-2007, 09:18 AM

What internal temp do you pull your eggs at? Got about 24 going on the smoker at 200 degrees. Last time I smoked these I pulled when they looked done, but can't remember how long I had them on or at what temp they were when I pulled them off. Thanks in advance.
Sweet

DaHorns · #2 01-01-2007, 09:20 AM

I pull them when the sausage on the outside is firm, made some yesterday for our family q along with some stuffed chicken thighs, and they disappeared faster than I could have expected.

yakman · #3 01-01-2007, 10:25 AM

I generally leave the eggs on the smoker until they turn a nice dark color. That usually takes 1.5 hours. Not sure internal temperature would mean much since you would be getting the temperature of the filling and not necessarily the tempertature of the meat. Seems like the filling would get hotter than the meaty exterior, sort of like pie filling. Does that make sense?

rstcso · #4 01-01-2007, 11:13 AM

I'm not sure the internal temp matters, since all the filling stuff is ready to eat out of the package, even when mixed together (unless you added something that needed to be cooked

). The only thing that has to cook is the sausage, so like the other said, when the sausage seem to be done.

DaHorns. What'd you think of kpigout's thighs?

david brace · #5 01-01-2007, 11:53 AM

Agreed. THe sausage is the only item of importance to cook. I have only oven-cooked them, and at 350 deg they took about 40 minutes, I believe

but don't use yellow cake frosting like I did once...even tho I used just a little to color the cream cheese, it still made them a little sweet. Not very sweet, but it wasn't the taste I was after. BUt it was all that I had in the yellow department, besides my Jalapeno Mustard.

DB

DaHorns · #6 01-01-2007, 02:28 PM

Quote:

Originally Posted by rstcso

DaHorns. What'd you think of kpigout's thighs?

They were great, onething I learned was not to cut the thighs in half attempting to "get more". Makes it really hard to stuff.......LOL

But in all reality, they were better than I expected, made them the night before and sprinkled "Wild" on them, stuck em in the fridge till the next afternoon and put them on around noon, done in about 2-2.5 hours, nice and crispy bacon. People loved them!!! thanks Brent and Kpigout for the help!

osd · #7 01-01-2007, 03:00 PM

They usually only take about 1 1/2 hours in the smoker.
DB, when you do them in the oven in pans if you put a rack in the pan they will come out less greasy. maybe you could put them in sooner at say 250* and they will not leak as much filling. I know it will take longer but I think they will come out better for you.(I just looked at your last pics of them) Anyway you do them, they are great and always gone fast. :mrgreen: :mrgreen:

kpigout · #8 01-02-2007, 07:45 PM

Quote:

Originally Posted by DaHorns

They were great, onething I learned was not to cut the thighs in half attempting to "get more". Makes it really hard to stuff.......LOL

But in all reality, they were better than I expected, made them the night before and sprinkled "Wild" on them, stuck em in the fridge till the next afternoon and put them on around noon, done in about 2-2.5 hours, nice and crispy bacon. People loved them!!! thanks Brent and Kpigout for the help!

Glad to hear ya' liked 'em. The trick is to not cook too fast so the cheese don't run out. I wrap the bacon in a "cross" to help hold it in.