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Shrimp, Armadillo Eggs, Jerk Pork & I'm Full

Smoker_GuruSmoker_Guru Posts: 372
edited April 2012 in EggHead Forum

Started with some super spicy shrimp.image

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Shrimp off and Armadillo Eggs on.image

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And then the Jerk Pork Kabobs.

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Could not eat another bite!!

Comments

  • MickeyMickey Posts: 18,116
    edited April 2012
    Nice. Hell, I am full just looking. Please pass on your jerk.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • lousubcaplousubcap Posts: 12,114
    Looks great-a question about your armadillo egg stuffing-could you describe the ingredients for the stuffing...when I make them I stuff the seeded jala's with mexican cheese but would like to give your method a go.  In advance, thanks and have a great day.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • sharhammsharhamm Posts: 255
    Great looking food!  I need wine glasses like that instead of breaking those thin things all the time!
  • Smoker_GuruSmoker_Guru Posts: 372
    edited April 2012

    Marinade Ingredients:
    4 Habanero, Seeded (More or Less to Taste)
    6 - 8 Green Onions
    3 Shallots (or 1/2 an Onion)
    6 Cloves Garlic
    1 1-2” Chunk Ginger
    1 Tsp Cinnamon
    1/2 Tsp Nutmeg
    2 Tsp Sea Salt
    1 Tsp Black Pepper
    1 Tbsp Dried Thyme
    1 Tbsp Allspice
    1 Tbsp Brown Sugar
    1 Tbsp Soy Sauce
    1/4 Cup Olive Oil
    1/4 Cup Lime Juice (1 Lime)
    1 Tsp Molasses
    2 Tbsp Bourbon or Rum

    Put all the marinade ingredients into a blender and blended until it looks like a really thick smoothie or paste.

    These were almost too spicy, I would cut back to 1 habanero next time and then work up to the right heat level.

  • Smoker_GuruSmoker_Guru Posts: 372
    Iousubcap,
    This is something new I just tried for the stuffing:
    4 Jalapeno’s, Diced
    2 Cup Cheddar Cheese, Shredded
    Cream Cheese, Just enough to be able to make little balls and have them hold together.

    Then  froze the stuffing balls overnight to make sure they were frozen solid.

    Then I wrapped the balls with about 1/3 of a Italian sausage. And on to the BGE.

    Freezing the cheese ball first made it much easier to wrap them in the sausage and it helped to keep the cheese from oozing out while cooking.
  • lousubcaplousubcap Posts: 12,114
    Thanks for the info-will definitely give it a try.  Hope they turn out as well as yours.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • EggbertsdadEggbertsdad Posts: 804
    Smoker, I can't wait to try the eggs! Freezing the cheese first, huh? I wouldn't have thought of that. Thanks for sharing the tip.
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • Smoker_GuruSmoker_Guru Posts: 372

    The eggs are realy good, I keep a bucket of the cheese balls in the freezer so any time I fire up the BGE it just takes a minute to wrap a few in the sausage and throw them on with what ever else is cooking.

    Scott

  • GriffinGriffin Posts: 7,567
    Great idea on freezing the stuffing first. I'll have to try that next time. Thanks for sharing it.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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