ARMADILLO EGGS RECIPE WITH CHICKEN RECIPES

Steps:

• Instructions for Smokin' Hoggz All-Purpose Rub: Mix all of the ingredients and store them in an airtight container.
• You can apply rubs anywhere from an hour before cooking the meat to mere moments before the meat hits the grill. As a general rule, you should try to apply a rub one hour before you cook.
• Instructions for Armadillo Eggs: Get your grill set up for low-and-slow cooking over indirect heat (approximately 250°F), filling the water pan about halfway with warm to hot water.
• Mix together the cream cheese, cheddar cheese and garlic until well blended. Taste and add salt if needed.
• Remove the stems from the jalapeños and cut in half lengthwise. Scoop out the seeds and then cut the sliced jalapeños in half, so one jalapeño should get you 4 quarters. Place about a teaspoon of the cream cheese filling in each jalapeño quarter. Take about ⅓ cup of the sausage and pat it into a 3-inch circle and place the stuffed jalapeño in the center of the sausage. Wrap the sausage around the stuffed jalapeño until it’s completely covered, and form into an egg shape. Wrap each egg with one strip of bacon making sure the seam is down.
• Season each egg with dry rub.
• Place sausage wrapped jalapeños on cool side of the grill. Cover and cook for 1–1½ hours, or until the sausage is cooked.
• Serve with ranch dressing.

Steps:

• Bake (at 350 degrees) the chicken/turkey thighs and liver leaving ~50% of the thigh meat raw. (The time needed varies depending on how thick the thighs are but is usually ~15 minutes, give or take.) The liver will be cooked more than the meat which is fine.
• Remove from the oven and put in cold water to stop the cooking process.
• Remove some of the raw meat from the bone for chunking (for the version in the picture, I used a grinder, if you use meat shears or a knife to "chunk" the meat - cutting it into small pieces about the size of a dime, it will look like the second picture). The bigger, the better. Keep in mind that raw meat is more tenacious (and better for teeth) than cooked meat. Make sure that you include the skin and all the fat!
• If using eggs, make sure you cook the whites (the yolks can be cooked or left raw). Break the egg into small pieces so that it incorporates into the rest of the ingredients.
• Mix together the meat/liver/skin, egg whites, and fat drippings in one large bowl. Placed mixture in the refrigerator while the supplements are mixed up.
• Combine the water, egg yolks (if you only cooked the white versus the whole egg), vitamin E, vitamin B-complex, taurine, salt, bone meal, and fish oil with a whisk. Note that it is helpful to put the fish oil capsules in warm water in advance of mixing up the supplement slurry. It takes about 15 minutes for them to dissolve and I use my hand to make sure that all of the oil is squeezed out of each capsule. Some people poke the fish oil capsules with a pin. It is ok to leave the capsules in the water. Most cats readily eat them but if your cat is not fond of fish, then you may want to remove them.
• Pour the supplement slurry into the meat/skin/liver/egg mixture. Mix very well.
• Portion into containers and freeze. Leave at least 3/4" of head space to allow for expansion.
• Ideally, the food should only be in the refrigerator (in a completely thawed state) for 48 - 72 hours so keep that in mind when choosing your container size. The average cat eats about 3.5-6 ounces per day.