It’s time to make these ridiculously cheesy and melty Armadillo Eggs that so many of you have asked for! Tell us in the comments what you think about our spicy twist 🤤🔥
00:00 Intro
1:10 Making cheese filling
1:50 Making a seasoning
2:25 Cutting & seeding jalapeños
3:00 Addressing the sausage
3:28 Stuffing jalapeños
4:53 Wrapping jalapeños
5:43 Seasoning
6:22 Smoking instructions
6:30 The reveal
7:02 Serving
7:39 First Bite
8:43 Outro
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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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ever consider making your version of "chicken lips"?
Thank you so much Sam, I have learned so many new techniques and about ingredients I have never used before from your videos. MTFBWY and LLAP \//, .
Sam, I love your cooking videos.
Stop trying to be a comedian. Cook and visit. You were just fine before.
I know I'm late to the party, but that tube chorizo is greasy as F. The gaps were where fat rendered off.
Excellent recipe….we love these things. We make them many different ways. Sometimes we use chicken or gator whatever.
I loved your imitation of a Texan…yes I'm a Texan !
They would go good with a michelada
What’s up with the Texas hate, Canadian?
No bueno, or should I say … honte en toi. pas gentil…
Looks amazing! If you add pork sausage to the chorizo, I think it'd be a grand slam!
Those two clowns? Sam… they are the best crew on the internet!
What can you do with stuffed bell peppers?
Samich, its not Armadillo, it's Armadilla.
I love your channel I'm a little surprised you guys aren't on the food network.
I didn't realise that Texas was full of dodgy Pirates!!
Man u aré genius!!!
this is blasphemy and youre all giving him revenue while chefs cringe.
Making the mother of all armadilo eggs here Jack. Can't fret over every single jalepeno
Hey Sam, Love the channel and getting knife was the best day ever. Back in the 80’s Burger King used to do something called the Mushroom Double Swiss. They haven’t done it for years over here in the UK, but I hear you can still get it in the states. If you know of it, any chance you could show us how to do one? Only better obviously! Love the channel. Keep it up! (That’s what she said)
No one talks like that in Texas smh.
Beef come on sam🤦🏻♂️
I love Matty and I love farideh.. but god damn I think this is my dude
Although those did look amazing, as a native Tejano..I can’t get over how nobody from Texas actually sounds like that! Lmao
Well at least not in my little portion of Southwest Texas!
As an Englishman, it took me off guard hearing an American do an American accent
I mean would be grill also work? I dontvhave a smoker
The Impressions are priceless (Gordon Ramsey is jealous) ….. "these are not STCG scissors"…. awesome
When is it onion o’clock
I wonder if it might work better if you mix chorizo with some pork sausage.
I made it twice!! It is awesome and easy!!
Nice
Sam, currently making these in -2 weather in Minnesota. They look great so far.
Could you do an episode on the various things you can make with leftover pulled pork?
Looks Delicious 😋🤤
Pro tip… cut a TINY amount off the bottom of the pepper. If cream cheese comes out the bottom… WELL STUFFED!!!
Make pork Tinga tostadas
Agreed, they make it the best looking cooking channel period!!!!
We make em with chicken. So addictive