Firehouse Hot Collection – Part 7

Halved century eggs on display shelf
07/14/2026 | Smith & Sons BBQ Sauce |

Firehouse Hot Armadillo Eggs

These bacon-wrapped jalapeños stuffed with seasoned sausage and cheese are smoked until tender, then finished with a glaze of Smith & Son’s Firehouse Hot BBQ Sauce.

Prep Time30 minutes
Cook Time2½–3 hours
Rest Time10 minutes
Servings8
Smoker Temperature250°F
Target165°F

Recommended Wood: Apple, Cherry, or Pecan

Ingredients

  • 8 large jalapeños
  • 2 pounds breakfast sausage
  • 8 ounces cream cheese
  • 1 cup shredded cheddar cheese
  • 8 slices bacon
  • ¾ cup Smith & Son’s Firehouse Hot BBQ Sauce

Directions

Halve and seed the jalapeños. Fill each with the cream cheese and cheddar mixture, wrap completely with sausage, then wrap with bacon. Smoke at 250°F until the sausage reaches 165°F. Brush with Firehouse Hot BBQ Sauce during the final 20 minutes and continue cooking until the bacon is nicely browned. Rest 10 minutes before serving.

Perfect Pairings

Coleslaw, baked beans, potato salad.

Leftover Ideas

Slice into appetizers or chop into mac and cheese.

1SG Gary’s Pitmaster Tip

Keep the bacon seam-side down so it stays wrapped during the cook.

Firehouse Hot Loaded Fries

Crispy fries topped with smoked pulled pork, melted cheese, jalapeños, and Smith & Son’s Firehouse Hot BBQ Sauce make an unforgettable meal or appetizer.

Prep Time20 minutes
Cook Time30 minutes
Rest Time5 minutes
Servings6
Smoker Temperature250°F
TargetHeated through

Recommended Wood: Cherry or Pecan

Ingredients

  • 2 pounds cooked French fries
  • 2 cups smoked pulled pork
  • 2 cups shredded cheddar cheese
  • ½ cup sliced jalapeños
  • ¾ cup Smith & Son’s Firehouse Hot BBQ Sauce
  • Sour cream
  • Sliced green onions

Directions

Spread the fries in a cast-iron skillet or sheet pan. Top with the pulled pork and shredded cheese. Place in a 250°F smoker until the cheese is melted and the toppings are heated through. Finish with Firehouse Hot BBQ Sauce, jalapeños, sour cream, and green onions before serving.

Perfect Pairings

Coleslaw, pickle spears, smoked wings.

Leftover Ideas

Breakfast hash or loaded baked potatoes.

1SG Gary’s Pitmaster Tip

Serve immediately so the fries stay crisp under the toppings.

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