Iguana Balls
  • 1 pound chorizo
  • 3 strips bacon
  • 1 shallot
  • 2 jalapeno
  • 4 oz cream cheese
  • 1/2 C shredded cheddar
  • dry rub
  • barbecue sauce
  1. finely chop the bacon, jalapenos, and shallot
  2. cook the bacon over medium heat until crispy
  3. remove to a small plate
  4. pour off excess bacon grease leaving about 2 T in the pan
  5. cook the shallot and jalapeno until softened
  6. remove from heat
  7. combine the cooked vegetables, bacon, 1 T dry rub, cream cheese, and cheddar cheese in a bowl and mix thoroughly
  8. place a small amount of chorizo, about the size of a golf ball, in your palm and flatten till it covers your palm and is thin
  9. place about a tablespoon of the cheese in the middle of the flattened chorizo
  10. fold the edges of the sausage up and around the cheese mixture making sure to pinch the edges together sealing in the cheese
  11. sprinkle with a little more dry rub
  12. refrigerate until ready to cook
  13. pre-heat a smoker to 250 with your choice of wood-- I used maple
  14. place the eggs on the smoker and smoke for about 45 minutes
  15. then begin basting with barbecue sauce every ten minutes until cooked through, about another 30 to 45 minutes depending on the size of the eggs