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October 15, 2018, 06:35:48 AM

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Armadillo eggs/boudain balls  (Read 3555 times)
Lunker Extreme
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Posts: 695

STILL THE BIGGEST BRAD!!! The rest are just wanna


Anybody ever eat or make these?  I love them,but have no idea how to make them.  Best gas station food in the world.




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I was the biggest brad.  Until someone changed it and locked my account.  Can't have any fun.
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LLF Fishing Addict
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Posts: 6273


Brent makes some real good ones!




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Lunker Extreme
***

Posts: 695

STILL THE BIGGEST BRAD!!! The rest are just wanna


DavidP,any idea how?  I love them.  Probably what made me fatter...




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I was the biggest brad.  Until someone changed it and locked my account.  Can't have any fun.
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LLF Fishing Addict
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Posts: 6273


No, I ain't never made any. Think brent takes a jalapeno stuffed with some cheese (monterrey jack or mozarella), then wraps in some bulk sausage (not link), then wraps with a rolled out bisquit and then bakes the whole thing together. They are big things and he cuts them in half to serve. They are real yummy.

Maybe brent will see this and chime in.




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Lunker
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Posts: 43


scotty p's by towakini use to make them but i think they closed down.anybody know where he went?



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Lunker
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Posts: 177


From a friend of mine:

1 Egg
2 tbsp water
1 8oz pkg of Shredded Monterry Jack Cheese
1 jar jalapenos
1 and 1/2 cups Bisquick
1 box of Ovenfry for pork
1 lb sausage.

Mix sausage, cheese, and bisquick in large bowl *
Roll and form into ball and make a crease to put the
jalapeno pepper in. Pinch shut and dip in egg and water
mixture.
Roll in Ovenfry for pork.

Bake 350 deg for 30 to 45 minutes.

* She said to mix the sausage, cheese, and bisquick till it was
kind of tacky to the touch so you might not need all of the bisquick..

I tried them a couple of times and they turned out pretty good.



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