Smoked Shotgun Shells
These tasty appetizers are filled with manicotti filled with meat, cheese and wrapped in bacon with a sweet and spicy BBQ glaze
Ingredients
- 1 box uncooked manicotti pasta
- 1 lb Jimmy Dean style sausage hot or regular
- 1 lb beef mince
- 1 block softened cream cheese
- 2 tbsp diced jalapeño
- 1.5 cups shredded cheese of choice cheddar or pepper jack
- 1.5 tablespoon BBQ Rub
- 12 slices bacon
Instructions
- Mi the ground beef, sausage, cream cheese, shredded cheese, and your barbecue rub in a bowl. Use your hands to mix through until formed and evenly dispersed.
- It is time to stuff the uncooked pasta shells. Once you have stuffed them all, wrap two pieces of bacon around each one.
- Place on a wire rack on a pan and put it in the refrigerator for 4 -6 hours
- Load the pellets, set the grill temperature to 220°F, and wait until it comes to temperature.
- Put the shotgun shells directly on the grill gates or a wire rack, then cook for 50 minutes.
- Turn the smoker up to 350°F once the bacon has rendered and started to get crispy then brush the shells with the BBQ saucer. Cook until the glaze is totally set and ensure the internal temperature of the meat is at 160°F. Then remove from the smoker and serve