Traeger Smoked Shotgun Shells
What could be better than meat and cheese stuffed in pasta tubes, wrapped in bacon and then brushed with BBQ sauce and smoked for just an hour for a tasty appitzer, snack or side,
Servings: 10 serves
Calories: 278kcal
Cost: 12
Equipment
- 1 Trager Pellet Grill
Ingredients
- 1 box uncooked manicotti shells or cannelloni shells as a substitute
- 1 lb beef mince or meat mixture of your choice
- 10 ounces sausage meat we love Italian sausages
- 10 slices bacon we prefer smoked
- 1 cup Pepper jack cheese
- 1 cup Cheddar cheese
- 1 whole brown onion diced
- 1 clove fresh garlic minced
- 1 whole jalapeno sliced
- 1 cup BBQ Sauce
- 2 tbsp BBQ Rub
Instructions
- Place the BBQ rub, beef, sausage meat, onion, garlic, jalapenos, cheddar cheese, pepper jack cheese together in a bowl and mix well, you may need to use your hands.
- Stuff the Manicotti shells with your meat and cheese mixture, then carefully wrap the bacon around each one, covering completely and then place on a wire rack. Then sprinkle the remaining BBQ rub on the bacon.
- Place on a wire rack on a pan and put it in the refrigerator for 4 -6 hours
- Preheat the smoker to 220°F, and wait until it comes up to temp. Place the wire rack in the smoker and smoke for 60 minutes or until the bacon is starting to crispy.
- Once the bacon is starting to crisp increase the temperature to 350°F, take the rack out of the smoker and brush the shells with BBQ sauce.
- Place the rack back in the smoker and cook for another 15 minutes and allow the sauce to caramelize.
- After 15 minutes remove the rack from the smoker and serve immediately.
