Smoked Shotgun Shells with Bacon and Cheddar (Print version)
Manicotti shells packed with seasoned beef, sausage, cream cheese, and cheddar, wrapped in bacon, smoked until tender, and brushed with BBQ sauce.
# Ingredients:
For the filling
01 -
12 dry manicotti shells
02 -
1 lb (450 g) 85/15 ground beef
03 -
1 lb (450 g) pork breakfast sausage or Italian sausage
04 -
8 oz (225 g) cream cheese, softened
05 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
06 -
1 jalapeno, seeded and finely diced
07 -
2 tablespoons BBQ rub
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1/2 teaspoon black pepper
For wrapping and glazing
11 -
12 slices thin-cut bacon
12 -
1/2 cup (120 ml) BBQ sauce
13 -
1 tablespoon BBQ rub, for sprinkling
# Instructions:
01 -
In a large bowl, mix the ground beef, sausage, cream cheese, cheddar, jalapeno, BBQ rub, garlic powder, onion powder, and black pepper until evenly combined.
02 -
Pack the meat mixture firmly into each dry manicotti shell from both ends. Fill the center completely so there are no hollow spots.
03 -
Stretch each bacon slice gently, then wrap one slice around each stuffed shell with a slight overlap. Sprinkle the wrapped shells with the remaining BBQ rub.
04 -
Place the shells on a wire rack set over a tray. Cover and refrigerate for at least 4 hours, or overnight, so the pasta begins to soften.
05 -
Heat the smoker to 250°F (120°C). Smoke the shells on the rack for about 90 minutes, until the bacon is rendered and the filling is around 150°F.
06 -
Brush the shells with BBQ sauce. Raise the smoker to 300°F (150°C) and cook 15-30 minutes more, until the filling reaches 160°F and the bacon is browned.
07 -
Rest for 5 minutes before serving. Serve whole as a hearty appetizer or slice each shell in half for smaller bites.
# Good to know:
01 -
Plan for at least 4 hours of inactive chilling time before smoking.
02 -
Use thin-cut bacon for the best rendering.
03 -
Cook the ground meat filling to 160°F in the center.