Smoked Shotgun Shells Bacon (Print Version)
Cheddar-filled manicotti wrapped in bacon, smoked to perfection for a bold, satisfying meal.
# Ingredients:
→ Pasta
01 -
450 grams manicotti shells
→ Meat Filling
02 -
680 grams ground beef
03 -
450 grams hot Italian sausage
04 -
1 medium onion, finely diced
05 -
200 grams shredded sharp cheddar cheese
06 -
170 grams cream cheese, softened
07 -
1 jalapeño, finely diced
→ Seasonings
08 -
2 teaspoons Slap Ya Mama seasoning
09 -
2 teaspoons garlic powder
10 -
2 teaspoons ground black pepper
11 -
1 teaspoon red pepper flakes
→ Other
12 -
80 milliliters barbecue sauce
13 -
900 grams bacon, sliced
14 -
additional barbecue sauce for basting
# Instructions:
01 -
Set smoker to 120°C and allow it to preheat until temperature is stabilized.
02 -
In a large mixing bowl, combine ground beef, hot Italian sausage, diced onion, shredded sharp cheddar cheese, softened cream cheese, finely diced jalapeño, Slap Ya Mama seasoning, garlic powder, black pepper, red pepper flakes, and 80 milliliters barbecue sauce. Mix thoroughly until the filling is uniform.
03 -
Carefully fill uncooked manicotti shells with the prepared meat mixture from both ends, compacting the mixture to eliminate air pockets and ensure even distribution.
04 -
Encase each stuffed shell completely in sliced bacon, ensuring full coverage; use additional bacon if necessary to avoid exposed areas.
05 -
Coat each bacon-wrapped shell liberally with additional barbecue sauce using a pastry brush and arrange on a baking sheet.
06 -
Transfer prepared shells to the preheated smoker. Smoke for 60 minutes, then gently turn each shell. Baste again with barbecue sauce and continue smoking for another 60 minutes, or until bacon is crisp and rendered.
07 -
Remove the shells from the smoker. Serve immediately while hot for optimal texture and flavor.
# Notes:
01 -
Stuffing the manicotti shells uncooked allows the pasta to absorb moisture from the filling, resulting in perfectly tender shells after smoking.