Shotgun Shells Bacon Smoked (Print Version)
Bacon-wrapped manicotti filled with spicy meat and cheese, slow smoked and glazed with barbecue sauce.
# Ingredients:
→ Pasta
01 -
16 ounces manicotti shells
→ Meat Filling
02 -
1.5 pounds ground beef
03 -
1 pound hot Italian sausage
04 -
1 medium onion, finely diced
05 -
2 cups shredded sharp cheddar cheese
06 -
6 ounces 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 -
1/3 cup barbecue sauce
13 -
32 ounces sliced bacon
14 -
barbecue sauce, for basting
# Steps:
01 -
Set smoker to 250°F and allow to preheat until the temperature is consistent.
02 -
In a large mixing bowl, combine ground beef, hot Italian sausage, diced onion, shredded cheddar cheese, cream cheese, diced jalapeño, Slap Ya Mama seasoning, garlic powder, black pepper, red pepper flakes, and 1/3 cup barbecue sauce. Blend thoroughly using clean hands or a spatula until evenly mixed.
03 -
Carefully fill uncooked manicotti shells with the meat mixture from both ends, pressing to fully pack each shell and eliminate air pockets.
04 -
Encase each stuffed manicotti shell fully in sliced bacon, overlapping strips and using two pieces as needed to ensure complete coverage.
05 -
Using a pastry brush, coat the exterior of each bacon-wrapped shell generously with additional barbecue sauce. Arrange on a baking sheet.
06 -
Place shells in the preheated smoker. Smoke for 60 minutes, then turn each shell. Baste once more with barbecue sauce and continue smoking for another 60 minutes, or until bacon is crisp and fully rendered.
07 -
Remove the shells from the smoker and serve hot.
# Notes:
01 -
For best results, allow the filled shells to rest in the refrigerator for up to 4 hours before smoking to help the pasta hydrate.