Smoked shotgun shells
This is a great, fun and different appetizer. These big meaty treats will really fill you up!
Lumber Jack
Fill your Grill with quality BBQ wood pellets that burn hotter, last longer, and taste better. No fillers, no additives, less auger jams, more smoke output, more flavour. Works in all pellet grills and smokers.
Prep Time:
30 minutes +overnight
Total Time:
2.5 hours
Yield:
8 servings
Ingredients:
- 10 Manicotti shells
- 20 slices of bacon
- 1lb ground pork
- Croix Valley Kansas City Rub
- Croix Valley Blue-B-Cue Sauce
- 1 cup shredded cheddar cheese
Instructions:
- In a large bowl mix pork, Kansas City Rub and cheese together
- Carefully stuff each shell with the meat mixture, stuff half in one side then the other side
- Wrap each shell with 2 slices of bacon, ensure to completely cover the shell in bacon
- Dust each shell with Kansas City Rub
- Place in fridge overnight, this will allow moisture to seep into the pasta shell, softening it
- When ready to cook, pre-heat smoker to 250F
- Smoke for 1.5 hrs
- Bump temperature to 350F
- Brush each shell with Blue-B-Cue sauce and cook 10 min
- Rotate shells and brush other side with sauce and cook 10 more min.
- Remove and serve
Products Used In This Recipe
This Recipe Also Pairs With:
Lumberjack Mesquite Blend BBQ Pellets
Lumberjack Char Hickory BBQ Pellets
Bear Mountain Maple BBQ Pellets
