Smoked Shotgun Shells
Serves: 8-10
Total: 5.25H
Prep: 4H
Cook: 1.25H
5.0
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Recipe Preparation
- 16 slices of bacon
- 16 manicotti shells
- ½ cup BBQ sauce
Filling:
- 1 lb ground beef (cooked and drained)
- ½ cup chopped onion
- ½ cup tomatoes (diced)
- ½ cup corn
- ¼ cup sliced scallions
- ¼ cup diced jalapenos
- 8 oz cream cheese
- 1 cup shredded cheddar
- 2 tsp BBQ dry rub
Step Description
1
Combine all of the filling ingredients and place them into piping bags.
2
Pipe the filling into the uncooked manicotti shells, then wrap each manicotti with bacon and chill in the fridge overnight or for at least 3-4 hours. The bacon will soften the pasta.
3
Using your ThermoPro TP25 Leave-In Meat Thermometer to check the temperature, preheat the smoker to 300°F (149°C) and cook for about 1 hour until the bacon is crispy. Brush with BBQ sauce and cook for 10-15 more minutes.
4
Serve with ranch for dipping. Enjoy!
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