Smoked Shotgun Shells

INGREDIENTS:

• 1 lb. Ground Beef
• 4.5 oz. Pork Chorizo
• 3 tbsp. Blues Hog Sweet & Savory
• 1 tbsp. Blues Hog All In
• 1 small yellow onion, diced
• 3 to 4 jalapeños, seeded and diced
• 4 garlic cloves, minced
• 1 cup shredded cheddar cheese
• 1 1/2 cups shredded mozzarella cheese
• 1 8 oz. box Manicotti Shells, or 14-16 shells
• 14-16 slices Bacon
• Blues Hog Original BBQ Sauce

INSTRUCTIONS:

1. In a large bowl, add the ground beef, chorizo, Sweet & Savory, All In, onions, jalapeños, garlic, cheddar cheese, and mozzarella cheese. Mix well with your hands.

2. Using piping bag, fill the manicotti shells with the mixture and place on wire rack. Wrap each shell with 1 slice of bacon, sprinkle with Sweet & Savory, and place back on the wire rack. Set in the refrigerator for 4-6 hours or overnight.

3. Preheat the smoker to 275. Add a few chunks of cherry or apple wood to the smoker. Place on the drum and let smoke for about 1 hour.

4. Brush the shells with Original BBQ Sauce, and cook for an additional 10 minutes. Remove from the smoker and let cool slightly before serving.