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