Ingredients:
Mixture:
- 1 lb Italian sausage
- 4 oz Mozzarella cheese
- 4 oz Cream cheese
- 2 tsp Barbecue rub
Shotgun Shells:
- 12 Manicotti shells
- 1 lb Bacon
- 1/2 cup Barbecue sauce
- 1/2 cup Barbecue rub
Instructions:
- Set cream cheese at room temperature. Shred mozzarella and set aside.
- In a large bowl, combine sausage, cream cheese, mozzarella, and 2 tsp of barbecue rub.
- Add the meat mixture to a piping bag and fill uncooked manicotti shells halfway.
- Turn the pasta tube around and fill the other half.
- If no piping bag, use any utensil that fits. Wrap stuffed shells with bacon, ensuring full coverage.
- Place wrapped shells on a wire rack over a sheet pan. Apply a generous amount of barbecue rub.
- Allow to rest for 4 hours to overnight.
- Preheat the smoker to 250°F. Use preferred wood choice.
- Place shotgun shells away from heat, let them smoke for an hour. After 30 mins, turn for even cooking.
- After an hour, increase heat to 350°F for 15 mins to crisp bacon.
- Once crispy, apply barbecue sauce and cook for an additional 15 mins.
- Remove from smoker, let them rest for 5 mins. Serve whole or cut into medallions.
FAQs:
Q1: Can I use a different type of cheese? A1: Absolutely! Feel free to experiment with your favorite cheese variations.
Q2: How long can I store the smoked shotgun shells? A2: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Q3: Can I prepare this recipe in the oven instead of a smoker? A3: Yes, you can. Follow the same steps but adjust the temperature and cooking times accordingly.
Conclusion:
Indulge in the rich flavors and textures of our Smoked Shotgun Shells recipe. Perfect for gatherings or a delightful family dinner, this dish is a surefire way to impress your taste buds. The combination of savory sausage, creamy cheese, and smoky bacon, all enveloped in barbecue goodness, makes it a culinary masterpiece. Try it out, and let the smoky symphony delight your senses!