Shotgun Bacon Shells (Printable Version)
# What You'll Need:
→ Shells
01 -
Sixteen ounces manicotti tubes (two regular boxes)
→ Meat Filling
02 -
One pound hot Italian sausage
03 -
One and a half pounds ground beef
→ Vegetables
04 -
A medium onion, diced nice and small
05 -
One jalapeño, finely chopped
→ Cheese
06 -
Six ounces of cream cheese
07 -
Two cups shredded sharp cheddar
→ Seasonings
08 -
One teaspoon crushed red pepper
09 -
Two teaspoons coarse black pepper
10 -
Two teaspoons garlic powder
11 -
Two teaspoons Slap Ya Mama seasoning
→ Sauce and Bacon
12 -
Barbecue sauce for brushing
13 -
One third cup BBQ sauce
14 -
Two packs bacon (16 ounces each)
# Steps to Follow:
01 -
Take them out of the smoker and enjoy them hot with your favorite sides.
02 -
Turn the shells over, slather them again with more BBQ sauce, and let them smoke for one more hour or until the bacon does its thing and gets crisp.
03 -
Lay shells inside your already hot smoker and let them go for an hour.
04 -
Grab your brush and paint extra BBQ sauce all over the bacon-covered shells. Lay each one onto a baking sheet as you finish.
05 -
Take the filled manicotti and wrap pieces of bacon all the way around until you can't see any pasta. Add extra bacon if you need to for full coverage.
06 -
Carefully pack the meat mix into each uncooked noodle tube from either side, making sure you push out any air gaps.
07 -
In a big bowl, toss together the ground beef, sausage, diced onion, jalapeño, both cheeses, the seasonings, and a third cup of BBQ sauce. Mix it all up till it's totally even.
08 -
Fire up the smoker to 250 degrees F, that's about 120 Celsius.
# Additional Tips:
01 -
Don't cook any of the meats before stuffing; using them raw makes the filling cook just right once it's inside.
02 -
Go slow when you stuff the manicotti so they don't snap, and be sure every bit gets covered snug in bacon.
03 -
Nutrition can change depending on what ingredients and brands you pick or swap in.