Smoking adds a rich layer of flavor, increasing the level of food more savory. Smoke is made many things, some of which inhabit the growth of microbes, and others that retard oxidization of fact. This Shotgun Shells Recipe shows what preservative, in combination which salt.
What are the Smoked Shotgun Shells
Smoked Shotgun Shells is absolutely delicious appetizers with manicotti shell stuffing it with some pork sausage and some cheese fillings and wrapping it in bacon seasoning and letting it smoke till the bacon’s done and then saucing it up.
How to Make Smoked Shotgun Shells
According to my technique first thing is first, boil pasta for about five minutes because, i just want a little bit soft them. All right after five minutes take them out and let them just cool down a little bit.
Prep these smoked shotgun shells, the first thing we want to do is open up our Pork Sausage and get it into a bowl now. The second thing we want to do is just add a little bit of our barbecue rub. Just need to add a little bit of barbecue flavor on the inside of this sausage.
After that add cup and a half of cheese, for this you can use just regular sharp cheddar cheese and again I just want to tell you, you can chose any type of chees according to your taste. This is just to taste want these extra cheesy. Then mix this all up so it’s evenly incorporated.
After mixing all together we got nice cheesy ball. Also if you want another best appetizer recipe, you can check this Texas Twinkie just a jalapeno stuffed with cream cheese cheddar and delicious fatty chopped brisket.
Stuff and Bacon Wrap
For this Shotgun Shells Recipe, whenyour cheesy mixture ready, grab manicotti shells and you can see these are still hard. They’re going to soften up from that bacon being wrapped around them and get nice and be a delicious bite.
Just going to pinch off some of cheese and sausage mixture and start stuffing. When stuffing to the shell take your time and be gentle so you don’t crack your shell.
Once you’ve got about half done you can just go into the other side and start stuffing. Make sure your stuffing is all the way across the shells. If there’s a little bit of an air gap in the shell so just go ahead and push that down as best you can.
If you having some trouble getting it down due to some weird shaped. You can just use the tip of a knife and push these down then finish stuffing.
All right you can see we have all of our manicotti shells stuffed up with the cheese and pork sausage mixture.
I like to use thinner cut bacon for wrapping shells. When you’re wrapping shells you can choose different variety of bacon.
Slowly and carefully wrap completely around this shotgun shell making sure to cover all of the manicotti shell here with bacon. So it doesn’t dry out on the edges or anywhere else.
Now we have all of our manicotti shells stuffed and wrapped in bacon. Just going to give with barbecue rub and give a light coat. Just for a little bit color the bacon is with plenty salty.
Apply more barbecue rub, roll over and do the other side of the shells. You can see our shotgun shells are wrapped and seasoned.
Ohh…. they are looking good. At this point I’m just going to get them into the fridge for about a half hour let that bacon tightens.
Today I am going to cook on the Traeger ranger and use pellets longhorn blend. It’s a nice balanced blend of pellets.
How to Smoke Shotgun Shells
It’s going really well with this bacon really well. With these appetizers overall and it smokes well at high temperatures. I am going to cook these at 270 to 300 degrees.
I’m anticipating maybe about 45 minutes to an hour until that bacon’s done. Also make sure that the pork is safe for consumption.
Also need to make sure sausage is cooked to a safe temperature and so good these are looking awesome.
What Temperature Do You Smoke Shotgun Shells
The bacon’s cooked, got really nice color on here. Take an internal temperature reading on the sausage and those sitting at about 175 degrees. It’s not going to be dry because all this bacon grease dripping in the stuff.
We’re going to be using Blues Hog Raspberry Chipotle for this shotgun shells recipe. It’s a nice sweet heat and i think it’s going to go really well with these. So we’re just going to run a line or two on all these. Also brush this on a nice light glaze, like on here just to kind of shine them up a bit.
I am going to give this about three four minutes on the cooker. And just let it get a little smoky and let that glaze set. After that get these off get them inside let them cool.
Our smoked shotgun shells look amazing and they smell wonderful. Shotgun Shells BBQ have a very distinct smokiness to them from the cooking pellets. All are looking absolutely fantastic.
Shotgun Shells Recipe
Ingredients
- 1 Pork Sausage
- 1 ½ Cup Cheddar Cheese
- 2 tbsp Barbecue Rub.
- 10 Slices Thinner Cut Bacon
- 10 Manicotti Shells
- 1 Cup Blues Hog Raspberry Chipotle Sweet Sauce
Instructions
- Boil Manicotti Shells for about five minutes and let them just cool down a little bit.
- Open up pork Sausage and get it into a bowl and add barbecue rub,cheese mixing all together.
- Using with the mixture fill all the shells gently and carefully.
- Once stuff done usethinner cut bacon for wrapping shells.
- Then shells hit with the barbecue rub and give a light coat.
- Get them into the fridge for about ahalf hour let that bacon tightens.
- Preheat your smoker to 300 degree.
- Put the shotgun in to the smoker and cook 45minutes to an hour until that bacon's done.
- Apply Blues Hog Raspberry Chipotle sauce and brush this on a nice light glaze.
- After another three or four minutes and get them inside let them cool.
- Serve them nicely.
