Smoked Shotgun Shells – Cuso Cuts
Enjoy a batch of Jack Mancuso's smoked shotgun shells at your next gathering or even a family dinner. A whole new way to enjoy pasta.
Ingredients
- 10 Manicotti Shells (uncooked)
- 1 lb. ricotta cheese
- 1 large green pepper
- Cuso’s Lemon Pepper BBQ Rub
- Hot sauce
- Thick sliced bacon (20 pieces)
- Cuso’s Hot Honey BBQ Rub
- Bourbon barbecue sauce
- Blister your green pepper, then rub off the black flakes
- Mince the pepper using a Chef’s Knife
- Mix it with the ricotta and a splash of your favorite hot sauce
- Pipe the mixture into the pasta shells
- Wrap them in the bacon at an angle, making sure to cover both ends
- Place in the refrigerator overnight (this provides moisture)
- Preheat the smoker to 250 degrees F.
- Smoke for 90 minutes.
- Increase the heat to 350 F, and continue cooking until the bacon crisps.
- Lightly brush with barbecue sauce and serve hot.
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