Smoked Shotgun Shells - Recipes - Hasty Bake Charcoal Grills

Name: Smoked Shotgun Shells - Recipes - Hasty Bake Charcoal Grills
Ingredients: 2 boxes manicotti shells; 2 packages, regular bacon; 1 lb 90\10 ground beef; 1 lb sweet Italian sausage links (5-6 sausages); 8 oz, farm cut shredded cheese; Meat Church Honey Hog; 1, C Sweet BBQ Sauce. We use Meat Mitch Naked; 4 roasted hatch chilles, diced (sub jalapeño, etc); Stuff the manicotti tubes completely with the mixture. This filling will make approximately 24 shells, with 4 shells left over.; Wrap each shell in one piece of bacon covering the shell as much as possible.; Season all sides of the shells with Meat Church Honey Hog .; Place the shells on a sheet pan and rest in the refrigerator at least 4 hours or up to overnight. Anything less with result in a tough and chewy bite after these are cooked.; Prepare your smoker at a temperature of 300 degrees. I recommend a medium smoke wood for this cook such as hickory or pecan.; Place the shotgun shells on a baking rack and place then into the smoker.; Smoke for 1 hour. At this point the ground meat will be above 165 internal temp and the shell will be tender.; After 1 hour, brush on the BBQ sauce.; Return to the smoker and allow the sauce to tack up for 10 – 15 minutes.; Remove from the smoker, slice and enjoy!; Recipe type: Sides and Apps; By: Tiffany Atkins

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Smoked Shotgun Shells make a fantastic appetizer or tailgating treat! We have made these with many different fillings and this Summer settled on this recipe

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Ingredients

2 boxes manicotti shells
2 packages, regular bacon
1 lb 90\10 ground beef
1 lb sweet Italian sausage links (5-6 sausages)
8 oz, farm cut shredded cheese
Meat Church Honey Hog
1, C Sweet BBQ Sauce. We use Meat Mitch Naked
4 roasted hatch chilles, diced (sub jalapeño, etc)
Stuff the manicotti tubes completely with the mixture. This filling will make approximately 24 shells, with 4 shells left over.
Wrap each shell in one piece of bacon covering the shell as much as possible.
Season all sides of the shells with Meat Church Honey Hog .
Place the shells on a sheet pan and rest in the refrigerator at least 4 hours or up to overnight. Anything less with result in a tough and chewy bite after these are cooked.
Prepare your smoker at a temperature of 300 degrees. I recommend a medium smoke wood for this cook such as hickory or pecan.
Place the shotgun shells on a baking rack and place then into the smoker.
Smoke for 1 hour. At this point the ground meat will be above 165 internal temp and the shell will be tender.
After 1 hour, brush on the BBQ sauce.
Return to the smoker and allow the sauce to tack up for 10 – 15 minutes.
Remove from the smoker, slice and enjoy!
Recipe type: Sides and Apps
By: Tiffany Atkins