Best smoked shotgun shells recipe with meat and cheese
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Texas Shotgun Shells - smoked manicotti pasta loaded with Italian garlic sausage & topped with a smoked bacon red sauce. These go 💥 in your mouth! Get’em while they last… | Chicago Culinary Kitchen
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Smoked Shotgun Shells Recipe Ingredients 12 uncooked manicotti shells 500g ground beef or sausage ½ cup shredded cheddar ½ cup shredded mozzarella ⅓ cup cream cheese 1 tbsp BBQ seasoning 12 slices bacon Your favorite BBQ sauce Instructions In a bowl, mix ground meat, cream cheese, cheddar, mozzarella, and BBQ seasoning. Stuff each manicotti shell tightly with the mixture. Wrap each shell with a slice of bacon. Place in the fridge for 4 hours (helps the pasta soften). Smoke at 120–135°C (250–275°
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