Smoked Shotgun Shells

Image courtesy of MeatChurch.com

Recipe from

Meat Church

Ingredients

2 boxes of Manicotti Shells
2 packages bacon
1 lb 90/10 ground beef
1 lb. sweet Italian sausage
8 oz. shredded cheese
BBQ seasoning
1 cup BBQ sauce

Optional Substitute

4 roasted hatch chili’s, diced (sub jalapeno, etc)

Instructions

Assemble the shotgun shells and place in the refrigerator for at least 4 hours or overnight.

Mix the Italian sausage, the ground beef and shredded cheese (and optional chili’s) in a large mixing bowl.
Stuff each noodle with the mixture being sure to leave no air.
Wrap each shell with a piece of bacon top to bottom (covering the openings) and a second piece wrapped around
Season the shells with BBQ seasoning.
Smoke for 1 hour at 300 degrees or 2 hours at 250 until the internal temperature is 165 and the bacon is crisp.
After 1 hour of smoking, brush with BBQ sauce

Nutrition

Calories:452cal (23%), Carbohydrates:61g (20%), Protein:16g (32%), Fat:17g (26%), Saturated Fat:6g (38%), Polyunsaturated Fat:2g, MonounsaturatedFat:9g, Cholesterol:14mg (5%), Sodium:1531mg (67%), Potassium:869mg (25%), Fiber:6g (25%), Sugar:9g (10%), Vitamin A:1427IU (29%), Vitamin C:49mg (59%), Calcium:126mg (13%), Iron:4mg (22%)

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