Post by M. Hawbaker on Jul 26, 2022 0:22:49 GMT
I came across this one online. I haven't tried it yet, but it sounded really good to me.
Ingredients:
1 package Manicotti shells uncooked
1 pound Ground beef
1 pound Ground Italian Sausage
1 cup Shredded cheddar cheese
4 ounces cream cheese
1 pound sliced bacon
1 cup BBQ sauce
INSTRUCTIONS:
In a bowl combine the ground sausage, ground beef, cream cheese, and shredded cheese. Be sure the cream cheese and shredded cheddar cheese is thoroughly mixed throughout.
Fill a disposable piping bag with the meat mixture and squeeze the seasoned meat mixture into each raw Manicotti shell. Check to be sure that the meat is completely filling the pasta shell. The meat will shrink as it cooks so don't be afraid to over-stuff the shells.
Wrap each stuffed manicotti shell with a piece of bacon. Allow the weight of the bacon to hang and pull as you wrap it around the shell.
Place the wrapped shells on a baking sheet, cover with plastic wrap and allow the shells to rest in the refrigerator for a minimum of 6 hours to allow the pasta shells to start to soften.
Heat your smoker to 250 using your favorite wood pellets or smoking wood chips.
Place the stuffed shells directly on the grate and close the lid to trap the smoke.
Allow the shells to smoke, undisturbed for one hour.
After 60 minutes, squirt a line of BBQ sauce on each smoked shell.
Raise the temperature of the smoker to 300.
Brush the BBQ sauce from edge to edge, including the pasta shell to keep the shell from over cooking and getting crunchy.
Cook for 10 minutes, allowing the bacon to crisp and the sauce to concentrate.
Flip each shell, brushing on more barbecue sauce.
Bake for an additional 10 minutes until the bacon is crisp.
Be sure the internal temperature of each stuffed shell reaches 165F.
Brush more sauce on each shell until your desired crispness and coating is achieved.
Ingredients:
1 package Manicotti shells uncooked
1 pound Ground beef
1 pound Ground Italian Sausage
1 cup Shredded cheddar cheese
4 ounces cream cheese
1 pound sliced bacon
1 cup BBQ sauce
INSTRUCTIONS:
In a bowl combine the ground sausage, ground beef, cream cheese, and shredded cheese. Be sure the cream cheese and shredded cheddar cheese is thoroughly mixed throughout.
Fill a disposable piping bag with the meat mixture and squeeze the seasoned meat mixture into each raw Manicotti shell. Check to be sure that the meat is completely filling the pasta shell. The meat will shrink as it cooks so don't be afraid to over-stuff the shells.
Wrap each stuffed manicotti shell with a piece of bacon. Allow the weight of the bacon to hang and pull as you wrap it around the shell.
Place the wrapped shells on a baking sheet, cover with plastic wrap and allow the shells to rest in the refrigerator for a minimum of 6 hours to allow the pasta shells to start to soften.
Heat your smoker to 250 using your favorite wood pellets or smoking wood chips.
Place the stuffed shells directly on the grate and close the lid to trap the smoke.
Allow the shells to smoke, undisturbed for one hour.
After 60 minutes, squirt a line of BBQ sauce on each smoked shell.
Raise the temperature of the smoker to 300.
Brush the BBQ sauce from edge to edge, including the pasta shell to keep the shell from over cooking and getting crunchy.
Cook for 10 minutes, allowing the bacon to crisp and the sauce to concentrate.
Flip each shell, brushing on more barbecue sauce.
Bake for an additional 10 minutes until the bacon is crisp.
Be sure the internal temperature of each stuffed shell reaches 165F.
Brush more sauce on each shell until your desired crispness and coating is achieved.
