20+ Shotgun Shells Recipe With Cream Cheese

10 manicotti shells 1 lb spicy breakfast sausage 8 oz cream cheese ½ cup pickled jalapeños diced 2 tbsp barbecue rub 20 slices bacon ½ cup barbecue sauce Instructions In a medium-sized mixing bowl combine the spicy breakfast sausage cream cheese diced pickled jalapeños and 1½ tablespoons of the barbecue rub. Add chicken stock and ½ cup of pasta water Italian seasoning.

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Brush barbecue sauce onto the top and sides of the bacon wrapped shell then apply a coating of Jeffs original rub.

. Half your jalapeños remove seeds to desired heat levels fill with mixture wrap in a slice of. Begin to prepare the shotgun shells by mixing the filling. Transfer the shotgun shells to a jerky tray or wire rack and place them on the smoker.

Take a block of cream cheese a cup of shredded Cheddar and a Tablespoon of garlic and mix it. Combine the ground sausage barbecue rub shredded cheese onion and garlic in a large metal mixing bowl. Once the grill comes up to temp and the bacon fat has.

Mix the shotgun shell filling. Place pan of stuffed wrapped shells into fridge for 2 hours or even overnight. At this point the ground meat will be above 165 internal temp and the shell.

Coat each block of cream cheese generously with seasonings of your choice on. Place the bacon-wrapped shotgun shells onto the grates of your grill. Cook garlic for 30 seconds until the raw smell is gone and start to change color.

Preheat your Traeger pellet smoker or any other smoker to 225-F. Smoke for an hour and then turn the heat up 350. Place on a small baking sheet or piece of aluminum foil.

Let the shotgun shells smoke for approximately 45 minutes or until the bacon is done and the sausage mixture is at a food-safe temperature approximately 165º F. Place the shotgun shells on a baking rack and place then into the smoker. Using your hands mix the filling together thoroughly until the.

Lower heat add Cream. Put the cream cheese on your smoker and cook for 1 ½ hours at 250F or 2 hours at 200F. Smoke for 1 hour.

Combine the ground beef shredded cheese milk garlic powder onion powder salt and. Let them smoke for 1½ hours then increase the temperature on the smoker to 350F. Add splits of pecan or other smoking wood to the coal bed and stabilize the pit temperature at 225ºF-250ºF.

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