Recipe

BBQ Shotgun Shells

Bacon-wrapped, cheese-and-meat-stuffed manicotti shells, smoked low and slow and coated in Rufus' Spicy Meat Rub, then glazed with Touch O' Heat BBQ sauce. Start low and go slow.

BBQ Shotgun Shells in yard by smoker
Serves
6

Ingredients

  • 12 manicotti shells, uncooked
  • 8 ounces cream cheese, softened
  • 1 cup shredded pepper jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 pound uncooked spicy sausage or hamburger
  • 12 bacon slices
  • 1 cup Rufus Touch O’ Heat BBQ sauce
  • 2 tablespoons Spicy Meat Rub

Instructions

  1. Prep smoker or grill to 250°F.
  2. Make the filling: In a bowl, combine 8 ounces cream cheese, 1 cup shredded pepper jack cheese, 1 cup shredded sharp cheddar cheese, and 1 pound spicy sausage (or hamburger). Mix until well combined and uniform in texture.
  3. Stuff the shells: Gently load the filling into the shells. If filling is soft and room temperature, load into a piping bag or a zip-top bag with the corner snipped off. Pipe filling into each of the 12 uncooked manicotti shells, from both ends until fully packed.
  4. Wrap in bacon: Wrap each stuffed shell tightly with one slice of bacon, making sure to cover entire shell.
  5. Evenly cover all sides of the wrapped shells with Spicy Meat Rub.
  6. Smoke the shells: Place shells on a smoker preheated to 250°F. Smoke until the bacon is crisp, the pasta is tender, and the insides are cooked. Around 90 minutes.
  7. Glaze and finish: During the last 15 minutes, brush shells with Rufus Teague Touch O’ Heat BBQ sauce and keep on grill to let the sauce caramelize.
  8. Rest and serve: Let the shells rest for 10 minutes before serving so the filling sets and flavors settle.
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