Smoked Shotgun Shells (Stuffed Manicotti)
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My take of Shotgun Shells using jalapeño popper brat seasoning.
1 1/2 pounds 80/20 ground beef
1.5 oz jolapeno popper brat seasoning
16 oz cream cheese (could use high temp cheese of choice)
2.5 oz water
1 package manicotti shells
1 pound baconMix ground beef , water and jalapeño popper seasoning.
Mix in cream cheese.
Add mixture to piping bag with a large nozzle.
Pipe mixture into manicotti shells. Pipe half from one end and then fill from other end works well.
Wrap each shell with one slice of bacon. Try and cover the entire shell. Any exposed pasta will not soften during the smoke.
Smoke at 225-250 for 2 hours. Remove and enjoy.
Grimpuppy
New to me as well. Looks very tasty. Nice! -
My take of Shotgun Shells using jalapeño popper brat seasoning.
1 1/2 pounds 80/20 ground beef
1.5 oz jolapeno popper brat seasoning
16 oz cream cheese (could use high temp cheese of choice)
2.5 oz water
1 package manicotti shells
1 pound baconMix ground beef , water and jalapeño popper seasoning.
Mix in cream cheese.
Add mixture to piping bag with a large nozzle.
Pipe mixture into manicotti shells. Pipe half from one end and then fill from other end works well.
Wrap each shell with one slice of bacon. Try and cover the entire shell. Any exposed pasta will not soften during the smoke.
Smoke at 225-250 for 2 hours. Remove and enjoy.
Grimpuppy I bet those were amazing! Do you think you could par-boil them to soften up a bit then stuff them?
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Grimpuppy I bet those were amazing! Do you think you could par-boil them to soften up a bit then stuff them?
ND Mike yes, some people do that. You have to be a little more careful not to split the pasta when stuffing, but is totally an option.
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My take of Shotgun Shells using jalapeño popper brat seasoning.
1 1/2 pounds 80/20 ground beef
1.5 oz jolapeno popper brat seasoning
16 oz cream cheese (could use high temp cheese of choice)
2.5 oz water
1 package manicotti shells
1 pound baconMix ground beef , water and jalapeño popper seasoning.
Mix in cream cheese.
Add mixture to piping bag with a large nozzle.
Pipe mixture into manicotti shells. Pipe half from one end and then fill from other end works well.
Wrap each shell with one slice of bacon. Try and cover the entire shell. Any exposed pasta will not soften during the smoke.
Smoke at 225-250 for 2 hours. Remove and enjoy.
Grimpuppy those look great
-
My take of Shotgun Shells using jalapeño popper brat seasoning.
1 1/2 pounds 80/20 ground beef
1.5 oz jolapeno popper brat seasoning
16 oz cream cheese (could use high temp cheese of choice)
2.5 oz water
1 package manicotti shells
1 pound baconMix ground beef , water and jalapeño popper seasoning.
Mix in cream cheese.
Add mixture to piping bag with a large nozzle.
Pipe mixture into manicotti shells. Pipe half from one end and then fill from other end works well.
Wrap each shell with one slice of bacon. Try and cover the entire shell. Any exposed pasta will not soften during the smoke.
Smoke at 225-250 for 2 hours. Remove and enjoy.
Grimpuppy Those look amazing.
-
My take of Shotgun Shells using jalapeño popper brat seasoning.
1 1/2 pounds 80/20 ground beef
1.5 oz jolapeno popper brat seasoning
16 oz cream cheese (could use high temp cheese of choice)
2.5 oz water
1 package manicotti shells
1 pound baconMix ground beef , water and jalapeño popper seasoning.
Mix in cream cheese.
Add mixture to piping bag with a large nozzle.
Pipe mixture into manicotti shells. Pipe half from one end and then fill from other end works well.
Wrap each shell with one slice of bacon. Try and cover the entire shell. Any exposed pasta will not soften during the smoke.
Smoke at 225-250 for 2 hours. Remove and enjoy.
Grimpuppy What’s not good wrapped in bacon? But, with those ingredients, my taste buds are going wild.
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Grimpuppy What an all-star name for this!
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Humm I wonder if a five pound stuffer would make that so much easier?
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Making those have been on my list of things to try.
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samspade I have a 5 pound stuffer and the thought crossed my mind. I didn’t feel like cleaning the stuffer so I didn’t do it.
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samspade I have a 5 pound stuffer and the thought crossed my mind. I didn’t feel like cleaning the stuffer so I didn’t do it.
Grimpuppy I’m thinking more about using a jerky gun
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samspade I have a 5 pound stuffer and the thought crossed my mind. I didn’t feel like cleaning the stuffer so I didn’t do it.
Grimpuppy Yeah that seems like a lot more time cleaning than doing. I want to say the video I saw making those, they used a pipping bag to fill the shells.
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Grimpuppy Yeah that seems like a lot more time cleaning than doing. I want to say the video I saw making those, they used a pipping bag to fill the shells.
HerbcoFood Thinking you are very correct in using a plastic bag. Much easier to control the output and reduce the mess. Good thought!!!
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WOW
Gotta try this! -
My take of Shotgun Shells using jalapeño popper brat seasoning.
1 1/2 pounds 80/20 ground beef
1.5 oz jolapeno popper brat seasoning
16 oz cream cheese (could use high temp cheese of choice)
2.5 oz water
1 package manicotti shells
1 pound baconMix ground beef , water and jalapeño popper seasoning.
Mix in cream cheese.
Add mixture to piping bag with a large nozzle.
Pipe mixture into manicotti shells. Pipe half from one end and then fill from other end works well.
Wrap each shell with one slice of bacon. Try and cover the entire shell. Any exposed pasta will not soften during the smoke.
Smoke at 225-250 for 2 hours. Remove and enjoy.
Grimpuppy Those look absolutely amazing!
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Might have to try this for happy hour. Always looking for new snacks.
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My take of Shotgun Shells using jalapeño popper brat seasoning.
1 1/2 pounds 80/20 ground beef
1.5 oz jolapeno popper brat seasoning
16 oz cream cheese (could use high temp cheese of choice)
2.5 oz water
1 package manicotti shells
1 pound baconMix ground beef , water and jalapeño popper seasoning.
Mix in cream cheese.
Add mixture to piping bag with a large nozzle.
Pipe mixture into manicotti shells. Pipe half from one end and then fill from other end works well.
Wrap each shell with one slice of bacon. Try and cover the entire shell. Any exposed pasta will not soften during the smoke.
Smoke at 225-250 for 2 hours. Remove and enjoy.
Grimpuppy I bet those are amazing
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