In this video we make one of the best appetizers that any pimaster can make
I'll call this a two pound recipe, because we're starting with a pound of pork sausage, and a pound of ground beef. I'm using Jimmy Dean Original Sausage. Now a lot of people favor Italian Sausage because the recipe is based on Manicotti Shells......it's up to you. Go full blown Italian, or do your own thing.
Next add a generous amount of chopped green onions. I probably used 10 - 12 green onions.
2 cups of shredded Colby & Monterrey Jack Cheese. This is an 8 oz package.
Two TBS minced garlic
8 oz cream cheese
1 tsp black pepper & 1 tsp Lawry's Seasoned Salt
Mix everything thoroughly by hand.
Sprinkle your favorite BBQ Rub on the bacon wrapped shells. Today I have Kosmos Q Cow Cover Hot
and it needs be applied all the way around the shells.
All the shells need to be refrigerated until we cook em. I think the standard is a minimum of six hours in the fridge, but overnight is better. This gives the shells a chance to soften up. It has been determined that 3 days in the fridge should be the maximum.
In the fridge they go.
As you can see we're back, and we need to cook em for one hour on you pit, grill, or oven at 300F.
If you use a grill, be sure to set it up for indirect heat.
My CookShack Electric Smoker is perfect for this service because it has excellent heat control and it's very efficient. I'm using a few ozs Pecan wood and one charcoal briquette for a little smoke and flavor.
After one hour at 300F the internal temperature is well above 165F. The un barbequed shells can be removed and the barbecued shells need a good coating of BBQ sauce. I'll leave a link right up here for the my blended sauce recipe.
The BBQ shells go back into the smoker for 15 minutes.
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00:00 Introduction
00:44 Recipe
01:36 Stuffing Manicotti Shells
02:38 Wrapping With Bacon
04:12 Cooking The Shells
05:27 Outro