In today's video I am doing up some smoked shotgun shells on the Traeger pellet grill. Now, these smoked shotgun shells have been incredibly popular as of late so of course I had to see what they are all about. I'm not going to lie, this easy smoked shotgun shells recipe was an absolute hit, and while I don't think I'll make them ALL the time, they are a nice change of pace for a quick and easy appetizer and best of all it's something you can make ahead and cook the next day if need be. Have you had smoked shotgun shells yet? Let me know in the comments below, and let me know if you liked them!
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| Ingredients |
-Cookin’ Pellets Longhorn Blend Pellets
-1LB Pork Sausage
-1 and 1/2 cup of shredded cheddar cheese
-1 pack of manicotti shells
-1LB of thin/normal cut bacon
-BBQ seasoning of your choice
-BBQ sauce of your choice
| Instructions |
Prep:
1. Remove the pork sausage from packaging and add to a large bowl.
2. Season the pork sausage to taste with BBQ seasoning of your choice.
3. Mix in 1 and 1/2 cups of shredded cheddar cheese until well incorporated.
4. Remove a manicotti shell from the package and carefully start stuffing it with the sausage and cheese mixture until it is halfway stuffed, and then began stuffing the other side until the shell is completely stuffed with the pork and cheese mixture. Repeat the process until your sausage mixture is gone. This recipe yielded approximately 10 shells for us.
5. After the shells are stuffed, carefully wrap them in bacon and do your best to completely cover the entire shell so there no dry and crunchy spots after the cook.
6. Once all the shells are wrapped in bacon, season liberally with the BBQ seasoning of your choice.
| Cooking |
1. Fill the hopper on the pellet grill with Cookin' Pellets Longhorn Blend pellets.
2. Set the temperature to 300º F.
3. 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).
4. Once the shotgun shells are done, brush a light layer of BBQ sauce on each shotgun shell.
5. Allow the BBQ sauce to set on the shells for approximately 3-5 minutes while on the smoker.
6. Once the glaze has set, remove from the smoker to cool for approximately 5 minutes.
7. Once the shotgun shells have cooled enough to handle, eat and enjoy!
Stuff I use:
Thermometers:
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-Thermoworks Smoke: www.thermoworks.com/Smoke?tw=...
-Thermoworks Thermapen MK4: www.thermoworks.com/Thermapen...
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