Once they are all stuffed, you’re just going to wrap each one in 2 slices of bacon. The fillingĪll you need to do is to take a bowl and combine ground beef, Monterey jack cheese, and a little bit of your favorite barbecue rub. I have noticed that some recipes opt to use either breakfast sausage or ground sausage, but I decided to use ground beef and season it myself so I could control the flavor profile. I think the hardest part of the entire recipe is stuffing the ground beef into the manicotti pasta without breaking them. These are honestly pretty simple to make.
If you are short on time, you could try cooking the shells a little before stuffing them. The moisture from the meat softens the pasta which helps it cook while on the smoker. My technique to get perfectly cooked pasta is to leave the stuffed shells to sit in the fridge for about 6 hours before smoking them. In other recipes, I’ve noticed complaints about the pasta still being hard at the end of the cook. The key to making sure the noodles are fully cooked You could also cook these in an air fryer, although I haven’t done it myself so you’ll have to experiment with cooking times. You’ll miss out on some smokey flavor, but since you are using barbecue sauce and rub, these will still have a lovely bbq taste. Yes! While this is a recipe for “smoked” shotgun shells, there is no reason you can’t cook these in the oven and just follow the time and temperature guidelines in the recipe below. Looking for more great appetizers with bacon?.The key to making sure the noodles are fully cooked.
0 kommentar(er)
