Lone Star Grillz “Shotgun Shells”
Remember to always wash your hands prior to preparing. Use food grade gloves where appropriate to prevent contamination.
Recipe and Ingredients:
- 1.5 lbs. of fresh Ground Beef 80/20 ratio (YOU CAN ALSO USE 50/50 Ground Beef & Italian Sausage)
- 1 teaspoon Garlic Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Italian Seasoning
- 1 teaspoon Dried Minced Onion Flakes
- 12oz. freshly shredded Mozzarella Cheese
- 15 Manicotti Shells (uncooked)
- 15 slices of medium thickness Bacon
- Lone Star Grills “Texas Bold” Rub (or your favorite BBQ Rub) to cover the outside
- Your favorite BBQ Sauce to caramelize the outside at the end of the cook
PREP DIRECTIONS:
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Place Ground Beef, Garlic Salt, Black Pepper, Italian Seasoning, Dried Onion & Mozzarella Cheese in a large bowl, mix with hands until well combined.
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Stuff each Manicotti Shell using your hands/fingers with meat mixture until each is full. Stuff from both ends to avoid cracking the pasta shell.
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Wrap each Manicotti with a piece of Bacon after stuffed.
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Season the entire outside of each using LSG Texas Bold or your favorite BBQ Rub.
The Cook: Approximate time 1.5 hours total
Pre-heat your Lone Star Grillz Pellet Smoker to 300 degrees Fahrenheit.
Place Shotgun Shells on smoker once fully pre-heated using warming rack for easy transport on/off smoker.
Close the lid and allow them to cook for exactly 1 hour. Sauce each generously with your favorite BBQ Sauce, close lid and allow them to cook for another 15-20 minutes to caramelize sauce.
Remove from smoker and allow them to cool for 10 minutes.
SERVE AND ENJOY!
Recipe By: Derek Perry