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Bacon Shotgun Shells
“These Bacon Shotgun Shells are next-level… cheesy, smoky, and straight MONEY. Smoked low, glazed in BBQ sauce, then finished with a drizzle of homemade Bacon Aioli and crispy bacon crumbles. The perfect bite for a Super Bowl cookout, game day spread, or if you’re trying to flex at the tailgate.”
—
Recipe from Tony Ramirez @tfti.bbq on Instagram
@tfti.bbq on TikTok
TFTI.BBQ on Facebook
Learn more about the Yoder Smokers YS1500S Outlander
INGREDIENTS
FOR THE SHELLS:- 1 lb bacon
- 8 manicotti shells (uncooked)
- 1 lb ground beef
- 1 cup shredded cheddar cheese
- 2 tbsp TFTI BBQ Cajun Honey Rub
- 1 cup BBQ sauce (glaze)
- Bacon crumbles (for garnish)
- 1 egg
- 1 egg yolk
- 2 tbsp lemon juice
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 cup pure bacon grease cooled to room temperature
- 1/2 cup light extra virgin olive oil
INSTRUCTIONS
- Combine ground beef, cheddar, and Cajun Honey Rub.
- Fill uncooked manicotti with the meat mixture.
- Wrap each shell tightly with bacon then place in the fridge overnight for the manicotti to soften.
- Place on smoker at 300°F for about 1 hour, or until bacon is rendered.
- While the shells on are the smoker, combine your Aioli ingredients and mix well.
- Once the bacon is rendered, remove from the smoker.
- Brush on BBQ sauce and let it tack up for 10 minutes.
- Drizzle with Bacon Aioli and sprinkle on bacon crumbles.
Bacon Shotgun Shells
“These Bacon Shotgun Shells are next-level… cheesy, smoky, and straight MONEY. Smoked low, glazed in BBQ sauce, then finished with a drizzle of homemade Bacon Aioli and crispy bacon crumbles. The perfect bite for a Super Bowl cookout, game day spread, or if you’re trying to flex at the tailgate.”
—
Recipe from Tony Ramirez @tfti.bbq on Instagram
@tfti.bbq on TikTok
TFTI.BBQ on Facebook
Learn more about the Yoder Smokers YS1500S Outlander
INGREDIENTS
FOR THE SHELLS:- 1 lb bacon
- 8 manicotti shells (uncooked)
- 1 lb ground beef
- 1 cup shredded cheddar cheese
- 2 tbsp TFTI BBQ Cajun Honey Rub
- 1 cup BBQ sauce (glaze)
- Bacon crumbles (for garnish)
- 1 egg
- 1 egg yolk
- 2 tbsp lemon juice
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 cup pure bacon grease cooled to room temperature
- 1/2 cup light extra virgin olive oil
INSTRUCTIONS
- Combine ground beef, cheddar, and Cajun Honey Rub.
- Fill uncooked manicotti with the meat mixture.
- Wrap each shell tightly with bacon then place in the fridge overnight for the manicotti to soften.
- Place on smoker at 300°F for about 1 hour, or until bacon is rendered.
- While the shells on are the smoker, combine your Aioli ingredients and mix well.
- Once the bacon is rendered, remove from the smoker.
- Brush on BBQ sauce and let it tack up for 10 minutes.
- Drizzle with Bacon Aioli and sprinkle on bacon crumbles.
