Smoked shotgun shells 🐚

Shotgun Shells:

Ingredients
1 brown onion, finely chopped
1 jalapeno, finely chopped
1½ cups (240g) sharp cheddar cheese, grated
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp smoked paprika
1½ tsp sea salt
1½ tsp cracked black pepper
500g (1.1 lbs) pork mince
250g dried cannelloni shells
20 strips streaky bacon
1 cup (250ml) BBQ sauce
Method
Combine onion, jalapeno, cheese, onion powder, garlic powder, paprika, salt, pepper and pork mince in a large bowl, mix well to combine.
Fill cannelloni shells with mince mixture, then wrap each shell in a strip of bacon. Place on a large tray, cover and refrigerate overnight.
Preheat a smoker to 120°C (250F). Place cannelloni shells directly on the smoker grill and smoke for 1 hour 15 minutes.
Heat BBQ sauce in a small saucepan on low, until warmed.
Brush shells with some sauce to glaze, continue to smoke for 20 minutes.
Baste again with the sauce, then smoke for a further 20 minutes.
Transfer to a serving platter and serve hot.

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