FISH BRINE FOR SMOKING RECIPES
SMOKED SHOTGUN SHELLS - LEARN TO SMOKE MEAT WITH JEFF PHILLIPS
These delicious appetizers resemble a shotgun shell giving them their clever name. Manicotti shells are stuffed with ground sausage, and wrapped in bacon then smoked to perfection.
Provided by Jeff Phillips
Total Time 300 minutes
Prep Time 30 minutes
Cook Time 150 minutes
Number Of Ingredients 6
Steps:
- Press manicotti shell into ground sausage to fill about 1/3. Add a ½ inch square x 1-inch long piece of cheese into the shell then finish stuffing sausage into the rest of the shell.
- Tightly wrap a single piece of bacon around the manicotti shell. It is best to stretch the bacon first so it is long enough to wrap and cover the entire shell. Place the wrapped shells onto a pan with a rack.
- Brush barbecue sauce onto the top and sides of the bacon wrapped shell then apply a coating of Jeff's original rub.
- Place pan of stuffed, wrapped shells into fridge for 2 hours or even overnight to help the shells to soften a little. (Not absolutely necessary but improves the bite)
- Set up smoker for cooking at 225°F using indirect heat. If your smoker uses a water pan, fill it up.
- Place the pan of appetizers onto the smoker grate and let them smoke cook for 2 hours or until the bacon starts to get crisp. It is sometimes helpful to crank up the heat to 275 for an additional 30 minutes to get a better texture on the bacon.
- Brush sauce onto the wrapped shells and let them caramelize in the heat for about 10 minutes before removing them from the smoker.
- Serve immediately.
SMOKED SHOTGUN SHELLS - LEARN TO SMOKE MEAT WITH JEFF PHILLIPS
These delicious appetizers resemble a shotgun shell giving them their clever name. Manicotti shells are stuffed with ground sausage, and wrapped in bacon then smoked to perfection.
Provided by Jeff Phillips
Total Time 300 minutes
Prep Time 30 minutes
Cook Time 150 minutes
Number Of Ingredients 6
Steps:
- Press manicotti shell into ground sausage to fill about 1/3. Add a ½ inch square x 1-inch long piece of cheese into the shell then finish stuffing sausage into the rest of the shell.
- Tightly wrap a single piece of bacon around the manicotti shell. It is best to stretch the bacon first so it is long enough to wrap and cover the entire shell. Place the wrapped shells onto a pan with a rack.
- Brush barbecue sauce onto the top and sides of the bacon wrapped shell then apply a coating of Jeff's original rub.
- Place pan of stuffed, wrapped shells into fridge for 2 hours or even overnight to help the shells to soften a little. (Not absolutely necessary but improves the bite)
- Set up smoker for cooking at 225°F using indirect heat. If your smoker uses a water pan, fill it up.
- Place the pan of appetizers onto the smoker grate and let them smoke cook for 2 hours or until the bacon starts to get crisp. It is sometimes helpful to crank up the heat to 275 for an additional 30 minutes to get a better texture on the bacon.
- Brush sauce onto the wrapped shells and let them caramelize in the heat for about 10 minutes before removing them from the smoker.
- Serve immediately.
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