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Smoked Shotgun Shells
Ingredients
1
brown onion
1
jalapeno
1½ cups
sharp cheddar cheese
1 tbsp
onion powder
1 tbsp
garlic powder
1 tbsp
smoked paprika
1½ tsp
sea salt
1½ tsp
cracked black pepper
500g
pork mince
250g
dried cannelloni shells
20 strips
streaky bacon
1 cup
BBQ sauce
Instructions
1
Fill cannelloni shells with mince mixture, then wrap each shell in a strip of bacon. Place on a large tray, cover and refrigerate overnight.
2
Preheat a smoker to 120°C (250F). Place cannelloni shells directly on the smoker grill and smoke for 1 hour 15 minutes.
3
Heat BBQ sauce in a small saucepan on low, until warmed.
4
Brush shells with some sauce to glaze, continue to smoke for 20 minutes.
5
Baste again with the sauce, then smoke for a further 20 minutes.
6
Transfer to a serving platter and serve hot.
Notes
Nutrition Facts
(per serving)
Calories:
400 calories
Servings:
8 servings
Carbohydrates:
15 g
Fat:
30 g
Fiber:
2 g
Protein:
25 g
Sugar:
10 g
Meal Effort
Preparation:
45 minutes
Cook:
2 hrs 15 mins
Total:
3 hrs