Mini Shogun Shells
This Mini Shotgun Shells recipe is a variation of my Dragon's Breath Shotgun Shells video. You stuff Rigatoni shells, instead of Manicotti shells, with hot Italian sausage and cheese, wrap it in bacon, and throw it on the smoker for a little more than a hour, and you end up with a mini, bite size BBQ shotgun shell!
- 1 pound Center Cut Bacon
- 24 Rigatoni Shells
- 1/2 pound Hot Italian Sausage
- 1/4 cup Candied Jalapeno BBQ Sauce
- 1/4 cup Pork Rub
- 4 ounces Velveeta Chees
Place the sausage into a sealable freezer bag and flatten the sausage to about a third of the length of the Rigatoni shell.
Slice the Velveeta to the thickness of about a third of the length of the Rigatoni shell.
Press a Rigatoni shell into the Velveeta, twist and remove.
Now press into the sausage, twist and remove. Flip the shell around, press and twist to complete the shell stuffing.
Repeat for each of the shells.
Layout the bacon and cut the strips in half.
Brush one side of the bacon with the BBQ sauce.
Wrap each stuffed Rigatoni shell with a half piece of bacon.
Brush the wrapped shells with BBQ sauce
Place the BBQ rub into a small bowl and coat the wrapped shells thoroughly.
Place the shells into the 250F preheated grill/smoker for 1 hour 15 min. Check on them in an hour. If they can be squeezed they're done. If they still have some resistance to them, then let them run for another 10 minutes.