Beef And Bacon Shotgun Shells

재료

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

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방향

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.