SMOKED BBO "CANNOLI"
8 manicotti pasta tubes
2 cups shredded Cheddar cheese
2 cups shredded mozzarella
½Ib (227g) ground beef
1 tbsp chopped fresh parsley
3 garlic cloves, minced
2 tbsp chopped shallots
1 medium seedless jalapeño, diced
1 (80z/227g) package cream cheese
Coarse kosher salt, to taste
Ground black pepper, to taste 8 slices uncooked bacon (about ½lb/227g)
2 cups Guga's BBQ Sauce (p. 201), divided
2 tsp chopped fresh parsley
Cook the pasta according to package directions. Drain and set aside.
Combine the Cheddar, mozzarella, ground beef, parsley, garlic, shallots, and jalapeño in a food processor. Process until the ingredients are well combined and a paste is formed.
3 Add the cream cheese and process again until well combined. Season to taste with kosher salt and black pepper.
4 Gently stuff the manicotti tubes with the filling and then wrap each tube with a slice of bacon. Place the stuffed tubes on a wire cooling rack. Transfer to the fridge while you get the smoker ready.
Remove the stuffed tubes from the fridge. Preheat the smoker to
2 Place the stuffed tubes and cooling rack in the smoker. Smoke for 40 to 45 minutes or until the bacon is golden brown.
Continue smoking for an additional 15 minutes, brushing the tubes with the sauce every 5 minutes.
4 While the "cannoli" are finishing in the smoker, add the remaining ½ cup of Guga's BBQ Sauce to a small saucepan over medium-low heat. Heat until hot.
5 Remove the "cannoli" from the smoker. Place in a serving dish, and drizzle the remaining sauce over the top. Sprinkle the chopped parsley over the top. Serve warm. (This is delicious served with garlic bread on the side.)