Smoked Shotgun Shells
  1. Remove the pork sausage from the packaging and add it to a large bowl.
  2. Season the pork sausage to taste with the BBQ seasoning of your choice.
  3. Mix in 1 1/2 cups of shredded cheddar cheese until well incorporated.
  4. Remove a manicotti shell from the package and carefully start stuffing it with the sausage and cheese mixture until it is halfway stuffed, and then began stuffing the other side until the shell is completely stuffed with the pork and cheese mixture. Repeat the process until your sausage mixture is gone. This recipe yielded approximately 10 shells.
  5. After the shells are stuffed, carefully wrap them in bacon and do your best to completely cover the entire shell so there are no dry and crunchy spots after the cook.
  6. Once all the shells are wrapped in bacon, season liberally with the BBQ seasoning of your choice.
  1. Fill the hopper on the pellet grill with Longhorn Blend pellets.
  2. Set the temperature to 300º F.
  3. Let the shotgun shells smoke for approximately 45 minutes or until the bacon is done and the sausage mixture is at a food-safe temperature (approximately 165º F).
  4. Once the shotgun shells are done, brush a light layer of BBQ sauce on each shotgun shell.
  5. Allow the BBQ sauce to set on the shells for approximately 3-5 minutes while on the smoker.
  6. Once the glaze has set, remove them from the smoker to cool for approximately 5 minutes.
  7. Once the shotgun shells have cooled enough to handle, eat and enjoy!