Ingredients
Scale
- 450 grams manicotti shells
- 680 grams ground beef
- 450 grams hot Italian sausage
- 1 medium onion, finely diced
- 200 grams shredded sharp cheddar cheese
- 170 grams cream cheese, softened
- 1 jalapeño, finely diced
- 2 teaspoons Slap Ya Mama seasoning
- 2 teaspoons garlic powder
- 2 teaspoons ground black pepper
- 1 teaspoon red pepper flakes
- 80 milliliters barbecue sauce
- 900 grams bacon, sliced
- Additional barbecue sauce for basting
Instructions
- Set the smoker to 120°C and let it preheat until stabilized.
- In a large bowl, mix ground beef, Italian sausage, onion, cheddar cheese, cream cheese, jalapeño, Slap Ya Mama seasoning, garlic powder, black pepper, red pepper flakes, and 80 milliliters of barbecue sauce until uniform.
- Carefully fill manicotti shells with the meat mixture from both ends, compacting to eliminate air pockets.
- Wrap each stuffed shell in sliced bacon, using extra bacon if necessary to cover exposed areas.
- Brush each bacon-wrapped shell generously with barbecue sauce and arrange them on a baking sheet.
- Smoke the shells for 60 minutes, then turn them, baste with barbecue sauce, and smoke for another 60 minutes or until bacon is crisp.
- Remove from the smoker and serve immediately while hot.
Notes
Serve as an appetizer or main dish. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Appetizer
- Method: Smoking
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 100mg