Smoked shotgun shells 🐚

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 Method 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. #shorts #cooking