Buffalo Bleu Shotgun Shells
Load up the smoker for our Buffalo Bleu Shotgun Shells, packed with flavors from our Bacon Bleu Burger seasoning and our Buffalo Cajun Wing Rub. These shells will blow you away!
Buffalo Bleu Shotgun Shells
PS Seasoning Chef
20 minutes
1 hours
American
Appetizer
Load up the smoker for our Buffalo Bleu Shotgun Shells, packed with flavors from our Bacon Bleu Burger seasoning and our Buffalo Cajun Wing Rub. These shells will blow you away!
Ingredients
- 1 LB – Ground Chicken
- 2 oz – Bleu Cheese Crumbles
- 2 TB – Bacon Bleu Burger Seasoning
- 8 – Manicotti Pasta Shells
- 16 Slice – Bacon (Not thick cut)
- 2 TB – Buffalo Cajun Wing Rub
Directions
- Preheat grill or smoker to 325 degrees.
- In a mixing bowl, combine the ground chicken, bleu cheese and Bacon Bleu Burger Seasoning together. Mix until well combined and the meat becomes slightly tacky.
- Stuff the meat into the manicotti shells.
- Wrap each shell in 2 pieces of bacon. Wrap one piece of bacon lengthwise to cover the ends. Wrap the second piece in a spiral. Try to make sure that pasta is well covered by the bacon.
- Season the outside of the shotgun shells with Buffalo Cajun Wing rub. For softer shells, place them in the fridge to rest overnight and smoke the next day.
- Place the shotgun shells on the smoker and smoke for 45-65 minutes until the bacon is rendered to your liking. Make sure the internal temperature of the shotgun shells reaches 165 degrees.
- Remove from the grill and let them rest for 5-10 minutes before serving.
- Dip in some ranch dressing and enjoy!
