Popper par iphi nell how to#
Popper par iphi nell full#

Popper par iphi nell full#

It’s got a nice, spicy kick and is packed full of flavor while not being overbearing. It’s a really unique sauce that cannot be compared to other store-bought sauces. Hit them with a little sauceįor this recipe, I used the Blazing Star BBQ Spicy Sauce. Let them cook at 350☏ for another 10 minutes, then grab your favorite barbecue sauce and a basting brush. You’re going to let them smoke for about 90 minutes, then kick up the temperature in your smoker to 350☏ to crisp up that bacon. Once your smoker is preheated, the shotgun shells are ready to hit the grill! You could also do these on the grill just make sure to keep the temperature low, so the sausage has plenty of time to cook without overcooking the bacon. I smoked these on my Camp Chef Woodwind 24 with Bear Mountain Oak pellets. When you’re ready to smoke your jalapeño popper shotgun shells, fire up your smoker to 250☏.

You can prep these up to 3 days in advance, making them PERFECT when you’re planning a party and cooking for a crowd. This will allow the manicotti time to soften so don’t end up with crunchy manicotti in your shotgun shell.

Store your shotgun shells in the fridge for 8 hours prior to cooking. The rest period in the fridge is essential to ensure your manicotti is nice and soft when they’re done. Once each manicotti shell is stuffed with the sausage and cream cheese mixture, wrap them in 1 to 2 slices of bacon – just enough to ensure the entire pasta shell is covered in bacon.Īfter they’re wrapped, sprinkle a little bit more of that barbecue rub over the top of each one. If you’re short on time and can’t wait around 8 hours to get them on the smoker, I recommend par-boiling the pasta before stuffing. The gloves are technically optional, but with the cream cheese and the breakfast sausage, you’ll be glad you wore them.Īs I mentioned before, you don’t need to cook the manicotti prior to stuffing as long as you plan to follow step three. Once your sausage and cream cheese mixture are well-incorporated, it’s time to grab some gloves and start stuffing your manicotti. You can use any rub you have lying around, or whip one up yourself using one of these great rubs you can make right at home. I love the flavor of hatch chiles combined with jalapeños, so I knew it was a perfect choice. I used PS Seasoning El Dinero Hatch Chile Verde seasoning for this recipe. The FillingĪll you need to do is take a bowl and combine the breakfast sausage, cream cheese, diced jalapeños, and a little bit of your favorite BBQ seasoning. You don’t even need to boil the manicotti before you stuff them (I’ll explain why in a second).

These are pretty simple to make and don’t take long to whip up.

Popper par iphi nell how to#

How to make Jalapeño Popper Shotgun Shells

Looking for some more spicy appetizers? Give these a go:.

How to make Jalapeño Popper Shotgun Shells.