Ingredients
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Main
Buffalo Chicken Shotgun Shells cooked on the Pellet Joe grill from Kamado Joe ambassador, Jay Howick. This grilled recipe is great as an appetizer for your next celebration! Light prep time and maximum flavor - the fiery kick of buffalo sauce with the savory goodness of chicken, all encased within tender pasta shells. Each bite promises a burst of spicy, tangy delight, elevated to perfection by the unique smokiness imparted by the Pellet Joe Pellet Grill.
Instructions
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01
Combine cream cheese, shredded chicken, shredded cheese, diced jalapeño and hot sauce.
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02
Place mixture into a zip loc bag, snip the end with scissors and pipe into cannelloni shells.
03
Wrap the shells with a slice of bacon and season with bbq rub.
04
Place the assembled shotgun shells in the fridge for 5 hours to allow the pasta to soften.
05
Set up the Kamado Joe Pellet Joe for smoking at 275F.
06
Smoke the Shotgun Shells 275f for 1 hr 15 mins.
07
Make a Hot Honey glaze by combining hot sauce, honey, brown sugar, butter and garlic powder and bring to a boil on the stove top then let simmer.
08
Set the Pellet Joe to 325f and glaze the shells with the hot honey glaze and let cook for another 15 mins.
09
Finish with Ranch and diced green onions.
