Shotgun Shells (Smoked Stuffed Manicotti)

Time 1 hour 30 Minutes

Meat Mixture

1 lb Ground Beef

1 lb ground pork

1 cup shredded sharp cheddar cheese

1 tablespoon Papa J’s Original Dry rub

Shotgun Shells

12 manicotti shells

1 lb thin sliced bacon

1/2 cup Papa J’s BBq sauce (your choice)

1/2 cup Papa J’s Original Dry rub

Combine the ground beef, Sausage , Cheese and bbq rub until well mixed. add the meat mixture to a disposable piping bag fitted with a large tip. Squeeze the meat mixture into the uncooked manicotti shells about halfway and turn around and fill the other side. Wrap the shells with bacon. besure to cover the entire shell with bacon. You want the bacon to go all the way to the end of the shells. Place the wrapped shells on a wire rack with a large sheet pan underneath. Apply Papa J’s Original Dry Rub. Make sure to cover completely. Allow to rest overnight in the refrigerator. (this helps to soften the shells)

When you are ready set your smoker to 250 degrees fahrenheit. Use your preferred choice of wood or pellets. Place the shotgun shells away from the heat and allow them to smoke for one hour. After the first 30 minutes turn the shells to guarantee even cooking. After an hour of Smoke, turn the heat to 350 degrees for about 20 minutes to crisp up the bacon. Once the bacon has crisped up enough to your liking, apply your favorite Papa J’s BBQ sauce and continue to cook for about 15 minutes. Once done remove from the smoker and allow to rest for about 5 minutes. Serve whole or slice into medallions,

Papa J's BBQ Chicken Chili

PAPA J’S BBQ CHICKEN CHILI

2 Tablespoons Olive Oil

1 cup red onion

1 Jalapeno pepper (seeded and diced)

2 garlic cloves (minced)

1 ½ tablespoons Hot smoked paprika

1 tablespoon plus 2 teaspoons chili powder

1 tablespoon ground cumin

½ teaspoon black pepper

1 teaspoon kosher salt

Pinch of red pepper flakes

12 oz of rotisserie cooked chicken (deboned skinned & shredded)

12-ounce jar of roasted red peppers (drained & chopped)

1 ½ cups canned cannellini beans (rinsed & drained)

1 ½ cups dark red kidney beans (rinsed & drained)

1 can diced green chiles

3 cups chicken stock

28 ounce can diced tomatoes

3/4 cup Papa J’s original BBQ sauce

¾ cup shredded cheddar cheese (for topping)

Chopped cilantro for topping

Heat a large over medium heat and add the olive oil, onion, jalapeno and garlic. Cook until soft about 5 minutes. Add the paprika, chili powder, cumin, black pepper, salt and red pepper flakes. Stir and cook for 2 -3 more minutes. 

Add the chicken, red peppers, beans, chicken stock, tomatoes, and Papa J’s Original BBQ sauce, stirring to combine. Cover the pot and lower the heat to medium low and cook for 20 minutes. Remove the lid and taste, adjusting the seasoning to taste, if needed. Cover and cook another to minutes. Serve and top with cheddar cheese and cilantro. Enjoy!

Grilled Shrimp Skewers

1 Lb raw peeled & deveined shrimp

Salt & Pepper

Papa J’s Spicy BBQ Sauce

Bamboo skewers or Metal.

Place about 6 shrimp on the skewers. set aside in the refrigerator.

Prepare the grill 350 degrees.

Brush the the shrimp with Papa J’s Spicy Bbq sauce and place on the grill sauce side down cook for 2-3 minutes. Turn the shrimp, sauce and place sauce side down for 2 minutes more. Shrimp should be pink and not transparent.

NOTE: If using bamboo Skewers be sure to soak them in water for 30 minutes prior to using. Skewers will catch fire if left dry.

I

Sloppy Joe’s recipe

1 lb ground beef

3/4 cup Papa J’s original bbq sauce

1/2 cup medium chunky salsa

salt and pepper

directions:

brown the ground beef add the salsa and bbq sauce, salt and pepper and simmer for 10 minutes.