Benelli Shells - Smoked Italian Shotgun Shells Smoked shotgun shells are all the rage in the BBQ community right now. There are some awesome versions out there! I thought I’d take a different twist on them. Being that we’re using Manicotti, I thought, why not go the Italian route. I stuffed these dry manicotti with a mixture of Ricotta Cheese, Shredded Parmesan and Meat Church Garlic & Herb. Then I wrapped them in Prosciutto, sprayed with Duck Fat Spray and seasoned up with more MC Garlic & Herb. Placed them in the fridge overnight. The manicotti soften as they rest in the fridge. Smoked these on the @traegergrills Timberline at 250 degrees for an hour. While the shells smoked, I mixed up some Italian BBQ sauce with a mixture of Ketchup, Mustard, Balsamic Vinegar, Italian seasoning, Garlic & Herb and Honey. At the 1 hour mark, I brushed the shells with the Italian BBQ Sauce and cranked the grill to 350 for 15 minutes. Warmed some Rao’s Marina on the grill for dipping. Once done, I grated some fresh Pecorino Romano over the shells with some Chopped Basil. These tasted absolutely amazing! Couldn’t believe how good that Italian BBQ Sauce turned out. Great compliment to these tasty shells. Give this one a try! • 🔆More ideas on IG: @joshhunt_griddlin • @traegergrills @meatchurch