Instructions
- Combine the beef, chorizo, cheese, and chiles in a large mixing bowl and use two forks to thoroughly mix it together.
- Pinch off small pieces of the mixture and use your fingers to stuff it into each of the shells (see recipe tip), being sure that there are no air pockets in the shell.
- Wrap each shell with the bacon, doing your best to completely cover the shells in the bacon, as any part of the shell that’s exposed will end up a little too chewy.
- Place the shells in a lidded container and refrigerate, covered, overnight. This will help soften the pasta shell before it bakes.
- Prepare the grill for Indirect Very Low cooking (180°–250°F) using a mini-Minion method. Add a few wood chunks to the coals for smoke flavor.
- Set the grill to the SmokeBoostTM setting.
- Prepare the grill for Indirect Very Low cooking (180°–250°F). Add a handful of wood chips to a smoker box and place it over the lit burner and wait for smoke to form.
- Place the shells on the grill and cook, with the lid closed for 1 hour.
- Remove the shells from the grill, and open up the vents to increase the temperature to 400°F.
- Remove the shells from the grill and increase the temperature to 400°F.
- Remove the shells from the grill, remove the smoker box, and increase the temperature to 400°F.
- Brush the shells all over with the BBQ sauce, return them to the grill, and cook for 5 minutes. Flip the shells and continue cooking until the sauce has caramelized and charred in places, about 5 minutes longer
- Let the shells rest for at least 5 minutes before serving.
Special Equipment
- hickory wood chunks
- Wood chips
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