Buffalo Chicken Shotgun Shells

Directions

1. Season 2 lbs of boneless skinless chicken thighs with Rodeo Ranch seasoning then grill them at 375F until an internal temp of 165F. You can also use a rotisserie chicken if you are short on time.

2. In a bowl, combine and mix: 1 block softened cream cheese, 1 cup shredded mozzarella cheese, 2 lbs chopped chicken, 1 tbsp chives and 2 tbsp of buffalo sauce. Place mixture in a piping bag and stuff the inside of each manicotti noodle.

3. Tightly wrap the stuffed noodle with a slice of bacon then season the bacon with Sweet Preacher rub.

4. Put the stuffed and wrapped shells in the refrigerator for at least 2 hours - preferably 6 hours. The longer you are able to wait, the more softened your inner noodle will be.

5. Place the shells on a wire rack then smoke them at 250F for 90 minutes using cherry wood. At the 75-minute mark, your bacon will be almost fully cooked and the inner manicotti shell will begin to soften. Baste each shell with buffalo sauce on all sides. 5 minutes later, remove them from the smoker.

6. Serve them on a dish and drizzle ranch or blue cheese over the shotgun shells and garnish with green onions.