Smoked Shotgun Shells Recipe

Introduction

Smoked Shotgun Shells are a delicious and hearty twist on stuffed pasta. Filled with a flavorful mix of ground beef, sausage, cheese, and spices, then wrapped in bacon and smoked to perfection, this recipe is sure to impress at any gathering.

Ingredients

• 2 (8 ounce) boxes manicotti shells
• 1½ pounds ground beef
• 1 pound hot Italian sausage
• 1 medium onion, finely diced
• 2 cups sharp cheddar cheese
• 6 ounces cream cheese
• 1 jalapeno, finely diced
• 2 teaspoons Slap Ya Mama seasoning
• 2 teaspoons garlic powder
• 2 teaspoons black pepper
• 1 teaspoon red pepper flakes
• ⅓ cup barbecue sauce
• 2 (16 ounce) packages bacon (may need more)
• Additional barbecue sauce for coating

Instructions

1. Step 1: Preheat your smoker to 250°F (121°C).
2. Step 2: In a large bowl, combine the ground beef, hot Italian sausage, diced onion, sharp cheddar cheese, cream cheese, jalapeno, Slap Ya Mama seasoning, garlic powder, black pepper, red pepper flakes, and ⅓ cup barbecue sauce. Mix well. Do not cook the meat mixture beforehand.
3. Step 3: Carefully stuff the uncooked manicotti shells from both ends with the meat mixture, making sure to avoid any air pockets.
4. Step 4: Wrap each stuffed shell with bacon slices, covering the ends if possible. You may need two slices per shell to secure fully.
5. Step 5: Brush additional barbecue sauce over all sides of the bacon-wrapped shells. Place them on a baking sheet while you baste the remaining shells.
6. Step 6: Place the shells in the smoker and smoke for 60 minutes. After that, flip them over, brush with more barbecue sauce, and continue smoking for another 60 minutes or until the bacon is crisp and browned.
7. Step 7: Remove the shells from the smoker and serve warm. Enjoy the smoky, cheesy goodness!

Tips & Variations

• Use mild sausage instead of hot if you prefer less heat.
• Wrapping ends of the shells tightly with bacon helps prevent the filling from leaking out.
• You can substitute sharp cheddar with smoked gouda for a different smoky flavor.
• For extra moisture, add a little grated mozzarella inside the shells along with the filling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (163°C) until warmed through to maintain the bacon’s crispiness. These also freeze well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to pre-cook the meat filling?

No, the meat mixture is cooked inside the shells during the smoking process, which ensures it stays juicy and flavorful.

Can I bake these instead of smoking?

Yes, you can bake them at 350°F (177°C) for about 90 minutes, turning and basting with barbecue sauce halfway through, but smoking adds a unique smoky flavor that baking alone can’t replicate.

Smoked Shotgun Shells Recipe

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Smoked Shotgun Shells are a flavorful and indulgent appetizer or party snack featuring uncooked manicotti shells stuffed with a spicy, cheesy meat mixture, wrapped in bacon, and smoked low and slow until the bacon is crispy and the filling is perfectly cooked. This dish combines smoky barbecue flavors with spicy Italian sausage, cheddar, cream cheese, and a kick from jalapeno and red pepper flakes, ideal for game days or casual gatherings.

• Author: Mick
• Prep Time: 35 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 35 minutes
• Yield: 28 servings 1x
• Category: Appetizer
• Method: Smoking
• Cuisine: American

Ingredients

Scale 1x2x3x

Shells and Meat Mixture

• 2 (8 ounce) boxes manicotti shells
• 1½ pounds ground beef
• 1 pound hot Italian sausage
• 1 medium onion, finely diced
• 2 cups sharp cheddar cheese
• 6 ounces cream cheese
• 1 jalapeno, finely diced
• 2 teaspoons Slap Ya Mama seasoning
• 2 teaspoons garlic powder
• 2 teaspoons black pepper
• 1 teaspoon red pepper flakes
• ⅓ cup barbecue sauce

Bacon and Coating

• 2 (16 ounce) packages bacon (may need more)
• Additional barbecue sauce for coating

Instructions

1. Preheat the smoker: Set your smoker to 250°F and allow it to come up to temperature ensuring a steady low heat for optimal smoking.
2. Prepare the meat mixture: In a large bowl, thoroughly combine the ground beef, hot Italian sausage, diced onion, sharp cheddar cheese, cream cheese, diced jalapeno, Slap Ya Mama seasoning, garlic powder, black pepper, red pepper flakes, and ⅓ cup barbecue sauce. Note that the meats are uncooked at this stage.
3. Stuff the shells: Carefully stuff the uncooked manicotti shells from both ends with the meat mixture, taking care to avoid any air pockets inside the shells for an even cook.
4. Wrap with bacon: Wrap each stuffed shell with slices of bacon, covering the ends of the shells thoroughly. You might need to use two pieces of bacon per shell to fully encase them.
5. Apply barbecue sauce: Brush the wrapped shells generously on both sides with extra barbecue sauce, then place them on a baking sheet while preparing the remaining shells.
6. Smoke the shells: Place the baking sheet in the smoker and smoke for 60 minutes. Afterward, flip each shell over, brush additional barbecue sauce on all sides, and continue smoking for another 60 minutes or until the bacon is crispy and nicely caramelized.
7. Serve and enjoy: Remove the smoked shotgun shells from the smoker and serve immediately, enjoying the combination of smoky, spicy, cheesy, and savory flavors.

Notes

• The meat mixture remains uncooked before stuffing; smoking will cook it fully.
• Ensure there are no air pockets inside the manicotti shells to allow even cooking and prevent breakage.
• Using two pieces of bacon per shell may be necessary to fully cover the ends.
• Adjust seasoning levels to taste, especially the heat from jalapenos and red pepper flakes.
• Additional barbecue sauce can be applied during and after smoking for extra flavor and moisture.
• Smoking temperature set to 250°F is ideal for slow cooking and rendering bacon to crispy perfection.
• Use a reliable smoker and monitor temperature to avoid drying out the shells.
• This recipe yields about 28 shells, suitable for serving a large group as appetizers or snacks.

Keywords: Smoked Shotgun Shells, smoked appetizer, manicotti, bacon wrapped, BBQ party food, game day snack, smoked meat recipe