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Smoked Shotgun Shells Recipe

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★★★★★

4.5 from 117 reviews

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.

Ingredients

Scale

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

Find it online: https://famdishes.com/smoked-shotgun-shells-recipe/