Smoked Shotgun Shells Recipe-Ultimate Party Appetizer

Smoked Shotgun Shells are a culinary adventure that’s as fun to make as they are to devour. These aren’t your average appetizers; they’re a smoky, cheesy, meaty sensation that has taken the grilling and smoking world by storm. Imagin extracte perfectly cooked pasta tubes stuffed with a savory blend of ground meat, cream cheese, and seasonings, all wrapped in crispy beef bacon and then kissed by the fragrant smoke of your favorite wood. The magic of Smoked Shotgun Shells lies in their incredible texture combination – tender pasta, creamy filling, and that irresistible beef bacon crunch. It’s this symphony of flavors and textures that makes them an absolute crowd-pleaser, perfect for game days, backyard BBQs, or whenever you’re craving something truly special and unforgettable. Get ready to impress your friends and family with these addictive delights.

Smoked Shotgun Shells

Get ready for a flavor explosion that’s as fun to make as it is to eat! Smoked Shotgun Shells are a crowd-pleasing appetizer that’s guaranteed to be a hit at your next gathering, game day, or barbecue. These aren’t your average stuffed pasta shells; they’re a smoky, cheesy, meaty marvel wrapped in crispy beef bacon and kissed by the grill. We’re taking manicotti shells, filling them with a savory blend of ground beef, spicy Italian sausage, and creamy cheese, then wrapping them in beef beef bacon and smoking them to perfection. Trust me, once you try these, you’ll be making them again and again.

Ingredients:

Preparing the Filling

The first step to legendary Shotgun Shells is creating a filling that’s packed with flavor. In a large bowl, combine the ground beef and hot Italian sausage. I like to break it up with my hands to ensure it’s evenly mixed. Next, add your finely diced medium onion. Don’t be shy with the onion; it adds a wonderful sweetness and depth. Now for the creamy element: the softened cream cheese. Make sure it’s truly softened so it blends smoothly. Stir in the shredded sharp cheddar cheese. This cheese brings that classic, gooey, melty goodness. Add the finely diced jalapeno. If you prefer a milder kick, be sure to remove the seeds and membranes. For seasoning, we’re going with Slap Ya Mama seasoning, which provides a fantastic Cajun kick, garlic powder for that aromatic punch, black pepper for a little bite, and red pepper flakes for a subtle, lingering heat. Finally, add the ⅓ cup of barbecue sauce. This acts as a binder and adds another layer of smoky sweetness to the filling. Mix everything together thoroughly until all the ingredients are well incorporated. It’s important to get this mixture right, as it’s the heart of our Shotgun Shells.

Stuffing the Manicotti

Now comes the fun part: stuffing those manicotti shells! Cook the manicotti shells according to the package directions, but be careful not to overcook them. You want them to be al dente, or slightly firm, so they hold their shape when you stuff them. Drain them and rinse them with cold water to stop the cooking process and prevent them from sticking together. Carefully stuff each manicotti shell with your prepared meat and cheese mixture. I find that using a spoon or even a piping bag (if you have one) makes this process much easier and less messy. Pack the filling in snugly, but don’t overstuff to the point where the shells might break. We want each shell to be a perfect little flavor vessel.

Beef Bacon Wrapping and Smoking

This is where our Shotgun Shells truly earn their name! Take your beef beef bacon and begin extract wrapping each stuffed manicotti shell. You’ll want to wrap each shell snugly with one or two strips of beef bacon, depending on the size of the strips and the shells. Overlap the beef bacon slightly to ensure it stays in place during the smoking process. If the beef bacon isn’t sticking well, you can use a toothpick to secure the ends, but try to keep the use of toothpicks to a minimum as they can be a choking hazard. Preheat your smoker to around 225-250 degrees Fahrenheit. We’re aiming for a low and slow smoke to infuse the shells with delicious flavor and render the beef bacon perfectly crisp.

Place the beef bacon-wrapped manicotti shells directly on the smoker grates. Arrange them so they aren’t touching each other to allow for even smoke circulation. Smoke them for approximately 2 to 2.5 hours, or until the beef bacon is crispy and the manicotti shells are tender. During the last 30 minutes of smoking, brush the Shotgun Shells generously with your favorite barbecue sauce. This adds an extra layer of sticky, sweet, and smoky flavor. You want that sauce to caramelize slightly on the beef bacon. Keep an eye on them to prevent the sauce from burning.

Serving Your Masterpiece

Once your Smoked Shotgun Shells have reached smoky, beef bacon-crisped perfection and are coated in that glorious barbecue sauce, it’s time to serve them up! Carefully remove them from the smoker. Let them rest for a few minutes before serving, as they will be very hot. They are fantastic served as an appetizer, a hearty snack, or even as a side dish to your barbecue feast. I like to serve them with extra barbecue sauce on the side for dipping. The combination of the tender pasta, the savory meat filling, the crispy, smoky beef bacon, and the sweet barbecue sauce is absolutely irresistible. Prepare for rave reviews!

Conclusion:

You’ve now got the roadmap to creating these incredibly fun and delicious Smoked Shotgun Shells! This recipe is a guaranteed crowd-pleaser, offering a fantastic blend of smoky flavor, cheesy goodness, and perfectly cooked pasta, all wrapped up in a savory beef bacon blanket. The joy of this dish lies in its interactive nature and the sheer satisfaction of biting into each perfectly formed “shell.” They’re ideal for game days, backyard barbecues, or any occasion where you want to bring a smile to people’s faces. I encourage you to gather your ingredients and give these a try – you won’t regret it!

For serving, Smoked Shotgun Shells are fantastic on their own as a hearty appetizer or can be paired with a simple green salad for a more complete meal. They also make a fantastic side dish for grilled meats. Don’t be afraid to experiment with variations! You can swap out the cheese for a pepper jack or a sharp cheddar, add a pinch of smoked paprika to the meat mixture for an extra kick, or even try different types of pasta like jumbo shells if rigatoni isn’t your preference. The possibilities are endless!

Frequently Asked Questions:

Can I make Smoked Shotgun Shells ahead of time?

Yes, you absolutely can! You can assemble the shells completely and store them, covered, in the refrigerator for up to 24 hours before smoking. You might need to add a little extra time to the smoking process if they are coming straight from the fridge.

What kind of smoker temperature is best?

A consistent temperature of around 250°F (120°C) is ideal for these Smoked Shotgun Shells. This allows the beef bacon to crisp up nicely while ensuring the pasta cooks through and absorbs all that wonderful smoky flavor.

Smoked Shotgun Shells

A savory and spicy appetizer featuring manicotti shells stuffed with a seasoned meat mixture, wrapped in bacon, and smoked to perfection.

Prep Time
30 Minutes

Cook Time
3 Hours

Total Time
30 Minutes

Servings
Approximately 24-30 shells

Ingredients

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

Instructions

1. Step 1
   Preheat your smoker to 275°F (135°C).
2. Step 2
   In a large bowl, combine ground beef, hot pork sausage, diced onion, cheddar cheese, cream cheese, diced jalapeno, Slap Ya Mama seasoning, garlic powder, black pepper, red pepper flakes, and ⅓ cup barbecue sauce. Mix thoroughly.
3. Step 3
   Cook manicotti shells according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
4. Step 4
   Stuff each cooked manicotti shell generously with the meat mixture. You may need to use a small spoon or piping bag.
5. Step 5
   Wrap each stuffed manicotti shell with a strip of beef bacon, securing with a toothpick if necessary. Ensure the bacon is snug but not overly tight.
6. Step 6
   Brush the bacon-wrapped shells with additional barbecue sauce. Place the shells directly on the smoker grates.
7. Step 7
   Smoke for 2-3 hours, or until the bacon is crispy and the internal temperature of the meat mixture reaches 165°F (74°C). You may need to add more bacon if it shrinks too much during smoking.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.