Smoked Shotgun Shells

Smoked shotgun shells have taken the BBQ community by storm.

When I saw the recipe I just had to give them a go. How can you go wrong with meat and cheese stuffed in Manicotti tubes of pasta and then wrapped in bacon?

They are now my number one requested appetizers at cookouts and parties.

Everyone from kids to adults loves them.

All you need to do is stuff manicotti pasta with ground pork/ beef and cheese and wrapped them in bacon. Throw them on the smoker and give them a quick brush of BBQ sauce and you have EPIC BBQ appetizers.

What are Smoked Shotgun Shells?

Smoked shotgun shells involve a mouthwatering combination of meat and cheese stuffed in manicotti pasta, wrapped in bacon, and smoked to perfection. To complete the dish, generously brush barbecue sauce over the top of the smoked shotgun shells.

This final touch adds a delightful tang and enhances the overall flavor. The result is a simple yet incredibly tasty barbecue snack! Smoked shotgun shells also serve as a fantastic appetizer or a delectable treat for tailgating events.

Why You Should Try Smoked Shotgun Shells

You know how they say the simplest things in life are the best? These smoked shells are simple but delicious!

So if you’re in search of an appetizer that will steal the spotlight at your next cookout, look no further. The star of the show is a delectable meat-stuffed pasta tube, but don’t limit yourself to just that.

Feel free to choose any type of meat you desire. While sausage is a popular choice for stuffing, you could also try a fiery seasoned ground beef combined with generous amounts your favorite type of cheese.

However, don’t hesitate to get creative and use whatever ingredients you have on hand. This recipe offers plenty of room for experimentation, allowing you to put your own personal touch on it

What You Need for Smoked Shotgun Shells

Manicotti Pasta
Jimmy Dean Style Sausage Hot or Regular
Beef Mince
Cream Cheese
Jalapeño
Shredded Cheese
Rub
Bacon

How to Make Smoked Shotgun Shells

Below are my five simple steps to making smoked shotgun shells.

How to Make The Filling for The Shells

For the filling I have chosen 50/50 beef and pork sausage meat. Start by taking a bowl and combining ground beef, sausage, cream cheese, shredded cheese, and your preferred barbecue rub.

Use your hands to mix through until formed and evenly dispersed. Cover with plastic wrap and refrigerate while you cook the pasta.

Here are some different fillings you could add.

Chopped Jalapeños

Caramelized Onions

Parmesan Cheese

Ground Turkey

Do You Need to Use Sausage and Beef?

Using two types of meat will give your shotgun shells a more flavor, as well as better texture and balance the fat content.

Be aware that using two fatty types of meat might cause these amazing appetizers to be too oily, so pick a lean sausage mixture.

How to Stuff and Wrap the Shotgun Shells

Once you have combined your cheese, meat and rub and mixture it time to stuff the uncooked pasta shells.

Once you have stuffed them all take two pieces of bacon and wrap them around each one.

Rest the shotgun shells in an airtight container in the refrigerator for 6 hours.

This is a crucial part of the process.

It does 3 things;

– Draws moisture from the pasta shells which helps them cook and crisp up.

– Helps with the bacon sticking to the shotgun shells.

– Lets the meat and cheese mixture develop flavor with the spices.

What if I Don’t Have a Smoker?

Smoking the bacon-wrapped shells with indirect heat is the best technique.

However, if you don’t have a smoker don’t worry! You can still easily cook them in the oven.

They won’t come out as smoky but you can replicate that flavor with BBQ sauce or liquid smoke.

What Wood Chips Should I Use?

We are using apple wood.

But use whatever favorite wood pellets you have!

Hickory?

Cherry wood?

The choice is yours.

What Temperature Should I Set the Smoker?

Set your pellet smoker temp to a medium 250°F for the first stage of cooking.

We will then be ramping up the heat to 300°F for the last 10 mins.

This is when we will be adding the barbecue sauce and crisping up the bacon.

How Long Is the Smoking Process?

Your shotgun shells will take around 90 minutes in total.

How Do I Know My Shotgun Shells Are Ready to Eat?

Measure the internal temperature with a probe.

They should read 165°F before consumption.

The bacon should be crispy with the BBQ sauce turned into a glaze.

Poke through gently with a fork to make sure the Manicotti has cooked.

It will be firm but tender.

How Do I Store the Leftovers?

Store the leftover shotgun shells in an airtight container in the fridge.

These will last 3 days and can be reheated in a microwave.

Cajun Seasoned Smoked Shotgun Shells Wrapped in Bacon

I hope you love one of my favorite appetizers.

They should be as fun to make as they are tasty.

Remember you can personalize the stuffing mixture to what you enjoy.

Happy cooking!

Step 1: Make the Stuffing (10 Minutes)

– Follow the above directions using your stuffing ingredients.

– Mix thoroughly.

– Refrigerate until ready.

Step 2: Mix the Spices & Apply Them to the Stuffing (5 Minutes)

– Mix the spices as directed above.

– Mix into your stuffing mix.

– Refrigerate until ready to fill up the pasta.

Step 3: Make the Shotgun Shells (20 Minutes)

– Stuff the pasta into shotgun shells.

– Wrap the bacon around your stuffed pasta. Followed by a good rub of your favorite seasoning.

– Store in a clean airtight container.

Step 4: Rest the Shotgun Shells (6 Hours)

– Rest the shells in the fridge for 6 hours.

Step 5: Smoke & Enjoy the Shotgun Shells (90 Minutes)

– Load the pellets, prime, set the grill temperature to 250°F, and wait until up to temp.

– Put the shotgun shells directly on the grill gates or a wire rack.

– Smoke for 60 minutes.

– Brush BBQ sauce on each of the shells.

Smoke On!

Charlie

Hungry For More?

Add some tang and acidity with chopped jalapeños.

Caramelized Onions

Grated Parmesan Cheese

Ground Turkey Meat

– Put the meat, cheese & jalapeños together in a bowl.

– Used your hands to mix through until formed and evenly dispersed.

– C.

Tip: For a healthier alternative use ground turkey meat.

Why Are We Using Different Meats?

2 are always better than 1!

Using 2 different types of meat will give your shotgun shells a diverse flavor.

It will also impact the texture and balance the fat content.

Be aware that using 2 fatty types of meat might cause these amazing appetizers to be too oily.

So pick a lean sausage mixture.

Get creative but be aware of the fat content.

We are already using cheese and bacon!

How to Stuff and Wrap Your Shells

Once you have mixed your meat and cheese you need to stuff it into the uncooked pasta. Once all the pasta shells are stuffed, take two slices of bacon and wrap them around the manicotti shells.

Once wrapped give them a light dusting of the BBQ rub your using.

Then place your shells in the fridge for 4-6 hours. This allows the pasta to soften.

Do I Need to Rest Them Before Smoking?

Rest the shotgun shells in an airtight container in the refrigerator for 6 hours.

This is a crucial part of the process.

It does 3 things;

– Draws moisture from the pasta shells which helps them cook and crisp up.

– Helps with the bacon sticking to the shotgun shells.

– Lets the meat and cheese mixture develop flavor with the spices.

What if I Don’t Have a Smoker?

Smoking the bacon-wrapped shells with indirect heat is the best technique.

However, if you don’t have a smoker don’t worry! You can still easily cook them in the oven.

They won’t come out as smokey but you can replicate that flavor with BBQ sauce or liquid smoke.

What Wood Chips Should I Use?

We are using apple wood.

But use whatever favorite wood pellets you have!

Hickory?

Cherry wood?

The choice is yours.

What Temperature Should I Set the Smoker?

Set your pellet smoker temp to a medium 250°F for the first stage of cooking.

We will then be ramping up the heat to 300°F for the last 10 mins.

This is when we will be adding the barbecue sauce and crisping up the bacon.

How Long Is the Smoking Process?

Your shotgun shells will take around 90 minutes in total.

How Do I Know My Shotgun Shells Are Ready to Eat?

Measure the internal temperature with a probe.

They should read 165°F before consumption.

The bacon should be crispy with the BBQ sauce turned into a glaze.

Poke through gently with a fork to make sure the Manicotti has cooked.

It will be firm but tender.

How Do I Store the Leftovers?

Store the leftover shotgun shells in an airtight container in the fridge.

These will last 3 days and can be reheated in a microwave.

Cajun Seasoned Smoked Shotgun Shells Wrapped in Bacon

I hope you love one of my favorite appetizers.

They should be as fun to make as they are tasty.

Remember you can personalize the stuffing mixture to what you enjoy.

Happy cooking!

Step 1: Make the Stuffing (10 Minutes)

– Follow the above directions using your stuffing ingredients.

– Mix thoroughly.

– Refrigerate until ready.

Step 2: Mix the Spices & Apply Them to the Stuffing (5 Minutes)

– Mix the spices as directed above.

– Mix into your stuffing mix.

– Refrigerate until ready to fill up the pasta.

Step 3: Make the Shotgun Shells (20 Minutes)

– Stuff the pasta into shotgun shells.

– Wrap the bacon around your stuffed pasta. Followed by a good rub of your favorite seasoning.

– Store in a clean airtight container.

Step 4: Rest the Shotgun Shells (6 Hours)

– Rest the shells in the fridge for 6 hours.

Step 5: Smoke & Enjoy the Shotgun Shells (90 Minutes)

– Load the pellets, prime, set the grill temperature to 250°F, and wait until up to temp.

– Put the shotgun shells directly on the grill gates or a wire rack.

– Smoke for 60 minutes.

– Brush BBQ sauce on each of the shells.

Smoke On!

Charlie

Hungry For More?