Smoked Shotgun Shells

Smoked shotgun shells have taken the BBQ community by storm. When I saw the recipe, I just had to try it. How can you go wrong with meat and cheese stuffed in Manicotti pasta tubes 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 wrap it in bacon. Throw it on the smoker and give it a quick brush of BBQ sauce, and you have delicious appetizers.

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Smoked Shotgun Shells

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

This is the perfect appetizer for your next cookout or tailgate. They have a mouthwatering combination of meat and cheese stuffed in manicotti pasta, wrapped in bacon, and smoked to perfection. Then they are generously brushed with barbecue sauce to give them a spicy-sweet glaze.

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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.

Step 1: Make The Filling

For the filling, I have chosen 50/50 beef and pork sausage meat. Mix ground beef, sausage, cream cheese, shredded cheese, and your barbecue rub in a bowl. Using two types of meat will give your shotgun shells more flavor, better texture, and a balanced fat content.

Use your hands to mix through until formed and evenly dispersed. Cover with plastic wrap and refrigerate.

Here are some different fillings you could add.

Chopped Jalapeños

Caramelized Onions

Parmesan Cheese

Ground Turkey

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Step 2: Stuffing and Wrap the Shotgun Shells

It is time to stuff the uncooked pasta shells. Once you have stuffed them all, wrap two pieces of bacon around each one. Place on a wire rack on a pan and put it in the refrigerator for 4 -6 hours

It does three 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.

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Step 3: Smoke

Load the pellets, set the grill to 220°F, and wait until it reaches temperature. Then, put the shotgun shells directly on the grill gates or a wire rack and cook for 50 minutes.

Turn the smoker to 350°F once the bacon has rendered and started to get crispy, then brush the shells with the BBQ saucer. Cook until the glaze is totally set, and ensure the internal temperature of the meat is at 160°F. Then remove from the smoker and serve

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How Do I Store the Leftovers?

Store the leftover shotgun shells in an airtight container in the fridge. They will last three days and can be reheated in a microwave or oven

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Smoked Shotgun Shells

Charlie
These tasty appetizers are filled with manicotti filled with meat, cheese and wrapped in bacon with a sweet and spicy BBQ glaze
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Appetizer, Dinner, lunch, main, Main Course, Side Dish
Cuisine American, Barbecue, bbq, dinner, grill, lunch
Servings 8 servings
Calories 320 kcal

Ingredients
  

  • 1 box uncooked manicotti pasta
  • 1 lb Jimmy Dean style sausage hot or regular
  • 1 lb beef mince
  • 1 block softened cream cheese
  • 2 tbsp diced jalapeño
  • 1.5 cups shredded cheese of choice cheddar or pepper jack
  • 1.5 tablespoon BBQ Rub
  • 12 slices bacon

Instructions
 

  • Mi the ground beef, sausage, cream cheese, shredded cheese, and your barbecue rub in a bowl. Use your hands to mix through until formed and evenly dispersed.
  • It is time to stuff the uncooked pasta shells. Once you have stuffed them all, wrap two pieces of bacon around each one.
  • Place on a wire rack on a pan and put it in the refrigerator for 4 -6 hours
  • Load the pellets, set the grill temperature to 220°F, and wait until it comes to temperature.
  • Put the shotgun shells directly on the grill gates or a wire rack, then cook for 50 minutes.
  • Turn the smoker up to 350°F once the bacon has rendered and started to get crispy then brush the shells with the BBQ saucer. Cook until the glaze is totally set and ensure the internal temperature of the meat is at 160°F. Then remove from the smoker and serve
Keyword smoked food, smoked shotgun shells

Smoke On!

Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

Hungry For More?

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

Hungry For More?

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