Smoked Shotgun Shells Recipe- Flavor Explosion

Smoked Shotgun Shells are the ultimate appetizer that guarantees a “wow” factor at any gathering. If you’ve never experienced these flavor-packed wonders, prepare yourself for a culinary adventure. What exactly are Smoked Shotgun Shells? They’re a brilliant concoction of pasta tubes, typically manicotti or ziti, stuffed with a savory mixture of cheese and ground meat, wrapped in beef bacon, and then smoked to smoky perfection. People absolutely adore them because they combine so many irresistible elements: the creamy, cheesy filling, the smoky, crispy beef bacon, and that satisfying chew of the pasta, all infused with a deep, rich flavor from the smoker. They’re incredibly fun to make and even more fun to devour, making them a surefire crowd-pleaser that will have everyone asking for the recipe. What truly makes Smoked Shotgun Shells special is the ingenious use of common ingredients transformed into something truly extraordinary through the magic of smoking.

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 unique and delicious appetizer or snack that’s sure to be a crowd-pleaser. Imagin extracte tender manicotti shells stuffed with a savory, cheesy, spicy meat mixture and then wrapped in smoky, crispy beef beef bacon. It’s a culinary adventure that’s surprisingly simple to pull off, and the results are truly spectacular. We’re going to walk through every step to ensure your shotgun shells are a guaranteed hit.

Ingredients:

Preparing the Filling

The heart of our shotgun shells lies in this incredibly flavorful filling. We’re going to combine the rich ground beef and spicy Italian sausage with aromatic vegetables and a creamy, cheesy base.

1. In a large skillet over medium-high heat, brown the ground beef and hot Italian sausage. Make sure to break up the meat as it cooks. Once the meat is fully cooked through and no pink remains, drain off any excess grease. This is a crucial step to prevent the filling from becoming too oily.
2. Add the finely diced medium onion and the finely diced jalapeno to the skillet with the cooked meat. Cook for another 5-7 minutes, stirring occasionally, until the onions are softened and translucent, and the jalapeno has started to mellow. The jalapeno will add a nice kick without being overwhelming, and the onion provides a sweet depth of flavor.
3. Reduce the heat to low. Add the cream cheese to the skillet and stir until it’s completely melted and incorporated into the meat mixture. This creates a wonderfully creamy and cohesive filling.
4. Stir in the sharp cheddar cheese, Slap Ya Mama seasoning, garlic powder, black pepper, and red pepper flakes. Continue to stir until the cheddar cheese is melted and the mixture is well combined. Taste the mixture at this point and adjust seasonings if you think it needs a little more kick or saltiness.
5. Finally, mix in the ⅓ cup of barbecue sauce. This adds a subtle tang and sweetness that complements the savory and spicy elements perfectly. Remove the skillet from the heat and set the filling aside to cool slightly. It’s easier to stuff the shells when the filling isn’t piping hot.

Assembling the Shotgun Shells

Now for the fun part – turning those plain manicotti shells into edible works of art!

1. Cook the manicotti shells according to the package directions, but undercook them by about 2 minutes. We want them to be al dente, as they will continue to cook and soften when smoked. Drain them carefully and rinse with cold water to stop the cooking process and prevent them from sticking together. This slight undercooking is essential for the final texture.
2. Once the shells have cooled enough to handle, carefully stuff each one with the meat and cheese filling. You can use a small spoon or a piping bag if you have one, but a spoon works perfectly fine. Don’t be shy with the filling – pack them generously, but be careful not to break the shells.
3. Now, it’s time for the beef beef bacon. Take a strip of beef beef bacon and wrap it around the stuffed manicotti shell, securing it in place. Overlap the beef bacon slightly to ensure it holds together during the smoking process. You might need to cut the beef bacon strips in half lengthwise for some shells to get a good, even wrap. The goal is to completely encase the manicotti in beef bacon. If you find you don’t have quite enough beef bacon to cover every shell, don’t fret; just grab that extra pack you wisely purchased!

Smoking the Shotgun Shells

This is where the magic happens! The smoker infuses these shells with incredible smoky flavor.

1. Preheat your smoker to 225-250 degrees Fahrenheit. We’re aiming for a low and slow smoke to allow the beef bacon to render and crisp up beautifully while the filling heats through.
2. Arrange the beef bacon-wrapped shotgun shells on your smoker grates, ensuring there’s a little space between each one for even smoke circulation.
3. Smoke the shells for about 2-3 hours, or until the beef beef bacon is crispy and browned to your liking. The exact time will depend on your smoker and the thickness of the beef bacon. During the last 30 minutes of smoking, you can brush the shells generously with your favorite barbecue sauce. This creates a delicious glaze and adds another layer of flavor.

Serving Your Masterpiece

Once they’re out of the smoker, let them rest for a few minutes before serving. They’ll be incredibly hot! These Smoked Shotgun Shells are fantastic on their own, or you can serve them with extra barbecue sauce for dipping. Enjoy the incredible blend of smoky, savory, cheesy, and spicy flavors!

Conclusion:

So there you have it – the ultimate guide to crafting these incredibly fun and flavorful Smoked Shotgun Shells! I truly believe this recipe is a winner because it combines a fantastic presentation with an explosion of taste. The smoky, savory filling encased in tender pasta shells, all embraced by that delicious beef bacon wrap, makes for a truly memorable bite. They are perfect for any gathering, from casual game days to more elaborate cookouts, and are guaranteed to be a crowd-pleaser. I love serving them as an appetizer, letting everyone grab a few and mingle, or as a hearty side dish to complement grilled meats.

Don’t be afraid to get creative with the variations! You can easily swap out the cheese blend, add different seasonings to the ground meat, or even experiment with different types of sausage for a unique twist. The possibilities are endless, and the core concept of the Smoked Shotgun Shells is so forgiving and adaptable. I wholeheartedly encourage you to give this recipe a try. It’s a rewarding cooking experience that delivers on both flavor and fun!

Frequently Asked Questions:

Can I make these ahead of time?

Absolutely! You can assemble the shotgun shells completely, wrap them in beef bacon, and store them in the refrigerator for up to 24 hours before smoking. Just be aware they might need a few extra minutes on the smoker to reach the perfect internal temperature.

What kind of wood is best for smoking Shotgun Shells?

For a classic flavor, I prefer using a blend of hickory and a touch of fruitwood like apple or cherry. Hickory provides a robust smokiness that stands up well to the rich ingredients, while the fruitwood adds a subtle sweetness.

My beef bacon isn’t crisping up as much as I’d like. What can I do?

If you’re not getting the crispiness you desire, try pre-cooking the beef bacon slightly in a pan or oven until it’s about halfway done before wrapping it around the shells. This will help it render more fat and crisp up nicely on the smoker.

Smoked Shotgun Shells

A savory and spicy smoked appetizer featuring manicotti shells filled with a seasoned ground meat mixture, cheese, and wrapped in crispy beef bacon.

Prep Time
30 Minutes

Cook Time
2 Hours

Total Time
30 Minutes

Servings
Approximately 30-40 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 225°F (107°C).
2. Step 2
   Cook the manicotti shells according to package directions until al dente. Drain and rinse with cold water. Set aside.
3. Step 3
   In a large bowl, combine the ground beef, hot pork sausage, finely diced onion, shredded cheddar cheese, cream cheese, finely diced jalapeno, Slap Ya Mama seasoning, garlic powder, black pepper, and red pepper flakes. Mix thoroughly until well combined. Stir in ⅓ cup of barbecue sauce.
4. Step 4
   Stuff each cooked manicotti shell generously with the meat and cheese mixture. You may need to use a small spoon or piping bag for this step.
5. Step 5
   Wrap each stuffed manicotti shell with 1-2 slices of beef bacon, ensuring it’s secure. You might need to trim the bacon to fit.
6. Step 6
   Place the wrapped shotgun shells on a wire rack, then place the rack in the smoker. Smoke for approximately 2 hours, or until the bacon is crispy and the internal temperature reaches 165°F (74°C).
7. Step 7
   During the last 30 minutes of smoking, generously brush the shotgun shells with additional barbecue sauce. Continue smoking until the sauce is caramelized and slightly sticky.
8. Step 8
   Remove from smoker and let rest for a few minutes before serving.

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.