Smoked Shotgun Shells are more than just a recipe; they’re an experience. Imagin extracte a savory, cheesy, beef bacon-wrapped bite that melts in your mouth, bursting with smoky flavor. It’s no wonder these appetizers have exploded in popularity. People are drawn to the sheer deliciousness and the fun, unique presentation. But what truly sets smoked shotgun shells apart is the incredible alchemy of simple ingredients transformed into something truly extraordinary. We’re talking about the perfect harmony of tender pasta, rich cream cheese filling, and that irresistible smoky char from the grill. These aren’t just snacks; they’re conversation starters, crowd-pleasers, and a testament to how good food can be with a little love and a lot of smoke. Get ready to impress everyone with these unforgettable smoked shotgun shells!
Here’s how to make some seriously delicious Smoked Shotgun Shells that are sure to be a hit! These little flavor bombs are like savory pasta cigars wrapped in smoky beef bacon – what’s not to love? They’re perfect for game days, tailgates, or just a fun weekend cooking project. Don’t be intimidated by the name; they’re easier than you think to assemble and the results are absolutely worth it.
Ingredients:
Preparing the Filling
The first step to creating these flavor-packed shells is to prepare the delicious filling. In a large skillet, I like to brown the ground beef and hot Italian sausage over medium-high heat. Break up the meat as it cooks until it’s no longer pink. Drain off any excess grease – this is important for a cleaner flavor and texture. Once drained, add the finely diced medium onion to the skillet with the meat. Cook for another 5-7 minutes, stirring occasionally, until the onion becomes softened and translucent.
Now it’s time to bring the filling together with all the delicious seasonings and cheeses. In a large bowl, combine the cooked meat and onion mixture. Add the sharp cheddar cheese, cream cheese, finely diced jalapeno (for a little kick!), Slap Ya Mama seasoning, garlic powder, black pepper, and red pepper flakes. Mix everything together thoroughly until it’s well combined. This is where the magic starts to happen, all those savory and spicy notes coming together. The cream cheese acts as a binder and adds a wonderfully creamy texture to the filling, preventing it from being dry.
After everything is mixed, stir in the ⅓ cup of barbecue sauce. This adds a subtle sweetness and tang that complements the savory meat and spices beautifully. Make sure it’s evenly distributed throughout the filling. Once you’ve got this mixture ready, it’s time to stuff those shells!
Stuffing the Manicotti Shells
This is perhaps the most hands-on part of the process, but it’s also quite satisfying. You’ll need to cook the manicotti shells according to the package directions, but be careful not to overcook them. You want them to be al dente, meaning they still have a slight bite to them, as they will continue to cook during the smoking process. Once cooked, drain them well and rinse them briefly with cold water to stop the cooking and make them easier to handle.
Now, the fun part: stuffing! You can use a spoon or a piping bag to fill each manicotti shell with the prepared meat and cheese mixture. If you’re using a spoon, take your time to pack the filling in as evenly as possible. If you have a piping bag (or even a sturdy zip-top bag with a corner snipped off), it makes the stuffing process much neater and quicker. Fill each shell until it’s generously packed, but try not to overstuff them to the point where they might burst open during cooking.
Wrapping with Beef Bacon
This is where the “shotgun shell” name really comes to life! For each stuffed manicotti shell, you’ll want to wrap it in beef beef bacon. You’ll likely need to cut the beef bacon strips in half lengthwise to get the right size for wrapping. Start at one end of the manicotti shell and carefully wrap the beef bacon around it, overlapping slightly as you go. The goal is to fully encase the manicotti shell in beef bacon. If you find that the beef bacon isn’t sticking well, you can secure the end with a toothpick, but try to place the toothpick on the underside so it’s less visible when serving. As the beef bacon cooks and renders, it will help hold itself together. If you run out of beef bacon, don’t be afraid to grab another package – it’s worth it for the delicious smoky flavor!
Smoking the Shotgun Shells
Now for the ultimate flavor infusion – smoking! Preheat your smoker to around 225-250 degrees Fahrenheit. I find that hickory or applewood chips work wonderfully for this recipe, providing a lovely, balanced smoky flavor that pairs well with the rich filling. Arrange the beef bacon-wrapped manicotti shells in a single layer on your smoker racks. Make sure they have a little bit of space between them to allow the smoke to circulate evenly.
Now, let them smoke! This process will take approximately 2 to 3 hours, or until the beef bacon is crispy and browned to your liking. During the last 30 minutes of smoking, I like to brush the shotgun shells with a little extra barbecue sauce. This adds another layer of flavor and helps create a beautiful, glossy finish. Keep an eye on them to ensure the beef bacon doesn’t burn, but you want it nice and rendered. The aroma that will fill your kitchen (or backyard!) during this time is incredible.
Resting and Serving
Once your Smoked Shotgun Shells are cooked to perfection, remove them from the smoker. It’s a good idea to let them rest for about 10-15 minutes before serving. This allows the juices to redistribute and the filling to set up slightly, making them easier to handle and enjoy. Serve them warm and watch them disappear! These are fantastic on their own as an appetizer or can be served as a hearty side dish. Enjoy the smoky, cheesy, meaty goodness!
Conclusion:
There you have it! Smoked Shotgun Shells are a fantastic, crowd-pleasing appetizer that’s surprisingly easy to make. The combination of smoky, savory sausage, gooey cheese, and tender pasta wrapped in crispy beef bacon is simply irresistible. This recipe is perfect for game day, backyard barbecues, or any occasion where you want to impress your guests with minimal fuss. I highly encourage you to give these a try – they’re guaranteed to be a hit!
When it comes to serving, these Smoked Shotgun Shells are versatile. They shine as a standalone appetizer, but they also make a fantastic side dish for grilled meats or a hearty addition to a buffet spread. Feel free to get creative with your variations! You can swap out the cheese for pepper jack for a bit of a kick, or use different flavored sausage. Some folks even like to add a drizzle of BBQ sauce before wrapping them in beef bacon.
Frequently Asked Questions:
Q: Can I make these ahead of time?
A: Yes, you absolutely can! You can assemble the shotgun shells up to a day in advance and store them, covered, in the refrigerator. For best results, I recommend baking them shortly after assembling if possible, but they will still be delicious if baked later. Just be aware that the pasta might absorb a bit more moisture the longer it sits.
Q: What kind of pasta works best?
A: While manicotti or cannelloni shells are ideal for that “shotgun shell” look, you can also use jumbo shells. Just make sure they are large enough to stuff generously with the cheese and sausage mixture.
Q: How long do they typically take to smoke or bake?
A: Smoking time will vary depending on your smoker and temperature, but generally, aim for 2-3 hours at around 250°F (120°C) until the beef bacon is crispy and the internal temperature reaches your desired level for the sausage. If you’re baking them in the oven, a similar temperature for about 30-40 minutes should do the trick until the beef bacon is rendered and crisp.
Smoked Shotgun Shells
A savory and spicy smoked appetizer featuring manicotti shells filled with a seasoned meat mixture, cream cheese, cheddar cheese, and jalapeno, wrapped in beef bacon.
Ingredients
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{‘@type’: ‘Ingredient’, ‘name’: ‘8 ounce boxes’, ‘quantity’: ‘2’, ‘unitCode’: ‘BX’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘Ground beef’, ‘quantity’: ‘1.5’, ‘unitCode’: ‘LB’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘Hot Italian sausage’, ‘quantity’: ‘1’, ‘unitCode’: ‘LB’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘Medium onion’, ‘quantity’: ‘1’, ‘unitCode’: ‘ea’, ‘preparation’: ‘finely diced’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘Sharp cheddar cheese’, ‘quantity’: ‘2’, ‘unitCode’: ‘CUP’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘Cream cheese’, ‘quantity’: ‘6’, ‘unitCode’: ‘OZ’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘Jalapeno’, ‘quantity’: ‘1’, ‘unitCode’: ‘ea’, ‘preparation’: ‘finely diced’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘Slap Ya Mama seasoning’, ‘quantity’: ‘2’, ‘unitCode’: ‘TSP’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘Garlic powder’, ‘quantity’: ‘2’, ‘unitCode’: ‘TSP’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘Black pepper’, ‘quantity’: ‘2’, ‘unitCode’: ‘TSP’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘Red pepper flakes’, ‘quantity’: ‘1’, ‘unitCode’: ‘TSP’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘Barbecue sauce’, ‘quantity’: ‘1/3’, ‘unitCode’: ‘CUP’}
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{‘@type’: ‘Ingredient’, ‘name’: ’16 ounce packages’, ‘quantity’: ‘2’, ‘unitCode’: ‘PK’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘Additional barbecue sauce’, ‘preparation’: ‘for coating’}
Instructions
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Step 1
Cook manicotti shells according to package directions until al dente. Drain and set aside. -
Step 2
In a large bowl, combine ground beef, hot Italian sausage, diced onion, diced jalapeno, sharp cheddar cheese, cream cheese, Slap Ya Mama seasoning, garlic powder, black pepper, red pepper flakes, and ⅓ cup barbecue sauce. Mix thoroughly until well combined. -
Step 3
Stuff each cooked manicotti shell generously with the meat and cheese mixture. You may need to use a spoon or piping bag for easier stuffing. -
Step 4
Wrap each stuffed manicotti shell with a strip of beef bacon. Secure with toothpicks if necessary. You may need more beef bacon than specified. -
Step 5
Preheat your smoker to 250°F (121°C). -
Step 6
Place the bacon-wrapped shotgun shells on the smoker grate. Smoke for approximately 2 to 2.5 hours, or until the bacon is crispy and the internal temperature of the meat reaches 165°F (74°C). -
Step 7
During the last 30 minutes of smoking, brush the shotgun shells with additional barbecue sauce for coating. -
Step 8
Remove from smoker, let rest for a few minutes, and serve hot.
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.
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