Smoked Shotgun Shells – Delicious Smoked Appetizer
Smoked Shotgun Shells are the undisputed cbeef hampions of backyard barbecues and tailgating events, and for good reason! These incredibly delicious, bite-sized flavor bombs have taken the smoking community by storm, captivating taste buds with their irresistible combination of savory filling and a perfectly tender pasta casing. If you’ve ever wondered what all the fuss is about, prepare to be amazed. The magic lies in transforming humble manicotti or cannelloni shells into miniature flavor conduits, stuffed with a rich, cheesy, and often spicy meat mixture, then slow-smoked to smoky perfection. What truly sets Smoked Shotgun Shells apart is the sheer joy they bring. They’re fun to make, even more fun to eat, and guaranteed to be a crowd-pleaser that will have your guests beggin extractg for the recipe. Get ready to elevate your smoking game with these incredible Smoked Shotgun Shells!
Smoked Shotgun Shells
Get ready for a flavor explosion with these Smoked Shotgun Shells! These aren’t your grandma’s manicotti, folks. We’re taking those pasta tubes and stuffing them with a savory, cheesy, and spicy meat mixture, then wrapping them in smoky, crispy beef beef bacon. The result is a craveable appetizer or a hearty main course that’s perfect for game day, tailgating, or just a fun weekend cookout. The “shotgun shell” name comes from their irresistible, tube-like appearance once assembled. They’re a definite crowd-pleaser, and surprisingly easy to put together once you get the hang of it. The combination of the tender pasta, the rich meat filling, and the salty, smoky beef bacon is truly something special.
Ingredients:
Preparation and Cooking Instructions:
1. Cook the Manicotti Shells:
First things first, let’s get our manicotti shells ready. Bring a large pot of salted water to a rolling boil. Carefully add both boxes of manicotti shells and cook them according to the package directions, but undercook them by about 2-3 minutes. We want them to be al dente, meaning they still have a slight bite to them. They will continue to cook when they’re smoked. Once they’re cooked, drain them very gently in a colander. It’s important to handle them with care to avoid breaking them. You can rinse them with cool water to stop the cooking process and prevent them from sticking together, but be sure to drain them thoroughly afterwards. Set these aside.
2. Craft the Savory Filling:
Now for the heart of our shotgun shells! In a large skillet over medium-high heat, brown the ground beef and hot Italian sausage. Break up the meat with a spoon as it cooks. Once it’s fully browned and no pink remains, drain off any excess grease. Add the finely diced medium onion to the skillet and cook for about 5-7 minutes, or until the onion is softened and translucent. This step is crucial for adding a depth of flavor. Stir in the Slap Ya Mama seasoning, garlic powder, black pepper, and red pepper flakes. Cook for another minute until fragrant, allowing the spices to bloom.
Next, remove the skillet from the heat. Stir in the cream cheese and barbecue sauce until the cream cheese is fully melted and incorporated, creating a wonderfully creamy binder for our meat mixture. Finally, fold in the shredded sharp cheddar cheese and the finely diced jalapeno. Mix everything together until well combined. This filling is going to be incredibly delicious and packed with flavor. Taste it and adjust seasonings if necessary. You want a balance of savory, smoky, cheesy, and a hint of spicy.
3. Stuff the Shotgun Shells:
This is where the “shotgun shell” transformation begin extracts. You can either use a piping bag with a wide tip, or a spoon and some patience to stuff the cooked manicotti shells with the meat and cheese mixture. I find that a piping bag makes this process much cleaner and more efficient. Fill each manicotti shell generously, making sure to get the filling all the way to the ends. Don’t be afraid to pack it in there; the filling will settle a bit during the smoking process. Try to avoid overstuffing to the point where the shells split, but a little bit of overflow is fine.
4. Wrap with Beef Beef Bacon:
This is the part that makes them truly special and gives them their smoky, crispy exterior. Take your beef beef bacon strips and begin extract wrapping them around each stuffed manicotti shell. You’ll want to wrap the beef bacon diagonally, overlapping each strip slightly to ensure good coverage. You might need to cut some strips in half to get a good wrap, especially around the ends. Secure the ends of the beef bacon with a toothpick if needed to keep them from unraveling during the smoking process. You want to wrap them snugly, but not so tight that you squeeze out the filling. This step requires a bit of dexterity, but the end result is absolutely worth it. Make sure to leave no gaps for optimal crispiness. If you find you’re running short on beef bacon, don’t hesitate to grab another package! It’s better to have too much than not enough.
5. Smoke to Perfection:
Preheat your smoker to 225°F (107°C). Arrange the beef bacon-wrapped shotgun shells in a single layer on a wire rack that has been placed on a baking sheet. This allows for good air circulation around each shell for even cooking and smoking. Once the smoker is up to temperature, carefully place the baking sheet with the shotgun shells inside. Smoke for approximately 2 to 2.5 hours, or until the beef beef bacon is rendered, crispy, and has a beautiful deep color. The internal temperature of the filling should reach at least 165°F (74°C). During the last 30 minutes of smoking, brush the shotgun shells generously with your favorite barbecue sauce. This adds an extra layer of flavor and helps create a beautiful, sticky glaze.
Once they’re done, carefully remove them from the smoker. Let them rest for about 10-15 minutes before serving. This allows the juices to redistribute and makes them easier to handle. Serve these amazing Smoked Shotgun Shells warm and watch them disappear! They are truly a culinary adventure.
Conclusion:
There you have it! Smoked shotgun shells are an absolute game-changer for any barbecue or gathering. This recipe is fantastic because it takes a classic party appetizer and elevates it with the irresistible depth of smoky flavor. The combination of savory sausage, melty cheese, and perfectly cooked pasta wrapped in beef bacon is a winning formula that always disappears fast. They’re not just delicious; they’re visually impressive and incredibly fun to make!
I love serving these as a hearty appetizer before the main course or as a substantial snack during game day. They pair wonderfully with a variety of beverages, from cold craft non-alcoholic beers to refreshing iced teas. Don’t be afraid to get creative with variations! You can experiment with different types of cheese, add a pinch of your favorite spice blend to the sausage, or even try wrapping them in beef prosciutto instead of beef bacon for a slightly different, yet equally delicious, twist.
I truly encourage you to give smoked shotgun shells a try. They are surprisingly easy to prepare, and the results are incredibly rewarding. You’ll be the star of the next potluck or tailgate with this crowd-pleaser. Enjoy the smoky goodness!
Frequently Asked Questions about Smoked Shotgun Shells:
Q: How long should I smoke the shotgun shells?
A: The smoking time will vary depending on your smoker’s temperature and consistency, but generally, aim for 1.5 to 2 hours at around 225-250°F (107-121°C), or until the beef bacon is crispy and the pasta is tender.
Q: Can I make these ahead of time?
A: Yes, you can assemble the shotgun shells ahead of time and refrigerate them. You may need to add a little extra smoking time if cooking from chilled. For best results, I recommend smoking them right before serving.
Q: What kind of wood is best for smoking shotgun shells?
A: I find that a combination of hickory and a touch of fruitwood like apple or cherry provides a fantastic balance of smoky flavor without being overpowering. Pecan is also a great choice!
Smoked Shotgun Shells
Spicy and savory smoked manicotti shells filled with a blend of ground beef and Italian sausage, cheddar cheese, cream cheese, and jalapeno, wrapped in beef bacon and coated in barbecue sauce.
Ingredients
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2 (8 ounce) boxes manicotti shells
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1½ pound ground beef
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1 pound hot pork sausage
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1 medium onion (finely diced)
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2 cups sharp cheddar cheese
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6 ounce cream cheese
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1 jalapeno, finely diced
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2 teaspoons Slap Ya Mama seasoning
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2 teaspoons garlic powder
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2 teaspoon black pepper
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1 teaspoon red pepper flakes
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⅓ cup barbecue sauce
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2 (16 ounce) packages beef bacon
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Additional barbecue sauce for coating
Instructions
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Step 1
Cook manicotti shells according to package directions until al dente. Drain and rinse with cold water. Set aside. -
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, and red pepper flakes. Mix well. -
Step 3
Stuff the cooked manicotti shells with the meat and cheese mixture. Be generous. -
Step 4
Wrap each stuffed manicotti shell with slices of beef bacon. You may need to overlap them to fully enclose the shell. Secure with toothpicks if necessary. -
Step 5
Preheat your smoker to 250°F (121°C). -
Step 6
Place the bacon-wrapped shotgun shells directly on the smoker grates. Smoke for 2-3 hours, or until the bacon is crispy and the internal temperature of the meat mixture reaches 165°F (74°C). -
Step 7
During the last 30 minutes of smoking, brush the shells generously with barbecue sauce. -
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.
