Smoked Shotgun Shells Recipe Flavor-Packed Fun

Culinary enthusiasts often seek a BBQ technique that merges smoked shotgun shells with unexpected flavor combinations.

These meaty delights pack a serious punch of smoky goodness.

Bacon-wrapped and stuffed with delectable fillings, they challenge traditional appetizer expectations.

Jalapeños and cream cheese create a mouthwatering interior that keeps people talking.

The recipe demands minimal ingredients but delivers maximum satisfaction.

Your taste buds will dance with each savory bite.

Prepare to impress everyone at your next gathering with this show-stopping dish.

What Goes in Smoked Shotgun Shells

• Ground Meat: Rich and hearty protein core of the recipe, preferably lean beef or pork mix. Ground meat with 80/20 fat content works best for moisture and flavor.
• Bacon: Classic wrapping that adds smoky, crispy exterior. Choose thick-cut bacon for better coverage and crispiness.

• Shredded Cheese, Cream Cheese: Creamy fillers that add richness and help bind the meat mixture. Sharp cheddar or blend of cheeses recommended.

• Manicotti Shells: Sturdy pasta tubes perfect for stuffing. Ensure shells are dry and at room temperature for easier filling.

• Garlic Powder, Onion Powder, Smoked Paprika, Salt, Pepper: Flavor enhancers that provide depth and complexity to the meat mixture. Use fresh, high-quality spices for best results.

• BBQ Sauce, Worcestershire Sauce: Moisture and tangy flavor boosters. Choose a robust, smoky BBQ sauce that complements the meat.

• Toothpicks: Optional support for securing bacon around shells. Wooden toothpicks work best.

How to Make Smoked Shotgun Shells the Right Way

Step 1: Create Flavorful Filling

• Ground meat
• Shredded cheese
• Cream cheese
• BBQ sauce
• Worcestershire sauce
• Garlic powder
• Onion powder
• Smoked paprika
• Salt
• Black pepper

Mix all ingredients in a bowl until perfectly blended. The mixture should feel moist and well-combined.

Step 2: Stuff Pasta Shells

Select manicotti shells and gently fill them with the meat mixture. Press the filling into every corner of the pasta, ensuring no empty spaces. Use your fingers or a piping bag for smooth filling.

Step 3: Wrap With Crispy Bacon

Cover each stuffed shell completely with a bacon slice. Wrap tightly, allowing the bacon edges to slightly overlap. Secure with toothpicks if needed to maintain shape.

Step 4: Chill Wrapped Shells

Refrigerate the bacon-wrapped shells for 1-2 hours. This helps the bacon stick and softens the pasta slightly.

Step 5: Prepare Smoker

Heat smoker to 250°F. Choose hickory or applewood chips for rich, smoky flavor.

Step 6: Initial Smoking Phase

Place wrapped shells on smoker grates. Smoke for one hour, allowing flavors to develop.

Step 7: Baste and Finish

Brush shells with extra BBQ sauce. Increase smoker temperature to 300°F. Continue smoking for 30-45 minutes until bacon turns crispy and meat reaches 165°F internal temperature.

Step 8: Serve and Enjoy

Let shells rest for 5 minutes. Remove toothpicks and serve hot. Enjoy the smoky, savory delight!

Tips for Smoking Pasta Like a Pro

• Choose Lean Meat: Select ground beef or sausage with lower fat content to prevent excessive grease and ensure a cleaner, more balanced filling.
• Perfect Bacon Wrapping: Stretch bacon slightly while wrapping to create a snug fit and help it adhere better to the manicotti shells during smoking.
• Control Moisture Balance: Pat manicotti shells dry before stuffing to prevent soggy texture and help the filling integrate smoothly with the pasta.
• Wood Chip Flavor Matching: Experiment with mild wood chips like apple or cherry for a sweeter smoke profile that complements the rich meat and cheese filling.
• Internal Temperature Check: Use a meat thermometer to confirm the ground meat reaches 165°F, guaranteeing safe consumption and perfectly cooked shotgun shells.

How to Keep Shotgun Shells Juicy and Bold

• Store leftover shotgun shells in an airtight container within 2 hours of cooking. Cool completely before sealing to prevent moisture buildup.
• Wrap individually in plastic wrap, then place in freezer-safe bags. Properly stored, they'll maintain quality for up to 3 months.
• Preheat to 350°F. Place shells on a baking sheet, cover with foil to prevent drying. Warm for 10-15 minutes until heated through.
• Arrange shells in a single layer, cook at 350°F for 4-6 minutes. Check internal temperature reaches 165°F for food safety.

What to Serve with Smoked Shotgun Shells

• A robust Cabernet Sauvignon or Zinfandel complements the smoky, rich flavors of the bacon-wrapped shells, cutting through the creamy cheese and enhancing the meat's depth.
• A crisp, vinegar-based coleslaw provides a refreshing contrast to the heavy, smoky dish, balancing the richness with its bright, acidic notes.
• Charred corn brushed with butter and sprinkled with chili powder echoes the smoky grill notes while adding a sweet, slightly spicy side that amplifies the dish's complex flavors.
• A hoppy IPA or a smoky Porter beer will stand up to the intense bacon and meat flavors, offering a complementary taste experience that highlights the recipe's boldness.

Tasty Twists for Smoked Shotgun Shell Recipes

• Vegetarian Delight: Replace ground meat with a blend of lentils, black beans, and quinoa mixed with cream cheese and spices. Wrap in plant-based bacon or thinly sliced eggplant for a meat-free version.
• Keto-Friendly Option: Swap manicotti shells with zucchini tubes or use low-carb cheese wraps. Use ground turkey or chicken with full-fat cream cheese and sugar-free BBQ sauce to maintain keto macros.
• Gluten-Free Adaptation: Choose gluten-free manicotti shells or use large roasted pepper halves as shell replacements. Ensure all seasonings and BBQ sauce are certified gluten-free for safe consumption.
• Spicy Southwestern Spin: Add diced green chiles, jalapeños, and replace BBQ sauce with chipotle sauce. Use pepper jack cheese and include cumin in the seasoning mix for a bold, zesty flavor profile.

Why Smoked Shotgun Shells Make a Statement

• Packed with mouthwatering ingredients like ground meat, cheese, and bacon, these smoked shotgun shells deliver an irresistible taste that will have everyone asking for seconds.
• Perfect for outdoor gatherings, backyard parties, and casual get-togethers where you want to impress guests with a unique and exciting grilling recipe that stands out from standard appetizers.
• Despite looking complicated, this recipe requires minimal culinary skills with straightforward steps and basic ingredients, making it accessible for home cooks of all experience levels who want to create something spectacular without spending hours in the kitchen.
• Easily adaptable by swapping meat types, adjusting seasonings, or trying different cheese combinations, these smoked shotgun shells offer flexibility for personal taste preferences while maintaining the core delicious concept.

Smoked Shotgun Shells Recipe

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4.6 from 17 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Smoked shotgun shells deliver a spicy, meaty explosion of flavor that redefines BBQ comfort food. Crispy bacon-wrapped pasta shells stuffed with seasoned ground beef create an irresistible grilling experience you won’t forget.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 lb (450 g) ground beef, sausage, or a mix

Cheese and Dairy:

• 1 cup shredded cheddar cheese
• ¼ cup cream cheese (softened)

Pasta and Wrapping:

• 1 box (8 ounces) manicotti shells (uncooked)
• 12–15 slices bacon (thin-cut, for easier wrapping)

Seasonings and Sauces:

• 2 tablespoons BBQ sauce (plus more for basting)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

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Instructions

1. Create a robust filling by blending ground meat, shredded cheese, cream cheese, BBQ sauce, Worcestershire sauce, and a medley of seasonings until thoroughly incorporated.
2. Methodically fill manicotti shells with the meat mixture, using gentle pressure to ensure complete coverage without rupturing the pasta.
3. Meticulously encase each stuffed shell with a slice of bacon, wrapping snugly and securing with toothpicks if necessary to maintain structural integrity.
4. Refrigerate the prepared shells for 1-2 hours, allowing the bacon to slightly adhere and the pasta to soften, enhancing overall texture and flavor cohesion.
5. Fire up the smoker to a precise 250°F, selecting aromatic wood chips like hickory or applewood to impart a deep, smoky essence.
6. Carefully arrange the bacon-wrapped shells on the smoker grates, allowing them to smoke for a full hour, developing rich flavor profiles.
7. Generously baste the shells with BBQ sauce, then elevate the smoker temperature to 300°F for an additional 30-45 minutes, creating crispy bacon and ensuring the internal meat temperature reaches a safe 165°F.
8. Allow the smoked shotgun shells to rest briefly, removing toothpicks before serving, which helps redistribute internal juices and stabilize the dish’s temperature.

Notes

• Gently massage the meat mixture to ensure even distribution of cheese and seasonings, preventing clumpy fillings.
• Choose thick-cut bacon to maintain structural integrity and create a crispier exterior during smoking.
• Consider using low-fat cream cheese and lean ground meat for a healthier version without compromising flavor intensity.
• Experiment with alternative protein options like ground turkey or plant-based meat substitutes to accommodate dietary preferences.
• Use silicone toothpicks for easier removal and preventing wooden splinters from sticking to the bacon.
• Rest the shells on a wire rack during smoking to allow excess fat to drip and promote even cooking.
• Avoid overstuffing manicotti shells to prevent splitting and ensure consistent cooking throughout.
• Select bold, robust wood chips like mesquite for deeper smoky undertones that complement the rich meat filling.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Appetizer, Snacks
• Method: Smoking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 340
• Sugar: 2 g
• Sodium: 780 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 20 g
• Cholesterol: 70 mg