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.
Ingredients
Scale
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
Instructions
- Create a robust filling by blending ground meat, shredded cheese, cream cheese, BBQ sauce, Worcestershire sauce, and a medley of seasonings until thoroughly incorporated.
- Methodically fill manicotti shells with the meat mixture, using gentle pressure to ensure complete coverage without rupturing the pasta.
- Meticulously encase each stuffed shell with a slice of bacon, wrapping snugly and securing with toothpicks if necessary to maintain structural integrity.
- 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.
- Fire up the smoker to a precise 250°F, selecting aromatic wood chips like hickory or applewood to impart a deep, smoky essence.
- Carefully arrange the bacon-wrapped shells on the smoker grates, allowing them to smoke for a full hour, developing rich flavor profiles.
- 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.
- 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