These Smoked Shotgun Shells are the perfect appetizer for summer parties and game day gatherings in the fall. So fun and tasty too!
Oh, boy! Are you in for a treat today? Let’s talk about a dish that is not only super fun to make but tastes like heaven on a plate: Smoked Shotgun Shells.
Never heard of them? Imagine big ‘ole pasta shells filled with a meaty mixture, all wrapped up in crispy bacon and kissed with a smoky flavor.
Every bite is an explosion of taste – the creaminess of cheese combined with the spicy kick of jalapenos and the sweetness of BBQ sauce. Perfect for game day, potlucks, or any gathering where you want to wow your guests!
Next time you’re thinking of a new recipe to try out, give Smoked Shotgun Shells a shot. They’re fun, flavorful, and truly an amazing smoked appetizer.
Whether you’re a novice in the kitchen or a seasoned chef, this is one dish you’ll want to add to your repertoire. So, gather your ingredients, prep your smoker or grill, and get ready for an explosion of flavors!
Common Questions About Smoked Shotgun Shells
What are Smoked Shotgun Shells?
They’re delicious appetizers made from manicotti tubes stuffed with a flavorful meat and cheese mixture, then wrapped in thick-cut bacon.
They’re then smoked to perfection. If you’ve never smoked pasta before, you’re in for a real treat. The manicotti really absorbs that smoky flavor and transforms it into something amazing!
How spicy are these?
The spiciness largely depends on the BBQ seasoning you choose and the jalapenos. Adjust to your liking.
I personally love a little extra kick, but I know some people don’t. You could consider making a batch that’s more spicy and one that’s less!
Can I use other kinds of meat?
Sure can! While the mixture of ground beef and Italian sausage is delectable, you can also experiment with ground pork or even breakfast sausage.
As always, you can use what you have on hand or experiment to your tastes.
Storage
These things are just as good the next day. Heat them up in the oven or the microwave to your preference. For me, that smoky flavor only gets better with a little time!
Refrigerator
Store any leftover Smoked Shotgun Shells in an airtight container. They’ll stay fresh for 3-4 days. Reheat in the oven or air fryer for best results.
Freezer
Before smoking, you can prepare and freeze the bacon-wrapped shells on a baking sheet. Once solid, transfer to an airtight container or wrap in aluminum foil and store for up to a month.
Smoke directly from frozen, just add a little extra cooking time.
Tips
You may need a little practice getting the manicotti filled. I’ve got a couple of pointers for you here that should make this process go as smoothly as possible!
- For extra crispy bacon, place the bacon-wrapped shotgun shells on a wire rack over a baking sheet. This allows air to circulate around the entire shell.
- You can add garlic powder or onion powder to the meat mixture for an extra punch of flavor.
- Use a piping bag to fill the manicotti tubes easily, ensuring no air pockets. A gallon resealable plastic bag with a small portion of the edge cut-off also works well.
- If that is still giving you trouble, try using the long narrow handle of a spoon for stuffing. This can help prevent breaks in the pasta.
Ingredients
Look at that ingredient list. Doesn’t it make your mouth water? Meat, cheese, jalapenos, pasta, and BBQ sauce are all generously bathed in the aroma of your smoker. So good!
- Manicotti
- Ground beef (80/20)
- Sweet Italian sausage
- Bacon slices, thick cut
- Cream cheese
- Mozzarella cheese, shredded
- Sweet BBQ seasoning
- Diced jalapenos
- BBQ sauce
How to Make Smoked Shotgun Shells
You can decide for yourself whether you want to stuff the uncooked shells or parboil them a bit. Whatever you choose, this should be a simple recipe that you can prepare for any get-together.
- In a large bowl combine the ground beef, Italian sausage, cream cheese, mozzarella cheese, BBQ seasoning, and diced jalapenos. Mix together until thoroughly combined.
- Stuff Manicotti shells with meat and cheese mixture. There is enough for 14 shells.
- Wrap each shell with one strip of thick-cut bacon.
- Set the bacon-wrapped shells onto a baking rack uncovered in the refrigerator for 4 hours, or overnight. (This allows the meat mixture to soften the shells. Alternately you can par-boil the shells for 4 minutes to partially cook the shells prior to stuffing.)
- Preheat the smoker to 275° F. Once the smoker is ready, set the baking rack with your shells onto the grates and cook for one hour.
- After an hour, turn the smoker up to 325°F. Baste the shotgun shells with BBQ sauce and cook for 10 minutes until the sauce is set.
- Serve hot off the smoker.
Kitchen Supplies You’ll Need for Smoked Shotgun Shells
Nothing too complicated here. You’re going to love how quick and easy this all comes together. On top of that, the flavor will be absolutely amazing!
- Large mixing bowl
- Baking sheet or cooling rack
- Smoker or grill with indirect heat
- Piping bag (optional for stuffing)
What to Serve With Smoked Shotgun Shells
Pair these delicious treats with a cold beer or a tangy coleslaw. I also love a good pasta salad or baked beans with these. They also go well with a side of pulled pork or some cool, creamy dip.
Why You Should Make Smoked Shotgun Shells
What do you think your friends will say when you tell them you’re making smoked shotgun shells for the party? Sounds fun, right? Sometimes you just have to bring a little something crazy to the table!
- Unbeatable Flavor Combo: The delicious appetizer brings together the smoky taste of bacon, the spiciness of jalapenos, and the richness of cheeses.
- Perfect for Parties: These are a hit for game day gatherings or any other party.
- Easy to Make: With a little prep work, these come together quickly and are always a crowd-pleaser.
Variations and Add-Ins for Smoked Shotgun Shells
Oh, the places you could go with these! Try out different cheeses or meats. Maybe different BBQ flavors or wood chips. Whatever you choose, feel free to share your creations with me in the comments!
- Cheese Varieties: Try using Monterey jack cheese or sharp cheddar cheese for a different cheesy twist.
- Different Fillings: Ground pork, breakfast sausage, or even some pulled pork can be used as an alternative filling.
- Veggies: Feel free to add finely diced bell peppers or onions for an extra crunch and flavor.
If you love this easy appetizer recipe, you’re going to love these other smoker snacks too. Please click each link below to find the easy, printable recipe!
More Great Appetizers
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Smoked Shotgun Shells
Ingredients
- 8 oz. Manicotti 14 shells
- 1 pound ground beef 80/20
- ¼ pound Italian sausage sweet
- 14 slices bacon thick cut
- 4 oz. cream cheese
- 1 cup mozzarella cheese shredded
- 1 tablespoon BBQ seasoning sweet flavor OR of your choice
- 1 tablespoon diced jalapenos
- ½ cup BBQ sauce of your choice
Instructions
- In a large bowl combine the ground beef, Italian sausage, cream cheese, mozzarella cheese, BBQ seasoning, and diced jalapenos. Mix together until thoroughly combined.
- Stuff Manicotti shells with meat and cheese mixture. There is enough for 14 shells.
- Wrap each shell with one strip of thick-cut bacon.
- Set the bacon-wrapped shells onto a baking rack uncovered in the refrigerator for 4 hours, or overnight. (This allows the meat mixture to soften the shells. Alternately you can par-boil the shells for 4 minutes to partially cook the shells prior to stuffing.)
- Preheat the smoker to 275° F. Once the smoker is ready, set the baking rack with your shells onto the grates and cook for one hour.
- After an hour, turn the smoker up to 325°F. Baste the shotgun shells with BBQ sauce and cook for 10 minutes until sauce is set.
- Serve hot off the smoker.
Equipment
- electric smoker
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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