Smoked Shotgun Shells Appetizer

These smoked shotgun shells are the kind of appetizer that people talk about for weeks after a cookout. Savory ground beef and hot Italian sausage get mixed up with sharp cheddar, cream cheese, onions, jalapenos, and bold seasonings before being packed into manicotti shells. Each shell is wrapped in bacon and basted with barbecue sauce, then smoked until the bacon crisps and the centers melt together. When I first made these for game day, nobody could believe something this fun and hearty started out with uncooked pasta.

Once I tried this for a backyard party, it became my signature appetizer and everyone now asks if I am bringing the shotgun shells. That perfect blend of creamy cheesy inside and smoky bacon outside makes them irresistible.

Ingredients

• Manicotti shells: for a sturdy stuffed shell that holds its shape Look for shells without cracks or broken edges
• Ground beef: for a beefy hearty chew Choose 80 percent lean for best flavor and texture
• Hot Italian sausage: for spicy kick and depth Try to get fresh links and remove casings yourself
• Sharp cheddar cheese: for melty sharpness Buy a block and shred it yourself for better melting
• Cream cheese: for creamy richness Room temperature helps it mix better
• Medium onion: for sweetness and body Dice as fine as you can for even distribution
• Jalapeno: for a little heat Remove seeds for mild spice or leave them in for extra kick
• Slap Ya Mama seasoning: for Cajun depth Check ingredients for quality if using another brand
• Garlic powder: for deep aromatic base Fresh is tempting but dried works best here
• Black pepper: for mild heat and earthiness Course ground pepper gives better flavor bursts
• Red pepper flakes: for extra zing Use a pinch if you want it milder
• Barbecue sauce: for sweet sticky finish Pick a sauce with natural smoke flavor
• Bacon: for the key smoky crisp wrap Thick cut will cook evenly and not break apart
• Extra barbecue sauce: for basting Your favorite brand or homemade

Step-by-Step Instructions

Prep the Smoker:

Get your smoker set for indirect heat at 250 degrees This low slow temp allows the bacon and pasta to cook gently for even crisping and tender filling

Mix the Filling:

In a very large bowl mix together ground beef Italian sausage shredded cheddar cream cheese diced onion diced jalapeno all the seasonings and one third cup barbecue sauce Work the mixture well so everything is evenly combined but do not overmix or it might get tough

Stuff the Shells:

Take uncooked manicotti shells and gently fill each from both ends Do not pack too tightly but make sure there are no big air pockets Use your fingers or the handle of a spoon to push filling inside Fill until each shell is packed firm but not bursting

Wrap in Bacon:

Take a strip of bacon and start at one end of the filled shell Gently wrap the bacon all the way around making sure both ends are covered You may need two slices per shell Layer any seams under other bacon pieces so it all stays put

Baste with Barbecue Sauce:

Brush the outside of each bacon wrapped shell with more barbecue sauce Place them on a baking sheet so any extra sauce does not drip

Smoke Slowly:

Place the shells directly on the smoker rack or keep them on the baking sheet Smoke for one hour then flip the shells so bacon crisps evenly Baste with more barbecue sauce and continue smoking for another hour until bacon is deeply caramelized and pasta is tender

Rest and Serve:

Once shells come off the smoker let them rest for five minutes before plating The cheese filling sets up and bacon turns perfectly crisp

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My favorite thing is the smoky bacon that crisps up all around the creamy inside It always reminds me of the first cookout when I made a double batch and still had nothing but crumbs left by halftime Most of my family requests extra barbecue sauce for dipping alongside these because the caramelized sticky edges are just too good

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to four days I always slice any extra shells before storing so they reheat faster To reheat place them on a wire rack in the oven at three fifty until hot and bacon gets crispy again These also freeze up to a month for even more future snacking

Ingredient Substitutions

If you like more mild heat swap the hot Italian sausage for sweet Italian instead Any favorite barbecue sauce works but I recommend one with a smoky touch You can swap jalapenos for poblano or bell pepper to make it even milder and turkey bacon works as an alternative to pork if needed just watch cook times for doneness

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Serving Suggestions

Arrange shells on a big platter and garnish with sliced green onions or more diced jalapeno I love to serve these with extra barbecue sauce or even ranch dressing for dipping Small sliders buns turn them into mini sandwiches for a tailgate

Cultural Context

Shotgun shells are a newer addition to the world of American barbecue appetizers born out of the backyard pitmaster creativity The idea is to stuff pasta and smoke it until bacon crisps up giving you an ultimate cross between stuffed shells and smoky sausages They almost always steal the show on any appetizer spread

Frequently Asked Questions

→ What type of pasta works best for stuffing?

Manicotti shells hold the filling well due to their size and thicker texture, making them perfect for this dish.

→ Do you need to pre-cook the meat before stuffing?

No pre-cooking is needed. The meats cook fully inside the shells during smoking while keeping everything juicy.

→ How do you prevent the manicotti from breaking during stuffing?

Stuff gently from both ends and avoid using too much force. Slightly chilled filling can also help the process.

→ Can you adjust the spice level?

Yes, omit or add extra jalapenos, and adjust seasoning to control how spicy the shells turn out.

→ What type of wood chips are best for smoking?

Hickory or applewood impart a balanced smoky flavor, but you can use your preferred type for varied results.

→ Is there an easy way to reheat leftovers?

Reheat in an oven at 350°F until warmed through to maintain the shells' crispy bacon texture.