Smoked Shotgun Shells Appetizer (Print Version)
# Ingredients:
→ Shells
01 -
2 boxes (8 oz each) manicotti shells
→ Meat Filling
02 -
1.5 pounds ground beef
03 -
1 pound hot Italian sausage
→ Vegetables
04 -
1 medium onion, finely diced
05 -
1 jalapeño, finely diced
→ Cheese
06 -
2 cups sharp cheddar cheese, shredded
07 -
6 ounces cream cheese
→ Seasonings
08 -
2 teaspoons Slap Ya Mama seasoning
09 -
2 teaspoons garlic powder
10 -
2 teaspoons black pepper
11 -
1 teaspoon red pepper flakes
→ Sauce and Bacon
12 -
1/3 cup barbecue sauce
13 -
2 packages (16 oz each) bacon
14 -
Additional barbecue sauce, for coating
# Instructions:
01 -
Preheat smoker to 250°F (120°C).
02 -
In a large bowl, combine ground beef, hot Italian sausage, sharp cheddar cheese, cream cheese, finely diced onion, diced jalapeño, Slap Ya Mama seasoning, garlic powder, black pepper, red pepper flakes, and 1/3 cup barbecue sauce. Mix thoroughly until evenly blended.
03 -
Gently fill uncooked manicotti shells with the meat mixture from both ends, ensuring no air pockets remain.
04 -
Wrap each filled shell with bacon, covering the entire surface. Use additional bacon as needed to fully cover.
05 -
Brush additional barbecue sauce over all sides of the bacon-wrapped shells. Place on a baking sheet as you work.
06 -
Arrange shells in the preheated smoker. Smoke for 60 minutes.
07 -
Flip shells, baste with more barbecue sauce, and continue smoking for another 60 minutes or until bacon is crisp.
08 -
Remove from smoker and serve hot.
# Notes:
01 -
Do not pre-cook the meat or sausage; stuffing raw allows for even cooking inside the shells.
02 -
For best results, fill manicotti shells carefully to prevent breaking and ensure full coverage with bacon.
03 -
Nutritional values will vary with ingredient brands and modifications.