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These smoked shotgun shells turn pasta into an unforgettable party snack stuffed with juicy beef spicy sausage plenty of cheese and a kiss of smoky BBQ flavor. Each one is wrapped in bacon then slow smoked until crunchy and irresistible. The first time I carried these out at a backyard game day they vanished before kickoff and all I heard was the happy crunch of bacon and requests for the recipe.
When I first tried this recipe for a backyard party it quickly became my signature appetizer. The creamy cheesy inside and smoky bacon outside mix together perfectly and I get asked for these at every gathering.
Ingredients
- Manicotti shells: bring a sturdy shape that holds filling well Look for shells without cracks or broken edges
- Ground beef: gives you a hearty beefy chew Choose eighty percent lean for juicy flavor
- Hot Italian sausage: adds spicy kick and depth Try to get fresh sausage and remove casings yourself
- Sharp cheddar cheese: gives sharpness and extra creaminess Buy a block and shred it for the best melt
- Cream cheese: brings creamy richness Let it warm to room temperature for easy mixing
- Medium onion: creates sweetness and body Dice very fine so it mixes evenly
- Jalapeno: gives a bit of heat Remove seeds to go mild leave them in for more kick
- Slap Ya Mama seasoning: supplies Cajun spiced depth Check for quality if using another brand
- Garlic powder: delivers deep savory base Dried works best for even flavor here
- Black pepper: gives mild earthy heat Use coarse ground for bigger bursts of flavor
- Red pepper flakes: add a pop of heat Use less if you prefer milder snacks
- Barbecue sauce: gives sweet smoky caramelized finish Try to pick a sauce with real smoke flavor or make your own
- Bacon: provides that perfect smoky crispy shell Thick cut bacon wraps best and cooks up evenly
- Extra barbecue sauce: is perfect for brushing and basting on top Use your favorite kind
Step-by-Step Instructions
- Prep the Smoker:
- Get your smoker going for indirect heat at two fifty Use low steady heat for bacon to crisp and pasta to soften without burning
- Mix the Filling:
- In a big bowl mix together ground beef sausage cheddar cream cheese diced onion diced jalapeno Cajun seasoning garlic powder black pepper red pepper flakes plus one third cup barbecue sauce Combine very well but do not crush the mixture
- Stuff the Shells:
- Take uncooked manicotti shells and fill each from both ends using fingers or the back of a spoon Fill firmly but avoid breaking the pasta or leaving air pockets
- Wrap in Bacon:
- Take bacon strips and gently wrap around each filled shell starting at one end Overlap edges and keep the seams underneath so the bacon stays secure You may need two slices per shell
- Baste with Barbecue Sauce:
- Brush the bacon wrapped shells all over with more barbecue sauce Place on a baking sheet to catch any sauce drips
- Smoke Slowly:
- Put the shells directly on the smoker or on a baking pan Smoke for one hour then flip shells so bacon cooks evenly Brush with more sauce then continue smoking about another hour until bacon is crisp and caramelized and pasta is fully cooked
- Rest and Serve:
- Let shells rest five minutes when done so filling sets and bacon crisps fully Slice and serve with even more barbecue sauce for dipping
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I always remember that first cookout when a double batch disappeared in minutes with just crumbs left by halftime. My favorite part about these is the smoky bacon all around the creamy inside plus those crispy sticky edges from caramelized barbecue sauce. My family cannot get enough when I bring extra sauce for dipping.
Storage Tips
Leftover shotgun shells store well in an airtight container in the fridge for up to four days. I slice any extras before storing so reheating is faster and more even. To crisp bacon again just reheat on a wire rack in a three fifty degree oven until hot throughout. These freeze well for a month simply thaw and reheat same way for future cravings.
Ingredient Substitutions
For milder taste use sweet Italian sausage instead of hot. You can swap out jalapenos for diced poblano or even bell pepper if you want zero heat. Try turkey bacon if you want a lighter version just watch the bacon closely as it cooks faster than pork bacon. Any barbecue sauce works here but a smoky style gives boldest flavor.
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Serving Suggestions
Pile the crispy shells on a platter and sprinkle with sliced green onions or more fresh jalapeno for color and punch. I like to serve them with bowls of extra barbecue sauce or cool ranch for dunking. For a real game day treat try slipping a shell into slider buns and make mini smoked sandwiches.
Cultural Context
Shotgun shells are a recent creation in backyard American barbecue pits. This appetizer is a mash up of stuffed pasta and slow smoked sausage designed to impress and feed a crowd. The combo of pasta bacon and rich filling is a universal hit and you will find these at all sorts of cookouts and tailgates now.
FAQs About the Recipe
- → Which pasta should I grab for stuffing?
Go for manicotti—they’re sturdy and roomy, so all that cheesy filling actually fits and holds together while it cooks.
- → Do I have to brown the meat before stuffing?
You actually don’t. Everything gets cooked through inside the shells as they smoke, so no need to pre-cook and dirty an extra pan.
- → How do I keep the manicotti shells from cracking when I fill them?
Don’t rush it. Gently push in filling from each side. Chilling your mixture a bit first can also make stuffing way easier without breaking anything.
- → Is it possible to make these less spicy or kick it up a notch?
You sure can. Skip or double up on the jalapenos, add extra heat if you like, or mellow things out by leaving them out entirely.
- → What sort of wood is best for smoking these shells?
Both applewood and hickory work great—they each give a good smoky taste. But hey, try your favorite kind and see what you like best.
- → What’s the easiest way to warm up leftovers?
Just pop them in a 350°F oven until heated through, and you’ll keep that bacon crispiness instead of it going soggy.