smoked shotgun shells

These smoked shotgun shells are a happy little appetizer that is so meaty and filling it could easily double as a main dish. Manicotti is stuffed with a spicy sausage mixture, wrapped in bacon, and cooked on the smoker for the best BBQ bite around.

Meat Lovers Smoked Shotgun Shells

manicotti shells

bacon

Tablespoons Hey Grill Hey Chicken Rub (recipe link in notes section)

marinara sauce (for dipping)

Italian sausage

mini pepperonis

mozzarella

Tablespoons salted butter (melted)

garlic powder

Italian seasoning

Parmesan cheese

Par cook the manicotti.

Par cook the manicotti. Bring a large pot of salted water up to a boil. Add your manicotti shells to the boiling water and cook for about 4-6 minutes to par-cook (partially cook).

Preheat.

Preheat. Turn on the smoker and preheat your smoker to 275 degrees F using your favorite hardwood.

Make the filling.

Make the filling. While the noodles cook, combine the hot Italian sausage, mini pepperonis, and mozzarella cheese in a medium bowl until just incorporated.

Stuff the shells.

Stuff the shells. Remove the partially cooked noodles from the water to a cooling rack set atop a baking sheet lined with foil. Stuff each shell with a portion of the sausage mixture. Grab a couple of ounces of the sausage and roll it into a cylinder shape before sliding it inside the pasta shell. Press with your fingers to load the shells with the sausage.

Wrap and season.

Wrap and season. Wrap each stuffed shell with a slice of bacon, tucking the ends to prevent the bacon from unraveling while they cook. Set the wrapped shells back on the cooling rack. Season across the top with the Hey Grill Hey Chicken Rub.

Smoke.

Smoke. Place the pan of shotgun shells on the smoker and close the lid. Smoke for about 1 1/2 hours, or until the internal temperature of the sausage reads 170-175 degrees F and the bacon has rendered. Remove the pan of shotgun shells from the smoker.

Serve.

Serve. In a small bowl, combine butter, garlic powder, Italian seasoning, and Parmesan cheese. Baste liberally across the tops of your finished shotgun shells. Allow the finished product to cool for 5 minutes or so before transferring it to your serving platter and enjoying it with warmed marinara sauce for dipping.

Smoked Shotgun Shells are a delicious appetizer recipe made with ground beef, Italian sausage, cheese, an array of seasonings, onions, jalapenos and BBQ sauce mixed together and stuffed in manicotti shells, wrapped in bacon, basted in barbecue sauce and smoked to crispy perfection.

Smoked Shotgun Shells

beef

I medium onion (finely diced)

cheddar cheese

cream cheese

jalapeno,

Slap Ya Mama seasoning

black pepper

red pepper flakes

barbecue sauce

bacon ((might need more))

Preheat the smoker to 250°.

Mix all ingredients in a large bowl, except bacon and extra BBQ sauce. *The meat and sausage are not cooked first.

Gently stuff uncooked manicotti shells from both ends making sure there are no air pockets.

Wrap slices of bacon around each shell (I covered the ends. Might need two pieces of bacon).

Brush additional barbecue sauce over both sides and place on a baking sheet while the remaining shells are being basted in BBQ sauce.

Smoke for 60 minutes, then flip shells over, add more barbecue sauce, and continue smoking for another 60 minutes or until the bacon is nice and crispy.

Remove from the smoker and enjoy.

These smoked shotgun shells are stuffed with spicy chorizo, jalapeno, and cheese and wrapped in bacon for a fun appetizer made on the smoker.

Mexican Style Smoked Shotgun Shells

lb chorizo sausage

Mexican Shredded Cheese

TBSP Holy VooDoo BBQ Rub (cajun or similar)

jalapeno (finely diced)

garlic (minced)

lb bacon (thin sliced)

Spicy BBQ Sauce

Preheat the smoker to 225 degrees F.

Grab our a medium sized mixing bowl and combine the chorizo sausage, cheese, diced jalapeno, garlic, and 1 TBSP of the BBQ rub.

Mix it all up by hand.

Spoon mixture into a strong Zip-lock bag, cut an edge off, and pipe the filling into the manicotti shells. (then use your fingers to finish them if necessary).

Next grab the bacon ( I used about 11/2 pieces per shell). Wrap them and try to cover as much of the shell as possible. Then sprinkle with a bit more BBQ Rub.

Transfer them out to the preheated smoker and place them on the grates, close this lid and smoke for about 2 hours.

Brush the tops, ends, and sides with some bbq sauce and let smoke for another 30 minutes.

Pull when the internal temperature of the chorizo is 160 degrees, the shells are tender, and bacon is crisp to your liking.

Made these fri night, a little spicy but we loved them!

https://www.youtube.com/watch?v=wLsSr8oFBtU

These Mexican Style Smoked Shotgun Shells are loaded with spicy chorizo, jalapenos, cheese, and garlic. Wrapped in crispy bacon and smoked to perfection.
Full recipe:
https://stefseatsandsweets.com/mexican-style-smoked-shotgun-shells/

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Meat Lovers Smoked Shotgun Shells

Smoked Shotgun Shells

Mexican Style Smoked Shotgun Shells

Top 3 smoked shotgun shells recipes from across the web

The most viewed smoked shotgun shells recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Meat Lovers Smoked Shotgun Shells

Smoked Shotgun Shells

Mexican Style Smoked Shotgun Shells

The most viewed smoked shotgun shells recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine