Smoked Shotgun Shells- Flavor-Packed Beef Bacon Wrap Appetizer
Smoked shotgun shells are the ultimate crowd-pleaser, a guaranteed hit at any barbecue or tailgate. If you’ve ever wondered what all the fuss is about, prepare to be amazed. These culinary masterpieces take a simple pasta shell and transform it into a flavor explosion that’s both visually striking and incredibly delicious. What’s not to love about a cheesy, meaty, smoky delight that practically begs to be devoured? People adore smoked shotgun shells because they offer a fantastic textural contrast – the tender pasta holding a rich, savory filling, all infused with that irresistible smoky essence. They’re surprisingly easy to make, making them perfect for impressing guests without spending all day in the kitchen. Get ready to elevate your grilling game with this truly special recipe.
Smoked Shotgun Shells
Get ready for a flavor explosion that’s sure to become a new favorite! Smoked Shotgun Shells are a fun and incredibly delicious appetizer or main dish that combines the savory goodness of seasoned meat, creamy cheese, and the smoky allure of beef bacon. Don’t let the name fool you; these are edible delights, not actual ammunition! The “shotgun shell” shape comes from the manicotti noodles, which are stuffed with a hearty meat mixture and then wrapped in crispy, smoky beef bacon. The magic truly happens when they hit the smoker, infusing every bite with that irresistible smoky essence. Let’s get cooking and create some serious culinary ammunition!
Ingredients:
Preparing the Filling
The heart of our Shotgun Shells lies in this incredibly flavorful meat and cheese mixture. It’s a fantastic combination of savory, spicy, and creamy that will have everyone asking for seconds.
First, we need to get our meat cooked and crum extractbled. In a large skillet over medium-high heat, brown the ground beef and hot Italian sausage. As it cooks, break up the meat with a spoon to ensure even cooking and a fine crum extractble. Once the meat is no longer pink, drain off any excess grease. This step is crucial for a less greasy and more pleasant final texture. Don’t be tempted to skip this part!
Now, it’s time to introduce the aromatics and seasonings. Add the finely diced medium onion and the finely diced jalapeno to the skillet with the cooked meat. If you prefer a milder heat, be sure to remove the seeds and membranes from the jalapeno before dicing. Cook for about 5-7 minutes, or until the onions become translucent and the jalapeno has softened slightly. This process allows the flavors to meld beautifully. Stir in the Slap Ya Mama seasoning, garlic powder, black pepper, and red pepper flakes. Mix well to ensure all the meat is evenly coated with these delicious spices.
In a separate bowl, combine the softened cream cheese and the shredded sharp cheddar cheese. You can microwave the cream cheese for about 20-30 seconds to make it easier to mix. Stir these cheeses together until they are well combined. This cheesy goodness is what will bind everything together and add a wonderful creamy element to our filling.
Now, let’s bring all these components together. Add the cooked meat and vegetable mixture to the bowl with the cheeses. Pour in the ⅓ cup of barbecue sauce. Stir everything thoroughly until it’s all uniformly mixed. This is your Shotgun Shell filling! It should be thick enough to hold its shape but still pliable. Taste a small bit of the filling and adjust seasonings if necessary – everyone’s spice preference is a little different!
Assembling the Shotgun Shells
This is where the “shotgun shell” transformation really happens! It’s a hands-on process, but incredibly rewarding.
-
{‘@type’: ‘Ingredient’, ‘name’: ‘manicotti shells’, ‘quantity’: ‘2’, ‘unitText’: ‘8 ounce boxes’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘ground beef’, ‘quantity’: ‘1.5’, ‘unitText’: ‘pound’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘hot Italian sausage’, ‘quantity’: ‘1’, ‘unitText’: ‘pound’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘medium onion, finely diced’, ‘quantity’: ‘1’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘sharp cheddar cheese’, ‘quantity’: ‘2’, ‘unitText’: ‘cups’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘cream cheese’, ‘quantity’: ‘6’, ‘unitText’: ‘ounce’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘jalapeno, finely diced’, ‘quantity’: ‘1’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘Slap Ya Mama seasoning’, ‘quantity’: ‘2’, ‘unitText’: ‘teaspoons’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘garlic powder’, ‘quantity’: ‘2’, ‘unitText’: ‘teaspoons’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘black pepper’, ‘quantity’: ‘2’, ‘unitText’: ‘teaspoons’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘red pepper flakes’, ‘quantity’: ‘1’, ‘unitText’: ‘teaspoon’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘barbecue sauce’, ‘quantity’: ‘1/3’, ‘unitText’: ‘cup’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘beef bacon’, ‘quantity’: ‘2’, ‘unitText’: ’16 ounce packages’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘additional barbecue sauce for coating’}
-
Step 1
Cook manicotti shells according to package directions until al dente. Drain and set aside. -
Step 2
In a large bowl, combine ground beef, hot Italian sausage, diced onion, diced jalapeno, sharp cheddar cheese, cream cheese, Slap Ya Mama seasoning, garlic powder, black pepper, red pepper flakes, and ⅓ cup barbecue sauce. Mix until well combined. -
Step 3
Carefully stuff each manicotti shell with the meat mixture. Be generous. -
Step 4
Wrap each stuffed manicotti shell with a slice or two of beef bacon, securing with a toothpick if needed. You may need more bacon than initially estimated. -
Step 5
Preheat smoker to 225°F (107°C). -
Step 6
Place the bacon-wrapped shells on the smoker. Smoke for approximately 1.5 hours, or until the bacon is crispy and the shells are heated through. -
Step 7
During the last 30 minutes of smoking, brush the shells with additional barbecue sauce for extra flavor and glaze. -
Step 8
Remove from smoker and let rest for a few minutes before serving.
Prepare your manicotti shells by cooking them according to the package directions, but undercook them slightly – you want them al dente, as they will continue to cook on the smoker. Drain them well and rinse them briefly with cool water to prevent them from sticking together. Once they are cool enough to handle, carefully fill each manicotti shell with the meat and cheese mixture. A small spoon or a piping bag works well for this. Don’t overstuff them, but make sure they are well-filled.
Now for the beef bacon wrapping! Take your beef beef bacon strips and wrap each filled manicotti shell. You’ll want to wrap them snugly, overlapping the beef bacon slightly to ensure it stays put during the smoking process. Depending on the size of your shells and beef bacon strips, you might need to cut the beef bacon in half lengthwise to get a good wrap. Secure the end of the beef bacon with a toothpick if needed, but try to tuck it in as best you can so the toothpick doesn’t burn too much. You want full coverage for that smoky flavor!
Smoking for Smoky Perfection
The smoker is where the magic truly happens, transforming these assembled shells into something spectacular.
Prepping the Smoker
Preheat your smoker to around 225-250°F (107-121°C). You can use your favorite wood chips or chunks for smoking; hickory, mesquite, or a fruitwood like apple or cherry would all be fantastic choices. Ensure you have enough smoke going to impart that deep, rich flavor we’re after.
Once your Shotgun Shells are all wrapped in beef bacon and ready to go, it’s time to get them onto the smoker. Arrange the wrapped manicotti shells directly on the smoker grates. Make sure they have a little bit of space between them so the smoke can circulate effectively around each one.
Smoke the Shotgun Shells for approximately 2 to 2½ hours, or until the beef bacon is crispy and rendered, and the internal temperature of the filling reaches at least 165°F (74°C). About halfway through the smoking process, I like to generously brush them with additional barbecue sauce. This adds another layer of flavor and helps create a beautiful, sticky glaze. Be careful when brushing; you don’t want to dislodge the beef bacon.
Keep an eye on the beef bacon throughout the smoking process. If you notice any spots cooking faster than others, you can rotate the shells. The goal is for the beef bacon to be beautifully rendered and slightly crispy, not burnt. The temperature of the smoker can fluctuate, so monitoring the beef bacon’s crispiness is a great visual cue.
Serving Your Smoked Shotgun Shells
The anticnon-alcoholic ipation is over! Your Smoked Shotgun Shells are ready to be devoured.
Once the beef bacon is perfectly crispy and the filling is heated through, carefully remove the Shotgun Shells from the smoker. Let them rest for about 5-10 minutes before serving. This allows the flavors to settle and prevents them from falling apart when you pick them up. They’ll be incredibly hot, so exercising caution is key! Serve them as is, or with your favorite dipping sauce on the side. Enjoy the incredible smoky, savory, and cheesy goodness!
Conclusion:
I hope you’re as excited to try these Smoked Shotgun Shells as I am to share them! This recipe truly delivers on flavor and fun, offering a unique and satisfying experience that’s perfect for your next gathering or a casual weekend cookout. The combination of savory sausage, creamy cheese, and the irresistible smoky essence from the pellet grill makes these a guaranteed crowd-pleaser. They’re surprisingly simple to put together, allowing you more time to relax and enjoy the company of your guests.
For serving, I love them as a hearty appetizer, but they can also stand as a substantial snack alongside your favorite barbecue sides like coleslaw or potato salad. Don’t be afraid to experiment with variations! Try adding different types of cheese, like pepper jack for a kick, or a sprinkle of smoked paprika inside for an extra layer of smoky goodness. You could even wrap them in beef bacon before smoking for an even more decadent treat. I encourage you to gather your ingredients and give these fantastic Smoked Shotgun Shells a try – you won’t regret it!
Frequently Asked Questions:
Can I make Smoked Shotgun Shells ahead of time?
Yes, you absolutely can! You can prepare the filling and stuff the pasta shells a day in advance. Store them covered in the refrigerator. When you’re ready to cook, just remove them from the fridge about 20-30 minutes before placing them on the smoker to allow them to come closer to room temperature for more even cooking.
What temperature should I smoke my Shotgun Shells at?
I recommend smoking these at a temperature between 225°F and 250°F (107°C to 121°C). This lower temperature allows the pasta to become tender and absorb the smoky flavor beautifully without drying out the sausage and cheese filling.
Smoked Shotgun Shells
A flavorful appetizer featuring manicotti shells stuffed with a savory meat mixture, wrapped in bacon, and smoked to perfection. Perfect for game day or gatherings.
Ingredients
Instructions
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
