Name: Smoked Beef Shotgun Shells-Easy Appetizer Recipe
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: Approximately 24 servings
Ingredients: 2 (8 oz) boxes manicotti shells; 1½ pounds ground beef; 1 pound ground beef (instead of hot Italian sausage); 1 medium onion, finely diced; 2 cups sharp cheddar cheese, shredded; 6 oz cream cheese; 1 jalapeño, finely diced; 2 teaspoons Cajun seasoning blend; 2 teaspoons garlic powder; 2 teaspoons black pepper; 1 teaspoon red pepper flakes; ⅓ cup barbecue sauce; 2 (16 oz) packages bacon; Additional barbecue sauce for coating

Smoked Shotgun Shells are more than just a fun name for a dish; they are a culinary explosion of flavor that will have your taste buds singing. Imagine tender, savory pasta shells cradling a rich, cheesy filling, all wrapped in the smoky goodness of perfectly cooked bacon. It’s no wonder these appetizer delights have become a sensation at gatherings and barbecues alike! What makes Smoked Shotgun Shells so universally loved? It’s the irresistible combination of comforting textures and bold, smoky notes that dance together in every bite. The creamy, luscious filling, often a blend of cream cheese, sausage, and a hint of spice, creates a warm hug for your palate, while the crispy, salty bacon exterior provides a satisfying crunch that’s simply addictive. This recipe takes that beloved flavor profile and elevates it, ensuring your Smoked Shotgun Shells are not just good, but truly unforgettable.

Ingredients:

2 (8 oz) boxes manicotti shells
1½ pounds ground beef
1 pound hot Italian sausage
1 medium onion, finely diced
2 cups sharp cheddar cheese, shredded
6 oz cream cheese
1 jalapeño, finely diced
2 teaspoons Cajun seasoning blend
2 teaspoons garlic powder
2 teaspoons black pepper
1 teaspoon red pepper flakes
⅓ cup barbecue sauce
2 (16 oz) packages bacon
Additional barbecue sauce for coating

Preparing the Smoked Shotgun Shells

Step 1: Cooking the Meats and Aromatics

The foundation of our Smoked Shotgun Shells is a robust and flavorful meat mixture. We’ll start by getting our hands on a large skillet. Add the 1½ pounds of ground beef and 1 pound of hot Italian sausage to the skillet over medium-high heat. Break up the meat with a spoon and cook until it’s nicely browned, ensuring there are no pink bits remaining. This is where a lot of the initial flavor develops, so take your time to get it right. Once the meat is cooked through, drain off any excess grease. This is a crucial step to prevent the filling from becoming too oily. Now, it’s time to add the aromatics. Toss in the finely diced medium onion and cook for about 5-7 minutes, stirring occasionally, until it becomes translucent and slightly softened. This gentle cooking will release its sweet, savory notes into the meat mixture.

Step 2: Crafting the Creamy, Cheesy Filling

With our meat base ready, we’re going to elevate it with a wonderfully creamy and cheesy filling. In a separate large bowl, combine the 6 oz of cream cheese, which should be softened to room temperature for easier mixing. Add the 2 cups of shredded sharp cheddar cheese. Stir these together until they are well incorporated. Next, we’ll introduce a touch of heat and vibrant flavor with the finely diced jalapeño. Be sure to remove the seeds and membranes if you prefer less spice, or leave some in for an extra kick. To season this glorious mixture, add the 2 teaspoons of Cajun seasoning blend, 2 teaspoons of garlic powder, 2 teaspoons of black pepper, and 1 teaspoon of red pepper flakes. Mix everything thoroughly until it’s a cohesive, spreadable consistency. Now, gently fold this cheesy mixture into the cooked meat and onion blend. Aim to distribute it evenly so that every bite of your Smoked Shotgun Shells will have that irresistible creaminess. Finally, stir in the ⅓ cup of barbecue sauce. This adds a tangy, smoky depth that perfectly complements the richness of the cheese and the spice of the jalapeño. Mix until everything is beautifully combined.

Step 3: Stuffing the Manicotti Shells

This is where our Smoked Shotgun Shells truly start to take shape. You’ll need your 2 (8 oz) boxes of manicotti shells. It’s important to cook these shells according to the package directions, but undercook them by about 2 minutes. We want them to be al dente, meaning they still have a slight bite. Overcooked manicotti will become too soft and might fall apart during the smoking process. Once cooked, drain them very carefully and rinse them briefly with cool water to stop the cooking and prevent them from sticking together. Now, for the stuffing. The easiest way to get the meat mixture into the shells is to use a piping bag fitted with a large round tip, or even a sturdy zip-top bag with a corner snipped off. If you don’t have either, a small spoon can also work, but it will be a bit more tedious. Generously fill each manicotti shell with the prepared meat and cheese mixture, making sure to pack it in without bursting the delicate pasta.

Step 4: Wrapping the Shells in Bacon

This is the step that truly transforms our manicotti into “Shotgun Shells” and delivers that irresistible smoky, savory flavor. Take your 2 (16 oz) packages of bacon. You’ll want to cut each strip of bacon in half crosswise. This makes them the perfect length to wrap around each stuffed manicotti shell. Carefully take one half-strip of bacon and begin wrapping it tightly around the manicotti, overlapping the edges slightly. Try to secure the end of the bacon by tucking it underneath the shell or using a toothpick if needed, though usually, the natural stickiness of the bacon will hold it in place. Repeat this process for every single stuffed manicotti shell, ensuring a complete and snug bacon wrap. The bacon will render and crisp up during the smoking process, creating a delectable outer layer.

Step 5: Smoking to Perfection

Now it’s time for the magic of smoking! Preheat your smoker to a temperature of 225°F (107°C). Arrange the bacon-wrapped manicotti shells in a single layer on your smoker racks. It’s important to give them a little breathing room so that the smoke can circulate evenly around each shell. Smoke the Shotgun Shells for approximately 2 to 2.5 hours, or until the bacon is beautifully rendered and crispy to your liking. During the last 30 minutes of smoking, I like to generously brush the Smoked Shotgun Shells with additional barbecue sauce. This creates a sticky, glazed coating that caramelizes wonderfully in the smoker. Keep an eye on them to ensure the sauce doesn’t burn. Once they’ve reached your desired level of crispiness and glaze, carefully remove them from the smoker. Let them rest for about 5-10 minutes before serving, allowing the flavors to meld and the filling to set slightly.

Conclusion:

And there you have it – the ultimate guide to creating your own delicious Smoked Shotgun Shells! We’ve walked through each step, from preparing the pasta shells and the savory filling to achieving that perfect smoky flavor on your grill or smoker. These irresistible bites are sure to be a hit at any gathering, from casual barbecues to holiday parties.

I hope you feel empowered and excited to try this recipe for yourself. Remember, the beauty of Smoked Shotgun Shells lies in their versatility. Don’t be afraid to experiment with different cheeses, meats, or spices to make them your own. They are fantastic served warm as an appetizer, alongside your favorite grilled meats, or even as a hearty side dish.

So, fire up your smoker, gather your ingredients, and get ready to impress your friends and family with this crowd-pleasing creation. Happy cooking, and enjoy every smoky, cheesy, savory bite!

Frequently Asked Questions:

What kind of pasta shells work best for Smoked Shotgun Shells?

Jumbo pasta shells are ideal because they are large enough to hold a generous amount of filling and have a good surface area for absorbing smoky flavor. Make sure to cook them al dente, as they will continue to cook in the smoker.

Can I make Smoked Shotgun Shells ahead of time?

Yes, you can! You can prepare the filling and stuff the shells a day in advance. Store them covered in the refrigerator. When ready to cook, you may need to add a few extra minutes to the smoking time.

Are there any vegetarian variations for Smoked Shotgun Shells?

Absolutely! For a vegetarian option, you can omit the meat and use a hearty mixture of ricotta cheese, spinach, mushrooms, and your favorite herbs and spices. Ensure the vegetables are well-drained to prevent a watery filling.