Smoked Shotgun Shells are a crowd-pleasing appetizer made with ground beef, Italian sausage, cheese, jalapeños, and spices, all stuffed into manicotti shells, wrapped in bacon, brushed with barbecue sauce, and smoked until crispy and tender.
Prep Time: 35 minutes
Cook Time: 2 hours
Total Time: 2 hours 35 minutes
Yield: Varies (depending on shell count and size)
Ingredients
- (2) 8-ounce boxes manicotti shells
- 1½ pounds ground beef
- 1 pound hot Italian sausage
- 1 medium onion, finely diced
- 2 cups sharp cheddar cheese
- 6 ounces cream cheese
- 1 jalapeño, finely diced
- 2 teaspoons Slap Ya Mama seasoning
- 2 teaspoons garlic powder
- 2 teaspoons black pepper
- 1 teaspoon red pepper flakes
- ⅓ cup barbecue sauce
- (2) 16-ounce packages bacon (may need more)
- Additional barbecue sauce for coating
Instructions
Preheat the smoker to 250°F. In a large bowl, mix together the ground beef, Italian sausage, diced onion, cheddar cheese, cream cheese, jalapeño, seasonings, and ⅓ cup barbecue sauce. The meats should be raw—do not pre-cook. Carefully stuff the uncooked manicotti shells with the meat mixture, filling from both ends to avoid air pockets. Wrap each stuffed shell completely in bacon, using one to two slices per shell as needed to cover the ends. Brush each wrapped shell generously with barbecue sauce and place them on a baking sheet. Transfer to the smoker and cook for 60 minutes. Flip the shells, brush with more barbecue sauce, and continue smoking for another 60 minutes, or until the bacon is crispy and fully cooked. Remove from the smoker and serve hot.
Notes
Nutritional values are approximate and may vary depending on brands and modifications. For the most accurate data, use a nutritional calculator with your specific ingredients.
Nutrition (per serving)
Calories: 288 kcal | Carbohydrates: 24 g | Protein: 13 g | Fat: 15 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Cholesterol: 44 mg | Sodium: 268 mg | Potassium: 208 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 268 IU | Vitamin C: 1 mg | Calcium: 80 mg | Iron: 1 mg
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Smoked Shotgun Shells
- Prep Time: 35 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 35 minutes
- Yield: Varies (depending on shell count and size)
Description
Smoked Shotgun Shells are a crowd-pleasing appetizer made with ground beef, Italian sausage, cheese, jalapeños, and spices, all stuffed into manicotti shells, wrapped in bacon, brushed with barbecue sauce, and smoked until crispy and tender.
Ingredients
-
(2) 8-ounce boxes manicotti shells
-
1½ pounds ground beef
-
1 pound hot Italian sausage
-
1 medium onion, finely diced
-
2 cups sharp cheddar cheese
-
6 ounces cream cheese
-
1 jalapeño, finely diced
-
2 teaspoons Slap Ya Mama seasoning
-
2 teaspoons garlic powder
-
2 teaspoons black pepper
-
1 teaspoon red pepper flakes
-
⅓ cup barbecue sauce
-
(2) 16-ounce packages bacon (may need more)
-
Additional barbecue sauce for coating
Instructions
Preheat the smoker to 250°F. In a large bowl, mix together the ground beef, Italian sausage, diced onion, cheddar cheese, cream cheese, jalapeño, seasonings, and ⅓ cup barbecue sauce. The meats should be raw—do not pre-cook. Carefully stuff the uncooked manicotti shells with the meat mixture, filling from both ends to avoid air pockets. Wrap each stuffed shell completely in bacon, using one to two slices per shell as needed to cover the ends. Brush each wrapped shell generously with barbecue sauce and place them on a baking sheet. Transfer to the smoker and cook for 60 minutes. Flip the shells, brush with more barbecue sauce, and continue smoking for another 60 minutes, or until the bacon is crispy and fully cooked. Remove from the smoker and serve hot.
Notes
Nutritional values are approximate and may vary depending on brands and modifications. For the most accurate data, use a nutritional calculator with your specific ingredients.