Why Make This Recipe
Smoked Shotgun Shells Bacon is the perfect dish for anyone looking to impress their friends and family at gatherings or weekend barbecues. This unique recipe combines the richness of seasoned beef and sausage stuffed into pasta shells, wrapped in crispy bacon, and smoked to perfection. It’s a fun, mouth-watering experience that will make your taste buds sing!
How to Make Smoked Shotgun Shells Bacon
Ingredients:
- 450 grams manicotti shells
- 680 grams ground beef
- 450 grams hot Italian sausage
- 1 medium onion, finely diced
- 200 grams shredded sharp cheddar cheese
- 170 grams cream cheese, softened
- 1 jalapeño, finely diced
- 2 teaspoons Slap Ya Mama seasoning
- 2 teaspoons garlic powder
- 2 teaspoons ground black pepper
- 1 teaspoon red pepper flakes
- 80 milliliters barbecue sauce
- 900 grams bacon, sliced
- Additional barbecue sauce for basting
Directions:
- Set the smoker to 120°C and let it preheat until the temperature stabilizes.
- In a large mixing bowl, combine the ground beef, hot Italian sausage, diced onion, shredded sharp cheddar cheese, cream cheese, diced jalapeño, Slap Ya Mama seasoning, garlic powder, black pepper, red pepper flakes, and 80 milliliters of barbecue sauce. Mix everything thoroughly until the filling is uniform.
- Carefully fill the uncooked manicotti shells with the meat mixture from both ends, making sure to compact the mixture to eliminate air pockets.
- Wrap each stuffed shell completely in sliced bacon. If necessary, use additional bacon to cover any exposed areas.
- Use a pastry brush to coat each bacon-wrapped shell generously with barbecue sauce. Arrange them on a baking sheet.
- Transfer the prepared shells to the preheated smoker. Smoke them for 60 minutes, then gently turn each shell. Baste them again with barbecue sauce and continue smoking for another 60 minutes, or until the bacon is crisp and rendered.
- Remove the shells from the smoker and serve immediately while hot for the best taste.
How to Serve Smoked Shotgun Shells Bacon
Serve these delicious smoked shotgun shells as an appetizer or a main dish at your next barbecue. Pair them with a side of coleslaw, pickles, or your favorite dipping sauce for an extra layer of flavor. They also go well with chilled drinks on a warm day!
How to Store Smoked Shotgun Shells Bacon
Leftover smoked shotgun shells can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 175°C until warmed through, or use a microwave.
Tips to Make Smoked Shotgun Shells Bacon
- For an even bolder flavor, try adding more spices to the filling, like cumin or smoked paprika.
- Be careful not to overstuff the shells; this can cause the filling to spill out while cooking.
- If you have a pellet smoker, use wood chips like hickory or cherry for added flavor.
Variation
You can customize this recipe by using different types of cheese or meat, such as ground turkey or chicken for a lighter version. Feel free to experiment with your favorite barbecue sauces as well!
FAQs
1. Can I use different types of pasta shells?
Yes! While manicotti shells work great, you can also use jumbo pasta shells if you prefer.
2. Can I cook these shotgun shells in the oven instead of a smoker?
Yes! Preheat your oven to 180°C and bake them on a baking sheet for about 30-40 minutes, or until the bacon is crispy.
3. How do I know when the bacon is done?
The bacon should be crispy and fully rendered. If needed, increase smoking time or temperature for an extra crisp.
Smoked Shotgun Shells Bacon
Impressive smoked shotguns shells stuffed with seasoned beef and sausage, wrapped in bacon.
- Total Time: 150 minutes
- Yield: 8 servings 1x
Ingredients
- 450 grams manicotti shells
- 680 grams ground beef
- 450 grams hot Italian sausage
- 1 medium onion, finely diced
- 200 grams shredded sharp cheddar cheese
- 170 grams cream cheese, softened
- 1 jalapeño, finely diced
- 2 teaspoons Slap Ya Mama seasoning
- 2 teaspoons garlic powder
- 2 teaspoons ground black pepper
- 1 teaspoon red pepper flakes
- 80 milliliters barbecue sauce
- 900 grams bacon, sliced
- Additional barbecue sauce for basting
Instructions
- Set the smoker to 120°C and let it preheat until stabilized.
- In a large bowl, mix ground beef, Italian sausage, onion, cheddar cheese, cream cheese, jalapeño, Slap Ya Mama seasoning, garlic powder, black pepper, red pepper flakes, and 80 milliliters of barbecue sauce until uniform.
- Carefully fill manicotti shells with the meat mixture from both ends, compacting to eliminate air pockets.
- Wrap each stuffed shell in sliced bacon, using extra bacon if necessary to cover exposed areas.
- Brush each bacon-wrapped shell generously with barbecue sauce and arrange them on a baking sheet.
- Smoke the shells for 60 minutes, then turn them, baste with barbecue sauce, and smoke for another 60 minutes or until bacon is crisp.
- Remove from the smoker and serve immediately while hot.
Notes
Serve as an appetizer or main dish. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Appetizer
- Method: Smoking
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 100mg