Crunchy Fiesta: Crispy Smoked Shotgun Shells Recipe for Fun

Wrapped in smoky bacon and packed with spicy flavor, smoked shotgun shells are a game-changing twist on traditional appetizers.

These crispy delights burst with a mouthwatering blend of cheese and ground meat wrapped deliciously in pasta shells.

The secret lies in the perfectly balanced seasoning that makes each bite an explosion of taste.

Smoke infuses these shells with a rich, complex flavor that sets them apart from ordinary snacks.

Backyard barbecue enthusiasts and meat lovers will absolutely devour these irresistible bites.

The combination of crispy bacon and tender filling creates a texture that keeps everyone coming back for more.

Serve these at your next gathering and watch them disappear in minutes.

Serve Hot with BBQ Sauce or Ranch

• Party Platter Perfection: Arrange smoked shotgun shells on a rustic wooden board with colorful garnishes like fresh parsley or green onions for eye-catching presentation.
• Sidekick Sensations: Pair with cool ranch dip, creamy coleslaw, or crisp cucumber salad to balance the rich, smoky flavors of the bacon-wrapped shells.
• Game Day Greatness: Serve as a crowd-pleasing appetizer during sports events, tailgating parties, or backyard barbecues where guests love bold, indulgent finger foods.
• Beverage Buddies: Complement these smoky delights with cold craft beer, bold red wine, or zesty margaritas that can stand up to the intense meat and bacon flavors.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Calories: 340 kcal

Servings: 8

Smoked Shell Ingredient List

• Ground Meat: Provides hearty protein foundation, choose lean cuts for balanced texture and flavor.
• Cream Cheese: Adds creamy richness and helps bind ingredients smoothly.
• Shredded Cheese: Introduces melty, tangy element that complements meat mixture.

• Garlic Powder: Delivers robust, aromatic background note.
• Onion Powder: Contributes subtle sweet-savory depth.
• Smoked Paprika: Infuses smoky undertone before actual smoking process.
• Salt, Pepper: Essential flavor amplifiers for balanced taste profile.

• Manicotti Shells: Creates crispy exterior shell for meat mixture.
• Bacon Slices: Provides crispy wrapper with additional fat and flavor complexity.
• BBQ Sauce: Acts as glaze and moisture enhancer during smoking process.
• Worcestershire Sauce: Adds umami and tangy undertone to meat mixture.
• Toothpicks: Optional securing mechanism for bacon wrapping.

Tools for Prepping and Smoking Pasta-Wrapped Meat

• Smoker: Essential for infusing smoky flavor and cooking the dish perfectly.
• Large mixing bowl: Needed for combining all filling ingredients thoroughly.
• Piping bag or fingers: Helpful for stuffing manicotti shells neatly and efficiently.
• Toothpicks: Optional tool to secure bacon around shells.
• Basting brush: Used for applying BBQ sauce during smoking process.
• Meat thermometer: Critical for checking internal meat temperature for food safety.
• Smoker grates: Provides surface for cooking and allows smoke to circulate.

How to Assemble and Smoke Shotgun Shells

• Craft a Tantalizing Filling

Mix ground meat, cheese, cream cheese, BBQ sauce, and seasonings in a bowl until perfectly blended. The mixture should look rich and creamy with all ingredients harmoniously combined.

• Transform Pasta Shells

Generously stuff manicotti shells with the meat mixture. Use a piping bag or your fingers to ensure each shell is packed full but not overflowing.

• Wrap in Crispy Bacon

Carefully drape each stuffed shell with a slice of bacon. Overlap the bacon ends slightly and secure with toothpicks if needed. This creates a delicious outer layer that will crisp up beautifully.

• Fire Up the Smoker

Heat your smoker to 250°F. Choose hickory or applewood chips to infuse deep, smoky flavor into your creation.

• Smoke and Sizzle

Place bacon-wrapped shells on smoker grates. Smoke for one hour, allowing the flavors to meld and the meat to cook slowly.

• Glaze and Finish

Brush shells with BBQ sauce. Crank up the smoker temperature to 300°F and continue smoking for 30-45 minutes. Look for crispy bacon and ensure the internal meat temperature hits 165°F.

• Serve and Enjoy

Let the smoked shotgun shells rest for five minutes. Remove toothpicks and serve these mouthwatering treats hot and fresh.

Tips for a Cheesy, Juicy Interior

• Use thin-cut bacon to ensure it crisps evenly and wraps smoothly around the manicotti shells without tearing.
• Replace manicotti shells with zucchini tubes or bell pepper halves for a keto-friendly version that maintains the smoky, meaty essence of the original recipe.
• Experiment with different cheese combinations like pepper jack, smoked gouda, or blue cheese to create unique flavor profiles that elevate the classic recipe.
• Add diced jalapeños to the meat mixture or sprinkle red pepper flakes for those who enjoy a spicy kick in their smoked shotgun shells.
• Prepare and wrap the shells up to 24 hours in advance, storing them in the refrigerator. This technique allows flavors to meld and makes party prep a breeze.

Store and Reheat Without Losing Texture

• Refrigerate promptly after cooling completely. Store sealed containers will keep the smoked shells fresh for 3-4 days in the refrigerator. Wrap individually in aluminum foil to maintain moisture and prevent flavor transfer.
• Freeze cooked shotgun shells for future enjoyment. Place shells in freezer-safe containers or heavy-duty zip-lock bags. Freeze up to 2 months. Thaw overnight in refrigerator before reheating.
• Restore crispy bacon and juicy filling by reheating in oven at 350°F for 10-15 minutes. Avoid microwave to prevent soggy texture. Cover with foil to retain moisture during warming process.
• Prepare shells 24 hours before smoking. Keep raw, bacon-wrapped shells refrigerated until ready to cook. This method allows flavors to meld and makes party prep seamless. Ideal for weekend gatherings or game day gatherings.

FAQs

• Why use manicotti shells for this recipe?

Manicotti shells provide a perfect cylindrical shape and sturdy structure that holds the meat mixture well while allowing bacon to crisp around it, creating an ideal vessel for this smoked appetizer.

• Can I prepare these shotgun shells in advance?

Yes, you can prepare and wrap the shells up to 24 hours before smoking, storing them covered in the refrigerator. This allows flavors to meld and makes day-of preparation easier.

• What type of ground meat works best?

Ground beef with a moderate fat content (80/20 or 85/15) works perfectly. The fat helps keep the filling moist and adds rich flavor during smoking. Ground pork or a beef-pork blend are also excellent alternatives.

• Do I really need to chill the shells before smoking?

While optional, chilling helps the bacon adhere better to the shells and allows the meat mixture to set, resulting in a more cohesive and flavorful final product. It’s recommended but not mandatory.

Crispy Smoked Shotgun Shells Recipe

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4.9 from 38 reviews

• Total Time: 1 hour 20 minutes
• Yield: 9 1x

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Description

Smoked shotgun shells, a mouthwatering BBQ delicacy from Texas, blend spicy sausage and creamy cheese wrapped in crispy bacon. Meat enthusiasts find this hearty recipe irresistible and perfect for grilling gatherings with friends.

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Ingredients

Scale 1x2x3x

• 1 lb (450 g) ground beef, sausage, or mix
• 1 cup shredded cheddar cheese
• ¼ cup cream cheese (softened)
• 12–15 slices bacon (thin-cut, for easier wrapping)
• 1 box (8 oz) manicotti shells (uncooked)
• 2 tbsps BBQ sauce (plus more for basting)
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

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Instructions

1. Preparation: Thoroughly blend ground meat, shredded cheese, cream cheese, BBQ sauce, Worcestershire sauce, and seasonings into a uniform, flavorful filling.
2. Stuffing: Carefully fill manicotti shells with the meat mixture, ensuring complete coverage without damaging the pasta’s structure.
3. Wrapping: Encase each stuffed shell meticulously with bacon, securing tightly to maintain shape and prevent unraveling.
4. Chilling: Refrigerate prepared shells for 1-2 hours to allow bacon to adhere and pasta to soften, enhancing overall texture and flavor integration.
5. Smoking Setup: Preheat smoker to 250°F, selecting hickory or applewood chips to infuse a rich, aromatic smokiness into the dish.
6. Smoking Process: Position bacon-wrapped shells on smoker grates, allowing them to smoke for one hour to develop deep, complex flavor profiles.
7. Finishing Touch: Liberally baste shells with BBQ sauce, then increase smoker temperature to 300°F for an additional 30-45 minutes until bacon crisps and internal meat reaches 165°F.
8. Serving: Let smoked shotgun shells rest briefly, removing toothpicks to allow internal juices to redistribute and stabilize the dish’s temperature before serving.

Notes

• Prevent Shell Breakage: Handle manicotti shells gently and avoid overfilling to maintain structural integrity during cooking and smoking.
• Bacon Wrapping Technique: Stretch bacon slightly while wrapping to ensure even coverage and secure with toothpicks to prevent unraveling during smoking.
• Meat Temperature Safety: Use a meat thermometer to confirm internal temperature reaches 165°F, eliminating any potential foodborne risks.
• Wood Chip Selection: Choose mild wood chips like applewood for a subtle smoky flavor that complements the meat without overpowering other ingredients.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Appetizer, Snacks
• Method: Smoking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 490
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 36 g
• Saturated Fat: 16 g
• Unsaturated Fat: 20 g
• Trans Fat: 1 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 22 g
• Cholesterol: 85 mg