Smoked Shotgun Shells

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Smoked Shotgun Shells: A Flavor-Packed Appetizer

These Smoked Shotgun Shells are going to surprise you with a rush of cheesy, spicy, and smoky delight! Manicotti shells filled with a flavourful blend of hot Italian sausage, sharp cheddar, cream cheese and ground beef are the centrepiece of this inventive and delicious appetiser. These shells, topped with a hefty helping of barbecue sauce, are the ultimate hit at any BBQ, party, or game day get-together. Let’s go on this delicious journey together!

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, shredded
  • 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 (might need more)
  • Additional barbecue sauce for coating

Guidelines:
Get the Filling Ready:

  1. Cook the hot Italian sausage and ground beef in a big pan over medium heat until they are well-browned. If necessary, drain the extra fat.
  2. Cook the finely chopped onion in the skillet for three to four minutes, or until it softens.
  3. Take the pan off the stove and mix in the cream cheese, sharp cheddar cheese, finely chopped jalapeño, garlic powder, black pepper, and red pepper flakes along with the Slap Ya Mama spice. Mix until cheese is melted and ingredients are thoroughly blended.
  4. Add ⅓ cup barbecue sauce and stir until well combined. Allow the mixture to cool a little.

Put the Manicotti shells inside:

  1. Gently spoon the cooked meat and cheese mixture into each raw manicotti shell. The simplest way to fill the shells is to use a plastic bag with the corner cut off or a piping bag.
    Fold in Bacon:
  2. Make sure the bacon slightly overlaps the filling to completely envelop each filled manicotti shell. Depending on their size, you could need two pieces of bacon per shell.
    If needed, use toothpicks to secure the bacon.

Let the shotgun shells smoke:

  1. Set your smoker to 121°C, or 250°F.
  2. After covering the shells with bacon, place them on the smoker grates and smoke for two hours, or until the bacon crisps and the shells become soft.
  3. Brush each shotgun shell with extra barbecue sauce after it has been smoking for two hours. This creates a glaze.
  4. To give the sauce time to settle and gently caramelise, keep smoking for a further 15 to 20 minutes.
  5. To serve, take the smoked shotgun shells out of the smoker and give them some time to settle.
  6. Enjoy the flavours of smoke, cheese, and spice in every mouthful as you serve it hot!

In conclusion, your visitors will be begging for more after tasting these enticing flavours and textures of Smoked Shotgun Shells. Every mouthful has the ideal balance of flavours thanks to the thick, cheesy filling, crispy manicotti, and smokey bacon. These shotgun shells are a great option for an impressive appetiser for a backyard BBQ or any other gathering. Savour this decadent dessert with your preferred sides and a refreshing beverage!

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