Prepare the Shotgun ShellsRemove the Italian sausage from the casings. Mix the sausage, pepperoni, and mozzarella cheese in a medium bowl until just barely mixed. The BBQ sauce will keep the noodles soft, so slather it on thick. Here are some of our favorite grilled appetizers to serve with this dish: Smoked Brussels Sprout With Bacon Smoked Manicotti shells, on the other hand, have ridges on the sides and they have tapered ends with a point. Place the shotgun shells onto a cooling rack or grilling rack, and place the rack on a sheet pan. This will prevent crunchy spots in your bacon-wrapped shotgun shells. Just remember to prepare these in advance so they will be ready to pop on the grill once your company is on the way! Divide the beef mixture into 10 equal portions. Be sure to coat the shotgun shells well on all sides. Stuff the shells to the brim because the pasta is relying on the juices of the meat to cook fully. Smoke On! These look so good. 8. Fire Up the Smoker 5. Peppered bacon, maple bacon, or even turkey bacon would all be great! Smoked Shotgun Shells document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I'm Kate! You sure can. Once the bacon has crisped up enough for your liking, apply your favorite barbeque sauce and continue to cook at 350 for about 15 minutes. Flip each shell, brushing on more barbeque sauce. Wrap each shell with a piece of bacon. Alternatively, turn the Traeger up to 400-F to crisp up the shells. Smoked sausage stuffing with breakfast sausage, and aromatic herbs. Place the shotgun shells on the Traeger grates and smoke for 1 hour. I noticed they were a little dry without it. At this point the ground meat will be above 165 internal temp and the shell will be tender. Remove the shotgun shells with the sausage filling reads 170 degrees F and the bacon has fully rendered. Just smoke the shotgun shells over indirect heat. How long do you smoke shotgun shells? Click here to learn more about me. Let them smoke for 1 hours, then increase the temperature on the smoker to 350F. Here at Hey Grill Hey, were in the business of helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. SmokedBBQSource is supported by its readers. Let your stuffed and wrapped shells sit in the fridge for at least 6 hours but no longer than 3 days. Serve as is or sprinkle with parmesan and add a bowl of warm marinara sauce for dipping. I love a good, sharp, and tangy cheddar, but you can use your favorite cheese. The key to making sure the noodles are fully cooked. Allow the shells to smoke, undisturbed for one hour. You can also make a similar seasoning using my recipe for Lemon Herb Chicken Seasoning. Preheat your smoker to 275F. Youve got grilling questions. Apply a generous amount of your favorite rub. Theyre rich, smoky, creamy, spicy, crispy, and so darn good! Place the stuffed shells on the grate and close the lid to trap the smoke. Transfer to a cooling rack in a single layer to prevent the noodles from sticking together when they Use this popup to embed a mailing list sign up form. Please utilize your own brand nutritional values to double check against our estimates. If you do that, just follow the directions as laid out. For sure! While either cannelloni or manicotti shells will work in this recipe, there are a few differences. We may earn a commission if you purchase through a link on our site. OOH! Mix the meats, cheese, and cream cheese until thoroughly combined. Reheat the smoked shotgun in the oven at 325 degrees Fahrenheit for 20 minutes. Simply scroll back up to read them! Smoked shotgun shells are one of my favorite appetizers to make on the pellet smoker. Learn more about why you. Allow the weight of the bacon to hang and pull as you wrap it around the shell. Read More The BEST Volcano Potatoes RecipeContinue. Enjoy one as a prequel to a bigger meal or take a couple as the main entree. If using a charcoal smoker, keep the shotgun shells on the opposite side of the heat to avoid burning. Prep them ahead of time to cut down on kitchen time. Btw, what is wrong with ammunition? I used my Blackstone to reverse-sear the shells. 1/2 pound ground Italian pork sausage (mild or spicy), 3/4 cup packed shredded cheese (tex mex or cheese of choice), 2 tablespoons finely diced jalapeno (one large). An amazing smoked appetizer. Mix with your hands or two forks until well-incorporated. This recipe makes a decent amount of appetizer bites. Editors Note: Stuffing manicotti shells can be difficult. To date she has created over 550 recipes that millions of people cook every month, making Hey Grill Hey a name synonymous with amazing BBQ. Preheat your smoker to 275F and load with fruity wood. For the most shotgun shell-like Smoked Shotgun Shells, try to use oven-ready cannelloni shells. Transfer to a cooling rack in a single layer to prevent the noodles from sticking together when they Turn the pasta tube around and fill in the other half. The piece of bacon with the sausage and cheese and the spicy sweet bbq sauce we used was a fabulous bite. You dont have to stuff them with hamburger meat. Make sure to cover it completely. Meat Church How To YouTube Video:https://youtu.be/yMfWDafuFGo. I did add some of my special seasonings to the mixture of meat and cheese. Brush more sauce on each shell until your desired crispness and coating is achieved. Combine the ground Italian sausage, room temperature cream cheese, shredded cheese, and two teaspoons of your favorite rub in a large bowl. Place the shotgun shells on the Traeger grates and smoke for 1 hour. Smoked Shotgun Shells If you have these Big Chief drying screens, they will work the best, allowing air to circulate all around the shells, crisping the bacon without falling through the grill grates. Exactly How To Make This Shotgun Shells Recipe Step 1. Step 5: Smoke Your Shells. Smoked Shotgun Shells Mix the meats, cheese, and cream cheese until thoroughly combined. When youre ready, set the smoker to 250 degrees Fahrenheit. Lay the filled and wrapped shells onto a baking sheet or sheet pan, put the pan in the smoker, and smoke for about an hour at 225-F. Brush the outside of each shell with BBQ sauce and smoke for an additional 30-45 minutes or until the internal temperature is 165-F and the pasta is tender. Theyre rich, smoky, creamy, spicy, crispy, and so darn good! Wrap each shell with a piece of bacon. Smoked Shotgun Shells Smoked Shotgun Shells When youre ready to smoke your shotgun shells, just fire up your smoker to 250F. 75168 United States, 2023, Meat Church I smoked these on my Camp Chef Woodwind 24 smoker with Camp Chef Charwood pellets. Step 2. Raise the temperature of the smoker to 300. Transfer to a cooling rack in a single layer to prevent the noodles from sticking together when they Once done, glaze once more with bbq sauce and allow to cool for at least 10 minutes before enjoying. Continue to cook Named for their shape, which is that of a shotgun shell, smoked shotgun shells are made of meat, cheese, manicotti pasta, and bacon. Turn the spoon around every 1-2 scoops and gently push it further into the noodle. After approximately half of the noodle is filled, turn it over and fill the other half. Give it a whirl and let us know. Smoked Shotgun Shells Shotgun Shells are the newest Traeger craze and how can you go wrong with pasta, sausage, bacon and cheese?! You want the slices of bacon to go to the ends of the shells. It is thin enough to spread and has a hint of spice to complement the shotgun shell flavor. We served these up for a couple of guests who thought they were delicious. Smoked Shotgun Shells Be extra gentle when stuffing your shotgun shells! Squeeze the pork mixture into the uncooked manicotti shells halfway. Please leave a comment on the blog or share a photo on Pinterest. Smoke for 60 minutes at 225F, brush lightly with bbq sauce, smoke for another 30 minutes for a total of 90 minutes cook time. Your email address will not be published. Prep Time 15 minutes Cook Time 2 hours Fire Up the Smoker 5. Sprinkle with the remaining 1 tablespoon of pork rub. Use your hands to mix until it is well combined. Regular ground pork will work in a pinch. Smoked Shotgun Shells How to make Jalapeo Popper Shotgun Shells 1. Cook the manicotti. These shotgun shells need to rest for a minimum of four to six hours before smoking. After that, increase the temperature to 350 degrees Fahrenheit and top with barbecue sauce. Hold the noodle carefully in one hand and spoon small a mounts of filling into it with the other hand. Readad-freeon your phone, tablet or print out and spill BBQ sauce on them. We love pairing this dish with other grilled appetizers so we can multitask and get more out of our time. Weve got the best grilling answers from a network of seasoned grilling pros. For the finishing touch barbecue sauce is brushed over the top and you are left with a simple, but tasty, barbecue snack! Refrigerate the filled shells for a minimum of 6 hours or up to 48 hours. Instead, you could use sausage, ground chicken, or even something exotic like ground venison. Also known as bullet shells, these are called shotgun shells because, well, they look like a shotgun shell (but a bit longer). There was an error submitting your subscription. Reheat: These shotgun shells are best fresh! We prepared ours with Italian sausage, cream cheese, and mozzarella cheese. These tasty eats are cheese and seasoned beef stuffed inside a pasta tube thats wrapped in Cheese Swap: Switch out the tex mex cheese in this recipe for plain mozzarella cheese, cheddar, montaray jack or your other favourite fromage! 2023 All Rights Reserved | Smoked BBQ Source. Sharing of this recipe to social media is both encouraged and appreciated. Cover and reheat in the oven or on your grill for 15 minutes, until heated through. Make a batch of these when you are making a smoked pineapple, smoked brisket or a whole smoked turkey! Some fun ways of mixing it up would be using: This is one of those recipes where you can put your own flair into it and make it your own. You can find more of my smoking and grilling recipes here on my website (. I love to make an extra batch of these shotgun shells and freeze them uncooked. Fill each raw manicotti tube with the meat filling. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results. Prep Noodles. Read More How to Freeze Rhubarb- Long Term Storage For Fresh Cut RhubarbContinue, As a mom of three, I am all about pressing the easy button and batch cooking large amounts of food- chicken wings are no exception. Can You Make Smoked Shotgun Shells in the Oven? These Smoked Shotgun Shells are tender manicotti shells loaded with pulled pork, cream cheese, two types of cheese, and jalapeos, then wrapped in crispy and smoky bacon. Playing around with the various rubs and barbecue sauces would quickly change it. In a bowl combine the ground sausage, ground beef, cream cheese and shredded cheese. We have made these with many different fillings and this Summer settled on this recipe that my family and guests loved. It takes approximately 1 1/2 hours to smoke shotgun shells. Preheat your air fryer to 400F. Mix the sausage, pepperoni, and mozzarella cheese in a medium bowl until just barely mixed. Step 4: Put in the Fridge. You will miss out on the smoke, though. The BBQ sauce will keep the noodles soft, so slather it on thick. Preheat your smoker to 250F. Its a tangy sauce that is infused with barrel-aged bourbon and molasses. Ive been grilling and smoking all kinds of creations ever since and Im always excited to share my passion with others through my favorite medium--writing! Stuff and wrap 3. Let them sit 4. Preheat your smoker to 275F (see section above for alternate cooking methods). The bacon should be crisped up by then and the internal temp of the sausage should be reading right around 165 degrees F. After that, coat with your BBQ sauce and put them back in for about 5-7 minutes. The bacon should be crisp and an inserted meat thermometer (meat probe or infrared thermometer) should read 165 degrees f. Remove them from the grill and glaze once more before serving. After an hour of smoke, turn the heat up to 350 degrees Fahrenheit for about 15 minutes to crisp up the bacon. Once they are stuffed, wrap each manicotti shell in 2 slices of bacon and sprinkle the tops with the remaining barbecue rub. How to Make Smoked Shotgun Shells. Prep noodles. Smoked Shotgun Shells WebWhat Is A Smoked Shotgun Shell? And if you dont, a quick trip to the grocery store will have everything you need. Theyre a fun and filling appetizer that your friends and family will always ask you to bring anywhere youre invited for the rest of your life. Be sure to cover the shells with plastic wrap or keep them in a zip-top bag for up to 48 hours before smoking. Prep Time: 30 minutes Cook Time: 2 hours 30 minutes Total Time: 5 hours Ingredients Units Scale 11 manicotti shells 1 lb ground sausage (hot or mild) 8 ounce block of cheddar cheese 1 lb bacon (thin sliced) 1 cup Jeff's barbecue sauce Place the wrapped shells on a baking sheet, cover with plastic wrap and allow the shells to rest in the refrigerator for a minimum of 6 hours to allow the pasta shells to start to soften. But if you dont have the time to do this, we recommend partially cooking the pasta tubes before you stuff them. Be sure the bacon is touching the entire pasta shell. Make sure you cover the entire shell with the bacon. Apply a generous amount of your favorite rub. Thick cut bacon is more rigid and hard to secure. You may use manicotti noodles in place of cannelloni but they are a bit bigger so you will end up with less! Brush the sauce from edge to edge, including the pasta to keep the shell from overcooking and getting crunchy. If so what do you suggest. All you need to do is to take a bowl and combine ground beef, Monterey jack cheese, and a little bit of your favorite barbecue rub. I used chorizo sausage instead of Italian and it worked out just fine. Be sure the internal temperature of each stuffed shell reaches 165F. Note: Stuffing manicotti shells can be difficult. Allow to cool for 10 minutes and enjoy! Smoked Shotgun Shells But I found the best way to reheat is in the oven. Gluten Free: These shotgun shells can easily be made gluten free by using an alternate noodle like brown rice noodles. Smoked Shotgun Shells A seasoned beef and cheese filling stuffed inside of pasta tubes that are then wrapped in bacon and smoked what's not to love? This sourdough bread machine loaf has five simple ingredients including active starter, salt, water, flour, and honey. Theyre a bit tedious to stuff, but theyre not hard to make! Here are some of our favorite grilled appetizers to serve with this dish: Smoked Brussels Sprout With Bacon Smoked They are smoked for one hour. Brad Harris spends most of his time manning the grill and the smoker. Traeger Smoked Shotgun Shells These tasty treats are meat and cheese filled manicotti, wrapped in bacon, and finished off with a spicy-sweet coating to tie it all together. Easy to prepare and ready in under 2 hours, you might want to make a double batch if you plan on having any leftovers! I dont have a smoker! You just want to make sure you stuff it completely. If you have these Big Chief drying screens, they will work the best, allowing the smoke to swirl all around the shotgun shells without falling through your grill grates. The Grill Squad is our exclusive membership program that will transform bland cookouts into booming barbecues that you'll remember for a lifetime. Im a firm believer that everything tastes better wrapped in bacon. Give these a go: Jalapeo Popper Shotgun Shells How to make Jalapeo Popper Shotgun Shells These are pretty simple to make and dont take long to A smoked shotgun shell is a manicotti or a cannelloni shell stuffed with a meat and cheese mixture, which is then smoked and topped with barbecue sauce. Start by mixing your ground beef and cheese in a bowl. Wrap the stuffed manicotti shells in strips of bacon, ensuring the pasta is completely covered. Our favorite part about making smoked shotgun shells is that you can prepare them in advance and simply toss them in the smoker when company is on the way. Fill a disposable piping bag with the meat mixture and squeeze the seasoned meat mixture into each raw shell. Content and photographs are copyright protected. After that, increase the temperature to 350 degrees Fahrenheit and top with barbecue sauce. Wrap your stuffed manicotti shells in bacon, ensuring the pasta is completely covered. Smoked Shotgun Shells Read More Loaded Traeger Asparagus | Pellet Grill RecipeContinue. We liked cutting them into bite-sized morsels. Smoke for 60 minutes at 225F, brush lightly with bbq sauce, smoke for another 30 minutes. Smoked Shotgun Shells Cannelloni shells are slightly smaller and thinner and lack manicotti shells ridges. They are smoked for one hour. Creating tasty dishes that make my mouth water is what I love doing! Smoked Shotgun Shells Bring water to a hard boil and parboil the cannelloni shells for 3 minutes. You will need 1-2 pieces of bacon for each shell. Step 4: Put in the Fridge. Overall, smoked shotgun shells are easy to make and customize how you see fit. Hit them with a little sauce Looking for some more spicy appetizers? 3. Ranch Drizzle: Drizzle your shotgun shells with spicy ranch after they are done cooking. Use uncooked manicotti noodle shells and stuff them with a mixture of ground beef, spicy ground sausage, cream cheese, and shredded cheddar cheese then wrapped them in bacon. Mix the sausage, pepperoni, and mozzarella cheese in a medium bowl until just barely mixed. After 60 minutes, squirt a line of BBQ sauce on each smoked shell. Smoke On! Manicotti shells are stuffed with a mix of Italian sausage, pepperoni, and mozzarella cheese, then wrapped in bacon and smoked. Allow to rest for four hours to overnight. What if you dont have access to a smoker? SavoringTheGood. Dont let your delicious leftover smoked turkey meat go to waste this holiday season! Use coupon code VIPSMOKE for $5 off the already low price! Yep, its important not to cook the meat first, which helps soften the noodle. Youll miss out on some smokey flavor, but since you are using barbecue sauce and rub, these will still have a lovely bbq taste. Easy to prepare and ready in under 2 hours, you might want to make a double batch if you plan on having any leftovers! Bring a pot of salted water to a boil and cook the manicotti for 4-6 minutes to partially cook them (they will cook the rest of Make the filling. And, once theyre filled, they cook low and slow on the smoker. Transfer the shotgun shells to a jerky tray or wire rack and place them on the smoker. After the first 30 minutes, turn the shells to guarantee even cooking. Smoked shotgun shells are manicotti stuffed with sausage and cheese, wrapped in bacon, smoked, and topped with barbecue sauce. Smoke + Glaze. Born in Denver, Colorado as the oldest of 5 children, I learned at a young age that the grill was one of the best ways to prepare food for a crowd. Spice it Up: Add extra peppers or consider adding 1/2-1 teaspoon cayenne pepper. I cant wait to try them for my next potluck! You stuff manicotti pasta with ground beef and cheese, then wrap the entire thing in bacon (because everything is better with bacon), then smoke them. shredded cheese- I love to use Tex Mex shredded cheese but any blend of your favourite cheese will work including cheddar and marble. Squeeze the pork mixture into the uncooked manicotti shells halfway. They are easy to pop out, thaw, and cook fresh without all of the prep and mess. Cover tightly with plastic wrap and place the stuffed shells in the refrigerator for at least 4 hours, or overnight. Shotgun shells are a smoked appetizer made with manicotti shells that have been stuffed with a cheese and sausage mixture, wrapped in slices of bacon, and then coated in barbecue sauce and smoked. I recommend a medium smoke wood for this cook such as hickory or pecan. 35 Easy Imitation Crab Recipes To Try Beyond Seafood Salad , 30 Best Smoked Sausage Recipes (Easy Weeknight Dinner Ideas), Orange Fluff Salad Recipe (Orange Jello Salad), English Pea Salad Recipe (Old Fashioned Cold Pea Salad), Homemade Seasoned Salt (Lawry's Copycat Recipe), 24 Pork Shoulder Recipes (Slow Cooker, Smoked, Oven Roasted). Susie and her husband Todd run a family business that includes a line of signature BBQ rubs, sauces, and gadgets. Divide the beef mixture into 10 equal portions. Deep-fried hot and spicy chicken thighs paired with soothing creamy sweet slaw. Thanks! Take your smoked shotgun shells off the grill and brush them with BBQ sauce before you replace them for a final 10 minutes. So much so that the leftovers left with them. But, we see no reason they cant also be the main dish at dinner. BBQ sauce-choose your favorite barbecue sauce for this recipe. Also known as bullet shells, these are called shotgun shells because, well, they look like a shotgun shell (but a bit longer). Cook The Shotgun Shells. 15. Preheat your smoker to 275F and load with fruity wood. Turn the pasta tube around and fill in the other half. Smoked Shotgun Shells make a fantastic appetizer or tailgating treat! Honestly, there is no real bad choice here. Smoked Shotgun Shells ground beef-Lean ground beef works best for this recipe. If you did end up with leftovers, store them in an airtight container, then reheat at 325 for about 20 minutes to re-crisp the bacon. Choose spicy italian sausage and add another jalapeno pepper for extra fiery shotgun shells. Smoked Shotgun Shells The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Wrap each shell in one piece of bacon covering the shell as much as possible. Preheat your Traeger pellet smoker (or any other smoker) to 225-F. Its an appetizer its an entree its a hand-held meal that will have you wanting more! However, as I always say, feel free to make the recipe you own with fillings that your family will enjoy. You got this! Step 2: Stuff the Shells. Sprinkle with the remaining 1 tablespoon of pork rub overtop of each shotgun shell and place on a grill mat or baking sheet. After munching and discussing, we thought these would be perfect for those people having a big cookout. Smoked shotgun shells are manicotti noodles stuffed with Italian sausage and Mozzarella cheese, wrapped in crispy bacon, and topped off with bbq rub and bbq sauce. Shotgun Shells Once your grill is preheated, lay the shotgun shells on a jerky tray or wire rack and place them on the grill. Serve as is or sprinkle with parmesan and marinara sauce for dipping. In other recipes, Ive noticed complaints about the pasta still being hard at the end of the cook. Looking for more bacon-wrapped favorites? Smoke + Glaze. They are a great munchie for our guys beer on the dock. If the edges of the shells are not kept moist enough, they will dry out. Zesty Smoked Shotgun Shells These smoked bacon-wrapped manicotti shells stuffed with cheesy pork sausage goodness are about to become your favorite barbecue appetizer. You may choose to use special pellets for your shotgun shells recipe but I personally dont feel that pellet flavours will make or break your smoked food. The goal is to cover as much of the noodle as possible! Disposable pastry bag - makes it easier to stuff the pasta tubes. Savoring The Good, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. A post shared by Smoked BBQ Source (@smokedbbqsource). cream cheese- softened and cubed for easy mixing. Cover tightly with plastic wrap and place the stuffed shells in the refrigerator for at least 4 hours, or overnight.