Smoked Shotgun Shells Bacon Shells (Print Format)
Beef, sausage, and cheese fill pasta shells wrapped in bacon, then smoked for a crisp, flavorful appetizer.
# Ingredients:
→ Main Ingredients
01 -
2 (8 oz) boxes manicotti shells
02 -
1.5 lb ground beef
03 -
1 lb hot Italian sausage
04 -
1 medium onion, finely diced
05 -
2 cups sharp cheddar cheese, shredded
06 -
6 oz cream cheese
07 -
1 jalapeno, finely diced
08 -
2 tsp Slap Ya Mama seasoning
09 -
2 tsp garlic powder
10 -
2 tsp black pepper
11 -
1 tsp red pepper flakes
12 -
1/3 cup barbecue sauce
13 -
2 (16 oz) packages bacon (may need additional)
14 -
Additional barbecue sauce for coating
# Steps:
01 -
Preheat the smoker to 250°F.
02 -
Mix ground beef, sausage, onion, cheddar cheese, cream cheese, jalapeno, seasonings (Slap Ya Mama seasoning, garlic powder, black pepper, red pepper flakes), and barbecue sauce in a large bowl until evenly combined.
03 -
Gently stuff uncooked manicotti shells with the prepared filling from both ends, ensuring there are no air pockets.
04 -
Wrap bacon slices around each stuffed shell, covering the ends if possible. You may need two slices of bacon per shell.
05 -
Brush additional barbecue sauce over both sides of each bacon-wrapped shell and place them on a baking sheet while basting the remaining shells.
06 -
Smoke the shells for 60 minutes. Flip them over, brush with more barbecue sauce, and smoke for an additional 60 minutes or until the bacon is crispy.
07 -
Remove the smoked shells from the smoker and serve warm.