Smoked Shotgun Shells Bacon (Printer-Friendly)
Stuffed bacon-wrapped manicotti shells smoked with bold BBQ flavor and hearty meat filling.
# The Ingredients You'll Need:
→ Pasta shells
01 -
2 × 225 g boxes manicotti shells
→ Meat filling
02 -
680 g ground beef
03 -
454 g hot Italian sausage, casings removed
04 -
1 medium onion, finely diced
→ Cheese
05 -
2 cups (200 g) sharp cheddar cheese, grated
06 -
170 g cream cheese
→ Seasonings
07 -
1 jalapeño, 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
→ Sauce & wrapping
12 -
80 ml barbecue sauce
13 -
2 × 450 g packages bacon (approx. 25–30 slices)
14 -
Extra barbecue sauce, for basting
# Step-by-Step Instructions:
01 -
Preheat smoker to 120 °C.
02 -
In a large bowl, mix beef, sausage, onion, cheddar, cream cheese, jalapeño and seasonings until homogeneous.
03 -
Gently fill uncooked manicotti shells from both ends, ensuring no air pockets remain.
04 -
Wrap each stuffed shell in bacon (2 slices if needed), covering ends, then place on a tray.
05 -
Brush shells with barbecue sauce and smoke for 60 minutes at 120 °C.
06 -
Flip shells, baste again with barbecue sauce, then smoke for another 60 minutes until bacon is crispy.
07 -
Remove from smoker and serve warm.
# Extra Tips:
01 -
Ensure shells are fully sealed and air-pocket-free to prevent leakage during smoking.