What are smoked shotgun shell bacon appetizers?

Smoked shotgun shell bacon appetizers are manicotti pasta shells filled with a mixture of cheese and sausage, wrapped in bacon slices, coated with barbecue sauce, and slowly smoked for a rich, savory flavor. This dish combines creamy stuffing with the smoky taste of bacon, making it a popular party finger food.

Do I need to cook the manicotti shells before stuffing them?

No, you don’t need to parboil or cook the manicotti shells beforehand. The smoking process and the moisture from the cheese and sausage filling will cook the shells thoroughly. Using uncooked shells also makes it easier to stuff them without tearing.

What temperature should I use for smoking shotgun shell bacon?

For the best results, smoke the bacon-wrapped shells at a low temperature between 225°F and 250°F. This range allows the bacon to crisp slowly while the filling cooks evenly, typically taking around 1.5 to 2 hours depending on your smoker.

Can I prepare smoked shotgun shell bacon appetizers ahead of time?

Yes, you can prepare these appetizers up to a day in advance. Refrigerate them after assembly and reheat just before serving to retain freshness. Reheating can be done in the smoker, oven, or air fryer to keep the bacon crispy and the filling warm.

Is it possible to make smoked shotgun shell bacon without a smoker?

Definitely. You can bake the appetizer in the oven at 225°F to 250°F, monitoring the bacon closely to avoid burning. Alternatively, air frying at 400°F for about 15 to 20 minutes also works well, offering a quicker option while keeping the bacon crisp.

Smoked Shotgun Shells Bacon Recipes For Flavorful Grilling

Name: Smoked Shotgun Shells Bacon
Prep time: 2 h 35 min
Cook time: 2 h
Total time: 2 h 35 min
Cuisine: American
Ingredients: – Manicotti shells; – 450 grams ground beef; – 225 grams hot Italian sausage; – 1 medium onion (finely diced, about 150 grams); – 115 grams sharp cheddar cheese (shredded); – 115 grams cream cheese (softened); – 1 jalapeno (finely diced, about 15 grams); – 1 teaspoon Slap Ya Mama seasoning; – 1 teaspoon garlic powder; – 1 teaspoon black pepper; – ½ teaspoon red pepper flakes; – 120 milliliters barbecue sauce (plus extra for coating); – 8 slices of bacon

Description

🥓 Smoked Shotgun Shells offer a unique and flavorful grilling experience with bacon-wrapped, smoky, cheesy stuffed manicotti.
🔥 This recipe provides a delicious blend of spicy, savory, and smoky notes, perfect for impressing guests at any barbecue or cookout.

Ingredients

– Manicotti shells

– 450 grams ground beef

– 225 grams hot Italian sausage

– 1 medium onion (finely diced, about 150 grams)

– 115 grams sharp cheddar cheese (shredded)

– 115 grams cream cheese (softened)

– 1 jalapeno (finely diced, about 15 grams)

– 1 teaspoon Slap Ya Mama seasoning

– 1 teaspoon garlic powder

– 1 teaspoon black pepper

– ½ teaspoon red pepper flakes

– 120 milliliters barbecue sauce (plus extra for coating)

– 8 slices of bacon

Instructions

1-Wrap each stuffed shell entirely with bacon, ensuring the ends are covered for a secure hold.

2-Brush additional barbecue sauce on both sides of the bacon-wrapped shells and place them on a baking sheet for smoking.

3-Smoke the manicotti for 60 minutes, then flip them, brush again with barbecue sauce, and smoke for another 60 minutes until the bacon is crispy.

4-Remove from the smoker and serve immediately for the best flavor and texture.

Notes

🛠 Handle manicotti shells gently while stuffing to avoid breaking.
🌲 Use your preferred smoking wood for varied flavor profiles.
🌶 Adjust the spiciness by omitting jalapeno and red pepper flakes or substituting sausages.

Prep Time: 35 minutes
Cooking time: 2 hours
Cook Time: 2 hours
Category: Main Course
Method: Smoking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 288 kcal
Sugar: 2 g
Sodium: 268 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 13 g
Cholesterol: 44 mg

Keywords: smoked manicotti, bacon wrapped shells, flavorful grilling, smoky stuffed pasta