Smoked Shotgun Shells
Smoked Shotgun Shells are a delightful fusion of flavor and fun, featuring tender pasta tubes stuffed with a savory mixture of ground meat, cheese, and spices, all wrapped in crispy bacon. This crowd-pleasing dish is perfect for gatherings or casual dinners, offering a smoky explosion of taste that will leave your guests coming back for more. With simple preparation steps and customizable fillings, these shotgun shells are an adventurous treat that elevates any meal.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 12 1x
- Category: Appetizer
- Method: Smoking
- Cuisine: American
Ingredients
Scale
- 12 large manicotti or cannelloni pasta shells
- 1 lb ground beef or pork
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 12 strips thick-cut bacon
- 2 tsp garlic powder
- 2 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat your smoker or grill to 225°F (107°C).
- Boil the pasta shells in salted water until al dente (about half the time on the package). Drain carefully.
- In a bowl, mix ground meat, cream cheese, mozzarella, cheddar, garlic powder, paprika, salt, and pepper until well combined.
- Stuff each pasta shell with the meat mixture using a spoon or piping bag.
- Wrap each stuffed shell tightly with a bacon strip.
- Place on the grill grates and smoke for about 60 minutes or until the bacon is crispy.
Nutrition
- Serving Size: 1 smoked shotgun shell (75g)
- Calories: 270
- Sugar: 1g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 65mg
Keywords: Feel free to customize the filling by adding jalapeños or swapping cheeses for different flavors. Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.