naturally high in protein, these shotgun shells are super filling, a blend of bacon, cheese, and ground beef come together for the perfect two-bite appetizer, versatile ingredients can be customized for your own preferences, can be made ahead of time and frozen so that you are game-day ready, easily made on a pellet grill, charcoal smoker, offset smoker, in the oven, or air fryer, can be served as a hearty appetizer or delicious main entree, Simple Bread Machine Sourdough {No Yeast}, Loaded Traeger Asparagus | Pellet Grill Recipe, How to Freeze Rhubarb- Long Term Storage For Fresh Cut Rhubarb. Allow to rest for four hours to overnight. Raise the temperature of the smoker to 300. What You Will Love About Shotgun Shells I love that it brings one of my favorite foods stuffed manicotti to life in a whole new way! My technique to get perfectly cooked pasta is to leave the stuffed shells to sit in the fridge for about 6 hours before smoking them. Heat your smoker to 250 using your favorite wood pellets or smoking wood chips. This is the perfect appetizer recipe to impress your friends and family! Because Im wondering now, Can you substitute corned beef and sauerkraut and omit the barbecue sauce and either use thousand island dressing or Russian dressing to make them for St Pattys Day and call them a stuffed Reuben. Smoke On! Smoked Shotgun Shells Smoked Shotgun Shells make a fantastic appetizer or tailgating treat! Smoked Shotgun Shells Smoke for 60 minutes at 225F, brush lightly with bbq sauce, smoke for another 30 minutes for a total of 90 minutes cook time. In a bowl combine the ground sausage, ground beef, cream cheese and shredded cheese. Start by mixing your ground beef and cheese in a bowl. This will prevent crunchy spots in your bacon-wrapped shotgun shells. Smoked Shotgun Shells I noticed they were a little dry without it. Heres our complete method for smoked shotgun shells. Smoke On! Enjoy one as a prequel to a bigger meal or take a couple as the main entree. 8. Place the shotgun shells onto a cooling rack or grilling rack, and place the rack on a sheet pan. Shred the mozzarella cheese and set it aside until youre ready to make the shotgun shells. Manicotti shells, on the other hand, have ridges on the sides and they have tapered ends with a point. Smoked Traeger Asparagus is easily made in one pan and is loaded with fresh chopped bacon, garlic(of course), parmesan, and chopped shiitake mushrooms. Peppered bacon, maple bacon, or even turkey bacon would all be great! Note: Stuffing manicotti shells can be difficult. Be sure to coat the shotgun shells well on all sides. Transfer the shotgun shells to a jerky tray or wire rack and place them on the smoker. Allow the shells to smoke, undisturbed for one hour. Step 3: Wrap the Shells. Anything less with result in a tough and chewy bite after these are cooked. The bacon will shrink up a bit while cooking- don't sweat it! Mix with your hands until well-incorporated. Bring water to a hard boil and parboil the cannelloni shells for 3 minutes. Start by mixing your ground beef and cheese in a bowl. Mini Blueberry Muffins with Pecan-Cinnamon Crumble, Dining On A Dime: Deliciously Cheap Meals for Any Budget, Up your Cookout Game With These Fast And Fabulous Salads, Casserole Crusadess: 11 Unbeatable Easy Recipes to Save Your Wednesday Night, Oven-Baked Chicken Thighs with Creamy Onion Gravy. For an added kick of flavor add a few tablespoons of your favorite spice or BBQ rub to the meat filling. Simply scroll back up to read them! 3. When I was 21 years old I bought my first smoker. The Italian sausage and mozzarella, we believe, have more flavor than using a breakfast sausage. Smoked Shotgun Shells Season all sides of the shells with Meat Church Honey Hog. Ranch Drizzle: Drizzle your shotgun shells with spicy ranch after they are done cooking. 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. Picked up some cedar chips for making a cedar plank salmonand well, the rest they say is history! Easy to prepare and ready in under 2 hours, you might want to make a double batch if you plan on having any leftovers! Let them smoke for 1 hours, then increase the temperature on the smoker to 350F. It's a very hearty version and it is filled mostly with meat and a little cheese and hatch chilies for a Southwestern flavor profile which we think you will love. Mix the sausage, pepperoni, and mozzarella cheese in a medium bowl until just barely mixed. Step 2. If you are short on time, you could try cooking the shells a little before stuffing them. As a wife and mom of three I am constantly in pursuit of fun DIYs to do with my family, recipes that everyone will love, and ways to grow, harvest, and preserve my own home grown goodies. Smoke for 60 minutes, glaze the tops with bbq sauce, continue to smoke for another 30 minutes. 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. WebManicotti shells are stuffed with ground sausage, and wrapped in bacon then smoked to perfection. Got to love good branding! You can also make a similar seasoning using my recipe for Lemon Herb Chicken Seasoning. Smoked Shotgun Shells are the perfect appetizer that you can toss on your grill before a big BBQ. Smoke them and then painted them with bbq sauce to finish the whole thing off. Make sure to cover it completely. Web1.4M views 9 months ago #smokedshotgunshells #traeger #pelletgrill In today's video I am doing up some smoked shotgun shells on the Traeger pellet grill. Use coupon code VIPSMOKE for $5 off the already low price! Transfer to a cooling rack in a single layer to prevent the noodles from sticking together when they cool. Hi, I'm Jenn! Mix with your hands until well-incorporated. Transfer the shotgun shells to a jerky tray or wire rack and place them on the smoker. Smoked Shotgun Shells Hit them with a little sauce Looking for some more spicy appetizers? 6. Brush your favorite BBQ sauce over each shell, and raise the temperature of the smoker to 300. If you have any leftovers, you can microwave them on 50% power in 30-second increments until heated through. But here we are. We have made these with the listed ingredients and made them using breakfast sausage and cheddar. Be sure to cover the shells with plastic wrap or keep them in a zip-top bag for up to 48 hours before smoking. 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. Any suggestions for using the left over meat? Smoked Shotgun Shells Fridge: These bacon wrapped shells can be stored in the fridge in an airtight container for 3-4 days. A seasoned beef and cheese filling stuffed inside of pasta tubes that are then wrapped in bacon and smoked what's not to love? Wrap each noodle with bacon, being careful to leave a small layer of overlap. Mix the meats, cheese, and cream cheese until thoroughly combined. Add a tablespoon or two of Worcestershire as well as some salt and pepper. Place the stuffed shells on the grate and close the lid to trap the smoke. 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. Place the shotgun shells on the Traeger grates and smoke for 1 hour. 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. Let them sit 4. So is the sausage raw when you mix it with the cheeses or do you brown it first! At this point the ground meat will be above 165 internal temp and the shell will be tender. 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. The pasta shell still has texture and holds up well. Give your guests a smoked appetizer while the main even is cooking. Stuff and wrap 3. After approximately half of the noodle is filled, turn it over and fill the other half. Dont miss out master your smoker today!GET IT NOW! Here is why this appetizer recipe is amazing: Ingredients needed to make smoked shotgun shells: How to make Smoked Shotgun Shells -Smoker Instructions, Shotgun Shells Recipe, easy photo instructions. Smoked Shotgun Shells Refrigerate the filled shells for a minimum of 6 hours or up to 48 hours. When you are ready to cook the bacon-wrapped shotgun shells, preheat the pellet grill to 300 degrees F. Cook them over indirect heat if possible, or on your second rack. Smoked Shotgun Shells Im sorry. Content and photographs are copyright protected. Your email address will not be published. After an hour of smoke, turn the heat up to 350 degrees Fahrenheit for about 15 minutes to crisp up the bacon. They are smoked for one hour. There is more to a recipe than just the recipe card. Gluten Free: These shotgun shells can easily be made gluten free by using an alternate noodle like brown rice noodles. Add the meat mixture to a disposable piping bag with the tip cut off. Place the shotgun shells on the Traeger grates and smoke for 1 hour. Smoked Shotgun Shells 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. Place the wrapped shells on the prepared wire rack in a large sheet pan. Freezing rhubarb is a convenient way to get the most out of this vigorous vegetables harvest. 2. Smoked Shotgun Shells Step 1: Make Your Stuffing. Smoked Shotgun Shells Once youre ready to make these shotgun shells take a few minutes to read over these tips. The bacon protects the shells from drying out. Refrigerate the filled shells for a minimum of 6 hours or up to 48 hours. Use regular-cut bacon to ensure your shotgun shells can be wrapped with ease. They have the potential to add an extra dimension of flavor for smoking enthusiasts. How to make Smoked Shotgun Shells -Smoker Instructions. Exactly How To Make This Shotgun Shells Recipe Step 1. Smoked Shotgun Shells You can prep these ahead of time if you are cooking for a crowd and they can be stored in the fridge for up to 3 days prior to cooking. Preheat your smoker to 275F (see section above for alternate cooking methods). Stuff and wrap 3. Step 2. Step 2: Stuff the Shells. Bring water to a hard boil and parboil the cannelloni shells for 3 minutes. Combine sausage, cream cheese, mozzerella cheese, and 2 tsp of the rub in a large bowl. Place the bacon-wrapped shotgun shells onto the smoking grate and smoke for 1 hour. Smokey bacon, seasoned ground beef and pork, and melty cheese will have these shotgun shells at the top of your favorite smoked appetizer list. Prep Time 15 minutes Cook Time 2 hours Web1.4M views 9 months ago #smokedshotgunshells #traeger #pelletgrill In today's video I am doing up some smoked shotgun shells on the Traeger pellet grill. Place the shotgun shells far from the heat source and allow them to smoke for one hour. This is the most amazing smoked appetizer ever! WebManicotti shells are stuffed with ground sausage, and wrapped in bacon then smoked to perfection. Transfer to a cooling rack in a single layer to prevent the noodles from sticking together when they Smoked Shotgun Shells That bacon fat, with the meat mixture inside the manicotti tubes, will soften the noodle during the resting period. Cover as much of the shell as you can. Smoked Shotgun Shells Smoked Shotgun Shells document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I'm Kate! If using a charcoal smoker, keep the shotgun shells on the opposite side of the heat to avoid burning. Hit them with a little sauce Looking for some more spicy appetizers? Smoked Shotgun Shells are smoky bacon wrapped appetizers that are best served alongside classic cookout dishes. Be careful not to force the filling into the noodles or you risk tearing and breaking the shell. But if you dont have the time to do this, we recommend partially cooking the pasta tubes before you stuff them. Transfer to a cooling rack in a single layer to prevent the noodles from sticking together when they After 60 minutes, squirt a line of BBQ sauce on each smoked shell. Matt, Founder & CEO in the Custom H&B Meat Church Apron. The Filling 2. Don't have ground Italian sausage? Step 3: Wrap the Shells. Copyright 2022 Jennifer Allen. Subscribe to receive our FREE weekly newsletter, The BBQ Beat, and never miss a new recipe! 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. Prep Noodles. You dont have to stuff them with hamburger meat. Looking for more great appetizers with bacon? Smoked Shotgun Shells We have made these with many different fillings and this Summer settled on this recipe that my family and guests loved. Weve got the best grilling answers from a network of seasoned grilling pros. Take the stuffing and put it into the uncooked pasta shells. Will try again without cooking the sausage and I use turkey sausage. spicy peppers (optional)- finely dice 1-2 jalapeno peppers to suit your spice preference. Wrap the stuffed manicotti shells in strips of bacon, ensuring the pasta is completely covered. The sausage is to be mixed raw. Mine only has one size but different parts of the country might have different sizes. Prep them ahead of time to cut down on kitchen time. WebManicotti shells are stuffed with ground sausage, and wrapped in bacon then smoked to perfection. Subscribe to our email newsletter to get a FREE Meat Temperature Guide and never miss a new recipe or deal! Nobody likes crunchy pasta! If you do this, just cover the sheet pan with plastic wrap and pull them out about an hour before youre going to smoke them. Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. Regular ground pork will work in a pinch. 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