There’s nothing quite like the tantalizing aroma of Smoked Shotgun Shells wafting through the air, teasing your senses and making your mouth water. Picture this: a crisp bite gives way to a delicious explosion of flavors, wrapped in savory goodness that will leave you dreaming of your next barbecue. spicy Louisiana Voodoo fries. For more inspiration, check out this Chicken Pozole Verde Recipe recipe.
I remember the first time I made Smoked Shotgun Shells for my friends. The looks on their faces as they took that initial bite were priceless. The blend of spices and smoky flavor created an unforgettable experience. Whether it’s game day or a cozy weekend gathering, these delightful treats will steal the show.
[info_box title=”Why You’ll Love This Recipe”] This smoked shotgun shells recipe is surprisingly simple, making it perfect for both seasoned cooks and novices. The flavor profile combines smokiness with a hint of spice that everyone loves. Visually stunning with their unique shape and colors, they are sure to impress guests. Ideal for any occasion, from a casual family dinner to a festive backyard barbecue. [/info_box]
I’ll never forget how my friends devoured these little gems in record time, leaving only crumbs behind.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Jumbo Pasta Shells: These serve as the perfect vessel for all the tasty fillings; look for them in the pasta aisle.
Ground Meat: I prefer using pork or beef for a juicy filling; just make sure it’s fresh. savory Mongolian ground beef.
Cheese Blend: A mix of cream cheese and cheddar gives that creamy texture; choose your favorites for extra flair.
Spices: Paprika, garlic powder, and pepper add depth; don’t skip these for maximum flavor.
BBQ Sauce: Use your favorite brand or homemade sauce for that sweet and tangy glaze. sweet honey butter corn.
Bacon Strips: Because bacon makes everything better; opt for thick-cut for a satisfying crunch.
The full ingredients list, including measurements, is provided in the recipe card directly below. hearty ravioli lasagna bake.
Let’s Make it Together
Boil the Pasta Shells: Start by boiling water in a large pot. Add salt once it reaches a rolling boil, then toss in the jumbo pasta shells and cook until al dente.
Prepare the Filling: In a bowl, combine ground meat with cream cheese, shredded cheese, and spices. Mix well until everything is evenly blended—this is where those flavors start to dance together. For more inspiration, check out this Keto Greek Meatballs Recipe recipe.
Stuff the Shells: Using a spoon or piping bag, fill each cooked shell with the meat mixture generously. Don’t be shy—packed shells mean packed flavor!
Wrap with Bacon: Take each stuffed shell and wrap it tightly with a slice of bacon. This adds an extra layer of smokiness and ensures everything stays moist during cooking.
Smoke Them Up!: Preheat your smoker to 225°F (107°C). Place the bacon-wrapped shells on a rack or tray and smoke them for about 1 hour. Keep an eye out until the bacon crisps up beautifully.
Add BBQ Sauce Glaze: In the last 10 minutes of smoking, brush some BBQ sauce over each shell to create that perfect sticky finish. The aroma will be irresistible!
Now you have a plate full of Smoked Shotgun Shells ready to impress! So gather your friends around, because these bad boys won’t last long at your next gathering!
[info_box title=”You Must Know”] Mastering smoked shotgun shells means embracing creativity; it’s all about flavor and fun. The rich aromas wafting through the air will have everyone asking for seconds. Perfect for gatherings, these tasty bites can be paired with sauces or dips to elevate the experience. [/info_box]
Perfecting the Cooking Process
Start by preheating your smoker to 225°F while you prepare your ingredients. Assemble the shotgun shells and season them generously before placing them in the smoker for a solid two hours.
Add Your Touch
Feel free to swap out proteins based on your preference; chicken, beef, or even veggies work wonderfully. Add spices or cheeses that excite your palate for extra depth.
Storing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a 350°F oven for 10-15 minutes until warm.
[info_box title=”Chef’s Helpful Tips”] For the best results, always use high-quality meat and cheese; it makes a noticeable difference. Make sure to pack the fillings tightly so they hold together while cooking. Don’t forget to let them rest after smoking; this helps enhance their flavors. [/info_box]
Cooking these delicious smoked shotgun shells has become a fun tradition at family gatherings, where laughter and good food create unforgettable memories.
FAQ
What are smoked shotgun shells?
Smoked shotgun shells are pasta tubes filled with flavorful meats and cheeses then smoked to perfection.
How long do I smoke shotgun shells?
Typically, you should smoke them for about two hours at 225°F for ideal flavor and texture.
Can I use different types of pasta?
Yes, while manicotti is common, other pasta shapes can work as well if they fit your filling.
Smoked Shotgun Shells
- Total Time: 1 hour 30 minutes
- Yield: Serves 6 (12 shotgun shells) 1x
Description
Smoked Shotgun Shells are a mouthwatering appetizer that brings together jumbo pasta shells filled with a savory mixture of ground meat, cheese, and spices, all wrapped in crispy bacon. Perfect for gatherings or game day, these flavorful bites are smoked to perfection for an unforgettable culinary experience. The rich aroma and irresistible taste will have everyone coming back for more!
Ingredients
- 12 jumbo pasta shells
- 1 lb ground pork or beef
- 4 oz cream cheese
- 1 cup shredded cheddar cheese
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp black pepper
- ½ cup BBQ sauce (homemade or store-bought)
- 8 slices thick-cut bacon
Instructions
- Boil a large pot of salted water and cook the jumbo pasta shells until al dente; drain and set aside.
- In a bowl, combine ground meat, cream cheese, shredded cheddar, paprika, garlic powder, and black pepper. Mix until well-blended.
- Generously fill each cooked shell with the meat mixture using a spoon or piping bag.
- Wrap each stuffed shell tightly with a slice of bacon.
- Preheat your smoker to 225°F (107°C). Place the bacon-wrapped shells on a rack and smoke for about 1 hour.
- In the last 10 minutes of smoking, brush BBQ sauce over each shell.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Appetizer
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 2 shotgun shells (160g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
