I’ve gotta say, if you’re looking to impress at your next BBQ, the Smoked Shotgun Shells are the way to go. Imagine this: cheesy, savory goodness wrapped in crispy bacon, smoked to perfection, and drizzled with barbecue sauce. It’s a flavor explosion you won’t forget. I’ll let you in on how to make these crowd-pleasers, so you can wow your friends (and maybe even curb your own hunger). Let’s get into it, shall we?
Why You’ll Love This Recipe
If you’ve ever wondered how to combine the smoky flavor of barbecue with the savory goodness of Italian sausage, then you’re in for a treat with these smoked shotgun shells.
Seriously, they’re a flavor explosion. Imagine perfectly cooked manicotti shells stuffed with a cheesy, spicy sausage filling, all wrapped up in crispy bacon. Doesn’t that sound amazing?
Plus, the barbecue glaze brings it all together, creating a mouthwatering dish that everyone will devour. I mean, who can resist that?
Making smoked shotgun shells might seem a bit ambitious, but trust me, it’s easier than it looks. I once totally messed up the filling, but they still tasted incredible.
With each bite, you get that perfect smoky richness you didn’t know you needed.
Equipment List
Gathering the right tools is absolutely essential for making smoked shotgun shells. You’ll need a solid smoker, of course. I prefer a wood or pellet smoker for that extra smoky flavor.
Next, grab a mixing bowl and a spoon—trust me, you’ll be mixing ingredients and you want it to be easy. A baking dish or tray helps for holding those stuffed shells as they chill in the fridge.
Oh, and don’t forget some foil—useful for wrapping things up if I ever forget to buy bacon. Finally, have a sharp knife handy for slicing bacon like a pro. Seriously, I’ve butchered enough slices to know my way around a bacon strip.
When preparing your meal, consider using a commercial deep fryer to achieve that perfect crispy texture if you decide to fry your dish.
Let’s get cooking.
Our Ingredients
When it comes to making smoked shotgun shells, the right mix of ingredients is essential for that rich and scrumptious flavor. You want a delicious blend that won’t just fill those manicotti shells but also create a flavor explosion with every bite.
As you gather your ingredients, imagine the harmony they’ll create once they’re all cooked together. Ready to explore? Let’s take a look at what you’ll need.
- 1 lb hot Italian sausage
- 10 uncooked manicotti shells
- 1/2 cup gouda cheese, shredded
- 1/2 cup Colby-Jack cheese, shredded
- 20 slices bacon
- 1/4 cup pickled jalapeños
- 1/2 cup BBQ sauce
- 2 tbsp BBQ rub
Now, there are a few things to think about when it comes to these ingredients. First, the hot Italian sausage is, well… hot, but it really brings a kick to the party. If you prefer something milder, you can opt for sweet Italian sausage instead.
That could turn your shotgun shells into a real crowd-pleaser, suitable for everyone, even the spice-averse. And let’s talk about cheese for a second—gouda and Colby-Jack are a great combo, but feel free to mix and match.
Maybe you have some cheddar hanging out in the fridge that’s just begging to join in on the fun? Don’t let anything go to waste; get creative with your toppings!
Step-by-Step Instructions
Making Smoked Shotgun Shells is a delightful adventure that brings together a medley of flavors, all cozied up in a deliciously wrapped package. Whether you’re gearing up for a BBQ, game day, or just a fun night in, these are bound to be a hit. Let’s delve into the step-by-step instructions that will have your taste buds dancing in no time.
- Mix It Up: Start by grabbing 1 lb of hot Italian sausage. In a large mixing bowl, combine the sausage with 1/2 cup of shredded gouda cheese, 1/2 cup of shredded Colby-Jack cheese, 1/4 cup of pickled jalapeños, and 2 tbsp of BBQ rub. Use your hands (yes, I said it) or a spatula to blend everything together until it’s well mixed. It should have a cohesive consistency, and those jalapeños will add just the right kick.
- Stuff Those Shells: Now, take your 10 uncooked manicotti shells and carefully stuff them with the sausage mixture. You can use a spoon or a piping bag if you want to keep things neat. Just give yourself a chance—this part can be a bit messy, but that’s part of the fun. Fill them good, but don’t overstuff; you want them to be filled but not bursting at the seams.
- Wrap It Up: Next, lay out 20 slices of bacon. Starting at one end, wrap each stuffed manicotti shell in bacon. Try to overlap the bacon slightly as you wrap to keep everything snug and secure. Once wrapped, sprinkle a bit more BBQ rub on top for that extra flavor boost. It’s bacon; it’s gonna be good!
- Refrigerate: After wrapping each shell, place them on a plate or a baking sheet and pop them in the fridge for 2 hours. This step helps the flavors meld together and keeps everything in place while they cook. It’s like a little flavor honeymoon before the big BBQ show.
- Smoke ‘Em Low: Preheat your smoker to 250°F. Once it’s ready, carefully place the bacon-wrapped shotgun shells inside. Let them smoke for about 45 minutes. You’re looking for the bacon to start crisping up but not completely done yet—just getting a lovely color.
- Turn Up the Heat: After 45 minutes, increase the smoker’s temperature to 350°F. Continue to smoke the shells for another 15 minutes. This will help the bacon crisp up perfectly. Just keep an eye on them; you want them golden but not overdone—nobody likes a chewy bacon.
- Brush on the BBQ Sauce: Now is the time to brush the shells with 1/2 cup of BBQ sauce. Slather it on generously—it’s the finishing touch that really ties everything together. Smoke for an additional 15 minutes to let the sauce caramelize just right. Trust me, it smells heavenly, and you might be tempted to eat one straight away.
- Rest and Serve: After the final smoke, take the shotgun shells off the smoker and let them rest for about 10 minutes. This waiting period lets everything sit calmly before you immerse yourself. Slice one open to admire the cheesy goodness and smoky aroma, then serve to friends and family—or just keep them all to yourself. No judgment here.
And there you have it, your very own Smoked Shotgun Shells. Perfectly savory, smoky, and oh-so-decadent, they promise to impress. Just remember to save a few for the rest of the crew, unless you’re feeling particularly generous. Enjoy! Additionally, consider picking up essential grill barbecue smoker accessories to enhance your cooking experience and make this dish even better.
Tips & Variations
If you think smoked shotgun shells are delicious as they are, wait until you hear about the tips and variations that can take them to a whole new level.
For a kick, swap out the hot Italian sausage for chorizo; it really wakes things up. Want to impress? Try adding a layer of cream cheese mixed with herbs before stuffing.
You can also get creative with your cheeses; smoked cheddar adds depth, while parmesan gives a nutty twist. And don’t forget toppings—some diced green onions or even crispy fried onions can give that crunch we all love.
Trust me, each tweak brings something unique. So, plunge into them and personalize them; it’s all about what tickles your taste buds.
How to Serve?
Serving up smoked shotgun shells is almost as much fun as making them, and it packs a punch of flavors that’ll have your guests coming back for more.
I like to arrange them on a big platter, all smoky and crispy, with little toothpicks sticking out like soldiers ready for action. Trust me, they look impressive.
I usually serve them with extra BBQ sauce on the side for dipping—because who doesn’t love a good sauce? If you’re feeling adventurous, add some chopped cilantro or sliced scallions on top for a pop of color.
And be warned, they don’t last long; I once turned my back and they were gone within minutes. Enjoy the chaos—it’s part of the fun!
Storage & Reheating Guide
While smoked shotgun shells are undeniably a hit at any gathering, knowing how to properly store and reheat them guarantees you can savor these tasty bites even after the party’s over.
I usually pop the leftovers in an airtight container and stash them in the fridge. They can last about three days, but honestly, the temptation is real to finish them off faster. In addition, using airtight food storage containers can help maintain the freshness for even longer.
When it’s time to reheat, I like to use an oven—preheat to 350°F and place them on a baking sheet for about 15-20 minutes. I’ll even wrap them in foil to keep them juicy.
Microwaves can turn them rubbery, and nobody wants that. Trust me, the effort to reheat right is totally worth it for that flavor explosion.
Final Thoughts
As I think back on making smoked shotgun shells, I’m reminded of just how much fun they can be, both in the kitchen and at the table.
Seriously, who wouldn’t enjoy filling shells with a tasty sausage mix, wrapping them in bacon, and, of course, smoking them to perfection? It’s somewhat magical, watching those flavors meld together.
You mightn’t win any cooking awards, but who cares? My friends devoured them in minutes and begged for seconds—well, I’m still waiting for my bite.
Just a heads-up; they can be a bit messy, but that’s part of the joy. So go ahead and treat yourself.
You’ll want to share, but just a little. They’re that good, trust me.
