BBQ Shotgun Shells Bacon (Print Version)
# Ingredients:
→ Pasta
01 -
16 oz manicotti shells
→ Meat
02 -
1 ½ lbs ground beef
03 -
1 lb ground Italian sausage
→ Cheese
04 -
1 ½ cups shredded Colby Jack cheese
05 -
8 oz cream cheese, room temperature
→ Condiments and Spices
06 -
1 ½ cups barbecue sauce, divided
07 -
2 teaspoons garlic powder
08 -
1 teaspoon onion powder
09 -
½ teaspoon smoked paprika
10 -
½ teaspoon salt
11 -
½ teaspoon black pepper
→ Vegetables
12 -
2 jalapeños, minced (seeds removed for mild heat)
→ Other
13 -
1 lb thick-cut bacon
# Instructions:
01 -
Bring a pot of water to a boil and add the manicotti. Boil for 3 minutes, then drain and rinse. Separate the noodles so they don’t stick or collapse.
02 -
Mix the ground beef and sausage together until combined. Add Colby Jack cheese, cream cheese, ½ cup BBQ sauce, minced jalapeños, garlic powder, onion powder, smoked paprika, salt, and black pepper to the meat mixture and mix until well combined.
03 -
Using your hands, gently stuff the manicotti shells with the meat mixture, ensuring the filling reaches the center with no air pockets.
04 -
Wrap a piece of bacon tightly around each filled shell and brush the bacon-wrapped shells with BBQ sauce.
05 -
For gas grill: Heat grill to 300°F, turn off burners on one side, and place shells away from the fire. Brush them with BBQ sauce, cover, and cook for 15 minutes. Flip, brush the other side, and cook 10-15 minutes more until bacon is crispy and temperature reaches 160°F. For charcoal grill: Arrange charcoal on one side and maintain fire at 300°F. Follow the same process as gas grill for turning and brushing.
06 -
Preheat smoker to 250°F. Smoke shells for 60 minutes, brushing with BBQ sauce halfway through. Flip, brush again, and smoke an additional 30 minutes. Finish with a final brush and smoke for 20-30 more minutes until bacon is crispy and temperature reaches 160°F.
07 -
Preheat oven to 300°F. Line a baking sheet with parchment or foil and arrange shells evenly. Bake for 20 minutes, flip, and brush with BBQ sauce. Bake for another 15 minutes, flip, and brush again. Cook for another 5-10 minutes or broil briefly to crisp the bacon as needed.
08 -
Cook shells in batches at 300°F. Place 5-6 shells in the basket and cook for 10 minutes. Flip, brush with BBQ sauce, and cook 10 additional minutes. Flip and brush once more before cooking for another 5-10 minutes, until bacon is crispy and temperature reaches 160°F.
# Notes:
01 -
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to crisp the bacon.
02 -
Add ½ teaspoon of liquid smoke to the meat filling for a smokier flavor when cooking in an oven or air fryer.