Smoked Shotgun Shells Bacon (Print Version)
# Ingredients:
→ Pasta Shells
01 -
16 ounces manicotti shells (two 8-ounce boxes)
→ Meat Mixture
02 -
1.5 pounds ground beef
03 -
1 pound hot Italian sausage
04 -
1 medium onion, finely diced
05 -
2 cups sharp cheddar cheese
06 -
6 ounces cream cheese
07 -
1 jalapeno, finely diced
→ Seasonings
08 -
2 teaspoons Slap Ya Mama seasoning
09 -
2 teaspoons garlic powder
10 -
2 teaspoons black pepper
11 -
1 teaspoon red pepper flakes
→ Other
12 -
1/3 cup barbecue sauce
13 -
32 ounces bacon (two 16-ounce packages, may need more)
14 -
Additional barbecue sauce for coating
# Instructions:
01 -
Set smoker to 250°F (121°C) for preheating.
02 -
In a large bowl, combine ground beef, Italian sausage, onion, cheddar cheese, cream cheese, diced jalapeno, Slap Ya Mama seasoning, garlic powder, black pepper, red pepper flakes, and 1/3 cup barbecue sauce. Mix thoroughly.
03 -
Gently fill uncooked manicotti shells with the mixture from both ends, ensuring no air pockets remain.
04 -
Wrap each stuffed shell with bacon, covering the ends. Use two pieces of bacon if necessary.
05 -
Brush additional barbecue sauce over both sides of the wrapped shells. Place on a baking sheet while preparing the remaining shells.
06 -
Place the shells in the smoker. Smoke for 60 minutes, flip the shells, baste with more barbecue sauce, and continue smoking for another 60 minutes or until the bacon is crispy.
07 -
Remove the shells from the smoker and enjoy immediately.
# Notes:
01 -
Ensure no air pockets remain when stuffing manicotti shells, as this helps the filling cook evenly.
02 -
For best results, use high-quality bacon that crisps well during smoking.