The smoky aroma wafting from the grill, the crispiness of the bacon wrapping around a tender filling—welcome to the world of Smoked Shotgun Shells. These delightful bites are not just food; they are an experience that tantalizes your taste buds and makes your heart sing. For more inspiration, check out this dinner recipes recipe.
Picture this: a gathering with friends, laughter echoing around you while these savory shells steal the show. The unique blend of flavors bursts in your mouth, leaving everyone craving more. Whether it’s game day or a backyard barbecue, Smoked Shotgun Shells are a guaranteed crowd-pleaser.
Why You'll Love This Recipe
- This recipe for Smoked Shotgun Shells is incredibly easy to prepare, making it perfect for any skill level
- The combination of flavors creates an unforgettable taste experience that will have everyone raving
- Visually, these shells look stunning on any platter and are sure to impress your guests
- They are versatile enough to customize with different fillings based on your preferences or dietary needs
I remember the first time I made Smoked Shotgun Shells; my friends couldn’t stop talking about them. Their eyes lit up like kids in a candy store when they took their first bite!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Jumbo Pasta Shells: These large shells hold all the goodness inside; make sure they’re sturdy enough for smoking.
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Ground Meat: Use beef or pork, but don’t shy away from mixing meats for a flavor explosion!
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Bacon Strips: Crispy bacon adds that irresistible layer of flavor; opt for thick-cut for maximum crunch.
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Cheese Blend: I recommend sharp cheddar and cream cheese for a rich and creamy filling.
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Seasonings: Get creative! Keep it classic with garlic powder and onion powder or spice it up with cayenne.
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BBQ Sauce: A drizzle of your favorite BBQ sauce elevates the flavor profile—don’t hold back!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Smoked Shotgun Shells
Prepare Your Ingredients: Start by preheating your smoker to 225°F (107°C) while you mix the filling. Cook the ground meat thoroughly before combining it with cheese and spices.
Stuff the Shells: Once cooled slightly, stuff each pasta shell generously with the meat mixture using a piping bag or spoon.
Wrap in Bacon: Take a strip of bacon and wrap it around each stuffed shell tightly. Secure with toothpicks if necessary—this is where things get serious!
Smoke Them Up!: Place your wrapped shells on the smoker grates and let them smoke for about 1 hour until crispy and cooked through, keeping an eye on them to avoid burning.
Add BBQ Sauce: During the last 10 minutes of smoking, brush on some BBQ sauce for that sticky glaze that everyone loves.
Enjoy these flavorful bites hot off the smoker!
With each step, you’ll notice how easy it is to create something extraordinary. Just follow along with your senses—let the aroma guide you as you cook!
You Must Know
- Smoked Shotgun Shells are not just delicious; they bring a fun twist to your gatherings
- Each bite offers a delightful crunch, followed by a burst of flavor that leaves everyone wanting more
- Perfect for parties or as a unique family dinner option!
Perfecting the Cooking Process
To achieve perfect smoked shotgun shells, first, prepare the filling and stuff the pasta tubes. While those smoke, set your sides to finish cooking simultaneously for an effortless meal.
Add Your Touch
Experiment with different meats or cheeses for the filling. You can add spices or herbs to elevate flavors and make these shotgun shells uniquely yours.
Storing & Reheating
Store leftover smoked shotgun shells in an airtight container in the fridge. Reheat them in the oven at 350°F until warm for best results.
Chef's Helpful Tips
- To ensure your smoked shotgun shells are fantastic, choose sturdy pasta tubes to hold up during cooking
- Don’t overstuff them; they need space to expand while smoking
- Lastly, let them rest after smoking to enhance flavors and make serving easier
I remember making these smoked shotgun shells for a backyard barbecue, and my friends couldn’t get enough of them! They were gone before I could grab a second helping.
FAQ
Can I use different types of meat in smoked shotgun shells?
Absolutely! You can swap out meats like chicken, beef, or even vegetarian options for variety.
What type of cheese works best for stuffing?
Cream cheese or cheddar provides great flavor and creamy texture when smoked.
How long do smoked shotgun shells last in the fridge?
They typically stay fresh for up to three days if stored properly in an airtight container.
Smoked Shotgun Shells
- Total Time: 1 hour 15 minutes
- Yield: Makes approximately 12 servings (12 stuffed shells) 1x
Description
Smoked Shotgun Shells are a mouthwatering treat that combines smoky, crispy bacon with tender, flavorful fillings. Perfect for game day or backyard barbecues, these irresistible bites will have your guests raving. Easy to customize with your favorite ingredients, they’re sure to become a hit at any gathering.
Ingredients
- 12 jumbo pasta shells
- 1 lb ground beef (or pork)
- 8 strips thick-cut bacon
- 1 cup sharp cheddar cheese
- 4 oz cream cheese
- 2 tsp garlic powder
- 2 tsp onion powder
- ½ tsp cayenne pepper (optional)
- ¼ cup BBQ sauce
Instructions
- Preheat smoker to 225°F (107°C).
- Cook ground meat until fully browned; mix with cheddar, cream cheese, and seasonings.
- Stuff each pasta shell generously with the meat mixture.
- Wrap each stuffed shell in a strip of bacon, securing with toothpicks if needed.
- Place wrapped shells on smoker grates and smoke for about 1 hour.
- Brush BBQ sauce onto shells during the last 10 minutes of smoking.
- Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 shell (56g)
- Calories: 220
- Sugar: 1g
- Sodium: 510mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 40mg
Keywords: Experiment with different meats and cheeses for varied flavors. Let smoked shotgun shells rest after cooking for enhanced taste.
