Is it a fad, or is it a delicacy? Smoked Shotgun Shells are the latest and greatest craze in backyard BBQ. Let’s make some, and see if they are worth the hype! Time to fire up the smoker and get this video underway!
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Bacon Wrapped Smoked Shotgun Shells BBQ is a quick and easy BBQ appetizer that you can make in about an hour and a half, and its just a few simple ingredients. Let’s take a look at this BBQ Shotgun Shells recipe. Manicotti shells, ground Italian sausage, shredded taco cheese, cream cheese, bacon, your favorite bbq rub ( I used Sucklebusters Texas Pecan: ), and your favorite bbq sauce (I used Tabasco Honey BBQ: ). I parboiled the manicotti shells for 90 seconds before preparing these Deluxe Shotgun Shells BBQ. I smoked these on my Camp Chef Apex Pellet Grill, and set the Camp Chef Pellet Grill to 275F. At about an hour in I sauced them up and let the setup for about 5-10 minutes.
These smoked shotgun shells appetizer were a flavor parade! Between the bacon, the rub , sauce, smoke, and sausage it was delicious!
Hope you enjoyed your the bacon shotgun shells and your time here at Andersons Smoke Show! Be sure to subscribe!
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If you liked this video, I made a list of other BBQ Appetizers you'd love!
Smoked BBQ Meatballs: https://youtu.be/RImrrtvOsHs
Smoked Street Corn Dip: https://youtu.be/wjDIiJG2JGg
Smoked Hog Nuts: https://youtu.be/nQmY0_sMDUw
tried you doing this today, but i used tyson bacon thick cut, but the bacon started falling apart on me.will try what your using next time
I'm going to be running these soon myself and was hunting around. Do you have a jerky gun? That would make this even easier. Also, what Mic do you use? it sounds very good.
Piping bag….. using your hands is better especially with manicotti shells…uncooked….stuff them and leave them in the fridge over night
Cream cheese???? You lost me at cream cheese….you don’t need to listen to peoples crazy ideas
Wouldn't a sausage stuffer work better than that ziplock?
Use your sausage stuffer and a small horn and pump the shells full in no time at all. Add some extra water to your stuffing mix while mixing it all together. The extra moisture will get sucked up by the dry shell. Just finish by wrapping in bacon and then set in the fridge for an hour to soften the noodle while sit. Make a bunch and freeze them so you arent dicking with them before getting them on the grill.
Just took these off my Camp Chef to bring to a super bowl party…. Damn, these are killer! They are definitely the ultimate party snack. Can't hear Terry Bradshaw for all the moaning going on😂🤣👍
Next time season & smoke the cream cheese at 225 for 2 hours
The one comment I would make is to let them rest in the fridge before smoking. I made the ones from your original video and the shells were tough/crispy. Let them sit for at least 3-4 hours, or overnight, and you'll be much more impressed.
No need to parboil the manicotti as long as you refrigerate them at least 4 hours before cooking, and they're much easier to stuff dry. Prepping them a day before and refrigerating them overnight is a great way to be ready to rock. I've also seen most other recipes using a mixture of both sausage and ground beef for the flavor profile.
Absolutely amazing ! The only thing I did differently was that I made my own manicotti shells
I have made these several times with about the same recipe you use and I do not boil the shells but, I use a sausage stuffer with different size stuffing nozzles from Amazon. It works the same way as a caulking gun does and even looks like one. Believe me it works like a charm and much easier, faster and better than a plastic bag. It is not hard to clean and even comes with long bristled brushes to clean the cylinder tube and the nozzles in soapy water. When its time to wrap the shells, I first cover both ends with bacon to keep anything from oozing out and keeps the moisture in.
I’m thinking this is a Red Neck egg role 😂
Sun glasses turned me off. Too cool for me. So I just passed on by.
Great video Thanks for sharing. I used the jerky blaster to stuff it.
No need to boil the shells if you prep the night before and leave in the fridge. They will soften by all the meat and cheese with them.
Forget boiling the shells. Let them sit for 4 hours ahead and you wont be able to taste the shells
Too much chitty-chat……get on with it mate!
After they're assembled and seasoned, ready for the grill, put them in the fridge for 4 hours and the shells will be completely soft after cooking without pre boiling!
I make these alot and it is always a big hit.
DAM man. I'm hungry now.
Use a sausage press. Ditch the piping bag.
I made a double batch for a large family gathering this weekend. I used a sausage stuffer with a tube that fit inside the shells (no need to parboil the shells they’ll soften up over night), took about 10 minutes to stuff 8 lbs of meat. You do need a second person to turn the crank on the stuffer though.
Going to try this next week. Going to try to use a Jerky shooter to stuff the manicotti. Kinda looks like a caulking gun but for jerky.
Just made my first batch, mixed with ground meat and sausage and some cheese. Bacon didn’t want to stretch well, it was at room temp. Them shells were a lot tougher than I thought, bought two boxes and didn’t break one
i wonder if you added some pizza sauce to meat how that would taste
Looks like a great recipe I will have to try this!! Only problem I have is your choice of bacon brand.
Damnit man Kevin that is a great idea. Could you pre stuff these stick in freezer until ready to cook/smoke?
I would use my beef jerky 'caulking gun' style tool instead of piping bag. If you use the small sausage making tip I think it would be GREAT.. and you wouldn't need a third hand like when using the bag.. Just a thought… Nice looking recipe. I think I will try it soon. Busy with a brisket in the smoker right now 😉
I do this as well but I skip the piping bag as it is a PIA. I use my sausage stuffer.
how about a beef jerky gun to stuff the shells? Great video !
If u don’t wanna par boil them. Prepare the night before and leave in fridge. That helps with softening the shells before cooking.
Made these this weekend and they were great. Very easy and everyone loved them. Thank you!!!
Try using an actual piping bag with a large round tip – fill them like a cannoli shell! I'm going to make this recipe using the piping bag method half blanched and the other half uncooked manicotti shells and see which is best! Thanks for sharing an awesome recipe!
Great recipe when I done this the first time I did not boil them and I had to stuff them with my fingers but I have learned that if you're going to do them that way it will help soften the shell if you leave them overnight in the refrigerator completely stuffed and wrapped that will also soften that shell up and eliminate having to boil the 90 seconds great video I've never done it with sausage but I'm going to use your video to give it a try thank you for sharing
My recipe is 1lb sausage 2cups cheese i used mozzarella. 2 jalapeño peppers diced. Costco bacon..
Trick to the shells being soft is to stuff the shells, wrap in bacon, refrigerate for 24hrs. Then smoke.. shells come out soft..
The store bought pre shredded cheese is coated with cellulose (wood pulp) to keep it from clumping and also impedes melting.Grate the cheese yourself it aint that much more work and it`s a far better product.Another channel( Meat Church) stuffs dry shells then wraps them but they must be refrigerated for a minimum of 4 hours to soften,not a big deal.Try it next time,it works really well.
If you are going to par boil them and use a zip lock bag to pipe no one wonder you broke 1/3 of the shells.. Are you that cheap not to buy a piping bag?
Where's the 'smoked' part?
Not sure if this would work but how about cutting the shells open, putting the filling in, and then using the bacon to close it up? I want to make these and I'm just curious.