Smoked Shotgun Shells Bacon (Print Version)
Hearty stuffed shells wrapped in bacon, filled with spiced beef, sausage, and creamy cheese.
# Ingredients:
→ Pasta
01 -
16 ounces manicotti shells
→ Meat Filling
02 -
1.5 pounds ground beef
03 -
1 pound hot Italian sausage
04 -
1 medium onion, finely diced
05 -
2 cups shredded sharp cheddar cheese
06 -
6 ounces cream cheese, softened
07 -
1 jalapeño, finely diced
→ Seasonings
08 -
2 teaspoons Slap Ya Mama seasoning
09 -
2 teaspoons garlic powder
10 -
2 teaspoons ground black pepper
11 -
1 teaspoon red pepper flakes
→ Other
12 -
1/3 cup barbecue sauce
13 -
32 ounces sliced bacon
14 -
additional barbecue sauce for basting
# Steps:
01 -
Set smoker to 250°F and allow to preheat until temperature is consistent.
02 -
In a large mixing bowl, add ground beef, hot Italian sausage, diced onion, shredded cheddar cheese, cream cheese, diced jalapeño, Slap Ya Mama seasoning, garlic powder, black pepper, red pepper flakes, and 1/3 cup barbecue sauce. Blend thoroughly with clean hands or a spatula until the mixture is uniformly combined.
03 -
Gently fill uncooked manicotti shells with the prepared meat mixture from both ends, pressing to ensure shells are fully and evenly packed without any air pockets.
04 -
Encase each stuffed shell completely in sliced bacon, overlapping ends and using two pieces if needed to ensure full coverage.
05 -
With a pastry brush, apply a generous coating of additional barbecue sauce to all sides of each bacon-wrapped shell. Set aside on a baking sheet as you work.
06 -
Transfer shells to the preheated smoker. Smoke for 60 minutes, then carefully flip each shell. Baste again with barbecue sauce and continue smoking for another 60 minutes, or until bacon is crisp and rendered.
07 -
Remove shells from the smoker. Serve immediately while hot.
# Notes:
01 -
Allow bacon-wrapped shells to rest for 5 minutes after smoking for optimal texture and flavor.