Stuffed, Wrapped, and Smoked: Shotgun Shells You’ll Make All Summer Long
Recipe contributed by Kesa Ennen
Some families spend their summers at the pool. Ours? We gather around the smoker.
My 15-year-old son has developed a passion for smoking meat. What started as curiosity has turned into a full-on hobby (and we are happy taste-testers!). Over the past year, he’s experimented with rubs, different types of wood, and timing and introduced us to one of his favorite things to smoke - Shotgun Shells. It’s the perfect balance of smoky, cheesy, spicy and savory all in one.
What are Shotgun Shells?
They’re stuffed manicotti shells (uncooked!), loaded with meat and cheese, wrapped in bacon and slow-smoked until perfection. He brushes them with BBQ sauce at the end for that sticky-sweet finish. They’re a conversation starter, a showstopper, and best of all - they’re delicious! Warning: these have to chill overnight before you can smoke them. Plan accordingly, but we promise it’s worth it.
Shotgun Shells Recipe - makes 20 Shotgun Shells
Ingredients:
1 lb ground beef (90% lean, 10% fat)
1 lb sweet Italian sausage
8 oz thick-cut Colby Jack cheese, shredded
2 poblano peppers
1-2 packs of bacon (you’ll need 20 strips of bacon)
2 boxes of manicotti shells, uncooked
BBQ sauce of your choice, for brushing
Preparation:
Roast the poblanos - char them on the grill or under the broiler until blackened, then place them in a bowl covered with plastic wrap for a few minutes. Peel, deseed and finely dice them.
Prepare the filling - in a large mixing bowl, combine the ground beef, Italian sausage, diced poblanos, and Colby Jack cheese. Mix thoroughly until evenly combined.
Stuff the shells - using your fingers, carefully stuff each manicotti shell with the meat mixture. No need to boil them first - the smoker will handle that!
Wrap with bacon - wrap each shell completely in a strip of bacon, making sure to cover the ends to help seal in the filling.
Chill overnight - place in the fridge overnight.
Smoke ‘em - preheat your smoker to 275 F. Place the shells directly on the grate or on a wire rack and smoke for about 1.5 hours.
Sauce and finish - after 90 minutes, brush each shell with your favorite BBQ sauce and let them smoke another 10 minutes to set the glaze.
Serve and enjoy - remove from the smoker, let cool for a few minutes, then dig in!
Pro Tips:
It is important to use 90/10 ground beef.
Want extra heat? Toss in some diced jalapenos or use a spicy BBQ sauce.
These reheat beautifully if you have any leftovers.
There’s something really special about watching your child perfect a skill they love and want to share with others. These Shotgun Shells have become a staple in our gatherings, and I hope they’ll earn a spot in your rotation too.