Description
These savory treats are made by stuffing manicotti shells with a flavorful meat mixture, wrapping them in bacon, and slow-smoking for a crispy, smoky finish. Perfect for BBQs, appetizers, or game day!
Ingredients
Units
Scale
- 1 box (8 oz) manicotti shells (uncooked)
- 1 lb (450 g) ground beef, sausage, or a mix
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1/4 cup cream cheese (softened)
- 2 tbsp BBQ sauce (plus more for basting)
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12–15 slices bacon (thin-cut, for easier wrapping)
Instructions
Prepare the Filling:
- Mix the Filling:
- In a large bowl, combine the ground meat, shredded cheese, cream cheese, BBQ sauce, Worcestershire sauce, and seasonings (garlic powder, onion powder, smoked paprika, salt, and pepper). Mix until evenly combined.
Stuff the Manicotti Shells:
- Stuff the Shells:
- Carefully stuff the manicotti shells with the meat mixture. Use your fingers or a piping bag for ease. Make sure the shells are fully packed but not overfilled.
- Wrap in Bacon:
- Wrap each stuffed shell with a slice of bacon, ensuring the ends overlap slightly. Secure with toothpicks if needed.
Chill (Optional but Recommended):
- Chill the Shells:
- For best results, place the wrapped shells in the refrigerator for 1-2 hours to allow the bacon to adhere and the shells to soften slightly.
Smoke the Shotgun Shells:
- Preheat the Smoker:
- Preheat your smoker to 250°F (120°C). Use your favorite wood chips, such as hickory or applewood, for added flavor.
- Smoke:
- Place the bacon-wrapped shells on the smoker grates. Smoke for 1 hour.
- Baste and Finish:
- After 1 hour, brush the shells with BBQ sauce. Increase the smoker temperature to 300°F (150°C) and smoke for an additional 30-45 minutes, or until the bacon is crispy and the internal temperature of the meat reaches 165°F (74°C).
Serve:
- Cool Slightly:
- Let the smoked shotgun shells rest for 5 minutes before serving. Remove toothpicks if used.
Notes
- For a spicy kick, add diced jalapeños or hot sauce to the meat mixture.
- These can also be cooked in an oven or grill if you don’t have a smoker. Bake at 375°F (190°C) for 35-40 minutes, turning to crisp the bacon evenly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.