BBQ Boss: Smokin' Shotgun Shells for Flavor Explosion

Introduction

Hey there, BBQ enthusiasts! If you’ve been looking for an appetizer that’ll blow your guests’ socks off, look no further. We’re talking about Smoked Shotgun Shells, a delicious combo of ground beef, chorizo, and cheese wrapped in bacon, then smoked to perfection. This isn’t just food; it’s a culinary experience that’ll have your friends and family begging for the recipe—and maybe a second helping or three. So grab your smoker, and let’s get this smokin’ show on the road!

Key Takeaways

• Flavor Explosion: A delightful mix of beef, chorizo, and cheese, all wrapped in bacon and kissed by smoke.
• Easy Peasy: With a bit of prep, these shells practically cook themselves. Well, almost.
• Party Starter: This appetizer will make you the undisputed king or queen of the BBQ.

Photo bySam Miller

Ingredients

• 1 lb. 80/20 ground beef: For that juicy, mouthwatering bite.
• 4.5 oz pork chorizo: A spicy, savory kick that’ll make your taste buds dance.
• 3 tbsp BBQ seasoning: Your favorite blend to keep things smokin’ hot.
• 1 tbsp all-purpose seasoning: Because a little extra flavor never hurt anyone.
• 1 small yellow onion, diced: Adds sweetness and depth.
• 3-4 jalapeños, seeded and diced: For just the right amount of heat.
• 4 garlic cloves, minced: Because garlic makes everything better.
• 1 cup cheddar cheese, shredded: Sharp and creamy, just like you like it.
• 1½ cups mozzarella cheese, shredded: Melty goodness that pulls everything together.
• 1 box manicotti shells (8 oz): About 14-16 shells of pure delight.
• 14-16 slices thick-cut bacon: The crispy, smoky crown on your culinary masterpiece.
• BBQ sauce for glazing: A sweet and tangy finish that’s finger-lickin’ good.

Directions

1. Mix It Up: In a large bowl, combine the ground beef, chorizo, BBQ seasoning, all-purpose seasoning, onion, jalapeños, garlic, cheddar, and mozzarella. Get in there with your hands (gloves recommended) and mix until everything’s evenly combined.
2. Stuff Those Shells: Carefully stuff the manicotti shells with your meat mixture. Pack ‘em tight—no one likes an empty shotgun shell!
3. Wrap It Up: Take each stuffed shell and wrap it in a slice of thick-cut bacon. Make sure the bacon covers the whole shell—crispy bacon is the goal here.
4. Chill Out: Place the bacon-wrapped shells on a wire rack and pop them in the fridge for at least 5 hours. This gives the pasta time to soften up so it cooks perfectly in the smoker.
5. Smoke Show: Preheat your smoker to 275°F. We recommend using hardwood lump charcoal with a couple of chunks of applewood or cherry wood for that sweet, smoky flavor. Place the shells on the smoker and let them cook for about an hour.
6. Turn Up the Heat: After an hour, crank the heat up to 350°F to crisp that bacon. Brush the shells with your favorite BBQ sauce, and let them smoke for another 10 minutes.
7. Rest and Serve: Give the shells a 10-minute breather before serving. Then, watch your guests go wild for these smokin’ hot delights!

Photo bySam Miller

Side Dish Ideas

• Grilled Corn on the Cob: Smoky, sweet, and buttery—need we say more?
• BBQ Baked Beans: The ultimate comfort food side with a hint of smoke.
• Creamy Coleslaw: Cool and crunchy, the perfect balance to your hot and spicy shells.

Nutritional Facts

• Calories: Approximately 350 per shell
• Protein: 20g
• Carbs: 15g
• Fat: 25g
• Fiber: 1g
• Sodium: 900mg

Prep & Cook Time

• Prep Time: 4 hours (including chilling)
• Cook Time: 1 hour 20 minutes
• Total Time: 5 hours 20 minutes

Photo bySam Miller

Conclusion

So there you have it—the Smoked Shotgun Shells that’ll make you the star of any BBQ. These little flavor bombs are the perfect mix of smoky, spicy, cheesy goodness wrapped in crispy bacon. They’re easy to make, incredibly tasty, and guaranteed to impress. Whether you’re a seasoned BBQ pro or just getting started, this recipe is a must-try. Fire up that smoker and get ready to wow your crowd!