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Smoked Shotgun Shells Recipe
Marigold Voss

Smoked Shotgun Shells

A bold and smoky BBQ appetizer made with pasta shells stuffed with seasoned meat, wrapped in bacon, and slow-smoked to perfection. Juicy, cheesy, and packed with flavor.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 30 minutes
Total Time 2 hours 20 minutes
Servings: 4 People
Course: Appetizer, Snack
Cuisine: American, BBQ
Calories: 480
Ingredients Method Video Notes

Ingredients
  

  • 12 pieces Cannelloni pasta uncooked, large tubes
  • 250 g Ground beef or sausage
  • 1 cup Cheddar cheese shredded
  • ½ cup Cream cheese softened
  • 1 tbsp BBQ seasoning your choice
  • 12 slices Bacon thin cut preferred
  • 1 cup BBQ sauce for glazing
  • ½ tsp Black pepper to taste

Method
 

  1. In a bowl, mix ground beef, cheddar cheese, cream cheese, BBQ seasoning, and black pepper.
  2. Stuff the uncooked cannelloni pasta tubes with the meat mixture.
  3. Wrap each stuffed pasta with one slice of bacon.
  4. Place the wrapped shells in a tray, cover, and refrigerate for 30 minutes.
  5. Preheat smoker grill to 120°C (250°F).
  6. Place the shotgun shells on the smoker and cook for 60 minutes.
  7. Brush BBQ sauce over each shell and continue smoking for another 30 minutes.
  8. Remove from smoker and let rest for a few minutes before serving.

Video

Notes

  • Make sure pasta softens during smoking by allowing enough resting time before cooking.
  • Use thin bacon so it cooks evenly and crisps properly.
  • You can substitute beef with chicken or sausage.
  • Best served hot with extra BBQ sauce on the side.