When you think of backyard barbecues, what comes to mind? Juicy burgers sizzling, the smoky aroma wafting through the air, and perhaps a few friends trying to impress with culinary skills. sweet honey butter skillet corn Now, imagine adding a wild twist to your grilling game with Smoked Shotgun Shells, an unexpected yet delightful dish that will leave everyone guessing what’s in those tasty tubes.

Picture this: tender meats and rich cheeses wrapped in flavorful spices, all encased in a pasta shell that’s been kissed by smoke. It’s an unforgettable experience that evokes memories of summer evenings spent laughing around the grill. These beauties are perfect for game day or just a weekend bash where you want to wow your guests with something truly unique. For more inspiration, check out this hot honey peach hot wings recipe.

I once made these Smoked Shotgun Shells for my friend’s birthday bash. The look on their faces when they bit into those little flavor-packed wonders was priceless!

this recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish: delicious Louisiana Voodoo Fries.

• Large Pasta Shells: Opt for jumbo shells; they hold all the fillings beautifully and add great texture.

• Ground Meat: I love using a mix of beef and pork for richness, but you can use any ground meat you prefer. Mongolian ground beef.

• Cheese Blend: A mix of cream cheese and shredded cheddar creates a creamy filling that melts perfectly.

• Spices: Customize your spice blend! I recommend garlic powder, onion powder, and smoked paprika for depth.

• Bacon Strips: Use thick-cut bacon for wrapping; it adds a crispy exterior and that irresistible smoky flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Pasta Shells: Start by boiling the large pasta shells according to package instructions until al dente. Drain and let them cool slightly before filling.

Mix the Filling: In a mixing bowl, combine ground meat with cream cheese and shredded cheddar. Season generously with your chosen spices until well blended.

Stuff the Shells: Carefully fill each pasta shell with the meat mixture using either a spoon or piping bag. Make sure they’re packed tightly but not overflowing.

Wrap with Bacon: Take one piece of bacon per shell and wrap it snugly around each stuffed shell. stuffed salmon with spinach and feta Secure it with toothpicks if necessary.

Smoke Them Up!: Preheat your smoker to 225°F (107°C). Place your wrapped shells on the grill grates and smoke for about 1 hour or until the bacon is crispy.

With these steps complete, prepare yourself for an explosion of flavor as you sink your teeth into these smoky delights! The aroma will have everyone flocking to your grill like moths to a flame.

If you’re looking to elevate your backyard gatherings or simply want something fun to try during the weekend, Smoked Shotgun Shells are bound to become your new favorite dish!

Perfecting the Cooking Process

Start by soaking your shells in water for at least 30 minutes before filling them. This helps prevent burning during smoking. While they soak, prepare your filling and preheat the smoker to 225°F for optimal flavor infusion.

Add Your Touch

Feel free to experiment with different fillings! Use cheese, vegetables, or even spicy sausage. Adding spices and herbs can elevate flavors and give each batch a unique twist that reflects your personal taste.

Storing & Reheating

Store leftover Smoked Shotgun Shells in an airtight container in the fridge for up to three days. To reheat, place them back in the smoker or oven at 350°F until heated through, ensuring they retain their delicious smokiness.

The first time I made Smoked Shotgun Shells, my friends couldn’t believe how tasty they were! Their surprised faces turned into smiles as they devoured every last bite.

FAQ

What are Smoked Shotgun Shells?

Smoked Shotgun Shells are pasta tubes filled with savory ingredients and smoked for flavor.

How long do I smoke shotgun shells?

Typically, you should smoke them for about 1 to 1.5 hours at 225°F.

Can I use different types of pasta?

Yes, feel free to use other tubular pasta like cannelloni or jumbo rigatoni!

Print

Smoked Shotgun Shells

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Hellen
• Total Time: 1 hour 30 minutes
• Yield: Serves 6

Print Recipe

Pin Recipe

Description

Smoked Shotgun Shells are a unique and flavorful addition to your backyard barbecue. These delicious pasta tubes are stuffed with a savory mixture of ground meat and cheese, wrapped in crispy bacon, and infused with smoky goodness. Perfect for game day or summer gatherings, they are sure to impress your guests and elevate your grilling game.

---

Ingredients

Scale 1x2x3x

• 12 large pasta shells
• 1 lb ground beef
• 1 lb ground pork
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp smoked paprika
• 12 strips thick-cut bacon

---

Instructions

1. Boil the pasta shells until al dente; drain and cool.
2. In a bowl, mix ground beef, ground pork, cream cheese, cheddar cheese, and spices until well combined.
3. Fill each shell tightly with the meat mixture using a spoon or piping bag.
4. Wrap each filled shell with a strip of bacon; secure with toothpicks if needed.
5. Preheat smoker to 225°F (107°C) and smoke the shells for about 1 hour until bacon is crispy.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Appetizer
• Method: Smoking
• Cuisine: American

Nutrition

• Serving Size: 2 shotgun shells (150g)
• Calories: 370
• Sugar: 2g
• Sodium: 950mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 70mg